Andorran gastronomy

Escudella is a soup made with seasonal vegetables and pork. A traditional dish that is usually served in winter and at popular events. During Christmas, you can enjoy it with pasta in a dish called sopa de galets or sopa grossa.

El trinxat de muntanya it is a traditional dish from the Pyrenees made with winter cabbage, potatoes, garlic and bacon.
Andorran cannelloni are a variant of the Catalan recipe that mixes lamb, pork and chicken in pasta rolls that are accompanied by béchamel sauce.
La carn de caça is included in dishes that you will find at the beginning of the hunting season, such as hare or wild boar civet. It is generally served stewed with vegetables and mushrooms. And, with the arrival of the fishing season, you can taste Andorran-style trout, sautéed with almonds and ham.
El bacallà it used to be a main course, like herring or conger eel, fish that reached the mountain areas thanks to their salt-based preservation. Today you can taste cod gratin with allioli, which is the most traditional way to eat it.
Els bolets, such as ceps, rovellons, fredolics, morels or cama-secs are usually the most common. You will find them in creams, rices, sauces and as an accompaniment to all types of meat.
L’allioli de codony és una salsa feta a base de codony, oli i all que sol acompanyar les carns a la brasa. Es tracta d’una salsa molt apreciada en la cuina de muntanya.
The country’s sausages are produced during the traditional pig slaughter held in January, during which products such as bringuera, donja, bisbe, longanissas and botifarras are made.

La xicoira amarga, also known as dandelion, it is picked directly from the mountain and is an excellent salad option. It is usually seasoned with bacon and nuts, but is only found in the spring.
Canned snails are usually grilled and seasoned with various spices. They are usually accompanied by quince aioli, a real treat for the most demanding palates. Source:
https://visitandorra.com/ca/menjar/gastronomia-andorrana/#media