Restaurant Instants Andorra

Daily Menu


IGI included

Do not hesitate to ask our staff about allergens

Drinks included (softs and house wines)


Pheasant cannelloni with Pedro Ximénez sauce, parmesan tuile and seasonal mushrooms

Cod Xató

Puff pastry, free-range egg with mushrooms and foie gras

Fish soup with prawns and mussels

Main Course

Turbot supreme on a fennel carpaccio and charcoal tomato emulsion

Monkfish cim i tomba

Fricandeau with boletus and truffles

Veal loin matured for 20 days, asparagus and mushrooms


Bread with oil, salt and chocolate

Cheese and red fruit cake

Pineapple with rum and mint



Coca de recapte with anchovies 00

Lasagna with cottage cheese, leek, cardoon, pine nuts and dried tomato vinaigrette

Empedrat de mongetes de Santa Pau (local beans) with ventresca (tuna belly)

Butifarra de Perol sausage, confit boletus and potato foam

Main Course

Rabbit stuffed with samfaina and dried fruits and nuts

Lamb chops in Port wine sauce

Goatfish with bread, escalivada and mojo picón (spicy sauce)

Baked sea bass with fried garlic sauce


Version of Piña Colada

Apple tatin tart

Pears in wine with cinnamon ice cream

Mascarpone mousse with red fruit jam


Duck ham, pears and mustard vinaigrette salad

Cod and beans from Santa Pau (local beans) stew

Macaroni stuffed with free-range chicken with parmesan béchamel sauce

Baked aubergine with cottage cheese, sundried tomato, miso and rocket

Main Course

Hake with roasted peppers and lime mayonnaise

Baked monkfish with sherry vinegar sauce

Pork feet stuffed with butifarra sausage and boletus sauce

Grand Plaza steak tartar


Chocolate coulant with vanilla ice cream

Strawberries with cream

Classic pyjama dessert

Cheese mousse with red fruits


Potato and cod salad with pepper vinaigrette

Foie micuit accompanied by brioche

Casserole noodles with Perol sausage, boletus and tender garlic

Spring onion with tempura artichokes and romesco sauce

Main Course

Rice with snails and rabbit

Grilled beef tenderloin with mashed potato and spicy sauce

Salmon papillote with potatoes and rosemary sautéed vegetables

Monkfish with tender garlic foam and romescada


Cream and strawberry millefeuille

Yoghurt bavaroise with mango

Coffee and Baileys

Chocolate cake

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