Grandvalira closes the 8th edition of Snow Club Gourmet with an unrepeatable monographic by Sa Llagosta
Five top chefs from internationally renowned gastronomic venues showcased their passion for product and origin across the four events of this year’s edition
An outstanding snow season at Grandvalira and a memorable 8th edition of Snow Club Gourmet. Four events featuring five leading figures of international gastronomy, who have taken over the kitchens of L’Abarset, Wine & Meat Bar by Jean Leon and Arrosseria — emblematic dining venues of the largest ski resort in the Pyrenees. Michelin-starred chefs and top culinary institutions sharing a common philosophy: to highlight the product and its origin in its purest essence.
The final event of the season, held this weekend, consisted of a lunch at Arrosseria (El Tarter sector) with the notable presence of chef David Coca, soul and owner of Sa Llagosta (Fornells, Menorca), considered one of the must-visit gastronomic temples of the Balearic Islands. With a cuisine deeply rooted in the territory and a contemporary sensibility, Coca has turned his restaurant into a benchmark of signature seafood cuisine, elevating products such as lobster to their highest expression. “We brought Fornells to Grandvalira. In a fantastic setting, we created a lobster monographic. This is what we do — we fish lobster, and it works everywhere, both by the sea and here in the mountains,” explained the Menorcan chef and owner.
The experience began with an aperitif on the terrace, under a splendid day, with panoramic views over the entire Riba Escorjada area, at more than 2,000 metres above sea level. Guests were offered a gastronomic selection including Poget oysters, gildas and salmon tartare, perfectly paired with the Magnum version of Veuve Clicquot Yellow Label and Matusalem Aix wine (A.O.P. Côtes de Provence).
The menu, almost entirely dedicated to the queen of seafood, featured standout dishes such as Sa Llagosta ceviche, brioche with lobster tartare and caviar, lobster with mashed potatoes and Joselito pork jowl, lobster Wellington, and a classic surf-and-turf rice with lobster heads and free-range chicken. Desserts completed the experience with osmotised fruit and citrus pavlova. The journey was accompanied by a selection of premium wines and champagnes, including Mauro (D.O. Castilla y León), Godello, Château Clarke by Edmond de Rothschild (A.O.C. Moulis-en-Médoc) and Ruinart Blanc de Blancs (A.O.C. Champagne).
Five great advocates of product origin
Grandvalira’s Snow Club Gourmet has completed its 8th season with a programme that reinforces the resort’s commitment to gastronomic excellence. The series has brought some of the most outstanding chefs from the international culinary scene into the resort’s kitchens, creating events that have become truly unique experiences.
During the 2025–26 season, restaurants in the Soldeu and El Tarter sectors hosted four exceptional proposals: Francesco D’Errico (Pico Bistrot, Langhe, Italy) opened the season with an exclusive menu focused on Alba white truffle, in collaboration with Tartuflanghe, an international benchmark for the product. Later, Iván Cerdeño (El Cigarral del Ángel**, Toledo) presented a menu combining technical precision, culinary memory and a strong connection to the landscape of La Mancha at L’Abarset restaurant. Meanwhile, Andreu Genestra (Andreu Genestra*, Mallorca) and Joan Costa (Sol Post, Formentera) joined forces in a “four-hands” experience centred on island products, bringing the passion of the sea to the high mountains. Finally, David Coca (Sa Llagosta, Menorca) closed the season with a monographic dedicated to lobster, celebrating maritime tradition and respect for the product.