Ana Cerezo Pernilea!

Potatoes with runny egg, seasonal mushroom reduction and Iberian ham

Beç Restaurant

Tender Andorran beef with "trinxat" and seasonal mushrooms

Can Manel by Carles Flinch

Potato 'churro' with Cal Jordi sausage juice

Celler d'en Toni

Ribeye meatballs with pork trotter sauce

Hotel Starc Coure Andorra

Oxtail 'mollete' bun

Jou la Borda

Wood-smoked salmon with celeriac purée, Casa Folch honey and sheep curd from Casa Raubert

Kao Soldeu

Peking duck grilled sandwich

Kökosnøt

Mountain endive

Minim's

Andburger with veal, foie gras and saffron milk caps

MOOD Sensorial Restaurant

Confit duck bao with plum sauce and elderberry jelly

Odetti Bistró

Low-temperature organic egg, porcini cream and shepherd’s crumbs

Plató Restaurant - Arthotel

Mountain rice with wild mushrooms and fresh rosemary

Restaurant de l'Isard

Fricandó roll with fairy ring mushrooms and eggplant coral

Restaurant Solineu Club Hermitage

ChoripAnd

Restaurant Sottovocce

Smoked provolone

ToC Restaurant & Cocktail Bar - AnyósPark

Local Fish & chips

Unnic

Pyrenean quiche

Sauleda

Chocolate sphere with vanilla sponge, creamy of Maresmes' strawberries and crumble | Our lime and “mojito” cream tartlet

Youcakes by Estopiñán

Snow flower with honey and mató mousse and fig gelée | “Coca de canal” with chocolate mousse and raspberry truffles