Borda Molí dels Fanals | Restaurante Típico en Andorra

Archives: February 2016

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Celebrations are coming with El Molí dels Fanals

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Good weather is coming and with it, the willing to celebrate our life’s most important moments with the people that we Love.

Baptisms and communions
Just after our birth, we already have our first celebration and big party: the baptism. It’s the first big party of the life of a child and it’s the perfect opportunity to introduce him to the extended family and to friends. A few years later, children have the opportunity to be center of attention and little girls can feel as princesses for a day. Between the ages of 7 and 10, we celebrate the First communion, a big party awaited by all the kids, where all the family and friends gather again to party and have a banquet.

Weddings
Even if it’s by the church or by civil way, weddings are the final statement of a couple’s relationship. To celebrate that one of the most important decisions of adulthood has been taken, if it’s in an intimate or in a mass way, we always want family and close friends to be there, so we can create good memories with the people that we Love. That’s why it’s the time to do a perfect celebration so it can be an unforgettable day for everyone. If you are thinking on doing your wedding in Andorra, don’t doubt: call us and discover what we can do for you.

Focus on enjoying your day
At El Molí dels Fanals we want your celebration to be perfect, and that’s why we will help you with the preparation so you don’t have to worry about anything. At our restaurant, you will have a private hall, or the entire. Tell us how is you perfect party and we will take charge of the shows (music or for kids), the flowers or even finding a place to say for the guest who need it, among a lot of other things.  You just have to say when and how and we will take charge of everything and do it as you like so you can spend an unforgettable day.

Book with us by email or call us at (+376) 835 380


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    The Centenary tradition of the “calçotada”

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    Every year, between the end of winter and the beginning of spring, comes the traditional “calçotada”. The emergence of this celebration doesn’t come only because of the calçots season, but it goes back to their creation.

    A new way of producing
    The “Calçots” were originated in Valls, Alt Camp, at the end of the XIX century. Xat de Beinaiges, a well-known agrarian of the village, decided to “wedge” the onions, a technique that consist in planting the onion by the middle and cover them with soil while they grow. With this technique, a sweet onion with earthy flavor appeared, known as “calçot”. This technique started passing by Word of mouth in all Catalonia until the “calçots” were embed as one of the most iconic products of the Catalonian culture.

    More than just food: a popular meeting
    But not only the product has its place on the culture, the way of eating is also representative of the cuisine of the area. The calçots can be eaten at the privacy of your home, but the tradition wants that they have to be eaten on a meeting with people of the village or your life, on a party known as calçotada. The calçotades began on the Valls village at the beginning of the XX century, but are now thrown in all of Catalonia and Andorra.

    The cooking
    One of the peculiarities of the calçots is its preparation. Despite being cultivated underground, these onions are collected and put directly on the embers, traditionally made of mushrooms, without any cleaning. The largest leaves are shortened and the roots are a cut. The calçots are left to cook until the external layer is charred, then, they are taken out of the embeds, which can after be used to cook the meat, and are put on the table to be eaten with sauces as the romesco.

    If you want to try, or eat again, this specialty of the mountain cuisine, at the Molí dels Fanals we present them you, on a very special way, so you can eat them without dirtying your hands, if you don’t want to.


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    Romesco sauce

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    Ingredients:

    • 2 o 3 ripe tomatoes
    • 1 garlic bulb
    • 80 gr of toasted almonds
    • 2 red peppers
    • A Little toast of bread
    • 250gr. Of olive oil
    • 100gr of vinegar
    • Half a teaspoon of mild paprika
    • 1 chili
    • Salt

    Elaboration

    • On the eve of the elaboration, let the peppers soak on water all night long.
    • Pull out of the water the peppers and remove their skin and seeds.
    • Preheat the oven at 200ºC and cook the tomatoes, for 20 minutes, and the garlic bulb, for 15 minutes.
    • Once they are cooked, remove the tomatoes ‘skin and seeds and pull out of the bulb the garlic one at a time.
    • Peel the almonds and mix them with the tomatoes and the garlic.
    • Add to the mix the bread, the peppers, oil and vinegar and blend everything.
    • Add mild paprika and chili for a spicy touch and mix everything well.