El Faisà: Timeless Seasonal Home Cooking Staple in Andorra la Vella

### El Faisà: A Timeless Staple for Seasonal Home Cooking in Andorra la Vella

Since 1999, chef Pere Sasplugas and front-of-house manager Maria Vílchez have transformed a modest venue into El Faisà, one of Andorra la Vella's most cherished dining spots. Now led by Vílchez, the restaurant prioritizes fresh market ingredients and seasonal dishes in a rustic setting that draws regulars and visitors alike.

The interior evokes a classic family dining room, with wooden beamed ceilings, wrought-iron lights, and traditional furniture. A prominent bar near the kitchen displays an eclectic collection of empty bottles from renowned global wineries, each tied to personal stories from Andorra's past that only Vílchez knows.

The menu focuses on time-honored recipes supplemented by daily specials recited from memory: seasonal vegetables, fresh fish, and hearty home-style fare. Standouts include the house quiche Lorraine, praised for its ideal blend of egg, cream, and lardons, yielding a soft, creamy texture. Artichoke hearts sautéed with ham melt in the mouth, while the generous garlic soup arrives in a tureen for refills. Meat options shine too, such as rare onglet—a French cut prized for its bold flavor and firm bite—served with the restaurant's signature hot potatoes, substantial enough to stand alone. For dessert, the flamets de cel (egg yolk custard cooked in a bain-marie) offers an addictive sweetness.

The terrace overlooking Cap del Carrer provides prime outdoor seating in warmer months. A recommended pairing is Billecart-Salmon Brut Réserve champagne, with its pale gold hue, fine bubbles, and versatility alongside simple or complex plates.

**Details**: Cap del Carrer 4, Andorra la Vella; +376 823 283; open 1-3pm and 8-10pm, closed Sundays and Mondays; average price without wine €35-40; rustic-traditional vibe.

### Other Food Notes

Escaldes-Engordany council hosted an open day at two new 232m² and 80m² restaurant spaces in Plaça de l'Església, timed with the Sant Antoni market. Aimed at reviving the historic parish core, works will wrap up in March, followed by a public tender for concessions.

Carnival's highlight, Dijous Gras, centered on botifarra d'ou, with butchers, markets, and homes nationwide featuring the egg sausage as winter's emblematic dish before Lent.

Assandca's 7th La Paella pel Mànec event last week drew 50 cancer patients for a nutrition workshop led by chef Hugues Lemarignier and Marta Pons Jansana. Participants prepared healthy local-ingredient recipes in a talk and demo; another session is set for April 21.