La Cuineta praised in Encamp as Les Pardines earns Michelin nod amid local gastronomy push

La Cuineta, in the town of Encamp, presents a homely, authentic atmosphere and a menu built around fresh, local ingredients. The small, functional dining room with wooden tables evokes traditional canteens with a contemporary touch, and the venue is popular with parish residents seeking straightforward, well-executed meals.

Diners can start with shared starters such as broken eggs with potatoes and Iberian ham. The set menu offers several appealing first and second courses; the cannelloni, served for an extra charge, proved especially popular. A mixed grill of various meats is prepared at the table and comes with generous portions and reasonable prices. Service is attentive, quick and personable.

Dessert choices include candied figs, which were praised for their simplicity and flavour. The meal was accompanied by Lan a Mano, a Rioja made mainly from tempranillo (ull de llebre) with small amounts of graciano and mazuelo; the wine is hand-harvested and pairs well with red meats, slow-cooked stews, sauced dishes, mushrooms, cured meats and aged cheeses.

With its discreet charm, consistent quality and accessible pricing, La Cuineta has established itself as a reliable option in Encamp. Practical details: carrer Pas de la Casa, 4, Encamp; average price €25–35; recommended dish: cannelloni. Opening hours include lunch and dinner services.

Separately, the Ordino parish council has donated €538.84 to UNICEF Andorra from proceeds of the 33rd Gastronomic Fair held in early November. The funds, raised through ticket sales, the Gourmet Salon and the GastroLab, will go to UNICEF’s flexible resource to strengthen responses to food emergencies worldwide.

Les Pardines 1819 has been recognised as a recommended restaurant in the Michelin Guide 2026, the only new entry from Andorra in this edition. The guide highlights its market-driven cuisine made with local products and a clear Pyrenean identity. The establishment, which also operates an exclusive hotel, offers a refined proposal that blends tradition and its natural surroundings.

The second day of Andorra’s Gastronomic Plan training brought together about fifty professionals to deepen skills in dining room service and cellar management. Business owners, chefs, sommeliers and waitstaff attended the session, which was opened by Tourism Minister Jordi Torres, who emphasised the importance of excellent service and enhancing the client experience in high-end gastronomy.