Andorran cuisine — Pyrenean, simple, solid. Catalan, French, Occitan influences. Meats, sausages, cheeses, hot soups.
Trinxat
Trinxat — national dish. Potato + winter cabbage + bacon, all mashed. Mountain dish, hot, after skiing.
Meats
Llonganissa, botifarra, Andorran veal DOP (brown breed), tupí confit (pork preserved in fat). Ribs, rabbit, partridge.
Soups and Stews
Escudella (broth with meatball), Andorran onion soup, civet de llebre (hare stew), capipota.
Cheeses
Mountain cheeses — Mareig (smoked cheese), Ratapelat, Tupí (fermented in pot).
Mushrooms and Truffles
Mushroom picking — autumn national passion. Saffron milk caps, porcini, chanterelles. Black Pyrenean truffles.
Bread and Sweets
Cocó (Andorran flatbread), Empordà fritters, escarranxes, Andorran honey.
Wines
Few own wines (too cold for vineyards). Imported from Catalonia, South France. Pyrenean herbal eau-de-vie. Andorran craft beer growing.