Andorran cooking is mountain food: hearty, simple, and rooted in Catalan tradition. French and Spanish influences show up in every menu, but the local dishes are the ones worth seeking out.
Trinxat is the dish most closely identified with Andorra — a cake of potatoes and cabbage fried with bacon until crisp. It's peasant food done well, and you'll find it everywhere. Escudella is a thick winter stew of meat, vegetables, and pasta or rice, often served at Christmas. Cunillo (rabbit in tomato sauce) and xai (roast lamb) appear regularly on traditional menus.
Locally made cured meats — embotits — are excellent. Look for butifarra (a fresh pork sausage), llonganissa, and botifarra negra in markets and specialist shops. Local cheeses from small mountain dairies are worth picking up, especially around Ordino and Canillo.
Wine is cheap thanks to low import duties: French and Spanish bottles cost noticeably less than across the border. The local ratafia (a herbal liqueur) and crema andorrana (similar to crème brûlée) are worth trying.
Restaurants cluster in Andorra la Vella and Escaldes-Engordany. Quality is variable in the tourist-heavy shopping areas; venture into the Barri Antic or up to smaller villages for better cooking. Most places serve a good-value midday menu for €12–18.