Busy Andorrans Fuel Boom in High-Quality Ready Meals

Busy schedules are reshaping eating habits in Andorra, driving demand for high-quality ready-made meals as a practical solution for daily dining.

Intensive workdays, commutes, after-school activities and accumulated fatigue leave many residents short on time to cook from scratch. Clàudia Román, a 39-year-old resident of Andorra la Vella who works at a consultancy firm and has two young children, often finishes work after 7pm. "There are days when I get home and starting to cook from zero is just too much," she said. For over a year, she has relied on ready meals from a central establishment. "I prefer to pay a bit more knowing it's food made like at home. It sorts out my week."

This trend is widespread, according to business owners catering to the demand. Eduard Carabantes, owner of Two Pers on Avinguda Doctor Mitjavila, noted that clients seek proper nutrition despite tight schedules. His customers range from office workers with limited lunch breaks to busy families ordering deliveries. The menu has evolved based on popularity and seasonal availability, featuring traditional dishes, legume stews, casseroles, pastas, rices, risottos, chopped meats, stir-fried udon with prawns and vegetables.

Similarly, David Villanueva opened Coses Bones a year ago to fill a gap in Andorra's market. "We offer balanced menus at good prices: creams, rices, stews, potato omelettes, roast chicken combos," he said. His clientele includes office employees and app users via CityXerpa. Both establishments emphasise daily fresh preparation without stabilisers or preservatives. Villanueva said their dishes last up to two days in the fridge, while Carabantes highlighted vacuum-sealing for up to 20-day shelf lives, using high-quality ingredients cooked to home standards with strict food safety protocols.

Dietitian-nutritionist Marta Pons cautioned that not all ready meals are equal. She urged discernment between daily-cooked options from specialised shops and mass-produced supermarket items, which often contain excessive salt, added sugars, unrecognisable fats or preservatives. "Read labels carefully—they should feature recognisable foods," she advised. Variety is essential: balance vegetables, legumes, pasta, meat and fish rather than repeating carb-heavy choices.

Román maintains equilibrium by alternating options during the week. Pons also recommended hybrid approaches, such as combining pre-cooked lentils with home finishing touches, stocking basics and prepping ahead on weekends to save time without fully abandoning the kitchen.

Ready meals have shed their image as low-quality fast food, emerging instead as a tool for healthy eating amid demanding lifestyles.