Fine Dining in Andorra: The Michelin Star and the Best Chefs
Ibaya is Andorra's only Michelin star restaurant (tasting menu from €150). Plus Beç, Can Manel and 5 more top chefs — prices, honest opinions and booking tips from someone who lives here.
Andorra has one Michelin star, seven official gastronomic ambassadors and an international high-mountain cuisine congress (Andorra Taste) that brings starred chefs from across Europe every year. For a country of 80,000 people, that is a serious culinary punch.
What you won’t find on other websites is the perspective of someone who actually lives here, has eaten at these places paying out of their own pocket, and can tell you whether it’s worth it or not.
An important note upfront: this is a list of Andorra’s most acclaimed restaurants. We are talking about fine dining, so none of them are cheap. If your budget is tight, consider other options. We will publish a guide to restaurants for every budget later. In the meantime, you can read our article on the best bordas in Andorra or our guide to restaurants where locals actually eat.
Note: Prices and details in this article were 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 officially named its gastronomic ambassadors — the chefs who represent the country’s culinary identity. These are the standouts, along with their restaurants.
Jordi Grau: Ibaya (Soldeu)
Andorra’s only Michelin star. Also awarded One Sun in the 2026 Repsol Guide. Jordi Grau is the executive chef at Sport Hotel Hermitage, the most exclusive hotel in the country. Before that he worked at Tickets (Albert Adrià) and arrived in Andorra through Nandu Jubany in 2011.
His cooking is a journey through rural Andorra: foal, trout, cured meats like girella and donja, trinxat. All executed with contemporary fine dining technique. There is only a tasting menu, in two formats: the short one (“Menú Tierra 7 ideas”) and the long one (“Menú Tierra 11 ideas”). Prices have been rising and the long menu now runs 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 did the long menu. Excellent. Every course makes sense within the narrative, the produce is of the highest quality and the service matches. Worth what you pay — for a Michelin star, the price is “reasonable” and in line with similar restaurants in Barcelona or Madrid.
- Location: Sport Hotel Hermitage, Carretera General, Soldeu
- Price: Tasting menu from ~€150 (drinks not included). Check current menu.
- Awards: 1 Michelin Star, 1 Repsol Sun
- Website: restaurants.sporthotels.ad
Rodrigo Martínez: Beç (Escaldes-Engordany)
Argentine with 25 years of experience, trained under Koldo Royo, Martín 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 since 2025.
His cooking is creative, fusing sea and mountain ingredients with local produce. The kitchen is completely open and integrated with the dining room, so you can watch every dish being prepared. They offer both à la carte and a tasting menu with wine pairing.
My experience: Very high quality and excellent produce. The service is outstanding — Rodrigo personally engages with diners. The wine list also deserves attention. It’s on the expensive side, but the level justifies the price.
- Location: Clot d’Emprivat area, near the Vivand commercial hub, Escaldes-Engordany
- Price: €€€€ (minimum spend ~€70-90 per person)
- Awards: Michelin Guide recommended, Gastronomic Ambassador of Andorra
- Website: andorraselected.com/restaurante-bec
Marcel Besolí: Celler d’en Toni (Andorra la Vella)
Celler d’en Toni is living history in Andorran gastronomy. Founded in 1966 by the Besolí family, it is one of the longest-running restaurants in the country. It has held the Michelin Bib Gourmand (the distinction for excellent value) for consecutive years.
The cooking is market-driven with deep Andorran roots. The Andorran-style cannelloni have been on the menu since opening day and have never left. Marcel Besolí champions a kitchen where sourcing from local producers is the foundation of everything.
My experience: I haven’t been yet — the only one on this list I still need to visit. But it has been open for nearly 60 years and locals consider it an institution. When somewhere works for that long, they must be doing something right.
- Location: Andorra la Vella
- Price: €€€ (minimum spend ~€60-80 per person)
- Awards: Michelin Bib Gourmand (historical), Gastronomic Ambassador of Andorra
- Website: andorrainfo.com/celler-den-toni
Carles Flinch: Can Manel (Andorra la Vella)
If there is one chef who is truly “from here”, it is Carles Flinch. Family heir after more than 30 years at the helm of Can Manel, defending traditional mountain cooking with elegance and respect for the produce. He may not be the most technically avant-garde chef on this list, but that deep rootedness in the land carries real weight.
His cooking is the food of traditional Andorra: escudella, cannelloni, game, local produce. Updated with good taste but without losing the roots. It is the kind of restaurant where you eat what people ate here generations ago — made with care and with judgement.
My experience: Can Manel is a safe bet. Good food, no artifice, genuinely Andorran. Home to some of the best cargols a la llauna in Andorra. If you want to understand the country’s gastronomy from its roots, this is the place.
- Location: Andorra la Vella
- Price: €€€ (minimum spend ~€60-80 per person)
- Awards: Gastronomic Ambassador of Andorra
- Website: restaurantcanmanel.com
José Antonio Guillermo: Odetti Bistro (Escaldes-Engordany)
A broad and well-established track record in Andorra. Odetti is a sophisticated bistro with Mediterranean cuisine where technique is combined with sensitivity. More informal than Ibaya or Beç, but with a level of produce that holds its own.
My experience: Good produce, well executed — though for me it sits a notch below Beç and Ibaya in terms of the overall experience. The cooking is very solid and the bistro concept works well.
- Location: Escaldes-Engordany
- Price: €€€ (minimum spend ~€60-80 per person)
- Awards: Gastronomic Ambassador of Andorra
Other names worth knowing
Nandu Jubany: Diamant (Andorra la Vella) and El Hincha (Hotel MIM)
Nandu Jubany is a heavyweight of Catalan cuisine: a Michelin star and three Repsol Suns at his restaurant Can Jubany in Caldetenes. In Andorra he runs two spaces: Diamant, his restaurant-shop on Avinguda Meritxell where the concept is a journey through different “islands” of produce (cheeses, cured meats, grill, seafood, fish), and El Hincha at Hotel MIM, best 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 cuisine inside the same Sport Hotel Hermitage that houses Ibaya. Chef Hideki Matsuhisa received a Michelin star in 2008 for his previous work. The offer is high-level Japanese: sushi, robata, tasting menu.
My experience: The menu was good but felt overpriced for what it delivered. The wagyu add-on in particular didn’t seem worth it. If Japanese cuisine is your passion and budget is not a concern, go for it.
- Location: Sport Hotel Hermitage, Soldeu
- Price: €€€€€ (tasting menu from ~€150+)
What other sites don’t tell you
Andorra takes gastronomy seriously. In 2025 the government launched a strategic Gastronomic Plan around the concept of “Gastronomia d’Alta Muntanya” (High Mountain Gastronomy). This is not empty marketing: the number of visitors choosing Andorra for food-related reasons has doubled in the last decade, and 2024 surveys gave restaurants an average score of 8.1 out of 10.
Andorra Taste is the real deal. The annual international high-mountain cuisine congress held in Escaldes-Engordany has brought Ferran Adrià, Joan Roca, Oriol Castro (Disfrutar), Paolo Casagrande (Lasarte) and chefs from the Alps, the Caucasus and the Balkans. It is not a minor local event — it is a serious international forum on mountain cuisine. If you visit Andorra during the congress, make sure to stop by the tasting stands set up by each restaurant.
Always book ahead. At every restaurant on this list. Most have limited covers, and if you are visiting during peak season — such as a ski weekend — book in advance.
Summary table
| Chef | Restaurant | Location | Approximate price | Awards |
|---|---|---|---|---|
| Jordi Grau | Ibaya | Soldeu | €150-190 menu | Michelin Star, Repsol Sun |
| Rodrigo Martínez | Beç | Escaldes-Engordany | €70-90 | Michelin recommended |
| Marcel Besolí | Celler d’en Toni | Andorra la Vella | €60-80 | Bib Gourmand (historical) |
| 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 | Former Michelin Star |
My recommendation
If you can only go to one: Ibaya. It is the most complete experience, the price is reasonable for a Michelin star, and Jordi Grau’s cooking tells you a story about Andorra you will not find anywhere else.
If you want two: add Beç for the produce quality and Rodrigo’s personal touch, or Can Manel if you prefer to understand Andorran cuisine from its roots.
First time in Andorra? Read our practical tips before you visit. Need mobile data during your trip? Here is the best eSIM for Andorra. And if you are planning to shop, check out how much you actually save. Planning a luxury trip? See our guide to luxury Andorra.