Trinxat is a typical dish from Cerdanya, Alt Urgell, and Andorra. It looks like a small omelet. It is a winter dish, but can be enjoyed all year round. This dish has its origins in leftover cuisine, and in this case, we are using chef Arnau's recipe!
A plant-based dish, flavorful and full of nuances. Made with spiced Heura bites, sautéed mushrooms, and caramelized onion, all coated in a creamy coconut milk sauce infused with wholegrain mustard, brandy, and tarragon. Served with tender lentils, providing a natural source of plant protein. A comforting, richly flavored stew perfect for slow, mindful...
This pasta dish combines fusilli with sautéed mushrooms, all bathed in a pumpkin and walnut pesto that gives it a unique touch. Full of flavor and texture. We encourage you to try it!
This salad is super complete with green leaves, apple, walnuts and the classic and protagonist goat cheese. Undoubtedly an explosion of flavor perfect to eat in your day to day at the office.
A good pork tenderloin can be prepared in many ways, but the key is to find the right cooking point to ensure the meat is tender and juicy. Don't miss out, it's incredible!