Andorra's traditional cuisine is unique in its blend of flavors and recipes from many directions at once. The Catalan peculiarity of Andorran dishes is their homely simplicity and nourishment. There is a love of coziness here.
Andorra has wonderful bordas, small national restaurants with homemade food and a cozy atmosphere. Restaurants are open until 24.00. Many offer Menu del 'Dia, which is a set meal. This is considerably cheaper.
All national dishes of Andorra have a certain flavor. They are hearty, plentiful, most often meat. You won't find as many recipes for sausages, stews, and assorted meats anywhere else. We've selected a small list of ideas for a tasty menu for you:
La parillada is a large dish of grilled meats such as beef, pork, rabbit, and turkey.
Butifarra is fried Catalan sausage, an incredibly rich dish served with white beans.
Cunillo is a dish served as a second course, rabbit braised in a tomato sauce with a little spice.
Mariscada is an assortment of seafood that is imported here. Still, the dish is popular, and recipes vary from restaurant to restaurant.
Masegada, the nation's sweet, anise-flavored cake, is served in many restaurants as a classic third course.
Andorra's beverages are largely due to its mountain character and skiing tradition. After you've had your fill of skiing, it's a good idea to warm up with tea and mulberry jam, called mermelada de mores. In addition, you can drink real hot grog with apricots. By the way, Andorra produces good red wines, which are cheaper than in neighboring countries.
