Andorran cuisine is a reflection of its geographical location and cultural influences, combining elements from both French and Spanish culinary traditions. The cuisine is characterized by hearty and rustic dishes, often featuring locally sourced ingredients such as meats, vegetables, and dairy products. Traditional dishes include "escudella," a rich stew made with meat and vegetables, and "trinxat," a dish of mashed potatoes and cabbage. Andorra's mountainous terrain also means that game meats and river fish are commonly used. The cuisine is complemented by a variety of cheeses and cured meats, reflecting the region's pastoral heritage.