Andorra Food and Drink
When we talk about Andorran cuisine, we essentially mean Catalan. In the principality, you'll find many pork-based dishes stemming from Catalonia's large-scale cultivation of swine, as well as countless seafood options despite Andorra's distance from the Mediterranean. Sausages and cured hams are eaten almost daily, as is tortilla – better known as Spanish omelette.
Where there are differences between Andorran and typical Catalan food, they are mostly related to the principality's location in the lofty Pyrenees. Expect plenty of trout, as well as rice dishes based around mountain beasties. The more adventurous visitors might seek out arrós amb esquirrol (squirrel) although cultivating or selling these critters for culinary purposes has now been outlawed. Snails are also very popular in Andorra.
Coca: Flat cakes with a variety of toppings, especially roasted vegetables; also served as a dessert with sweet toppings.
Trinxat: A kind of patty made from potato and cabbage.
Truites de carreroles: A type of mushroom omelette.
Formatges i Embotits: There are many locally produced cheeses and cold cuts.
Vedella d'Andorra: Andorran veal.
Cargols: Snails, sometimes served with a sauce.
Escudella i carn c'olla: Hearty Andorran stew or soup with meatballs, pasta, vegetables and various other meats depending on the chef.
Arrós amb esquirrol: A kind of paella with squirrel, once traditional in Andorra, but now difficult to find.
Pa amb tomáquet: Served with many meals, bread rubbed with tomato, garlic and olive oil.
Faves amb pernil ibéric: Broad beans fried with Spanish ham.
Botifarra amb mongetes: A large local type of sausage served with white beans.
Service charges are usually included in the bill. Porters and waiters expect a further 10%.