Restaurant in Soldeu, Andorra
Serious cooking at the Grandvalira base.
Sol i Neu holds a Michelin Plate for 2024 and 2025, making it the strongest case for considered contemporary dining in Soldeu without leaving the resort. Overseen by Francis Paniego and executed by chef Jordi Grau, the kitchen applies modern technique to Catalan-rooted foundations. At €€€, it is the clearest answer for a special occasion dinner at the foot of the Grandvalira slopes.
Yes — if you want the most considered contemporary cooking available at the foot of the Grandvalira slopes, Sol i Neu is the clearest answer in Soldeu. Holding a Michelin Plate in both 2024 and 2025, it sits above the resort's casual dining options and delivers technically grounded Catalan-rooted cuisine without requiring a trip to Andorra la Vella. For skiers or snowboarders who want a proper dinner that matches the quality of the mountain, this is where to book.
Sol i Neu occupies a particular niche in Soldeu's dining scene: a mountain-setting restaurant that takes its kitchen seriously. The cooking is overseen by Francis Paniego, a name with real weight in Spanish contemporary cuisine, and executed on the ground by chef Jordi Grau. The result is a menu that treats traditional Pyrenean and Catalan foundations as a starting point rather than a destination, applying contemporary textures and techniques to familiar ingredients. The à la carte runs alongside a seasonal tasting menu, and half-plate options mean you can eat broadly without committing to a full tasting format — a practical choice after a long day on the slopes.
The Michelin Plate designation, held across consecutive years, signals consistent kitchen output rather than a one-season anomaly. For a resort restaurant in a small Andorran ski village, that consistency matters: it is the kind of recognition that reflects reliable execution rather than a single showpiece dish. The cheeks cooked three ways , grilled, breaded, and finished with a pil-pil sauce , have drawn specific note from Michelin inspectors, and the dish is a useful indicator of what the kitchen does well: taking a single ingredient and demonstrating range without overcomplicating the plate.
The setting reinforces the case for booking here on a special occasion. The room draws directly from the mountain environment, and the views are the kind that make the walk from the ski village worthwhile even before the food arrives. At €€€ pricing, you are paying for an experience that is a tier above Soldeu's standard resort eating, but a tier below the commitment required at the leading of the Andorran fine-dining market.
Sol i Neu works leading for: a celebration dinner mid-ski-trip, a date night where atmosphere carries as much weight as the plate, or a group that wants to eat properly without travelling out of the resort. The seasonal tasting menu makes it a sensible choice for a special occasion where you want a structured progression rather than individual ordering. The half-plate format on the à la carte also makes it manageable for a table that wants variety. If you are a solo diner, the à la carte half-plate options give you flexibility, though the venue is oriented around the full dining experience rather than a quick counter meal. There is no confirmed bar seating or counter format in available data, so solo visitors should expect a standard table setting.
Families with young children or groups primarily after après-ski drinking should look elsewhere. Sol i Neu's Michelin recognition and price point signal a room that is more suited to conversation and considered eating than post-ski noise. For livelier options in Soldeu, see our full Soldeu bars guide.
Reservations: Bookings are rated easy to secure , advance booking is still advisable during peak ski season (December to March) when the village fills, but this is not a venue that requires weeks of lead time in shoulder season. Dress: No formal dress code is confirmed, but the €€€ price point and Michelin recognition suggest smart-casual is appropriate , ski boots and full salopettes are unlikely to fit the room's tone. Budget: €€€ pricing positions Sol i Neu above Soldeu's casual resort restaurants and broadly in line with mid-tier contemporary dining in Andorra's larger towns. The half-plate à la carte option gives you some budget control if a full tasting menu feels like a stretch. Address: Camí de la Mola, 10, AD100 Soldeu, Andorra , at the foot of the ski slopes, making it accessible from the main resort area on foot.
See the full comparison below, but the short version: Sol i Neu is the right call for contemporary cooking with a Michelin track record at a price that doesn't require the same commitment as Soldeu's top-end options.
If you want to extend your research beyond Soldeu, our full Soldeu restaurants guide covers the resort comprehensively. For contemporary cooking benchmarks elsewhere, Celler d'en Toni in Andorra la Vella offers a lower price point (€€) for comparable regional cuisine, and Les Pardines 1819 in Encamp is worth considering if you are moving through the principality. For the broader contemporary dining category internationally, Alo in Toronto, Smoked Room in Dubai, and Orfali Bros in Dubai represent the upper end of the format. Closer in spirit to Sol i Neu's contemporary-with-roots approach: Jungsik in Seoul and Eatanic Garden in Seoul both apply modern technique to traditional culinary foundations. For reference points in North America, César in New York City, Brutø in Denver, Solbam in Seoul, and Beç in Escaldes-Engordany round out the contemporary category. You can also explore our full Soldeu hotels guide, Soldeu wineries, and Soldeu experiences to plan the full trip.
| Venue | Price | Value |
|---|---|---|
| Sol i Neu | €€€ | — |
| Koy Hermitage | €€€€ | — |
| Celler d'en Toni | €€ | — |
| Kökosnøt | €€€ | — |
| Beç | €€€ | — |
| Ibaya | — |
Comparing your options in Soldeu for this tier.
At €€€ pricing, Sol i Neu holds up — you're getting contemporary cooking overseen by Francis Paniego with a Michelin Plate in consecutive years (2024, 2025), which is a credible benchmark at any ski resort. The à la carte half-plate options also let you calibrate spend without committing to a full tasting menu. For the Soldeu context, there's no comparable kitchen at this level.
Bar seating isn't confirmed in available venue data, so don't plan a visit around it. check the venue's official channels to check counter or bar availability before arrival, particularly during peak ski season when the room fills.
The mountain-inspired setting and ski-resort location suggest relaxed but presentable clothing — think neat après-ski rather than formal dress. Arriving in full ski gear would likely feel out of place given the considered cooking and atmosphere, but a jacket is unlikely to be required.
Workable, but not the obvious solo format. The à la carte with half-plate options is practical for a solo diner who wants to sample the kitchen without over-ordering. For solo dining in a more counter-focused setting, check whether bar seating is available when booking.
Yes — the combination of spectacular mountain views, a Michelin Plate kitchen, and a seasonal tasting menu makes it the strongest case in Soldeu for a celebration dinner. Book in advance during the December–March ski season; the village fills and the restaurant follows.
Koy Hermitage is the closest competitor for atmosphere and positioning at Grandvalira. Ibaya offers a more casual mountain-meal experience if you want to spend less. Celler d'en Toni is worth considering for traditional Andorran cooking at a lower price point. Sol i Neu is the specific choice if contemporary technique under a Michelin-tracked kitchen matters most.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
