Once again, Andorra Taste looks to Alpine cuisine as a benchmark for high-mountain cuisine.

From 17 to 21 September, Andorra will once again become an international stage for high-altitude cuisine as it hosts the fourth edition of Andorra Taste. This conference is consolidating its position as a meeting place for chefs, producers, and defenders of the territory. Organised by Vocento Gastronomía-Grup GSR and Andorra Turisme, Andorra Taste 2025 will bring together some of the most influential figures in global gastronomy for three days of professional discussions on sustainability, tradition, creativity and the future, viewed through the lens of altitude and territorial identity. As always, the gastronomic event will be followed by a popular fair, where Andorran cuisine will be celebrated on the streets of Prat del Roure in Escaldes-Engordany.

As always, the congress will feature a guest region in the spotlight. This year, the Alps will take centre stage once again, represented by chefs from France, Switzerland, Austria and Slovenia. They will showcase the depth and diversity of Alpine cuisine through their products, flavours and proposals. This year's big news is the addition of a special guest region, as the congress broadens its horizons to include another mountainous region with a rich culinary and cultural heritage: Georgia.

Alpine flavours

From the heart of the Alps, there will be dishes on offer that combine tradition, innovation and commitment. Of particular note is the presence of Emmanuel Renaut (Flocons de Sel***, Megève), one of the leading figures in international mountain cuisine and president of the Toquicimes festival. This annual autumn event in Megève is a celebration of mountain cuisine, bringing together chefs, local producers and food lovers to celebrate and share knowledge of Alpine cuisine and local produce. With Renault, Andorra Taste will explore the characteristics that define a cuisine as mountainous and representative of its territory.
 
Maximilian Stock, the chef at the Michelin-starred restaurant Die Geniesserstube im Alpenhof in Tux, Austria, also draws inspiration from the local area. He reinterprets Tyrolean tradition with a contemporary approach and a connection to the environment, all under the banner of his “Alpine Taste” philosophy. Born in the Tuxertal valley in the heart of Tyrol, Stock is part of a new generation of chefs who are dedicated to preserving the gastronomic identity of their region, showing absolute respect for local produce, seasonality, and sustainability. Zineb Hattab, a chef of Spanish-Moroccan origin, also champions these values. She is internationally renowned for her vegetable-based, ethical cuisine with a radically sustainable approach. Born in Blanes, Girona, to Moroccan parents, she is the driving force behind KLE** in Zurich, Switzerland, a restaurant that has aroused great interest among the public and critics alike, establishing Hattab as one of the 50 chefs set to influence the future of global gastronomy, as recognised in the 50 Next 2022 Awards.

Joining us from the Slovenian Alps will be Uroš Štefelin, the chef at Hiša Linhart** in Radovljica, a town surrounded by mountains. Renowned for his ability to reinterpret traditional Gorenjska cuisine using modern techniques, Štefelin also collaborates closely with local producers and supports initiatives such as 'Okusi Radovljice', a project dedicated to preserving Slovenian Alpine culinary culture.

Georgia is set to make history as the first Caucasian country to be invited to Andorra Taste. Daduna Ghlonti (Skio), creative director of the Georgian Gastronomic and Rural Tourism Association and one of the best ambassadors of Georgian cuisine in Europe and Asia, will be joining us from Gudauri, at an altitude of over 2,000 metres. Visitors will have the opportunity to discover her country's thousand-year-old cuisine, which is rich in fermented foods, aromatic herbs, breads baked in toné and intense flavours that speak of mountains, spirituality and conviviality.
Cross-cultural cuisine

Following in the footsteps of previous editions, Andorra Taste will continue to offer insights into its neighbouring territories of France and Spain. French cuisine will be represented by Stéphane Tournié (Les Jardins de l'Opéra*, Toulouse), a renowned ambassador of southwestern French cuisine, whose approach reflects a harmonious blend of tradition, innovation, and a deep connection to the land. His participation in this gastronomic event further strengthens the historic cultural and gastronomic ties between Andorra and France.

Among the participating chefs are renowned Spanish chefs with strong regional and sustainable links. These include Luis Alberto Lera (Lera**, Zamora), who champions sustainable hunting and Castilian flavours; Oriol Castro (Disfrutar***, Barcelona), a leading figure in the global creative avant-garde; Jordi Vilà (Alkimia*, Barcelona), who offers a contemporary take on Catalan cuisine; Javier Olleros (Culler de Pau***, Galicia), a pioneer of sustainable Atlantic cuisine; and Sergio Sanz (Lavedán, Huesca), one of the most promising new voices in Aragonese cuisine.

And finally, this year's winner of the Andorra Taste 2025 Award will be announced. This award recognises the most influential chef of the last four decades, the man responsible for a culinary revolution that changed our understanding of gastronomy forever: Ferran Adrià. The award recognises his career, cultural impact, and research work at elBulli and elBullifoundation, which has inspired generations of chefs worldwide.

Also in attendance will be Francis Paniego (El Portal de Echaurren**, Ezcaray, La Rioja), a leading figure in mountain cuisine in the Sierra de la Demanda. He will be joined by Catalan chef Jordi Grau, with whom he will recreate the Andorran landscape at Ibaya*, the Michelin-starred restaurant in Soldeu. Another chef based in Andorra is Hideki Matsuhisa, who offers an Asian twist with his delicate Japanese cuisine at Koy Hermitage in Soldeu. Some of the chefs recently named Ambassadors of Andorran Cuisine will also be taking to the stage at Andorra Taste, including Jordi Grau, Marcel Besolí (Celler d'en Toni, Andorra la Vella) and José Antonio Guillermo (Odetti Bistro, Escaldes-Engordany). You will also be able to enjoy gastronomic experiences featuring Andorran ambassadors, including Victoria Kemerer (Kökosnøt, Andorra la Vella), Rodrigo Martínez (Beç, Escaldes-Engordany) and Carles Flinch (Can Manel, Andorra la Vella).

Finally, this summit of high mountain gastronomy will also explore the world of wine, with Master of Wine Fernando Mora sharing his vision of mountain wine and the challenges facing extreme viticulture in times of climate change.

With this impressive line-up, Andorra Taste 2025 is establishing itself as a platform for thought and innovation, championing the vital role of mountains in shaping new culinary narratives. Through presentations, demonstrations, dialogues and practical activities, the congress will once again bring together people who advocate for a cuisine connected to its origins, the environment and emotion. It is a place where altitude is not only geographical, but also ethical and cultural.