ALBERT
COLL
At the age of 18 I embarked on my path in the world of cooking with La Baldufa, a restaurant located on the Costa Dorada. Four years later, I joined the Mey Hofmann professional cooking school in Barcelona. Later, I opened a restaurant in a village near Vic called La Ferrería Vella that we had for 2 years and thenI went on to manage the prestigious Wilson Service in Barcelona for 8 more years.
My adventure continued in Andorra. Initially, I was the manager of four establishments in the country for 14 years: San Marco Gastronomic Restaurant, Pizzeria Roma, Pizzeria Venetto and Pica Pica Restaurant. Later (and to this day) I dedicated myself to my own business. My first establishment in Andorra was Bodega Poblet, which was open for 14 years in the historic centre of Andorra la Vella. Then we opened Cantina dels Racons in Canillo, which has been running for 12 years, and finally we opened our latest project: Classic Arans, a gastronomic restaurant located in Arans (Ordino).
After cooking all kinds of cuisine for 40 years, I continue to light the cooker every morning and prepare my dishes with the same passion and respect for food, wine and the land.
