Grandvalira Launches Winter Gastronomic Season with Michelin-Starred Chefs

Grandvalira launched its winter gastronomic season today with a presentation of new culinary offerings across the Pas de la Casa, Grau Roig, and Encamp sectors. The event, held at the Racó de Solanelles restaurant, also announced the return of the third edition of the Grandvalira Gastronomic Days, featuring top chefs including several with Michelin stars.

The ski resort is expanding its focus on high-quality dining this season through fresh collaborations and experiences. Around 60 dining outlets operate within the station itself, rising to as many as 86 across the Grandvalira domains. Highlights include an enhanced role for chef Nandu Jubany, who now oversees the kitchen at Tub bulthaup in Grau Roig. He is also introducing his gourmet burger line, Vacanal, at the Coma III restaurant, alongside options at Vodka Bar and Piolet.

Grau Roig gains further appeal with La Suculenta, an Andorran brand specializing in artisanal smash burgers, now available in a new panoramic terrace space. The overall menu blends mountain cuisine, creative dishes, and premium local ingredients, positioning Grandvalira as a leading culinary destination in the Pyrenees.

The Gastronomic Days will comprise six events with renowned cooks such as Òscar Garcia, Pep Moreno, Rafa Zafra, Fran López, Javier Brichetto, and Carles Flinch. These will offer lunches at Racó de Solanelles and dinners at Llac de Pessons.

Attendees at the launch sampled representative dishes from the Pas de la Casa, Grau Roig, and Encamp restaurants, showcasing their winter identities and innovations. The day ended with a tasting menu that mixed creativity, tradition, and variety.