La Fontaine - Chambres d'Hôtes

It is always a pleasure to return to this eatery at the foot of the ramparts. The menu is the epitome of regional, which is not surprising as the chef uses local produce delivered by the farmers in person. Slow-roasted haunch of tender Pyrenean veal, hazelnut-flavoured Catalan picada sauce and millefeuille of potatoes… without forgetting cheese from the Pyrenees! Cosy rooms for overnight stays.

Located in a small village in the Gerona municipality of Ripollés, this restaurant boasts a surprising setting in Gombrèn’s most historic inn, a large house dating back to 1730 that now features two distinct parts: the old section, beneath robust stone arches, and the new – a much brighter space that looks out onto the surrounding mountain landscapes through its panoramic windows. Here, chef Francesc Rovira, a disciple of the late great Santi Santamaria, oversees creative-cum-contemporary cuisine that clearly identifies with the region and which is tremendously tasty, aromatic and enticing des

This bright, welcoming restaurant just 100m or so from its elder sibling, the award-winning Ca l'Enric, is run by chef Isabel Juncà, who shares her passion for seasonally inspired traditional cuisine through affordably priced day-to-day cooking that definitely does not skimp on flavour. The à la carte, featuring savoury rice dishes, grilled fish and meat, and delicious cannelloni, is complemented by different seasonal suggestions plus an inexpensive yet well-crafted weekday menu. One dish that we can highly recommend, the finishing touches to which are added at your table, is the ajoblanco wit

Chef Kevin de Porre (previously at Contraste in Paris) has returned home with a desire to pay homage to his native land – an intention clearly stated by the name of his restaurant, a reference to the regional fario trout. Supported by an enthusiastic and close-knit team, this modern and talented chef demonstrates his know-how in a surprise menu that gives pride of place to seafood and vegetables, firmly rejecting anything that is not locally sourced – a policy that includes chocolate and coffee. In an interior redesigned with the help of local artisans (for the ironwork, ceramics and cutlery),

Ably assisted by her three daughters (Clara, Martina and Carlota) and her husband Manuel Puigvert, chef Fina Puigdevall builds her creativity around seasonality, sustainability (the family has its own vegetable garden which can be visited at the Casa Horitzó R&D centre in the Vall de Bianya) and the use of produce from the volcanic region of La Garrotxa – they are also staunch advocates of the “food that hasn't travelled” concept. Today, the old family farm is a building with a remarkably cutting-edge interior design that revolves around a relationship between its dining spaces and nature. Thi

Set deep in the Catalan Pyrenees, this refined restaurant in a romantic hotel serves flavoursome cuisine inspired by the surrounding countryside and locally picked produce: the local version of chimichurri sauce with mountain herbs exudes aromas of wild dill and burnet flowers. To be enjoyed on the terrace or in front of the picture windows, as you contemplate the snow-capped summit of Mount Canigou in the distance.

The gastronomic restaurant at the Sport Hotel Hermitage (which also boasts other dining options) is overseen by chef Francis Paniego, a leading Spanish chef with two Michelin stars whose brilliance is also on display at his El Portal de Echaurren restaurant in Ezcaray, and Jordi Grau, the resident chef.The cuisine here is based around two creative tasting menus: A Walk through the Incles Valley, and another, more extensive, called A Walk through Andorra. They strive to bring Andorran gastronomy and its flavours to the fore, paying tribute to the rural part of the principality where the raw ing