Jubany, Kao and Rovira's commitment to Andorra

Nandu Jubany and Maties Coll (Restaurante Diamant, Andorra la Vella). The tentacles of Jubany, one of the giants of 21st century Catalan gastronomy, reach out to handle a number of restaurants from Formentera to Singapore. A tenacious toiler, he works hard to create projects, come up with different fare and create teams, and to start stories from scratch. At the parent restaurant, Can Jubany, an eatery that is always full, he focuses on local product, contemporary Catalan tradition, where the watchword is classical. To this he has gradually added more innovative techniques.

Josep Maria Kao, owner of the Shanghai, Mr. Kao, Kao Street and Kao Dim Sum restaurants in Barcelona and Kao Soldeu, his first international project at Hotel Park Piolets in Andorra, has also confirmed attendance. The son of José Kao Tze Chien, Spain's first head Chinese food chef at the legendary Gran Dragón, he interprets traditional Chinese cuisine along with creative nuances and some Mediterranean products.

The power base of leading chefs who have taken the teachings of their cuisine to Andorra is completed by Oriol Rovira, who will be accompanied by Óscar Villalba (Restaurante Les Pardines 1819, Encamp, Andorra). The chef of Michelin-starred Els Casals serves up food from the land, in which most of the products are from his own property or others nearby: the greens and vegetables, eggs, milk and milk products, free-range poultry, pork, wild mushrooms and truffles. Cookery with the stamp of seasonal produce. His restaurant opened two decades ago in Sagàs, and has become the main reference of central Catalonia.