Andorra is, without a doubt, the paradise of lovers of winter sports. After all, this country accumulates in its 468 km2 of surface the largest ski area in southern Europe: Grandvalira station. After all, who doesn't dream of more than 200 kilometers of slopes?
Of course surrender to ski It is the most transcendental excuse in these winter times when it comes to this area. However, other interesting pleasures with which to combine the tables await here, from lost constructions of the same Ricardo Bofill a restaurants with the most interesting proposals.
We said that in Grandvalira they wait more than 200 skiable kilometers. Divided into seven sectors, this snowy paradise in which the most experts in the Alpine Ski World Cup , is a mix of slopes, hangers and gondolas that connect no less than 139 tracks. Its 210 skiable kilometers make this corner the largest station in the Pyrenees.
48 hours in Grandvalira.
It is logical that entire villages of hotels and apartments from which to enjoy the views have been positioned on its slopes. In one of them, in Soldeu , at 1,817 meters high, wait Park Piolets Mountain Hotel & Spa , a four star alpine style where snow, gastronomy and well-being merge into one.
With 150 rooms distributed in a building where wood rules and with private terraces from which enjoy the views, Park Piolets has been establishing itself as a stop for skiers for years. Not for something on your ground floor wait a shop to rent the equipment and a transfer that, in just five minutes, leaves one at the entrance of the gondola that will take you to the heart of Grandvalira.
Park Piolets Mountain Hotel & Spa.
SKIING AND CHAMPAGNE IN THE HEIGHTS
Depending on the level of skiing (or snowboarding), the descents will proceed along one slope or another. In any case, when the sun heats up or soreness appears, there is no better plan than to enjoy the terraces located on tracks where the après-ski It has become quite a ritual. Which one to stay with? There are several options, but without a doubt the Veuve Clicquot does not go unnoticed.
Located in the sector of the tart, easily connected with Soldeu through a fun descent, French champagne celebrates the arrival of winter with a sybaritic space where music with live dj it is combined with bubbles and, if you like, with treats such as fondues vigneronnes, scallop tartare with citrus fruits or a Joselito Iberian pork tataki made on site by the chef Xavier Formatger Affineur . Of course, reservations are recommended.
Apres-ski moment at Veuve Clicquot.
SPA AFTERNOON
The après-ski can take place between champagne or jacuzzi bubbles. Let's go for the second. With the equipment already stored in the hotel lockers, where it is highly recommended to request the VIP Room to leave the boots in a system that dries and heats them and enjoy a private room in which to change clothes, it's time to change the monkey for the robe and immerse yourself in the Park Spa Mountain Wellness Club.
In addition to several swimming pools, one of them heated located outside in the snow, this space of 1,000 meters dedicated to wellness has exclusive treatments perfect to put the finishing touch to a day of skiing.
In fact, soreness won't be a problem with a fitness massage. Searching the extreme relaxation ? Forgive the redundancy, the extreme treatment It focuses on massaging the ends – scalp and feet – with which to release tension and fatigue. Also, if you are traveling as a couple, the spa has specific treatments for two such as its Mountain Lovers massage , a romantic ritual with pure essential oils of jasmine and sandalwood.
Special mention requires the commitment to the sustainability from space. With the seal of the interior design studio pillar lebanon , this renovated spa invites you to disconnect between noble materials and natural fibers in some waters that are heated with green energy and dispense with chlorine to bet, instead, on magnesium salts . Besides, it is this the only Exclusive Alqvimia space in the Principality and all the products they use in their treatment are natural.
Spa for two.
A DINNER OF HIGH CHINESE GASTRONOMY
With calm invading our senses, it's time for dinner. In Kao Soldeu customers will be surprised with an exclusive and innovative proposal that brings to the Pyrenees top Chinese cuisine. Betting on handmade cooking techniques, local products and a very interesting wine list with local proposals, this restaurant has become one of the must of the season.
At its gates, by the way, is the Moet terrace , where some days of the week are held live concerts before sunset in a magical setting with a fireplace, blankets and incredible mountain views. In addition, the plan comes accompanied by a welcome glass of Moët.
Moet terrace.
Anyone who is a regular in Barcelona will have already heard of the Kao Group, as its founder, Kao Tze Chien , was a pioneer chef of Chinese gastronomy in Barcelona with the opening of his Great Dragon restaurant in 1956. A lot has happened since then but the group, still family, maintains this strict Chinese gastronomic tradition in the different places it has. In the case of this jewel from Soldeu, the Kao saga invites you to enjoy from traditional dim sums to one of the family's most emblematic dishes, Peking Duck.
Kao Soldeu, Chinese haute cuisine.
Although the letter option is available, your Tasting menu Kao Soldeu (€65/pax) allows you to travel through the East through 11 passes that will not leave anyone indifferent. Just to whet your appetite we will say that it starts with a 'Millennium Egg' , an ancestral Chinese delicacy that is made here in green tea, to continue with classics such as prawn wanton ; Vietnamese nem with soy vinaigrette and French lettuce, prawns and main as Sauteed noodles with rosiñol vegetables, truffle and poached egg.
Of course, the perfect closing puts it the iconic Peking Duck that, if the chef is there, he is delighted to prepare it in front of the client's eyes. The most gourmets, in addition, will be able to enjoy the private cabin experience on the track that they just released this year.
Kao Soldeu: a (snowy) trip to China.
FROM CHURCH TO CHURCH
There are many activities to enjoy with your family, partner or friends on these slopes that are not on the boards: snowmobiling, ice activities, snowshoeing, snow driving, mushing, e bikes… until heli ski. But in addition, Andorra has gained an important gap when Romanesque art it is about. over 40 churches and monuments of the eleventh and twelfth centuries, Small in size, little ornamented and simple, they offer a native beauty typical of the Principality.
One of the most identifying and important signs of these temples are its bell towers or belfry, used as a method of communication between towns and as a defensive element against attacks. Looking for them is a perfect plan for a morning. But in addition, lovers of contemporary architecture will find one more incentive: the sanctuary of Meritxell, the work of the recently deceased icon Ricardo Bofill.
When the original Romanesque-style sanctuary burned down in 1972, the architect took it upon himself to a new design that was inaugurated in 1976. Inspired by the original Romanesque sources of Alberti and Palladio in the use of neopythagorean roots and square circles, including the addition of certain Catalan-Mudejar hints, the result is a jewel where the planes, heights and some arches break and respect at the same time the history of this sanctuary which, for Andorrans, is quite a symbol. And it is also for Europe, because it is part of the Marian Route that unites the sanctuaries of Lourdes in France, Torreciudad in Barbastro, Montserrat in Barcelona and El Pilar in Zaragoza.
Meritxell Sanctuary, work of Ricardo Bofill.
DINNER WITH STAR
The escapade is coming to an end. To say goodbye to Grandvalira, a magical stop awaits at Ibaya , the restaurant that this year was erected with the star, for the time being, the only name in Andorra with such recognition.
This gastronomic space of the spectacular Sport Hotel Hermitage & Spa is protected by a more than well-known name among foodies: chef Francis Paniego, a benchmark of Spanish cuisine that shines in its restaurant The Portal of Echaurren (two Michelin stars, Ezcaray).
His Andorran proposal is based on two tasting menus (Tierra 7 ideas, €110, or Tierra 11 ideas, €145) that bring the most modern Rioja cuisine to Andorra from the same aperitif, served in an area of sofas called Chester, to continue in the kitchen and end up delighting in the living room.
Ibaya, supervised by chef Francis Paniego.
At the stroke of small bites, the tapas mark the welcome to the restaurant with trompe l'oeil like its black olives (which we will not say more to maintain the surprise effect), some croquettes “that we took from my mother”, a saignant fritter and an Andorran goat butter on vegetable bread.
Because although the trip turns towards La Rioja, the terrain of the Principality does not miss the appointment. Thus, creations are born from the Valley such as your fried borage leaves or your fresh herb (or eat a high mountain meadow). in main wait peas from the temperate maresme in a cheese and vegetable marrow bechamel; a parfait of duck livers or a roast pigeon with grapes in red wine, cereals and its cannelloni. Delicacies that leave room for desserts among the magical picture of the snowy mountain of the Grandvalira station.
Ibaya, at the Sport Hotel Hermitage.