Andorra la Vella Awards Four Restaurants in Inaugural Healthy Dining Competition

Andorra la Vella council and the Official College of Dietitians and Nutritionists of Andorra (CDNA) presented awards to four restaurants in the first edition of the "El Nutriplat del Xef" competition, promoting healthy, balanced and sustainable dining while showcasing local establishments.

The initiative falls under the "Cuinem el futur d’Andorra la Vella" project. During the ceremony, diplomas went to the winning restaurants and their chefs in four categories.

Aires Gourmet, with chef Jordi Sánchez, earned the award for the most healthy and balanced dish: "Lingot de salmó fresc amb arròs salvatge, quinoa tricolor i crema verda". Bio Bio Hotels & Restaurants, led by chef Jean Michel Bestoin Préciout, received recognition for the most sustainable entry: "Milfulls de verdures amb hummus de cítrics i olives negres".

Restaurant de l’Isard and chef Roger Biosca took the prize for the most creative and original dish: "Coulant de calçots amb romesco i tàrtar de truita de riu". Restaurant UNNIC, with chef Marc Navarro, won for the most visually striking and artistic creation: "Riu de muntanya".

Sergi González, senior councillor of Andorra la Vella, emphasised the partnership with CDNA as a means to drive forward healthy and sustainable gastronomy. He called the contest a key step in the "Cuinem el futur d’Andorra la Vella" project, aiming to establish the parish as a benchmark for innovative, health-oriented and sustainable cuisine. González added that it recognises local talent and reinforces a shared commitment to quality of life and mindful eating.

Berta Jiménez, CDNA vice-president, praised the high standard of submissions, pointing out that the winners fused nutritional balance, creativity and local culinary character. She noted this reflects the sector's dedication to forward-thinking gastronomy that balances health, technique and quality ingredients.

Open to all parish restaurants, the contest included CDNA guidelines based on Mediterranean diet principles. Participants submitted technical sheets with recipes, ingredients and dish descriptions.