La Pérgola

Contemporary bistro by chef Marc Martín — the restaurant of Andorra Park Hotel (Winter 2026 carta; prices in €, IGI included) in Les Canals / Andorra Park Hotel

Address: Les Canals, 24, Andorra la Vella, Andorra
Phone: +376 877 780
Hours: 12:30–15:30 · 20:00–23:00

Menu prices: 7–85 · £££ · Median main: 28.50 · 39/39 with a published price

Contemporary bistro by chef Marc Martín — the restaurant of Andorra Park Hotel (Winter 2026 carta; prices in €, IGI included)

APPETIZERS

• Acorn-fed Iberian ham (PLATE) (APPETIZERS) — 38
• Acorn-fed Iberian ham (TAPA) (APPETIZERS) — 23
• Cantabrian anchovies (PLATE) (APPETIZERS) — 22
• Cantabrian anchovies (TAPA) (APPETIZERS) — 14
• Coca bread with tomato — 7
• Beluga caviar, 10 g, with buckwheat blinis and horseradish sour cream — 52
• Oysters with beetroot and strawberry granita (2 pcs) (APPETIZERS) — 14
• Open omelette with seasonal mushrooms and black truffle — 18
• Homemade croquettes (4 pcs) (APPETIZERS) — 10
• Grilled squid stuffed with foie gras mi-cuit, served with a mild seafood cream sauce — 26
• Crispy sphere of Balfegó tuna tartare, avocado, and ponzu sauce (2 u) (APPETIZERS) — 16
• Assortment of aged cheeses — 22

STARTERS

• Seasonal salad with burrata, baby vegetables, apple, and beetroot with pomegranate vinaigrette — 18
• “Five Elements” salad: River trout in escabeche, carrot, avocado, quinoa, and organic eggs — 22
• Warm salad with Cal Batall goat cheese, duck ham, duck gizzards, walnuts, and apple — 18
• Roasted scallops with a light Iberian ham broth and crispy cured beef — 19
• Artichoke cream soup with Cal Jordi blood sausage, slow-cooked egg, and artichoke hearts — 17
• Braised octopus served with beetroot and lime gel — 22
• Roasted pumpkin gnocchi with its sauce, Parmesan cheese emulsion and its crunchy pumpkin seeds — 18
• Lobster lasagna with its own “bisque” — 29

APH MUST-HAVES

• Dry-style rice with langoustines * (minimum 2 people) (APH MUST-HAVES) — 27

  Price per person
• Steak tartare prepared tableside — 38
• Traditional XL cannelloni with a parmesan crisp — 18
• Galician beef sirloin with foie gras and porcini mushroom sauce — 42
• Galician beef ribeye with Padrón peppers and fries (price per kg) (APH MUST-HAVES) — 85

MAIN COURSES

• Mountain-style rice with pork ribs, black pudding, and donja * (minimum 2 people) (MAIN COURSES) — 28

  Price per person
• Brothy “a bordo”-style noodles with red prawns, squid and mussels * (minimum 2 people) (MAIN COURSES) — 28

  Price per person
• Turbot with pil-pil sauce, confit leeks, and citrus — 42
• Coastal sea bass — 42

  with beurre blanc sauce, bimi, baby carrots and river trout roe
• Oven-roasted kid goat shoulder, sweet potato cream, and pickles — 41
• Roasted eggplant, Casa Raubert yogurt, mandarin, and pomegranate — 22
• Andorran chicken with foie gras, chanterelles, fondant potato and meat jus — 29
• Braised pork shank with green beans, crispy bacon and Périgord sauce — 27

DESSERTS

• Le Coulant — 12
• Moka, coffee cream and dark chocolate — 12
• Candied Beluga lentils, goat yogurt ice cream, marigold petals, and a crispy tuile — 12
• Apple, raisins, cider reduction, and crème anglaise — 12
• Seasonal citrus fruit, cardamom syrup, and yuzu cream — 10
• Homemade ice creams & sorbets (according to today’s selection) (DESSERTS) — 10