Ibaya

The gastronomic restaurant at the Sport Hotel Hermitage (which also boasts other dining options) is overseen by chef Francis Paniego, a leading reference in Spanish cooking whose brilliance is also on display at his El Portal de Echaurren restaurant in Ezcaray. The cuisine here is based around two creative tasting menus: Memory, combining contemporary recipes with his most successful dishes from different seasons; and A Walk through Andorra, showcasing Andorran cuisine and its flavours via ingredients such as horse meat, trout, typical local sausages such as “girella” and “donja”, and “trinxat”, a dish made with potatoes, cabbage and bacon. Don’t be surprised, however, to see a few nods to French and Portuguese cooking. The experience starts in the reception area with a few insights into the chef, continues with appetisers (both in the “Chester” sofa space, and the kitchen) and concludes in the dining room. Each plate is accompanied by a diptych explaining the provenance of ingredients and their preparation.

Ibaya's Unique Features

• Michelin-Starred Tasting Menu: Ibaya offers a unique dining experience with its Michelin-starred tasting menu that features innovative dishes inspired by local ingredients.
• Cotton Candy Dessert: The restaurant is known for its whimsical cotton candy dessert, which delights both the eyes and the palate.
• Innovative Approach to Traditional Andorran Cuisine: Ibaya seamlessly blends local ingredients with contemporary techniques, creating a truly unique culinary experience.

Tasting Menus

• Memory: Contemporary recipes with chef's successful dishes from different seasons. 8 courses: €250.
• A Walk through Andorra: Showcasing Andorran cuisine and its flavors via ingredients such as horse meat, trout, typical local sausages, and 'trinxat'. 7 courses: €220.

Signature Dishes

• Girella (local sausage): €45
• Donja (local sausage): €40
• Trinxat (potatoes, cabbage, bacon): €35