Andorra Taste breaks records with more than 70,000 drinks sold

Andorra Taste, the International High-Mountain Gastronomy Festival, wrapped up its fifth edition this Sunday with the closing of the public fair. Following a series of professional sessions in which Andorran chefs shared experiences with chefs from other mountainous destinations (such as Austria, Spain, Italy, and neighboring France, this year’s guest destination), the country’s restaurants took to the streets and engaged local residents and visitors alike with a variety of culinary offerings.
The area around Prat del Roure (Escaldes-Engordany) once again hosted the public portion of the event, although this year’s layout featured some new elements. With a different layout than in previous years, Andorra Taste Popular offered a more spacious venue, allowing for the installation of more tables and service stations for the greater comfort of visitors. Likewise, the new layout helped the crowd spread out more evenly and prevented overcrowding at the restaurant stands, which were divided into two areas.

The introduction of a new payment method, which significantly reduced lines, played a decisive role in making the public events more orderly and efficient. Replacing the previous Andorra Taste Popular currency (tokens)—which had to be purchased at ticket booths before paying at each restaurant or beverage stand—this year, tastings could be purchased directly via credit card, smartphone, or smartwatch.

Both of these new features—the layout and the payment method—were very well received by the attending public, who responded in droves to the call of Andorra Taste Popular. With summer-like weather throughout the weekend, locals and tourists alike turned Andorra Taste Popular into a meeting place for food lovers, especially those passionate about Andorran cuisine.

Evidence of this success includes the more than 70,000 drinks sold over the three days of the fifth edition of Andorra Taste Popular, including the tapas and small plates created for the occasion by the Andorran restaurateurs participating in the event, as well as the wide selection of wines, cavas, beers, vermouths, and soft drinks on offer. These figures represent a 25% increase compared to the 2025 figures (when more than 56,000 tastings were sold). This edition set a record, which, as Betim Budzaku, director general of Andorra Turisme, pointed out, confirms that “the event is now fully established in the country, as evidenced by the fact that attendees return and recommend it. It is also an event for people of all ages.”

These figures underscore the strong momentum currently being experienced by Andorran gastronomy, the result of the work carried out in recent years in the Principality, driven by the Government of Andorra’s firm commitment to gastronomy as a driver of change, in collaboration with the country’s restaurant sector, as well as the support and guidance of Vocento Gastronomía. In this regard, the CEO of Vocento Gastronomía, Benjamín Lana, expressed particular pride in the evolution of Andorran cuisine: “Year after year, the culinary offerings from Andorran restaurateurs continue to improve in quality, as demonstrated by the high standard of the dishes featured in this year’s event. This is something we’re proud of and gives us the confidence to keep moving forward in the same direction.”

But Andorra Taste wasn’t just an opportunity to sample the country’s culinary creations; it was also a time for enjoyment and learning. From Friday through Sunday, a variety of cooking workshops for children were held, along with several live cooking demonstrations and tastings of wine, beer, and vermouth. Not to mention the live musical performances by various Andorran bands that added to the event’s atmosphere.

The Taste of Andorra
The spectacular public response makes this a successful edition for the entire Andorran restaurant industry. The 24 participants in this edition—a number that has grown year after year—were delighted with the outcome.

Among the most popular tapas during the three-day gastronomic festival were the Peking duck brioche from Kao Soldeu (Soldeu); the bao bun with Andorran veal stuffed with foie gras and porcini mushrooms, served with fir pineapple syrup and cinnamon, from Mood Sensorial Restaurant (Escaldes-Engordany); and the chicken ravioli with creamy morels and foie gras, from Celler d’en Toni (Andorra La Vella).

Close behind are the other offerings from the participants in this fifth edition of Andorra Taste Popular: Ana Cerezo Pernilea, Beç, Can Manel, Isard Restaurant, Mínim’s, Odetti Bistro, Plató Restaurant, Sol i Neu Hermitage, Jou La Borda, Unnic Casino, El Racó del Simó, Hotel Starc Coure Andorra, ToC Restaurant & Cocktail Bar, Diamant Espai Gastronómic, Instants Grand Plaza Hotel, Kram Andorra, NØR Restaurant, and Fismuler; as well as the pastry shops Sauleda by Júlia Onix, Youcake by Estopiñán, and Les Delícies del Jimmy. There was also a booth featuring local agricultural and artisanal products.

Finding Excellence Within the Constraints of the High Mountains
Andorra Taste Popular has brought a dual-track event to a close, featuring a section open to the general public as well as a professional track. The latter sessions drew a large following, with nearly a thousand registered participants—both in person and online—who attended the presentations from more than twenty different countries.

This year’s event featured big names in international cuisine, with a special focus on French mountain chefs such as Emmanuel Renaut (Flocons de Sel***, Megève), Vivien Durand (Le Prince Noir*, Lormont), and Dennys Teixeira (La Coopérative Domaine Ribercah, Bélesta). From Austria, we were joined by Julian Stieger (Rote Wand Chef’s Table**, Lech am Arlberg), and from Italy, Riccardo Gaspari (SanBrite*, Cortina d’Ampezzo). Not to mention this year’s Andorra Taste Award winner, the Peruvian chef Virgilio Martínez. As in previous editions, Spanish chefs were also well represented, with names such as Javier Torres, Iris Jordán, Iván Cerdeño, Juanlu Fernández, and Paco Roncero, among others.

Andorra Taste thus concludes its fifth edition, which focused on understanding how the limitations posed by mountainous environments can be seen as an opportunity to rely on local ingredients and create new possibilities based on local traditions and the surrounding environment, without losing sight of current trends and tastes.