Traditional Andorran Flavours at Borda Xicoies

### Traditional Andorran Flavours Warm Up Diners at Borda Xicoies

Nestled along the road from La Massana to Arinsal, Borda Xicoies offers hearty, time-honoured dishes in a setting that captures classic Andorran charm. Housed in a restored traditional borda—previously the site of the well-known Borda Raubert—the restaurant features preserved stone mangers, a fountain, and a small terrace. Diners enter via the upper level, home to the kitchen and a large wood-fired grill, before descending to the cosy, intimate lower dining room.

The team, led by attentive staff including Xavi, handles reservations smoothly via WhatsApp. On a recent visit, starters included trinxat—golden-brown fried potatoes with cabbage, served with roasted pork belly and black sausage—and sopa de galets, a rich pasta soup laced with meatball-like fillers from a traditional broth. These arrived alongside a complimentary amuse-bouche of snails with ham, chorizo, and spicy sauce.

Mains focused on grilled meats: succulent lamb ribs and loin with fried potatoes, plus a 40-day aged Frisian beef entrecôt, tender and full-flavoured, also paired with fries. The choice of aged beef was inspired by the display of premium cuts near the entrance and the grill's enticing sizzle on arrival. Dessert capped the meal with crema catalana and a cheesecake featuring local festuc ice cream.

The venue emphasises fresh, quality ingredients in an authentic atmosphere. Average price excluding wine: €35-50. Open daily from 1pm to 3:30pm, with weekends extending to 4pm; Friday and Saturday evenings run 8:30pm to 10:30pm. Closed Tuesdays. Located at Carretera d’Erts 51, La Massana; phone +376 835 420. Ample parking available.

A robust Purgatori red from Torres wineries—made with garnacha and cariñena grapes, named Catalonia's best in 2017—proved an ideal match, evoking ripe fruit notes alongside the meats and charcuterie.

### Gastronomic Highlights Across Andorra

Andorra secures its first Repsol Sun for Ibaya at Sport Hotel Hermitage & Spa in Encamp, led by chef Jordi Grau. The award, presented at a gala in Tarragona, builds on its 2021 Michelin recognition. Seven other Andorran spots earned Repsol Guide listings, boosting the Principality's culinary profile.

The Andorran Bruna cattle breed gains visibility at the Women's World Cup speed event on the Àliga piste in El Tarter, where herds graze in summer. Branding will appear at the jump area, a race section, and the village, with tastings, cowbell activities, and solidarity merchandise. The sponsorship links livestock farming, landscape, and sport.

La Massana's Winter Cooking Days, part of La Massana Fogons, wrap up on 28 February. Local restaurants showcase seasonal, proximity-sourced ingredients in reimagined traditional plates. Diners can stamp a gastronomic passport via the La Massana+ app for prizes upon completion.