Ośrodki narciarskie w kraju: Andorra

Andorra's skiing is Pyrenean rather than Alpine in character: broad, open, sunny mountainsides above the treeline, with terrain that tops out around 2,600 m and a snowpack that depends heavily on Atlantic and Mediterranean systems. Grandvalira, formed from the linked sectors of Pas de la Casa, Grau Roig, Soldeu, El Tarter, Canillo and Encamp, is the largest ski area in the Pyrenees at around 210 km of piste. Vallnord, split between Pal Arinsal and Ordino Arcalís, is smaller but Arcalís has the best off piste in the principality by a distance.

The country made a deliberate move upmarket from its 1990s reputation as a cheap and rowdy learners' destination. Lift infrastructure is modern, snowmaking covers most of the network, and the beginner areas at Soldeu and El Tarter are among the best organised in Europe, with instruction in English as the norm rather than the exception. Advanced skiers will exhaust the marked terrain in a few days unless conditions open up Arcalís.

Away from skiing, Andorra's set piece is Caldea in Escaldes-Engordany, the largest thermal spa complex in southern Europe, fed by hot springs and open late into the evening. Snowshoe routes and mushing circuits run at Grau Roig, and there is a nordic centre at Llorts. The duty free shopping in Andorra la Vella is a genuine part of the trip for many visitors, and prices on ski equipment, alcohol and tobacco reflect the tax status.

Andorran cooking sits between Catalan and southern French, with a mountain accent. Escudella, a thick winter stew of meat, sausage, pasta and vegetables, is the national dish and appears everywhere in January. Trinxat, cabbage and potato mashed and fried with bacon, is the Pyrenean equivalent of bubble and squeak and is exactly what you want after a cold morning. Grilled meats over embers, particularly lamb and veal, are the standard mountain restaurant order.

Catalan influences carry the rest of the menu: pa amb tomàquet, botifarra sausage with white beans, and calçots grilled with romesco sauce in late winter. Cheeses come from the small Andorran and Cerdanya dairies, and honey and charcuterie from the valleys are the usual things to take home. Prices for eating out are noticeably lower than in the Alps.

Drinking is Spanish in style and duty free in price. Cava, Rioja and Priorat are ordered by the bottle rather than the glass, and a caldo or a hot chocolate thick enough to stand a spoon in is the mid morning break. Après ski clusters around the Soldeu and Pas de la Casa base areas and skews younger and louder than most of the Alps, with the L'Abarset terrace at El Tarter the best known slope side venue.

Andorra is a co-principality, jointly headed by the President of France and the Bishop of Urgell in Spain, an arrangement dating from a thirteenth century settlement between the Counts of Foix and the bishopric. That constitutional oddity, and the tax status that came with independence, shaped the country's economy long before skiing arrived.

Organised skiing here is recent. The first lifts date from the 1950s and 1960s, and the modern resort structure came together in the 1990s and 2000s when the separate valley areas were linked into Grandvalira and Vallnord. Andorra now hosts World Cup finals at Soldeu, which staged the Alpine World Cup finals in 2019 and has become a regular fixture on the calendar.

The Romanesque churches scattered through the valleys, particularly Sant Joan de Caselles near Canillo and Santa Coloma with its round bell tower, are the country's oldest built heritage and predate the ski industry by roughly a millennium. The Madriu-Perafita-Claror valley, a glacial landscape used for high summer pasture for centuries, is a UNESCO World Heritage site and covers around a tenth of the country's territory.