Andorran gastronomy varies across the seven parishes but shares a strong mountain tradition. Northern areas show more French influence, southern areas more Catalan influence, and the urban and tourist valleys offer a wider international selection. Traditional food uses seasonal potatoes, cabbage, grains, pork, meat, fish, mushrooms and wild plants. Common examples include escudella, sopa de galets or sopa grossa, trinxat de muntanya, truita a la Andorrana, bacallĆ gratinat amb allioli, caracoles a la llauna and Andorran cannelloni. Charcuterie includes bringuera, donja, bisbe, longanizas and morcillas, while codony allioli, mountain wines and Ratassia de la Carmeta are other local specialities. Vegetarian, Asian, Italian and Mediterranean meals are also widely available.
Food in Andorra
Food in Andorra combines Pyrenean mountain cuisine with Catalan, French and international influences. Local products include potatoes, mushrooms, game, charcuterie, mountain wines and dishes such as escudella, trinxat de muntanya and Andorran cannelloni. Restaurants, bordes, markets and registered producers offer both local and imported food, while food safety, allergen information, tap water and leftover-food rules protect consumers.
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