Andorra Taste will be held from 18 to 22 September in the privileged surroundings of the Pyrenees.
For the past three years, the Andorra Taste festival has been a temple of high mountain gastronomy in an exclusive event featuring some of the best chefs in the world. At this year’s edition, which will be held from 18 to 22 September, we will once again be able to enjoy exceptional gastronomy in a natural setting in the mountains.
Andorra Taste 2024 will be divided into two major events: on the one hand, the one that will bring together a hundred chefs, producers and professionals from mountain environments around the world. It will be held from 18 to 20 September in El Prat del Roure (Escaldes-Engordany). It will include presentations by Àlex Kinchella (Rest. la Cort del Popaire, Soldeu, Andorra), Filip Gemzell (Rest. ÄNG**, Tvååker), Elena Arzak (Rest. Arzak***, Donostia) and Albert Franch & Luka Balac (Rest. Nolla*, Helsinki), among many others. There will also be a tasting of high quality wines by the oenologist Almudena Alberca.
One of the dishes from the previous edition of Andorra Taste.
On the other hand, Andorra Taste will offer a popular gastronomic event with free admission that will include multiple activities, tastings and a special programme for children. It will be held from 20 to 22 September in Carrer Veedors in the town of Escaldes-Engordany.
Some of the tastings on offer are the Peking duck bikini from the Kao Soldeu restaurant, the champagne cake with peach textures and peanut cookie with tropical textures from Youcake by Estopiñán and the pulled pork stuffed bao bread with crispy onion, peanuts, kimchi sauce and sprouts from the Mood Sensorial restaurant.
One of the Andorra Taste tastings, with typical local products.
Major focus on Nordic cuisine
The third edition of Andorra Taste focuses on Nordic gastronomy, with Norway, Sweden, Finland and Denmark being the main countries. Highlights include presentations by Søren Selin, chef at AOC (Copenhagen, Denmark), who through his cuisine has dedicated himself to highlighting the natural flavours of Danish products, capturing the essence of the season and the region. His focus on sustainability and respect for the environment is also reflected in his culinary practices.
Also of note is Christopher Haatuft (Lysverket*, Bergen), whose cuisine is characterised by simplicity and elegance, combining modern techniques with traditional ingredients to create dishes that capture the essence of contemporary Scandinavian cuisine.
