L'Escapada vence concurso de prova no regresso dos Dias do Bacalhau de Andorra la Vella

**O restaurante L'Escapada** venceu o concurso de prova nos Dias do Bacalhau de Andorra la Vella, revividos na sexta-feira no Centro de Congressos, onde o seu prato 'Horta i calma' — bacalhau sobre creme de alho-francês com texturas de legumes e crocância aromática — obteve a pontuação mais alta do júri.

Up to 23 restaurants from the capital parish took part, sources report, with Can Manel earning second place for a brandada de bacallà with Irish coffee and samfaina, and Japomex third for low-temperature cod with miso, black garlic musselina, and chipotle. Jury members, including first consul major Sergi González, judged entries on organoleptic quality, culinary technique, presentation, and innovation.

González welcomed the event's return after more than a decade, framing it within the 'Cuinem el futur d'Andorra la Vella' project to promote the parish's restaurant sector and build professional synergies. He described keen sector interest, noting 'lots of nerves in the kitchens' ahead of the contest, and called local dining 'very potent.' The initiative arose from joint efforts with restaurateurs to strengthen the gastronomic network and foster collaboration.

Cod once played a key role in Andorran diets due to its preservation qualities in times of poor transport, González explained, dubbing it 'the star product' for fish consumption. Two decades ago, four specialist cod shops operated in Andorra la Vella, and it featured in everyday meals. The original Codfish Days ran until 2013 with weekend stalls in Plaça del Poble and Plaça de les Arcades, where restaurants served cod dishes.

'We're thrilled to recover this cod tradition, a staple in Andorra la Vella,' González said. He anticipates expansion, saying it 'will get buzzing again' and could draw more entrants next year.

Rostx chef Rodrigo Martínez, on his debut, praised the revival. His team offered low-temperature confit cod with chickpea and spinach stew plus a low-temperature egg, aiming to 'contribute our grain of sand.' 'It's the first time we've joined these days; we see it as positive because it helps the parish's cuisine move forward and improve,' he said.

Though prominent in Portuguese cooking amid a shrinking local community, González said the event was not aimed at that group but could help reconnect it via shared gastronomy.