Albania Food and Drink

Albanian cuisine is a heady blend of Ottoman and Italian influences, with heavy stews, smoked meat and pickled cabbage served alongside Mediterranean-style fish, feta cheese and rice. Visiting vegetarians will find themselves eating a lot of salad; luckily, Albanian tomatoes and cucumbers are always fresh and delicious.

When it comes to drinking, you should try one of Albania’s high-quality wines, especially indigenous grapes such as kallmet (red) and shesh (red and white). Grapes are also used to make raki, a clear spirit that will knock your socks off.

Specialities

Koran: A species of trout unique to the Ohrid and Prespa lakes.
Gjize: A salted curd cheese often used to bulk out dishes.
Paçë koke: A thick sheep's head soup.
Kukurec: Sheep's innards in a gut casing.
Jufka: Handmade pasta created using durum wheat flour.
Byrek: A triangular filo pastry usually filled with cheese, spinach or meat.
Fërgesë: A comforting casserole made with green peppers, tomato, egg and curd cheese.
Qofte Fërguara: Fried meatballs combining ground lamb or beef with herbs, feta cheese and bread.
Flija: Enormous pie-like pancake consisting of layers of crepes and melted cream cheese.
Tavë Kosi: Egg, yogurt and lamb baked with soufflé-esque results.
Kafe turke: Turkish coffee made in the traditional Balkan way, with grounds and sugar brewed together.

Tipping

The usual tipping practice is to round the bill up by about 10%.

Drinking age

18

Visa and passport information is updated regularly and is correct at the time of publishing. You should verify critical travel information independently with the relevant embassy before you travel.