Traditional in Culinary studio, Andorra la Vella, Andorra
Trinxat and Andorran Classics Cooking Class
Learn to prepare Andorra's signature dishes including trinxat (potato and cabbage cake with bacon), escudella stew, and crema catalana in a professional kitchen. Class taught in English and Spanish with local chef instructor, followed by a meal of what you cooked.
The Trinxat and Andorran Classics Cooking Class is a three-hour hands-on session in a professional culinary studio in Andorra la Vella, teaching participants to prepare three of Andorra's most iconic traditional dishes from scratch. The class is taught by a local chef instructor experienced in both restaurant kitchens and culinary education, and is offered in English and Spanish, making it accessible to the majority of international visitors passing through the country.
The session begins with a brief introduction to Andorran culinary history — the way mountain isolation shaped a cuisine based on stored and preserved foods, root vegetables, and locally raised livestock — before participants move to their preparation stations. The first dish is trinxat, Andorra's most recognizable plate: potatoes and cabbage are boiled, mashed together, shaped into a thick cake, and pan-fried with cured bacon until the exterior turns golden and slightly crisp. The dish is emblematic of winter mountain cooking and appears on virtually every borda restaurant menu in the country. The instructor explains regional variations — thicker or thinner, with or without garlic — and common home-cook mistakes to avoid.
The second dish is escudella i carn d'olla, a rich Catalan-Andorran stew built around a broth made from pilota (a large pork-and-veal meatball), chicken pieces, and root vegetables including parsnip, celery root, and leek. Participants prepare the broth from stock and build the stew by adding seasonal vegetables and the pilota in the correct sequence. The instructor explains how escudella functions as both a first and second course in traditional Andorran households, with the broth served first as a soup and the solids presented afterward as a main course.
The session concludes with crema catalana, the Catalan predecessor to crème brûlée, distinguished by a cornstarch-thickened custard infused with lemon zest and cinnamon and finished with a caramelized sugar crust. Participants prepare individual portions and use a kitchen torch to achieve the characteristic finish.
The class accommodates up to twelve participants. At the end of the session, participants sit down to eat all three dishes they have prepared, with still or sparkling water provided. Wine and other beverages can be purchased separately. Dietary substitutions — such as a vegetarian filling for the escudella — are available when requested at the time of booking. A recipe booklet for all three dishes is included.
Highlights
- Hands-on preparation of three traditional Andorran dishes: trinxat, escudella stew, and crema catalana
- Led by a local professional chef instructor in a fully equipped culinary studio in Andorra la Vella
- Class conducted in English and Spanish with a recipe booklet included for home recreation
- Participants eat the meal they have cooked at the end of the session
- Vegetarian substitutions available on request for the escudella stew filling
Tips
- Wear comfortable clothing; aprons are provided but splashes from stew and frying are part of the process.
- Arrive punctually — the class covers three dishes in three hours and latecomers miss the introduction and first preparation stage.
- Inform the operator of any dietary restrictions when booking, not on the day, as ingredients are prepared in advance and last-minute changes cannot always be accommodated.
- Take notes or photographs during the instructor's demonstrations — seeing proportions and technique live is the most valuable complement to the written recipe booklet.
- Book in advance as the studio has a maximum capacity of twelve; walk-in availability is rare and the class is popular during peak tourist periods.
FAQ
Do participants need any prior cooking experience?
No. The class is designed for all skill levels, from complete beginners to confident home cooks. The instructor demonstrates each step before participants attempt it and provides guidance throughout the session.
What is included in the €65 price?
The price covers three hours of instruction, all ingredients, use of kitchen equipment and aprons, a recipe booklet, and the meal eaten at the end of the session. Beverages beyond water are not included.
How many participants are in each class?
The studio accommodates a maximum of twelve participants per session, keeping the class small enough for each person to work at their own station and receive individual attention from the instructor.
Can the class accommodate vegetarian or gluten-free participants?
Vegetarian substitutions for the escudella stew filling are available on request. Gluten is present in several components; participants with gluten intolerance or coeliac disease should discuss this with the operator when booking to determine whether safe substitutions are feasible.
Is the class available every day of the week?
The class runs on selected days throughout the week; check the operator's schedule when booking. Additional dates may be available for private group bookings of six or more participants.