Top Chefs in Andorra: Fine Dining in the Pyrenees
The chefs putting Andorra on the world gastronomic map. Restaurants, prices, Michelin stars, and an opinion from someone who has eaten at almost all of them.
Andorra has one Michelin star, seven official gastronomic ambassadors, and an international high-altitude cooking congress (Andorra Taste) that every year brings Michelin-starred chefs from across Europe. For a country of 80,000 inhabitants, that’s a lot of culinary muscle.
What you won’t find elsewhere is an honest opinion from someone who has eaten at almost all of these restaurants. I’m not a food critic — I’m someone who lives here, who has been to these places paying out of my own pocket, and who can tell you whether it’s worth it.
One important caveat: this is a list of Andorra’s most acclaimed restaurants. We’re talking about fine dining, so none of these are cheap. If budget is a concern, these aren’t your places. We’ll publish a guide to restaurants for all budgets separately.
Note: Prices and details in this article are verified as of March 2026, but may vary by season. Always check each restaurant’s website before booking.
The Five Chefs You Need to Know
In 2025, Andorra named its official gastronomic ambassadors — the chefs representing the country’s culinary identity. These are the standouts and their restaurants.
Jordi Grau: Ibaya (Soldeu)
Andorra’s only Michelin star. Also awarded one Sol in the Repsol Guide 2026. Jordi Grau is the executive chef at Sport Hotel Hermitage, the country’s most exclusive hotel. He previously worked at Tickets (Albert Adrià) and came to Andorra alongside Nandu Jubany in 2011.
His cooking is a journey through rural Andorra: foal, trout, charcuterie like girella or donja, trinxat. All executed with contemporary fine dining technique. There’s only a tasting menu, in two formats: the shorter “Menú Tierra 7 ideas” and the longer “Menú Tierra 11 ideas”. Prices have been climbing and the longer menu is currently around €190 without drinks. The experience lasts about three hours and starts with aperitifs in the Chester lounge before moving to the dining room.
My experience: I had the long menu. Excellent. Every course makes sense within the journey, the produce is of the highest quality and the service matches. Worth what you pay — and for a Michelin-starred restaurant, that’s a reasonable price compared to what it costs in Barcelona or Madrid.
- Location: Sport Hotel Hermitage, Carretera General, Soldeu
- Price: Tasting menu from ~€150 (drinks not included). Check current menu.
- Hours: Dinner only. Booking essential.
- Recognition: 1 Michelin Star, 1 Repsol Sol
- Website: restaurants.sporthotels.ad
Rodrigo Martínez: Beç (Escaldes-Engordany)
Argentinian with 25 years of experience, trained with Koldo Royo, Martin Berasategui, and Nandu Jubany. Beç (meaning “birch” in Catalan) is his own restaurant, opened a few years ago and already recommended by the Michelin Guide from 2025.
His cooking is auteur cuisine, fusing sea and mountain with local produce. The kitchen is completely open and integrated with the dining room, so you can see every dish being prepared. They offer both an à la carte menu and a tasting menu with wine pairing.
My experience: Excellent quality and produce. The service is outstanding — Rodrigo is personally engaged with the guests. The wine cellar also deserves attention. It’s on the pricey side, but the level justifies it.
- Location: Clot d’Emprivat area, near the Vivand commercial axis, Escaldes-Engordany
- Price: €€€€ (minimum spend ~€80–100 per person)
- Recognition: Michelin Guide recommended, Andorra gastronomic ambassador
- Website: andorraselected.com/restaurante-bec
Marcel Besolí: Celler d’en Toni (Andorra la Vella)
Celler d’en Toni is living history of Andorran gastronomy. Founded in 1966 by the Besolí family, it’s one of the country’s longest-running restaurants. It has held the Michelin Bib Gourmand (the good value distinction) for consecutive years.
The cooking is market-based with deep Andorran roots. The Andorran-style cannelloni have been on the menu since opening and have never left. Marcel Besolí defends a cuisine where product selection and relationships with local producers form the foundation.
My experience: It’s the only one on the list I haven’t visited yet, but it’s been open for nearly 60 years and locals consider it an institution. If it’s been running that long and stays full, they must be doing something right.
- Location: Andorra la Vella
- Price: €€€ (minimum spend ~€60–80 per person)
- Recognition: Michelin Bib Gourmand (historic), Andorra gastronomic ambassador
- Website: andorrainfo.com/celler-den-toni
Carles Flinch: Can Manel (Andorra la Vella)
If there’s one chef who is truly “home-grown” in Andorra, it’s Carles Flinch. Over 30 years at the helm of Can Manel, defending traditional mountain cooking with elegance and respect for the product. He may not be the most technically adventurous on the list, but that rootedness in the land counts for a lot.
His cooking is traditional Andorran: escudella, cannelloni, game, local produce. Updated with good taste but without losing the roots. The kind of restaurant where you eat what people here have been eating for generations, made with care and judgement.
My experience: Can Manel is a safe bet. You eat well, you eat honestly, and you eat genuinely Andorran. To understand the country’s gastronomy, this is the place.
- Location: Andorra la Vella
- Price: €€€ (minimum spend ~€60–80 per person)
- Recognition: Andorra gastronomic ambassador
- Website: restaurantcanmanel.com
José Antonio Guillermo: Odetti Bistro (Escaldes-Engordany)
A broad and established track record in Andorra. Odetti is a sophisticated bistro with Mediterranean cooking where technique is combined with sensitivity. A more informal space than Ibaya or Beç, but with produce quality that doesn’t fall short.
My experience: Good produce, well executed, though for me a step below Beç and Ibaya in terms of the overall experience. Slightly pricey for what it offers compared to the others. But the cooking is solid and the bistro concept works well.
- Location: Escaldes-Engordany
- Price: €€€ (minimum spend ~€60–80 per person)
- Recognition: Andorra gastronomic ambassador
Other Names Worth Knowing
Nandu Jubany: Diamant (Andorra la Vella) and El Hincha (Hotel MIM)
Nandu Jubany is a heavyweight of Catalan cuisine: Michelin star and three Repsol Soles at his Can Jubany restaurant in Caldetenes. In Andorra he has two spaces: Diamant, his restaurant-shop on Avenida Meritxell where the concept is a journey through different “islands” of produce (cheeses, charcuterie, grill, seafood, fish), and El Hincha at Hotel MIM, better known for its connection with Leo Messi.
- Diamant: Av. Meritxell, 31, Andorra la Vella. Restaurant-shop concept. Open Tuesday to Sunday.
- El Hincha: Hotel MIM, Andorra la Vella.
Hideki Matsuhisa: Koy Hermitage (Soldeu)
High-end Japanese cooking within the same Sport Hotel Hermitage that houses Ibaya. Chef Hideki Matsuhisa received a Michelin star in 2008 for his previous work. The proposition is high-level Japanese: sushi, robata, tasting menu.
My experience: The menu was good, but very expensive for what it delivers. The wagyu beef supplement in particular seemed unjustified. If you’re passionate about Japanese cuisine and aren’t bothered by the price, go for it. If you’re watching your budget, Ibaya is a better investment.
- Location: Sport Hotel Hermitage, Soldeu
- Price: €€€€€ (tasting menu from ~€150+)
- Hours: Dinner only, Wednesday to Monday. Booking essential.
What Other Sites Don’t Tell You
Andorra takes gastronomy seriously. In 2025 the government launched a strategic Gastronomic Plan built around the concept of “Alta Muntanya Gastronomy” (High Mountain Gastronomy). It’s not empty marketing: the number of visitors choosing Andorra for gastronomic reasons has doubled in the last decade, and 2024 surveys gave Andorran restaurants an average score of 8.1 out of 10.
Andorra Taste is the real deal. The annual international high-altitude cooking congress held in Escaldes-Engordany has brought Ferran Adrià, Joan Roca, Oriol Castro (Disfrutar), Paolo Casagrande (Lasarte), and chefs from the Alps, Caucasus, and Balkans. It’s not a minor local event — it’s a forum where serious debate about mountain cooking takes place at a world level.
Always book. At every restaurant on this list. Ibaya and Koy have limited capacity and fill up, especially during ski season. Beç and Odetti are also worth booking in advance.
Summary Table
| Chef | Restaurant | Location | Approx. price | Recognition |
|---|---|---|---|---|
| Jordi Grau | Ibaya | Soldeu | €150–190 menu | Michelin Star, Repsol Sol |
| Rodrigo Martínez | Beç | Escaldes-Engordany | €80–100 | Michelin recommended |
| Marcel Besolí | Celler d’en Toni | Andorra la Vella | €60–80 | Bib Gourmand (historic) |
| Carles Flinch | Can Manel | Andorra la Vella | €60–80 | Gastronomic ambassador |
| José A. Guillermo | Odetti Bistro | Escaldes-Engordany | €60–80 | Gastronomic ambassador |
| Nandu Jubany | Diamant / El Hincha | Andorra la Vella | €40–80 (variable) | Michelin Star (Can Jubany) |
| Hideki Matsuhisa | Koy Hermitage | Soldeu | €150+ menu | Ex-Michelin Star |
My Recommendation
If you can only go to one: Ibaya. It’s the most complete experience, the price is reasonable for a Michelin-starred restaurant, and Jordi Grau’s cooking tells a story about Andorra you won’t find anywhere else.
If you want two: add Beç for the produce quality and Rodrigo’s personal engagement, or Can Manel if you prefer to understand Andorran cooking from the ground up.
Visiting Andorra for the first time? Check our practical tips before you come. If you need mobile data during your trip, here’s the best eSIM for Andorra. And if you’re planning to shop, see how much you actually save.