A Food Lover's Guide to Albanian Cuisine

Albanian cuisine is a hidden treasure of the Mediterranean, blending Greek, Italian, and Turkish influences into something uniquely delicious. Sarandë, with its coastal location and fertile hinterland, offers some of the finest food experiences in the country — and often at prices that feel like a well-kept secret.

Seafood is the star of Sarandë's culinary scene. Freshly caught fish, grilled octopus, and prawn risotto are staples on most restaurant menus. At Harbour Hotel's restaurant, our chefs prepare daily catches with Mediterranean herbs and locally pressed olive oil, creating simple yet extraordinary dishes. The sea bass baked in salt crust is a house favourite, as is the mussel saganaki served bubbling in a clay dish.

No visit to Albania is complete without trying tavë kosi, the national dish. This baked lamb and yoghurt casserole has a rich, creamy texture with a golden crust on top. It is comfort food at its finest and can be found in traditional restaurants throughout the city. Pair it with a simple tomato and cucumber salad dressed only with olive oil and sea salt.

Byrek is Albania's beloved savoury pastry, filled with cheese, spinach, or meat. Flaky layers of phyllo dough wrap around generous fillings, making it the perfect snack or light meal. You will find byrek shops on almost every corner in Sarandë, and locals have strong opinions about which bakery does it best — ask your hotel team for their recommendation.

Breakfast in Albania is a highlight in its own right. Expect fresh bread, local honey, tangy goat cheese, figs straight from the tree, and strong mountain coffee. At Harbour Hotel, our buffet leans into these traditions while also offering international favourites, so every guest finds something to love before heading out for the day.

For dessert, try trilece, a creamy three-milk cake soaked in caramel sauce that has become a national favourite. Pair it with a strong Albanian espresso for the authentic local experience. Baklava, a legacy of the Ottoman period, is also widely available and often made with walnuts rather than the pistachios more common further east.

The wine scene is also worth exploring. Albania's wine tradition dates back thousands of years, and local varieties like Kallmet (red) and Shesh i Bardhë (white) offer unique flavours you won't find elsewhere. Many restaurants in Sarandë feature curated selections from family-owned vineyards, and a growing number of producers now offer cellar-door tastings within a short drive of the city.

Finally, no food tour is complete without sampling raki, the clear grape brandy that punctuates every Albanian meal. Offered as a welcome drink, a digestif, or simply a gesture of hospitality, it is as much a part of the culture as the food itself. Sip slowly — it is stronger than it looks.