Andorra asserts itself as a gastronomic destination

This was explained by Jordi Torres, Minister of Tourism and Trade of the Principality of Andorra, during the presentation of the Gastronomic Plan, a long-term strategy that positions the country's cuisine as one of its main tourist attractions. "It's about highlighting gastronomy as a defining element of the country's identity," Torres asserted during the plan's presentation in Andorra La Vella before chefs, producers, authorities, and the press.

A strategy created by Andorra Tourism in collaboration with Vocento Gastronomía, which includes a series of actions throughout this year to strengthen the country's international presence on the gastronomic map. It also features an ambitious training plan that recognizes that this growth is only possible in partnership with chefs, restaurant managers, wineries, and producers.

High mountain cuisine

The unique character of the region, with its altitude and topography, the blend of tradition and modernity on the plate, and the commitment to local products are, according to Betim Budzaku, Director General of Andorra Tourism, the key elements that define the country's gastronomic identity. This high-mountain cuisine, championed for years, has been successfully placed on the international map by the Andorra Taste fair, which will celebrate its fourth edition this September. The fair also allows for the rediscovery of many local establishments through its popular events, geared towards both professionals and residents of Andorra.

Beyond communication strategies and tourism plans, it's crucial that the region itself knows and takes pride in its cuisine and products to make them attractive. And, in Andorra's case, this is a very interesting tool for extending the tourist season beyond the ski season.

The country's producers, a key part of this strategy, also played a prominent role with a small selection of some of Andorra's most outstanding ingredients and products. These included unique sausages like bringuera and donja, cow's and sheep's milk cheeses, interesting Rieslings produced by local wineries, honey, liqueurs, craft beer, and more.

Ambassadors of Andorran cuisine

The emphasis placed on producers is reflected in the fact that Gerard Martínez, spokesperson for the Andorran Livestock Farmers Association, is one of the country's gastronomic ambassadors, who were also presented during the event. This distinction, which usually focuses on chefs, aims to highlight the primary sector as well.

The list of ambassadors, which will change to make way for new additions, includes half a dozen chefs who represent like no other the promising moment of Andorran cuisine, with a very broad vision that ranges from the most traditional, to haute cuisine and others focused on vegetables and sustainability.

Marcel Besolí is one of them. He runs Celler d'en Toni, one of the country's most historic and renowned restaurants. Carles Flinch, another pillar of Andorra's culinary tradition, also needs no introduction, thanks to his restaurant Can Manel.

Rodrigo Martinez, of the Beç restaurant, champions signature cuisine where local produce takes center stage, while Victoria Kemerer focuses on plant-based cuisine with her restaurant Kökosnøt. Completing the list of ambassadors are José Antonio Guillermo, of Odetti Bistro, and Jordi Grau, who earned Andorra's first Michelin star at Ibaya.

Grau also starred in a collaborative menu, cooking alongside Paolo Casagrande of Barcelona's Lasarte restaurant. The menu, entitled "Territory and Talent," was served at Ibaya, the restaurant of the Sport Hotel Hermitage in Andorra, where Grau champions and adapts Francis Paniego's cuisine to the high mountains.

A grand finale in the style of haute cuisine, which can be considered an appetizer for the activities that will take place throughout the year with these ambassadors, both in Andorra and in Madrid, Barcelona and the south of France.