The fifth edition of Andorra Taste reinforces the country's culinary identity through its regions

The fifth edition of Andorra Taste kicked off in Escaldes-Engordany, cementing its status as a leading event in high-mountain gastronomy and as a showcase for the country’s cultural identity. During the opening ceremony, officials emphasized that Andorran cuisine is closely tied to the region, the climate, and local products, and that this connection is now one of the destination’s key distinguishing features.

Andorra’s Minister of Tourism and Commerce, Jordi Torras, welcomed officials, chefs, conference attendees, and the media, and highlighted the conference’s progress, noting that in just five editions it has put Andorra on the international culinary map. The Minister of Tourism highlighted the participation of renowned international chefs—with a strong presence from France as the guest country—as well as the introduction of a new, more interactive format for the professional sessions, designed to foster exchange between speakers and attendees.

One of the highlights of the event was the announcement of the Andorra Taste Award to Virgilio Martínez, a world-renowned chef, recognized for his work in gastronomic research and for his advocacy of understanding and caring for the land through cuisine. His career was presented as an example of the spirit that inspires Andorra Taste: a gastronomy that looks to the future without losing sight of its roots.

This year’s theme, “When the Territory Is an Ingredient,” serves as the backbone of the program and encapsulates the conference’s mission: to champion mountain produce and geographical constraints as strengths that shape identity. In this regard, the role of local producers, farmers, and other industry professionals was highlighted; they have found in Andorra Taste a shared space to showcase their work and build community.

During the opening ceremony, the creation of a public space with activities open to the general public was also announced, designed to bring haute cuisine to the broader population and make the event more inclusive. The institutions involved—including Andorra Tourism and the Escaldes-Engordany City Council—were especially thanked for their ongoing support and their commitment to a project that combines international reach with deep local roots.

The event concluded with a call to continue working collaboratively among producers, professionals, government agencies, and the organizing committee, with the goal of establishing Andorra as an international culinary destination while simultaneously strengthening the sense of community centered around its cuisine and its region.