El Raïm: bustling asador on Avinguda Salou

El Raïm, on Avinguda Salou in Andorra la Vella, is a bar-restaurant that keeps its grill running from early morning until midnight and attracts a steady, eclectic crowd: workers, business people, families and retirees. The dining room and bar are usually full; the atmosphere is modern with an industrial touch and a warm bar feel. At the back there is a mezzanine private room suitable for group or business meals, and the dining area is roomy enough to handle the brisk service when the kitchen and grill are busy.

The establishment is a true asador: Aitor, who brings Basque grilling traditions to the kitchen, runs the fire with practiced skill. The menu ranges from reasonably priced homemade set lunches to lobster rice and generous grilled steaks; fish and rice dishes are also well prepared. Service is typically fast, which suits patrons who need a quick meal.

For starters we had grilled oyster mushrooms with garlic and parsley and, in season, the recommended grilled artichokes. We followed with razor clams cooked on the plancha. For mains my companion chose a beef filet and I had the Iberian pork pluma. The pluma is a lean, tender cut from the end of the loin, while the secreto has more intramuscular fat and is therefore juicier and more flavourful. We shared fries and seasonal vegetables.

We finished with a shared cheesecake and a bottle of Trus from Ribera del Duero, one of the house wines available by the glass or bottle. The cellar offers numerous white, red and sparkling options, and the wine-by-the-glass selection is useful for solo diners. Coffee was taken while chatting with neighbouring diners, and the meal ended with a complimentary orujo and pacharán from the house.

Practical details: price without wine is about €25–35 per person; opening hours are Monday to Saturday 06:30–16:00 and Tuesday to Saturday 19:00–24:00; closed Sunday and Monday night. Recommended dish: seasonal caramelized artichokes with prawns. Phone: +376 849 957. Parking is available nearby.

The government has approved new aid totalling €24,000 to promote local and organic production, a notable increase from last year. The support includes measures for honey, local potatoes (trumfes) and vineyards, and also covers organic certification costs to strengthen the agricultural sector’s quality.

In Pas de la Casa the communal library ran a children’s cooking workshop for ages six and up to make Christmas cake-pops, a family-friendly activity aimed at encouraging participation and introducing children to baking.

Grandvalira’s Snow Club Gourmet has launched a season of events that combine skiing with high-end gastronomy. The season’s first event featured restaurant La Madernassa and chef Paolo Montanaro; the next session is scheduled for the 24th.