Andorra Taste 5th Edition Launches with Territory-Themed Dinner

The fifth edition of Andorra Taste wrapped up its professional programme on Friday after three days of sessions at Prat del Roure hall in Escaldes-Engordany, attracting roughly 1,000 delegates from 16 countries, both in-person and online.

Centred on the theme "When the Territory is the Ingredient," the gathering featured around 20 international chefs and gastronomy experts, representing 19 Michelin stars and two green stars. France acted as the guest nation, with its delegation highlighting connections between mountain cuisines on either side of the Pyrenees. Standouts included Emmanuel Renaut from the three-Michelin-star Flocons de Sel.

At the closing event, Andorra Turisme director general Betim Budzaku described the festival as a key venue for meetings, knowledge sharing, and global outreach, while also creating a strong "national footprint." This year's professional phase debuted a fresh structure, with morning talks and demos followed by afternoon discussions, round tables, and networking sessions. Friday's "Territori en Viu" activity shifted some events to Coll de la Botella for a fork breakfast and final presentations by chef Dennys Teixeira, master chocolatier Oriol Balaguer, and sommelier Audrey Doré.

The event launched on Tuesday evening with a landscape-inspired dinner at Hotel Grand Plaza in Andorra la Vella, crafted by local talents including Adrián Paderne, Sergi Simó, Jordi Gutiérrez, Josep Maria Kao, Albert Díez, Paco Méndez, Sebastián Camilo, and Jordi Guerrero. Producers Formatges Batall and embotits Cal Jordi supplied core elements, with desserts from Alexis Estopiñán and Salvador Sauleda.

Barcelona chef Javier Torres of Cocina Hermanos Torres urged wider incorporation of Andorra's flora—such as herbs, flowers, and wild plants—into high-mountain dishes during his demo. He showcased a recipe with Pyrenean Brown cow featuring bone broth, fat mayonnaise, sliced meat, escalivada, sprouts, and pepper broth. Torres called for teamwork between chefs, officials, and producers to safeguard local heritage amid expansion, cautioning against eroding Catalan roots.

Tourism Minister Jordi Torres tied gastronomy to Andorra's terrain and seasons, spotlighting the Andorra Alta Muntanya Gastronomia push for seasonal goods despite weather challenges. Escaldes-Engordany first consul Rosa Gili positioned the parish as a centre for mountain fare, and Vocento Gastronomía director Benjamín Lana marked five years of progress rooted in the land's distinct products.

Peruvian chef Virgilio Martínez received the Andorra Taste Award post-session, comparing Peru's microclimates to a "forest of possibilities."

With the professional side complete, the popular programme runs through Sunday evening at Prat del Roure, offering 24 tasting stations from restaurants, patisseries, gourmet outlets, and local producers, plus showcookings, workshops, kids' activities, and live music. Guests include Paco Roncero, Juanlu Fernández, Vivien Durand, the Torres brothers, Iris Bruno Jordan, and Julian Stieger. This year drops physical tokens in favour of fully digital payments via card, phone, or smartwatch.