The village of Anyos is located in the parish of La Massana and is considered to be one of the best places to live in Andorra, not only for its stunning views but also as one of the sunniest villages in the Principality.
Anyos has been overlooked by the church of St. Cristobal since the 13th century. The church is perched high on the edge of a cliff and affords amazing views. To the right of the church lies the La Massana valley with the ski resort of Arinsal and Andorra's highest mountain, the Coma Pedrosa, which rises some 3000 meters.
To the left there are magnificent views of the village of Sispony and the Cortals of Sispony, home to one of the most beautiful walks in Andorra. Farther left the valley leads down to our capital, Andorra La Vella.
Looking down from the church you can see Restaurant Can Pere, which is next door to the working farm of Joan Fite. Can Pere was established as a restaurant over 30 years ago and it is now run by Bob and Dave, with the help of Alison. Chef and host Dave trained in catering on the island of Guernsey, where he learned a passion for food from his parents and on annual holidays in France.
Bob is a Scot, as is Alison who has lived in Andorra for over 20 years and will look after you during your meal.
Our restaurant offers a varied menu featuring Chinese, Thai, Italian, Indian, French and English dishes.
David collects wild mushrooms throughout the year, starting in April, which he serves in the restaurant. He has become well known amongst the locals for always having wild fungi freshly picked before they appear in the shops.
Can Pere features speciality evenings 4 or 5 times a year including Chinese and Indian menus. These speciality days are always fully booked. By buying ingredients in London Dave can produce an authentic meal not matched anywhere else in Andorra.
Can Pere's famous Christmas lunch and formal New Years Eve Gala dinner are always well attended and early booking is essential. You are guaranteed an excellent atmosphere and a great party!
If you are looking for an excellent lunch or dinner Can Pere welcomes everyone. The restaurant is popular with a multidude of different nationalities. The restaurant has built up a very regular and local clientelle over the years, who return year after year.
So if it's a romantic dinner for two or a fun night out to eat and party afterwards, Restaurant Can Pere is the place to come. We can assure you an excellent home cooked meal, friendly attentive service, and a warm welcome. We look forward to seeing you soon.
Mushrooms picked fresh from the mountains......
One of David's hobbies is picking wild mushrooms which he has done now for over 15 years.
Starting in April with the Morrels, the two types shown in the pictures are Morchella Elata and Morchella Conica, they are considered a huge delicacy in France and around the world.
Morrels are the worlds most expensive edible mushroom after the truffle, they are best served simply in a omelette or a sauce with a fillet steak or chicken breast. their flavour is subtle, rich and quite delicious.
Having spent years finding these spots, most of which are quite a long walk to reach, and then usually only an area of maybe 4 or 5 m2, Dave picks these around the village of Anyos. The season in Andorra last only about a month and the Morrel is one of the first edible mushrooms of the year. Its short season and scarcity is why it is one of the most expensive culinary products in the world.
After the Morels the Ceps start appearing, depending on the weather. The Latin name for the Cep is Boletus Edulis, also Boletus Aereus, which is almost identical. Boletus Edulis is known in English as the 'penny bun', the French call it 'cep' and in Italy they are known as 'Porchinni'. They are probably the most well known of all wild mushrooms, because of their abundance in good years and their impressive size and weight (a good fresh Cep can weigh up to half a kilo!) and because of this they are one of the main ingredients in Heinz mushroom soup. The very small fresh Cep is one of the few wild mushrooms that can be eaten raw, dressed on salads. It is delicious cooked as well, in a sauce or an omelette or just sauteed with a touch of garlic and parsley, even after lengthy cooking Ceps retain a firm crunchiness. In good years Dave has picked up to 60 kilos on his own, above are a few photos of what he has picked so far this year.
You can't get anything better than a juicy fillet steak served with fresh wild mushrooms.