Bob, Dave and Alison welcome you to the beautiful Principality of Andorra, and Restaurant Can Pere.
Our restaurant is nestled in the tiny village of Anyos and overlooked by the 16th century Romanesque church of St Christobal.
Chef Dave 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.
We have a large English clientele, also local Andorrans, Spanish, French, Danish, in fact the whole world eats here! Chef Dave, born bred and trained in Guernsey, and his long time partner Bob, a Scot, with the help of Alison, another Scot!, have been in Andorra for over 20 years, quietly establishing Can Pere as one of the favourite "in" places to eat and party in the whole of Andorra, call in, you'll see why!
Restaurant Can Pere is very gay and family friendly, we welcome everyone.
If you're here on holiday call in to see us for the finest food and warmest welcome you'll find anywhere in the mountains.
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.