October 24, 2026

Saturday

Andorra la Vella, Parròquia d'Andorra la Vella, Principat d'Andorra

Good morning. Slept fairly well, thank you. Had some trouble getting going this morning, however. We went downstairs in the hotel for breakfast about 09:00. This morning we had a cappuccino and a Bikini. It is described on the menu as “Bikini classique “comme Dieu l’ordonne” (Classic bikini “as GED commands”).

Yes, I had to look that up on the internet. Google says: A classic bikini is a traditional Catalan pressed and toasted ham and cheese sandwich, named after the famous La Sala Bikini 1950’s nightclub in Barcelona. In Italy they just call it “toast”. It is one of our favorite meals when traveling. It is really simple. Two slices of bread, cheese and ham in the middle, and grilled. Panino – the classic Italian sandwich served in most bars and fast-food places in Italy are a version of this. Or, perhaps the other way around. A Panino is usually on a roll of some type with very simple or single ingredients. It may or may not be heated. In the US we use Panini instead of Panino, but Panini is the plural version of Panino.

After breakfast we returned to our room. While Mary took a shower, I went out on the terrace and had a cigar. We just hung about in the room until 11:00, then we started walking, vey slowly, to our noon pedicure and manicure appointments. Nova Nails is all of fifteen minutes away, even walking slowly.

We walked along Avienda Carlemany, a pedestrian street with lots of shops. At 11:00 things were just beginning to open and there weren’t many people out. It was 0° C (32° F) which may have something to do with that. The temperature said it was cold, but it didn’t really feel all that cold. There was no wind, which probably helped.

In the usual Falk fashion we arrive at the shop just a little before it had gone 12:00. They were confused by our presence. Why were we so early? Ten minutes isn’t early, it is on time, or even five minutes late; at least in Falk time. We sat while they finished up with the other clients.

They put us in side-by-side chairs for our pedicure. My pedicurist (?) spoke a little English. She was from Paris, but I didn’t hold that against her. She was the only one in the shop who spoke any English. Hey, a pedicure is a pedicure in any language. It wasn’t the spa pedicure we have gotten in the US nor Italy, but it was good.

The most important part is that it was €95 for the both of us, including my manicure. That is probably half of what it would have cost us if we waited until we were on board the ship next week. The whole process took about an hour-and-a-half.

After we finished we walk back down Avienda Carlemany until we got to the river. We were looking for a restaurant I found on TripAdvisor that offered fondu. Why fondu? Well, I could say that fondu is a traditional alpine meal, or I could say that is what I felt like. Both of which are true.

When we got to the restaurant just after it had gone 14:00 there was a line out the door. So, obviously a good choice. The name of the restaurant is Refugi Alpi. In French, Spanish, Italian or Catalan it all means the same thing – Alpine Refuge.

We sat down at a table near the window. The couple next to us had a cheese fondu and each also had a plate with meat and potatoes. The waitress taking our order didn’t speak any English or Italian, so ordering was easy. We would like a bottle of Sierra Cantabria Única Reserva 2020; noted by my pointing at the carta de vins.

Now all I wanted was a cheese fondu, but Mary wanted meat. Looking at the table next to us, it looked so good. So, I pointed at the table and said Ugale; Italian for equal. I must have gotten the point across because she nodded and said sí.

Turns out we ordered Magret d’ánec Sud-Ovest, Rostit De Costella d’Angus and Fondu de Formatge; aka, Duck breast from the southwest, Angus Rib Roast, and cheese fondu. The first two didn’t need much more of a description. The cheese fondu was described in the menu as Vi blanc, Comté, Beaufort and Emmenthal. White wine and three different cheeses.

A little fancy for an Alpine Refuge

The fondu on arrival

The first bite

The duck breast

 The beef

Lemon Meringue Pie

This was an interesting dish a couple next to us ordered. I think it was called Reblochonnade (a wooden bowl of boiled potatoes (which the lady pealed), different types of ham, toast with jam, and a device on the table to melt the reblonchon cheese).

Reblochonnade is more than just a Savoyard dish; it's a true culinary experience to share with family or friends. With the growing enthusiasm for mountain gastronomy, this delicious dish is becoming more and more popular. Reblochonnade is a convivial dish originating from the French Alps, particularly the Savoy region. This delight is prepared with reblochon cheese, a creamy and melting cheese that comes from Savoyard mountain farms. The principle of reblochonnade is simple: each guest melts a slice of reblochon under a heat source, traditionally on a brazier or a raclette grill.

This flavorful cheese is usually accompanied by potatoes, cold cuts, and a green salad, creating a perfect combination of flavors and textures. Reblochonnade is often served during winter evenings, and its convivial aspect makes it a must-have for meals with friends.

What is the Difference Between Tartiflette and Reblochonnade? Tartiflette is another dish on the menu which sparked my interest. The tartiflette and reblochonnade share the same iconic cheese, there are notable differences between these two Savoyard dishes: The Tartiflette is a dish cooked in the oven, where potatoes are sliced and mixed with onions, crème fraîche, and lardons before being covered with reblochon cheese and gratinéed until a golden crust is formed. Basically potatoes au gratin. The Reblochonnade, on the other hand, is prepared at the table. Each guest melts their cheese using an appliance, which creates an interactive and festive atmosphere.

The Tartiflette is served in a single dish, while reblochonnade offers individual portions, allowing everyone to customize their serving according to their taste.

The Reblochonnade promotes a convivial meal where people share and chat around the table, whereas tartiflette is often considered a more formal dish. Just thought you should know, because when we serve this in Sonoma you will need to know what the heck is going on.

PS. The House of Savoy, The Royal Italian dynasty that unified Italy,  did rule over the historical Duchy of Savoy—which spanned parts of France, Switzerland, and Italy, —tying the region to the dynasty, not the dish itself.

The meal was very large, we didn’t get close to finishing all of it, but it was so very good. Having consumed a bottle of wine and a large meal we headed back to the hotel to sleep it off. Which is exactly what we did for two+ hours.

We woke up just before it went 18:00, and began our packing for tomorrow. Dinner was finishing up the cheese and salami, and a snickers bar. All of that was accompanied by tea.

It about to go 22:00 when we went to bed. Packed and ready for tomorrow. We have a 10:45 bus for Barcelona. We need to be at the bus station by 10:15. We’ll probably walk to the bus station, so we’ll leave about 09:30. We get to Barcelona about 13:45.

Buonanotte e ciao,

Enrico e Maria