Unnic's immersive dining channels Andorran legend with market-driven Mediterranean menu

Entering Unnic for the first time often surprises visitors: the dining room is an immersive set that evokes clouds, wings, mountains, waves, cages and caves, inspired, the team says, by the Andorran legend of Noah’s Ark. Staff greet guests warmly; Soraya offers the choice of a bright terrace or the interior, where an open kitchen and a large window let diners watch the chefs at work. Thierry is the chef behind a refined menu that prioritizes high-quality, seasonal and locally sourced ingredients.

Service is attentive: Joan takes orders with a steady, friendly manner and José, the restaurant director, circulates to greet tables. Starters are designed for sharing — oysters Guillardeau No. 2 served natural; beet hummus with green apple, cucumber caviar and freeze-dried yogurt; cod fritters with pil pil and rind; and Balfegó red tuna tartare with fried broccoli. After seafood starters the table opted for more terrestrial mains: a rice dish featuring matured beef and a traditional Burgos-style tripe prepared in the manner of Dolores “Loli” Cano, Unnic’s sommelier and the soul of its notable cellar.

Other main options on the menu include arroz a banda with shrimp from Tarragona’s fish market and confit cod on a crispy pig’s-foot crust with carrot cream. Desserts ordered were goat-cheese ice cream with caramelized seasonal fruit and a torrija wrapped in Japanese bread with vanilla foam and Cointreau. The overall dining experience blends modern, sophisticated ambiance with market-driven Mediterranean cuisine.

The house recommends pairing dishes with Purgatori from DO Costers del Segre, produced by the Torres family from garnacha, carinyena and syrah; it is aged 16 months in French oak and rested 20 months in bottle. The estate’s 2021 vintage was named best wine in Catalonia and is suggested for meats, rice dishes, stews, hard cheeses and cured meats.

In other local food news: a guided route exploring the 23 historic flour mills of the Ordino parish ran in November and drew visitors for a three-hour walk between Cortinada and Ordino. Participants saw a mill demonstration, visited Cal Pal mill and finished at Santa Bàrbara with tastings of breads and cakes made from various flours.

Grandvalira Resorts has expanded its on-slope gastronomic offerings and renewed several spaces. Chef Nandu Jubany has introduced new proposals at the Tub Bulthaup and La Vacanal; Grau Roig added La Suculenta with smash burgers; Soldeu–El Tarter launched themed dinners, open-air cinema and culinary activities; Pal Arinsal refreshed Terroir and Rústic; and Ordino Arcalís now offers exclusive dinners and a renovated refuge.

The second edition of the Quinzena de la nova cuina canillenca (Canillo new-cuisine fortnight) served 487 menus across nine participating establishments. Local venues in Canillo, El Tarter, Soldeu and the Incles valley presented proposals under the theme “Flavours and aromas of home,” mixing tradition and signature cuisine with zero-kilometre products; organizers highlighted the event’s success and the growing gastronomic profile of the parish.