The gastronomy in La Neu

"The kitchen is the heart of the home"

 Ask for your table here and we will answer you as soon as posible!

  I have read and accept the data protection and privacy policy and I freely and expressly consent that the company may treat my personal data in the terms established in the data protection and privacy policy. *

Our timetable is from 1pm to 2:30pm (every day, according to the latest restrictions by the Government of Andorra). 

 

 

 

This is our gastronomy...
The Brasserie
The Brasserie

In the Pyrenees and in Andorra there is a tradition of mountain cuisine based on grilled and wood-fired cooking. In La Neu, we wanted to return to cooking as it was done before. So, we present you Braseria La Neu. An extensive menu of meats, seasonal vegetables, creams and cooked dishes that you will love: highest quality 400gr-entrecôte, horse churrasco fed in our valleys, homemade bull's tail in the style of the chef... At Braseria La Neu we also offer starters, all homemade, such as our croquettes, our famous patatas bravas made in the wood oven, the Andorran "escudella", the crispy goat cheese salad... And let’s not forget our homemade desserts made by our pastry chef, Eduardo! Come and try them! 

 

TIMETABLE:

- OPEN for lunch from 1 p.m. to 2:30 p.m.

 

 RESERVATIONS: (+376) 749749

DOGS ARE NOT ALLOWED

Carta Braseria i Vins.pdf
Carta Braseria PER EMPORTAR.pdf
The Pizzeria
The Pizzeria

After inaugurating Braseria La Neu in July 2014, we wanted to take a step forward and open during the nights of thursday and Saturday Pizzeria La Neu, a new reinvented, rustic and charming space that will delight our customers.

 

The mass of our pizza is made with a mixture of Italian flours, with controlled fermentation of a minimum of 24 hours and, with this, we obtain a light, digestive mass and try to develop the flavor of the traditional pizza made in the wood oven. The ingredients of our pizzas are of the highest quality, natural and fresh. We offer you the chance to taste the traditional pizzas or the signature pizzas.

 

IMPORTANT: OPENING ONLY PER SEASON (friday and saturday night):
- WINTER SEASON: from 04/12/20 TO 10/04/21
- SUMMER SEASON: FROM 2/07 TO 28/08/21

TIMETABLE:

- FRIDAY AND SATURDAY FROM 7:30 PM TO 9:30 PM

- PIZZAS TO TAKE AWAY FROM 7:30 PM TO 9:30 PM

RESERVATIONS: (+376) 749749

DOGS ARE NOT ALLOWED

Carta Pizzeria i Formatges.pdf
Taste our Fondue Savoyarde
Taste our Fondue Savoyarde

We started the season by adding a winter dish that is deeply rooted in the Alps and that, over time, has also been introduced in the Pyrenees: the FONDUE SAVOYARDE.

 

We present this dish in the form of a menu and for a minimum of 2 people.

 

It includes a variety of cheeses with the Savoie designation of origin, bread made by us, quality charcuterie and Km 0 potatoes.

 

To finish we propose an exquisite dessert, a dark chocolate fondue accompanied by fruit and churros made by us.

 

To make this menu more enjoyable, we suggest you take a look at our wine list and ...
Enjoy!

 

 

Carta Menú Fondue.pdf
The Coffee Bar
The Coffee Bar

At La Neu Cafeteria we offer you a wide variety of breakfast sandwiches, with high-quality crispy bread. Whether you like cold sandwiches, accompanied by some good home made charcuterie with bread and tomato, typical of the Pyrenees at Cafeteria de La Neu you will find the breakfast you are looking for! What's more, Edu, our pastry chef, makes us different pastries every day: Muffins, croissants... Come and try it!

 

TIMETABLE:

- Drinks and cakes from 08:00 AM TO 8:30 PM (in low season) and from 08:00 AM to 9:30 PM (in high season).

- Sandwiches from 08:00 AM to 11:00 AM

 

DOGS ARE NOT ALLOWED

Carta Entrepans.pdf
Our chef ...Eduardo Mondo
Our chef ...Eduardo Mondo

Edu was born in Montevideo (Uruguay) on January 5, 1984. His passion for cooking comes from he was a child. Son of father baker  at the age of 12 already helped him to make bread and cakes in his Canelones oven (Uruguay). And he enjoy very much what he did.. that's why he decided to train in other places studying and practicing what he most liked.

He was in Buenos Aires learning more precisely to perfect that traditional bread and that village pastry that had smelled, touched and eaten since childhood.

Until the age of 21 he arrived in Andorra, attracted to a small country, a country of opportunities and from which he had heard so much.

His beginnings in Andorra were hard but step by step he was finding his place. Five years in a bakery and in some restaurants served to bring all his knowledge to a country of different customs that could prove his great creations and that led him to experience beyond in the kitchen world.


Cookies are important for you, they influence on your browsing experience, they help us to protect your privacy and allow us to proceed with your requests that you demand through the website. We use our own and thirdparty cookies to analyze our services and provide you with advertising related to your preferences on the basis of a profile made with your browsing habits (for example, visited pages). If you consent to its installation, click on ‘Accept Cookies’, or you can also set your preferences by pressing ‘Cookie settings’. More information in our Cookies Policy.

Settings Cookies Allow cookies and continue