Andorran Recipes
4 recipesAndorra is a tiny mountain country in the Pyrenees between France and Spain, and its cooking is Catalan highland food shaped by long, cold winters. Potatoes, cabbage, beans, pork and cured sausages (embotits) form the base, with lamb, wild mushrooms, snails, trout and mountain cheeses adding variety. Escudella, a winter stew of meats, vegetables, pasta and one large meatball, is served as a soup first and a platter of meat second. Trinxat mixes mashed cabbage and potato and fries it with bacon until crusty. On 26 December, families fill canelons with leftovers from the Christmas roast, and fried dough ears called orelletes turn up at festivals and Carnival. Garlic mayonnaise (allioli), tomato-rubbed bread and sautéed mushrooms in autumn show the Catalan side, while French and Spanish neighbors have added dishes of their own. Portions are generous, and meals are made for sharing after a day in the snow.
Staple ingredients
- potatoes
- cabbage
- pork and cured sausages (embotits)
- white beans
- wild mushrooms
- lamb
- mountain cheese
- garlic and olive oil
Soups
Main Dishes
Canelons (Andorran Cannelloni with Roast Meat Filling)AD2 h 5 minMedium
Trinxat (Andorran Fried Potato and Cabbage Cake with Bacon)AD1 h 15 minEasy
Desserts
Common questions
What is Andorran food known for?
Hearty mountain dishes such as escudella (a winter meat and vegetable stew), trinxat (fried potato and cabbage with bacon), canelons and grilled lamb, plus cured sausages and local cheeses.
What is the national dish of Andorra?
Escudella is the dish most often named as Andorra's national dish, especially for winter and festive meals. Trinxat is a close second for everyday mountain cooking.
Is Andorran food similar to Spanish or French food?
It is closest to Catalan cooking, so expect pork, beans, garlic, tomato and olive oil. French influence shows in cheese, gratins and desserts, and Spanish influence in cured meats and grilled dishes.