• The environment that surrounds us has witnessed the progress and change that Andorra has been experiencing. An environment that was once almost entirely rural and has evolved to the point where it is today. As it could not be otherwise, the lives of the people who inhabit this land have been changing and adapting to the new times. The seasonality of the ingredients, the countryside, the life cycle of the animals, the cold, the snow…

    At Ibaya, we try to study all these elements that have naturally become our creative engine, part of our discourse.

    Welcome to this journey that we propose to you today, a journey through the past that was once present and through the present that will one day be past
  • MENU A WALK AROUND ANDORRA
      • Bread Moment
        It’s moving to visit the museum house in Encamp and see how flour was stored like a treasure. We want to give bread the respect it deserves, which is why we make it in-house using locally sourced flours.

        Wholemeal bread made with flour harvested in summer from the meadows of La Seu d’Urgell.
      • The territory. The land and the animal
        Soldeu, the Incles Valley, Andorra—an impressive landscape which, despite its orographic and climatic challenges, offers us a wonderful pantry each season.

        In this part of the menu we pay tribute to the landscape that shelters us and to the people who inhabit and work it. At times we use products that are not born here, but that travel through our paths, and which we approach with the intention of marking our territory.

        Artichoke, Jerusalem artichoke, and hazelnut
        Lágrima pea, egg yolk, and truffle
        Oyster, bone marrow, and caviar
      • To honor a legacy is to create its future
        We often say that our cuisine has a strong traditional foundation—how could it not?
        What would we be without all that our mothers and grandmothers have passed down to us?
        What would contemporary cuisine be without those bases, techniques, and iconic dishes that defined a past era and, above all, inspire our present?

        Chicken with prawns
        Tripe and more tripe
        Mountain ramen
        Baby squid with onions
        Venison and beetroot
      • Sweet Moment
        Let us return to the Encamp House-Museum. In the kitchen, they showed us a worn metal tin that contained small sweets and pastries.

        Let us imagine those long winter days by the hearth, when a small sweet was a reward for daily effort—a symbol of celebration often tied to local festivities.

        Trementinaires
        Root vegetable tarte Tatin
        Chocolate, hazelnut, and truffle
      • Petit Fours
        We began this journey with the four seasons of the year and we say goodbye with a walk, looking down at the forest floor.

        Moist cocoa soil
        Chocolate bark and pailleté
        Raspberry and thyme
        Honey rocks
        Walnut river stones
        Dried matcha tea leaves, apple, and roasted pumpkin
        Pine nut
        Boletus edulis
    • 190€ IGI Included

      *At Ibaya, we allow combining two different menus at the same table
  • MENU A WALK THROUGH THE VALLEY OF INCLES
      • Bread Moment
        Visiting the Encamp House-Museum is a moving experience—seeing how flour was stored like a treasure. We wish to give bread the respect it deserves, so we make it in-house with local flours and accompany it with what we consider the best pairings, always inspired by our surroundings.
      • The territory. The land and the animal
        Soldeu, the Incles Valley, Andorra—an impressive landscape which, despite its orographic and climatic challenges, offers us a wonderful pantry each season.

        In this part of the menu we pay tribute to the landscape that shelters us and to the people who inhabit and work it. At times we use products that are not born here, but that travel through our paths, and which we approach with the intention of marking our territory.

        Artichoke, Jerusalem artichoke, and hazelnut
        Oyster, marrow, and caviar
      • To honor a legacy is to create its future
        We often say that our cuisine has a strong traditional foundation—how could it not?
        What would we be without all that our mothers and grandmothers have passed down to us?
        What would contemporary cuisine be without those bases, techniques, and iconic dishes that defined a past era and, above all, inspire our present?

        Chicken with prawns
        Mountain ramen
        Catalan-style pigeon
      • Sweet Moment
        Let us return to the Encamp House-Museum. In the kitchen, they showed us a worn metal tin that contained small sweets and pastries.

        Let us imagine those long winter days by the hearth, when a small sweet was a reward for daily effort—a symbol of celebration often tied to local festivities.

        Local festival dessert: anise and pine nut coca
        Chocolate, hazelnut, and truffle
      • Petit Fours
        We began this journey with the four seasons of the year and we say goodbye with a walk, looking down at the forest floor.

        Moist cocoa soil
        Chocolate bark and pailleté
        Raspberry and thyme
        Honey rocks
        Walnut river stones
        Dried matcha tea leaves, apple, and roasted pumpkin
        Pine nut
        Boletus edulis
    • 165€ IGI Included

      *At Ibaya, we allow combining two different menus at the same table
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