Cunillo is a traditional Andorran rabbit stew that is rich in flavor and history.

This hearty dish has been a staple in Andorran cuisine for generations, often enjoyed during family gatherings and festive occasions.

To make Cunillo, you start by cutting the rabbit into pieces and preparing a mix of onions, carrots, and herbs. The rabbit and vegetables are then simmered in white wine until tender, allowing the flavors to meld together beautifully.

Some variations of Cunillo include adding different herbs or vegetables to suit personal tastes, making it a versatile dish that can be customized easily.

In Andorra, Cunillo is typically served with crusty bread or potatoes, making it a comforting and satisfying meal.

While Cunillo is delicious, it is important to note that rabbit meat is lean and high in protein, making it a healthier option compared to other meats. However, the dish can be relatively high in calories due to the use of wine and oil, so it is best enjoyed in moderation.