This cuisine has become the cornerstone of the new Andorra Gastronomic Plan, a strategic roadmap developed by Andorra Turisme with the guidance of Vocento Gastronomía. The objective is clear: to reinforce gastronomy as a defining feature of the Principality and to establish it as an international gastronomic destination.
The presentation, held in Andorra la Vella, was led by the Minister of Tourism and Trade, Jordi Torres, who emphasised that it is ‘an ambitious proposal for Andorran cuisine that seeks to promote local produce beyond our borders’. This ambition is supported by figures: according to Betim Budzaku, the director general of Andorra Turisme, the number of visitors choosing the country for gastronomic reasons has doubled in the last decade, with Andorran restaurants receiving an average rating of 8.1 out of 10 in 2024.
The Gastronomic Plan is organised around three key pillars: the territory, the product, and the people. Under the concept of Gastronomia d’Alta Muntanya (High Mountain Gastronomy), the aim is to reflect the country’s geographical uniqueness and the richness of its local produce, as well as the sector’s commitment to sustainable, contemporary cuisine with a strong local identity.
Among the measures planned for 2025 are:
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- A training programme for chefs, sommeliers and front-of-house staff, featuring renowned professionals from the sector, including chefs, journalists and distribution experts.
- The creation of Campus Andorra Orígens, an immersive gathering for professionals committed to the country’s cuisine.
- A calendar of international presentations in cities such as Barcelona, Madrid and the south of France, featuring gastronomic experiences led by Andorran chefs in collaboration with local leaders.
‘Shared learning is essential to projecting ourselves globally,’ said Jordi Parra, director of Grup GSR and executive chef at Vocento Gastronomía. He emphasised the role of training as a driver for the future.
The plan also includes a key pillar: communicating the value of Andorran cuisine through its protagonists. To this end, seven gastronomic ambassadors have been appointed to represent Andorran cuisine and products beyond the country’s borders. These ambassadors are chefs Marcel Besolí (Celler d’en Toni), Carles Flinch (Can Manel), Jordi Grau (Ibaya*), José Antonio Guillermo (Odetti Bistró), Victoria Kemerer (Kökosnøt), Rodrigo Martínez (Beç), and producer Gerard Martínez (Ganaderos de Andorra).
To conclude the presentation day, the chefs Jordi Grau (Ibaya*, Soldeu) and Paolo Casagrande (Lasarte***, Barcelona) created a four-handed menu entitled ‘Territory and Talent’. In the Michelin-starred restaurant at the Sport Hotel Hermitage, the two chefs presented a menu to the press and influencers that showcased high-mountain produce such as mushrooms, roe deer, partridge and kid. This demonstrated the potential of Andorran cuisine when it engages in dialogue and collaboration with other great culinary traditions.
With this Gastronomic Plan, Andorra is entering a new phase in the promotion of its culinary identity, based on the authenticity of its mountain regions, with the aim of establishing itself on the international gastronomic scene.
