Busy Andorrans Fuel Boom in High-Quality Ready Meals

Busy schedules are reshaping eating habits in Andorra, driving demand for high-quality ready-made meals as a practical solution for daily dining.

Intensive workdays, commutes, after-school activities and accumulated fatigue leave many residents short on time to cook from scratch. Clàudia Román, a 39-year-old office worker from Andorra la Vella with two young children, often finishes work after 7pm. "There are days when I get home and starting to cook from zero is just too much," she said. For over a year, she has relied on prepared dishes from a central establishment. "I prefer to pay a bit more knowing it's made like home cooking. It sorts out my week."

This trend is widespread. Eduard Carabantes, owner of Two Pers on Avinguda Doctor Mitjavila, notes that clients seek proper nutrition despite tight timetables. His customers range from office workers with short lunch breaks to busy families ordering deliveries. The menu has evolved based on popularity and seasonality: traditional stews, legume casseroles, pasta, rice dishes, risottos, chopped meats, stir-fried udon with prawns and vegetables. "People buy for the whole week and forget about it," he said. Dishes are cooked daily like at home, using high food safety standards, vacuum-sealed for up to 20 days shelf life.

At Coses Bones, opened a year ago by David Villanueva, the focus is on balanced menus at affordable prices: creams, rice, stews, potato omelettes and roast chicken combos. Clientele includes office staff and app users via CityXerpa. "We cook every day without stabilisers or preservatives, so meals last two days in the fridge," Villanueva explained. Both owners emphasise fresh ingredients and optimal quality-price balance.

Dietitian-nutritionist Marta Pons cautions that not all prepared foods are equal. She differentiates daily-cooked options from mass-produced supermarket items, which often contain excessive salt, added sugars, unrecognisable fats or preservatives. "Read labels carefully—ingredients should be recognisable," she advised. Variety is essential: balance vegetables, legumes, pasta, meat and fish, avoiding repetitive choices like pasta every time.

Román maintains equilibrium by alternating options during the week. This shift positions ready meals as a tool for healthy eating amid demanding lives, not just quick low-quality fixes.

Pons suggests hybrid strategies, such as combining pre-cooked lentils with home finishing touches, stocking basics and prepping ahead on weekends to save time.