Les Pardines 1819

The story

Crafted with passion, served with love

A family mountain legacy

Deep in the Pyrenees, at 1,600 metres, Les Pardines 1819 began as a 19th-century sheep farming outpost. The main building dates to 1819, and the Puy family’s tenure started in 1932 when great-grandfather Jacint Puy Asquerrà bought the land with savings from his shepherd’s work. Today, fourth-generation brothers Jordi and Josep Maria Puy Segura run the property as a boutique hotel, restaurant and working farm, keeping the agricultural tradition alive while offering guests a refined mountain retreat.

Contemporary cuisine rooted in the land

The restaurant’s kitchen draws directly from the estate’s organic garden and animal farm. Vegetables, fruits and aromatic herbs are cultivated sustainably, while chickens, sheep and cows contribute fresh eggs, milk and meat. The result is a seasonal, contemporary menu that changes with the harvest. A tasting menu – featuring two starters, four main courses and two desserts – showcases the chef’s ability to let Pyrenean ingredients speak for themselves. Wine pairing is available, and the experience can be extended with a relaxing massage or a night in one of the hotel’s warm, minimalist suites.

The setting

Set among forests, peaks and lakes, five minutes from the Grandvalira ski area, the restaurant offers a calm, unfussy atmosphere. Large windows frame the surrounding mountains, and in warmer months the outdoor terrace provides a direct connection to the landscape. The dining room’s style echoes the hotel’s design: clean lines, natural materials and a sense of quiet comfort.

Les Pardines 1819 earned a Michelin Recommended distinction for its honest, locally‑driven contemporary cuisine – a recognition that aligns with the family’s long‑held ethos of shelter, hospitality and respect for the environment.