At Koy Hermitage, recommended by the 2026 Michelin Guide, chef Hideki Matsuhisa, awarded one Michelin star and two Repsol Suns, serves haute Japanese cuisine based on technique, precision and absolute respect for the product.
His culinary expertise is based on rigorous execution, in which each preparation has a clear vision: to preserve the essence of Japanese tradition through a contemporary and coherent approach.
Located in the Sport Hotel Hermitage & Spa, in Soldeu, KOY develops this gastronomic offering in a mountain setting that reinforces its character and uniqueness within the culinary panorama of Andorra.
Three culinary journeys designed by Hideki Matsuhisa that share a structure and concept, differing in complexity and depth. Each menu allows you to delve into the essence of Japanese cuisine through refined technique and a balance of flavours.
Classic Japanese methods applied to the highest quality ingredients. Precise cuts, dashi made in-house as a fundamental base and techniques such as robata that enhance the purity of the flavour without altering its identity.
The serene atmosphere, the stunning aesthetics and the rhythm of the service are part of the whole experience. Located in the Sport Hotel Hermitage & Spa, in Soldeu, KOY is integrated into an alpine environment that brings calm and character to the experience. Japanese precision and the Pyrenean landscape combine in a coherent and memorable proposal.
