• 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
      • The passage of time, the four seasons of the year
        In the past, the changing seasons and weather conditions had a much more extreme effect than they do today. Each season had its moment and brought its own characteristics. Winter brought the cold, the snow... In spring, there was thawing, rain... In summer, the meadows were filled with animals roaming freely, and autumn brought the forests to life.

        Winter. Thyme soup with egg and yesterday's bread

        Spring. Snails "a la llauna"

        Summer. "La trumfa"

        Autumn. Forest rabbit and escabeche
      • Mountain life, survival and conservation
        Fields, meadows, pork, foal, lamb, slaughter, sausages, "confitat", brine, tobacco, potato or "trumfa"... Proper names of what were once the backbone of the economy and the basis of the diet of an entire country. Out of necessity, preservation or preparation techniques emerged that today, we want to show you through our eyes, with the perspective of the 21st century.

        "El confitat". Pork with honey

        Pine mead

        Foal pastrami

        Biscort

        Girella
      • 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 bush
        The land and the environment that surrounds us inspire us daily. Soldeu, the Incles Valley, Andorra, the Pyrenees... A privileged area that offers us a wonderful pantry each season. In this part of the menu, we want to pay tribute to the landscape that welcomes us and the people who inhabit and work it.

        Sometimes, we do this with products that do not originate here but pass through our paths, and we approach them trying to mark our territory.

        Luxury from the pantry

        Mountain elvers

        Pyrenean trinxat

        Foal tartare
      • The Animal
        A cornerstone of the diet of yesteryear. Protein was not an option before; it was sustenance. At a time when daily life was more physically demanding than it is today, the breeding and care of animals were key to this society.

        Andorran-style trout, like a Shabu-shabu

        Shredded beef esqueixada

        Squid and onion

        Catalan-style pigeon
      • Sweet Moment
        Infinitely simpler than those we are used to seeing today, sweets also had their moment in the past. Always linked to a festivity or celebration, they were the protagonists of the final part of the meal and the after-dinner conversation.

        Trementinaires

        Main festival dessert, anise and pine nut coca

        Chocolate and tendons
      • Petit Fours
        We start this journey with the four seasons of the year and we will end it with a walk through the forest, looking at the ground and observing everything we can find in it...

        Écorces de chocolat et gaufrette

        Guimauve au vin rouge

        Brioche au chocolat
    • 175€ IGI Included

      *At Ibaya, we allow combining two different menus at the same table
  • MENU A WALK THROUGH THE VALLEY OF INCLES
      • 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 bush
        The land and the environment that surrounds us inspire us daily. Soldeu, the Incles Valley, Andorra, the Pyrenees... A privileged area that offers us a wonderful pantry each season. In this part of the menu, we want to pay tribute to the landscape that welcomes us and the people who inhabit and work it.

        Sometimes, we do this with products that do not originate here but pass through our paths, and we approach them trying to mark our territory.

        Mountain elvers

        Pyrenean trinxat
      • The Animal
        A cornerstone of the diet of yesteryear. Protein was not an option before; it was sustenance. At a time when daily life was more physically demanding than it is today, the breeding and care of animals were key to this society.

        Andorran-style trout, like a Shabu-shabu

        Squid and onion

        Catalan-style pigeon
      • Sweet Moment
        Infinitely simpler than those we are used to seeing today, sweets also had their moment in the past. Always linked to a festivity or celebration, they were the protagonists of the final part of the meal and the after-dinner conversation.

        Trementinaires

        Warm apple and Orri cheese toast
      • Petit Fours
        We start this journey with the four seasons of the year and we will end it with a walk through the forest, looking at the ground and observing everything we can find in it...

        Écorces de chocolat et gaufrette

        Guimauve au vin rouge

        Brioche au chocolat
    • 155€ IGI Included

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