A mill-turned-restaurant by the lake. Everything comes from their own farm — flour, vegetables, lamb. The bread is baked in front of you.

Neapolitan pizza in a restored Ottoman house. The terrace fills up by 8pm — book ahead.

Part café, part museum of communist Albania. Fifty types of raki, grilled sandwiches, and a courtyard that feels like time travel.

A Tirana institution since 1997. Heavy wooden tables, traditional instruments on the walls, and the best tave kosi in the capital.

Albania's most ambitious tasting menu. Chef Bledar Kola reimagines mountain and sea ingredients through a modern lens.