Overview

• Ferran Adrià received the Andorra Taste 2025 award and urged cooks and the Principality to define a friendly culinary identity, plan long term and invest to position Andorra, warning that without a plan there is no future.
• The fourth edition gathered leading chefs in the heart of the Pyrenees, drawing participants from Austria, France, Switzerland, Slovenia and Georgia who center their work on mountain foodways.
• Game specialist Luis Lera presented dishes built on offal and ancestral preservation, including escabeche of wild boar tongue, fried snout, deer shank with young almonds and dried chamois, reflecting the Michelin-starred chef’s low-waste approach.
• Francis Paniego bought an entire imperfect harvest of the endangered caparrones del Oja from two young growers and transformed it into haute cuisine, exemplifying how chefs can sustain local biodiversity and small producers.
• Maximilian Stock advanced an alpine-only sourcing ethos with wild Tirol herbs, artisanal dairy, mountain livestock, closed-circuit fish and an alpine prawn, while Andorran chefs described a local scene moving beyond generic international fare.