Andorra Taste 5th Edition Launches with Territory-Themed Dinner

The fifth edition of Andorra Taste launched this evening with an inaugural dinner at the Hotel Grand Plaza in Andorra la Vella, where a dozen local chefs, pastry chefs, and producers crafted a menu centered on this year's theme, "When the Territory is the Ingredient." The concept highlights how the local landscape influences products and shapes Andorra's culinary character.

Tourism and Commerce Minister Jordi Torres welcomed the invited and local chefs, congress delegates, and around 20 specialized journalists from Spain, France, Canada, and Italy. He described traditional cooking as a reflection of "memory, culture, and identity," while commending the event for safeguarding this legacy and enabling its progress.

Jordi Parra, GSR group director and executive chef at Vocento Gastronomía, pointed to the growing bonds among Andorran gastronomy professionals over the event's five editions, which have built stronger unity in the field.

Chefs contributing dishes were Adrián Paderne of Fismuler Andorra, Sergi Simó of El Racó del Simó, Jordi Gutiérrez of Sottovoce, Josep Maria Kao of KAO Soldeu, Albert Díez of Coure, Paco Méndez of TOC Anyós, Sebastián Camilo of Jou La Borda, and Jordi Guerrero of KRAM. Producers Formatges Batall and embotits Cal Jordi also took part, with desserts by Alexis Estopiñán of YouCakes by Estopiñán and Salvador Sauleda of Sauleda by Júlia Onix.

The program resumes tomorrow morning with talks by international figures including Emmanuel Renault, Vivien Durand, the Torres brothers, and Julian Stieger, accessible in person or online. A key moment will see Peruvian chef Virgilio Martínez collect the Andorra Taste Award 2026 for his efforts in biodiversity studies and food heritage protection.

Public days begin Friday midday and run through Sunday at the new landscaped Prat del Roure area in Escaldes-Engordany, featuring 24 tasting stations from local restaurateurs and producers. A fresh addition is direct card payments at each stand to speed up service. Options cater to gluten-free and lactose-intolerant visitors, alongside showcookings, kids' workshops, and live music.