Dining
Renowned in Andorra
The dining experience at the Andorra Park Hotel prioritises local products and top-quality ingredients. A bistro cuisine, which uses fresh and seasonal produce, is the pillar of our menu, one of the most recognised in the country.
La Pâtisserie
The most creative and artisan confectioner’s in Andorra, set in a room with lots of natural light and surrounded by art. Pastry chef Patrice Bernard is the author of creations that can only be described as genuine delicacies as an art form.
Open from 10:00 am to 8:00 pm.
Hortus
Located in the historic building, with a stylish setting and spectacular garden views, all of the originality of Hortus is reflected in its menu. Sophisticated cuisine, with creations using the best local produce.
The Wine Cellar
Our wine cellar, managed by sommelier Ramón Cabiscol, guarantees excellence, variety and unique flavours among the almost 300 options available. The quality of the grapes and the production process can be appreciated in every sip.
El Racó del Park
From a room with garden views, guests of the Andorra Park Hotel can start the day properly, enjoying a meticulously-prepared breakfast. Fresh ingredients, a variety of options and good service are what make this time of the day special.
From 7:30 am to 11:00 am (11:30 am on weekends and holidays).
Room Service
Available 24 hours a day, Room Service offers a varied menu for different tastes and times of the day. From salads to pasta dishes to desserts to monkfish stew, we offer delicacies to be enjoyed whenever guests prefer.
24 hours a day.
Creators of food and wine experiences
Team
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Marc Mora
The chef responsible for the prestigious dining experience at the Andorra Park Hotel fuses tradition with cutting-edge recipes in preparations using top-quality produce. An inspiration in Andorra and internationally renowned, Marc Mora offers a truly culinary experience with his creations.
Ramón Cabiscol
Sommelier Ramón Cabiscol is an expert in the art of selecting the most exclusive wines in the world. Responsible for the wine cellar, his vast knowledge of oenology is reflected in the premium labels available in the Wine Cellar and in his recommendations for perfect pairings at the Andorra Park Hotel restaurants
Patrice Bernard
Genuine culinary gems that are a delight to the senses: such are the creations of pastry chef Patrice Bernard, a master in the art of artisan sweets and desserts. His most authentic and recognised creations, including Christmas nougats and Easter cakes, are prepared with artistic devotion and high-quality ingredients.
