Andorran
Pyrenean mountain food — half Catalan, half French.
Trinxat Andorran
Andorra's most distinctively mountain dish — winter cabbage (sweetened by frost) and potato boiled, mashed together, then pressed into a pan and crisped in pork fat with bacon and garlic until a golden crust forms on both sides. The Pyrenean high-valley answer to the cold, eaten across Andorra, Cerdanya, and Alt Urgell.
View page →Andorran cooking is the food of the high Catalan Pyrenees, a mountain cuisine essentially that of the Cerdanya and Alt Urgell highlands — potato, cabbage, cured and fresh pork, wild mushrooms, snails, game, and hearty one-pot stews, with a light French-Occitan edge. The most distinctively mountain dish is trinxat, boiled cabbage and potato pan-crisped with bacon. The festive national dish is escudella i carn d'olla, the great two-course winter pot with a giant spiced meatball. Cargols a la llauna are snails roasted in a tin over coals; truites de carreroles is the wild-mushroom omelette; civet de senglar is wild boar braised in red wine; coca massegada is the sweet festival flatbread. Potato, cabbage, mountain pork, wild mushrooms, and game — that is the Andorran pantry.
The Palate
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Frost-sweetened cabbage and potato mashed and pan-crisped in pork fat with bacon and garlic until a golden crust forms.
Why start here · Andorra's signature mountain dish — the high-valley answer to the cold, distinct to the principality and its Catalan neighbors.
Mixed meats, sausage, chickpeas, and vegetables boiled with a giant pilota meatball, served as broth-and-pasta then a platter of meats.
Why start here · The festive national dish — a whole Catalan-Pyrenees Christmas dinner from one pot.
Land snails roasted open-side-up in a perforated tin over coals with garlic, paprika, and herbs, dipped in aïoli.
Why start here · A slow, sociable Pyrenean delicacy eaten one by one with toothpicks and wine — the mountain forager's feast.
The Pantry
See all 33 ingredients›
On the Map
Where this cuisine is found
Regional Styles
Valira Valleys (Andorra la Vella & central parishes)
The central river valleys and capital, home of the festive boiled-dinner escudella and the mushroom meatballs.
High Pyrenees (Ordino, Canillo)
The high mountain parishes, home of the trinxat hash, the game-season boar stew, and the wild-mushroom omelette.
Festival Tables
The snail roasts and festival breads of Andorran feast days, from the cargolada to Easter and Christmas.
How They Cook
Techniques that define this cuisine
