To start a coffee shop in Andorra, secure premises and the Comú opening license (llicència d’obertura) for “restauració” in your parish first, then form an SL company (minimum share capital €3,000), obtain foreign investment authorization if you’re non-resident, open a local bank account (Crèdit Andorrà, Morabanc, Andbank), register the company and get your NRT tax number, and enroll for IGI (VAT) at 4.5%. Prioritize high-footfall zones—Andorra la Vella and Escaldes-Engordany for year‑round retail, Pas de la Casa and La Massana/Ordino for ski traffic—and verify extraction, grease trap, terrace rights, and noise constraints in the lease. File your sanitary registration and HACCP (APPCC) plan with Health, pass fire and accessibility checks, and submit technical compliance reports to the Comú; budget several inspections and 6–12 weeks total lead time. Register staff with CASS and factor mandatory social contributions; indoor smoking is banned and signage is required. Source beans from Andorran distributors or Spain/France roasters with Andorra-savvy logistics to avoid customs delays; if importing directly, use a broker. Implement water treatment (target 75–150 ppm TDS, 3–5 gpg hardness) to protect espresso boilers. Get a POS (TPV) with euro contactless and dynamic routing for tourists. Offer multilingual menus (Catalan/Spanish/French/English) and adjust pricing for seasonality; apply for terrace m² permits separately.
