When asking to see the menu in Andorran restaurants, ask for la carta (or la carte in French), because the word ‘menu’ is used in Andorra simply to refer to the daily specials set-menu:
Menu del Día (Menu du Jour) An economical, daily specials set-menu, usually of two or three courses, with at least two choices; often with pudding, bread, and sometimes even with a drink included.
FIRST COURSES & LIGHTER DISHES
Mixed salad Catalan-style, with slices of cured sausages.
A type of spring onion (similar to Welsh onions), roasted or grilled and served with allioli
and/or salsa romesco
Cargols a la Llauna
Snails cooked over an open wood fire on a special tin plate (the ‘llauna
’); salt, pepper and olive oil are liberally added and the snails are served straight from the llauna
. A Catalan recipe, originating from Lleida province.
Red pepper, aubergine and onion, cooked and soaked in olive oil then usually (and best) served cold.
Pa amb Tomàquet (‘Pan con Tomate’ in Spanish)
Toasted bread rubbed with garlic and tomato and then drizzled with olive oil; often a DIY task.
Cabbage and potato hash with garlic; a bit like ‘bubble & squeak’.
Potatoes, simply baked in a wood fire.
Salad with strips of salt cod (bacallà
), tuna and anchovies.
A stew of haricot beans, sausage, pork and/or confit of goose, and vegetables. Originating from around Toulouse, Carcassonne and Castelnaudry in France; in the Ariègeois
version it is made as a ragout of mutton and cabbage.
Costelles de Xai
Roast lamb ribs, usually served with allioli
Thick soup/stew of meat, botifarra
sausage and mixed vegetables.
Faves a la Catalana
Broad beans and botifarra negra
sausage stew; similar to the famous fabada asturiana
stew from the Asturias region of Spain.
Saffron-flavoured rice, meat and/or seafood dish originally from Valencia; usually found in resorts at festivals and high-season weekends, served from giant paella pans cooked on restaurant terraces.
Peus de Porc amb Bolets
Pig's trotters with wild mushrooms.
Truites a l'Andorrana
Andorran river trout, simply grilled or roasted and served garnished with seasonal vegetables.
Crema Catalana Catalunya's star dessert, similar to crème brûlée:
rich, sweet custard, flavoured with cinnamon, orange, lemon or aniseed, and topped with caramelised sugar.
Mel i Matò Cream cheese drizzled with honey and sprinkled with flaked almonds.
Music Simply a selection of nuts and dried fruit, served on their own or drizzled with honey; useful to pick at while you finish off that extra bottle of wine and/or digestif you ordered!
Orejones Dried, sliced peaches and apricots; presented as a confection or tart.