Andorran gastronomy

The “bordas” are typical rural buildings made of wood and stone, legacy of Andorra’s rural past. Bordas were used as haystacks, stables, refuges or to store farm implements. With the change in lifestyle, many bordas were abandoned and only recently converted over the years into hotels, houses or rustic restaurants.

Borda del Rector is in the entrance to Incles Valley, between Soldeu and El Tarter. It has been opened since 1968 and specializes in homemade Andorran cuisine.

Being in between Spain and France, Andorra has taken on cooking traditions from both these countries and has also developed and maintained some of its own, unique recipes, using local wild produce as much as possible.

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