Albania Food and Drink
Albanian cuisine is a rich blend of Ottoman influences and modern-day Italian, Greek, and Turkish flavours. Hearty stews, smoked meats, and pickled cabbage are served alongside Mediterranean-style fish, feta cheese, and rice. Lamb is a staple in Albanian households, especially during festive occasions, and is prepared in a variety of ways, from spit-roasting to slow-cooked stews. Notable delicacies include Kokë Qengji (roasted lamb head) and Paçe (a hearty stew made from lamb or beef head and offal), which are often savoured in traditional taverns. Visiting vegetarians will find themselves eating a lot of salad; luckily, Albanian tomatoes and cucumbers are always fresh and delicious.
Mishavinë: A traditional cheese from the Kelmendi region, made from sheep's milk and aged in wooden containers. It has a strong, piquant flavour and is a delicacy in northern Albania.
Fërgesë: A traditional dish made from peppers, tomatoes, and cottage cheese, often enjoyed as a warm appetiser.
Tavë Kosi: Considered Albania's national dish, this is a baked casserole of lamb and rice, topped with a mixture of yoghurt and eggs.
Qofte: Grilled meatballs typically made from minced lamb or beef, mixed with herbs and spices.
Byrek: A savoury pastry made with thin layers of filo dough, typically filled with cheese, spinach, or meat.
Speca me Gjizë: Bell peppers stuffed with cottage cheese and spices, then baked to perfection.
Flia: A layered pancake-like dish, traditionally prepared with multiple thin layers brushed with cream or butter, and often served with sour cream.
Petulla: Fried dough pieces, similar to doughnuts, usually served with powdered sugar, honey, or cheese.
Baklava: A sweet pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey.
Raki: A potent traditional Albanian spirit, typically distilled from grapes or plums.
Shesh i Zi: An indigenous red grape variety producing full-bodied wines with dark fruit flavours and notable tannins.
Shesh i Bardhë: A native white grape variety yielding wines with citrus and floral notes, often exhibiting a golden hue.
Tipping in Albanian restaurants is appreciated but not mandatory.
In most establishments, rounding up the bill or leaving around 5-10% as a tip is considered generous and polite. In smaller, family-run taverns or cafés, even a small tip is warmly received as a gesture of gratitude. Some higher-end restaurants may include a service charge in the bill, so it's worth checking before tipping additionally.
Raki thanit: A traditional raki made from wild cherries and crafted by the Shala community in Northern Albania.
Do you have any Feedback about this page?
© 2025 Columbus Travel Media Ltd. All rights reserved. No part of this site may be reproduced without our written permission, click here for information on Columbus Content Solutions.
You know where