Salted herring marinated in vinegar with onions and peppers, a preserved fish dish.

Pickled herring served with boiled potatoes and onions, a preserved food for winter.

Grilled Catalan sausage served with tender white beans, a simple yet iconic pairing.

Blood sausage made with pork, rice, and spices, grilled or pan-fried.

Black blood sausage with white beans, a hearty combination of protein and legumes.

Snails cooked in a tin with garlic, parsley, and a rich tomato-based sauce.

Snails cooked in a tin with garlic, parsley, and olive oil, a traditional tapa.

A rich stew of goat meat slow-cooked with red wine, mushrooms, and aromatic herbs, a mountain staple.

Hare stew in red wine sauce, rich and gamey, often served with potatoes.

Wild boar stew slow-cooked with red wine, mushrooms, and aromatic herbs, a mountain hunting tradition.

Wild boar stew braised in red wine with mushrooms and onions, a mountain game specialty.

Savory flatbread topped with onions, peppers, and sometimes anchovies, baked until crisp.

Rabbit braised in a clay pot with garlic, rosemary, and a splash of anise liqueur.

Catalan cream with a caramelized sugar top, a beloved dessert in Andorran homes.

Assortment of cured meats including fuet, llonganissa, and salchichón, essential to Andorran charcuterie.

Assortment of cured meats like sausage and ham, often part of a charcuterie board.

Hearty meat and vegetable stew, traditionally served in two parts: broth with pasta and then the boiled meats and vegetables.

Traditional Christmas stew with meat, vegetables, and pasta, a festive centerpiece in Andorran homes.

A hearty stew with meat, vegetables, and pasta, traditionally served on Sundays and holidays.

Broad beans stewed with pork, blood sausage, and aromatic herbs, a rustic spring dish.