The gastronomy in La Neu

"The kitchen is the heart of the home"

BOOK A TABLE

Click here and book your table  in our Brasería or Pizzeria.

We will answer you as soon as posible!

Sorry! We don't accept bookings on August

  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
      Brasserie: From 13:00 to 16:00 (Every day)
      Pizzeria: From 20:00 to 21:30h (Friday and Saturday night)

* Due to the current situation of VOCID19, the restaurant will not be able to accept tables for more than 8 people

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. At La Neu, we wanted to recover traditional cooking and so, we present our Brasserie. An extensive menu of meat, 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 our chef... La Neu's Brasserie also offers homemade starters like our croquettes, our famous patatas bravas, the Andorran "escudella", goat cheese salad... And do not forget our homemade desserts made by our baker, Eduardo! Come and enjoy!

 

TIMETABLE:

- OPEN for lunch from 1 p.m. to 4 p.m.

 

 

RESERVATIONS: (+376) 749749

DOGS ARE NOT ALLOWED

CARTA BRASERIA ESTIU 2020.docx
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 05/12/2019 TO 12/04/2020
- SUMMER SEASON: FROM 3/07 TO 30/08/2020

TIMETABLE:

- FRIDAY AND SATURDAY FROM 8 PM TO 9:30 PM

- PIZZAS TO TAKE AWAY FROM 8 PM TO 9:30 PM

RESERVATIONS: (+376) 749749

DOGS ARE NOT ALLOWED

Taste our Fondue Savoyarde
Taste our Fondue Savoyarde

We started the season incorporating a winter dish very famous in the Alps and which, over time, has also been introduced in the Pyrenees: the FONDUE SAVOYARDE.

We present this dish as a Menu and for a minimum of 2 people.

It includes a variety of cheese D.O of the Savoie, homemade bread, charcuterie and potatoes Km 0.

Finally, we propose you an exquisite dessert: a dark chocolate fondue with fruit and homenade "churros".

We suggest you also to take a look at our wine list and...
Enjoy!

TIMETABLE:
FONDUE MENU: from 01/07/20 to 31/08/20 - Friday and Saturday from 8:00 p.m. to 9:30 p.m.

DOGS ARE NOT ALLOWED

MENU FONDUE La Neu 2020_all.pdf
The Coffee Bar
The Coffee Bar

At La Neu's Coffee Bar we offer you a wide variety of brakfast sandwiches, with high-quality crusty bread. Whether you prefer your sandwich cold, accompanied by good sausages with bread and tomato, typical of the Pyrenees, or hot like a cheese steak with bacon, or you'd rather have a wood-fired toast with butter, breakfast at La Neu's Coffee Bar is all you need to start off your day! Edu, our pastry chef, cooks different delicious cakes every day! Muffins of all flavors, rolls of millefeuilles with white chocolate, meringues... Come and try!

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 11:30 AM

 

DOGS ARE NOT ALLOWED

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.