- Must visit
Casa de la Vall
National museum in a historic house, presenting Andorran life, politics and interiors from earlier centuries.
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National museum in a historic house, presenting Andorran life, politics and interiors from earlier centuries.
Museum in a former hydroelectric plant, explaining electrification, industry and modernisation in the valleys.
Compact museum on traditional tobacco growing and manufacture, housed in a restored old factory.
Historic quarter with stone lanes, civic buildings and churches; ideal for a short walk through old Andorra.
Mountain lake area reached by road or walking routes, popular for scenery, photos and fresh air.
Wide valley viewpoint near Canillo with classic mountain panoramas and easy roadside access.
Escudella is a hearty Pyrenean stew of meats, sausages, chickpeas and vegetables, long linked to winter family meals and festive gatherings in Andorra.
Trinxat is a mountain dish of cabbage, potatoes and pork, pan-fried until crisp. It is a staple of Andorran home cooking in the cold season.
Cargols a la llauna are snails roasted on a tray with oil, salt and herbs. They are a classic Pyrenean speciality often shared as a starter.
Refined dining in a historic borda, focusing on seasonal produce, traditional flavours and an elegant mountain ambience.
Traditional borda restaurant serving grilled meats, escudella and Pyrenean classics in a rustic stone setting.
Established mountain-style restaurant known for hearty Andorran dishes, game and a warm traditional atmosphere.
Moderate for Europe: meals and buses are reasonable, but hotels and ski-season stays can be pricey in peak periods.
Service is usually included. Round up or leave 5-10% for good restaurant service. Taxis are often rounded up. In cafés, small change is enough.
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