The best artisanal products of the Pyrenees in the breakfasts of the huts of Epic Andorra
The sun has long warmed the slopes of the mountains of the soterny valley and though you didn't hear anyone bustling out there, just as you'd expect breakfast is ready and prepared on the solid wood table that is sheltered by the trees.
country bread to spread the delicious artisanal butter and fresh cheese and homemade jams of Casa Gendret and El Pastor, natural juices, shepherd's cheeses, Pyrenean sausages...
All dairy products, including that unforgettable yogurt, they are made with the milk of the 50 Assaf sheep –a breed highly appreciated for its organoleptic properties– of the Raubert family, lifelong cheesemakers; while the sausages, the sausage, the secallona (a kind of dry sausage), the bulls with liver, the tongue, the black pudding, the donja, the bringuera... –in case you thought you knew them all– are of Cal Jordi, a company committed to preserving the wisdom and flavors of its ancestors.
If you fancy something special, a muesli or some French toast, all you have to do is ask, even in the middle of nowhere (or at all) here the enjoyment is à la carte, but this –basically– is what there is for breakfast in Borda Puntal, one of the six old shepherds' shelters that Epic Andorra has rehabilitated with exquisite taste and service through the mountains of the principality.
The 'garden' extends all the way to the Serrat del Ordino , 15 minutes from the hut, where you have a ski station. Exercising will do you good to whet your appetite. Dinner awaits you escudella amb carn d'olla, a kind of stew from the Pyrenees.
*This report was published in the number 138 of the Condé Nast Traveler Magazine (April). Subscribe to the printed edition (11 printed issues and a digital version for €24.75, by calling 902 53 55 57 or from our website). The April issue of Condé Nast Traveler is available in ** its digital version to enjoy it on your preferred device. **