If you’re looking for a way to experience Albania with all your senses, start with its cuisine! From the mountainous north to the southern coastline, every Albanian city proudly preserves a unique culinary identity that reflects its history, culture, and distinctive flavors. This article is a delicious journey city by city, to discover what to eat in Albania and why these flavors are worth sharing with your friends.
Tirana – The heart of Albanian urban cuisine
Tirana, as the capital, represents a rich blend of tradition and modernity. One of the most iconic dishes you must try is Tirana-style fërgesë – a creamy dish made with roasted red peppers, tomatoes, onions, and cottage cheese, served warm and usually accompanied by freshly baked bread. Just as popular is tavë dheu, a baked clay-pot dish with minced meat, tomato sauce, and cheese – loved by both locals and visitors. For a simple but beloved local bite, try byrek with cottage cheese, milk, or spinach, sold on almost every corner of the city. Tirana also preserves Ottoman culinary influences with dishes like japrak with vine leaves or stuffed peppers, while for dessert, shëndetlie with walnuts and syrup is a classic found in every traditional Tirana household.
📍 Tip: Try fërgesë at a traditional “tavernë” in the Blloku area or Pazari i Ri for an authentic experience.
Shkodër – Lake flavors and northern heritage
In Shkodër, where the lake meets history, the cuisine reflects northern traditions through distinctive dishes. Karp stew (tavë krapi), prepared with lake fish, onions, and aromatic herbs, is one of the most representative meals – perfect to enjoy by Lake Shkodra. Another rare dish is Shkodran-style jahni, an intriguing combination of meat, dried plums, and vinegar that takes you back in time. Don’t miss “lakuriq with pumpkin” – a pastry-free dish with deep flavor – and lamb with mint, cooked with fragrant spring herbs.
📍Tip: For an authentic experience, dine in restaurants near the Old Bazaar, where Shkodra’s culinary traditions are carefully preserved.
Elbasan – The capital of yogurt-baked lamb
The name of Elbasan is inseparable from one of Albania’s most famous dishes: Elbasan-style baked lamb, also known as tavë kosi. This dish is prepared with slowly roasted lamb, covered in a thick sauce made of yogurt, eggs, and flour, creating a golden yet tender crust. With Ottoman roots, it was once considered a ceremonial dish. Traditionally, it is served with fresh salads and simple byrek. Elbasan is also known for ballokume – large, yellow cookies made with corn flour, eggs, and butter, typically enjoyed during Summer Day (Dita e Verës), a pagan festival turned national celebration of spring.
📍Tip: If you visit Elbasan during Summer Day (March 14), you’ll have the chance to taste both the dish and ballokume in their most authentic versions, homemade by local families.
Berat – Tradition preserved in every flavor
In historic Berat, where every stone tells a story, the cuisine has deep and rich roots. One of the most traditional dishes is përshesh, made with crumbled cornbread or wheat bread soaked in meat broth and topped with roasted meat pieces and melted butter. Pispili – a baked dish made with corn flour and wild greens such as spinach – is another authentic local flavor. A surprise for visitors is the famous Berat MontBlanc, a dessert inherited from French influence, made with cream, honey, and dried fruits, now a local symbol.
📍Tip: Enjoy pispili or përshesh in a guesthouse in the Mangalem neighborhood for a truly authentic Berat experience.
Gjirokastër – Stone, history, and qifqi on the table
Gjirokastër, the UNESCO-listed stone city, offers not only stunning views but also unforgettable flavors. The most unique dish to try is qifqi – small rice balls made with rice, eggs, cheese, and mint, fried until golden and served as a main dish or appetizer. Another local tradition is dried fig hoshaf, a soft and creamy dessert made with milk and figs. The city is also known for thin byrek (qahi) and turkey lakror, combining ancient cooking techniques with local ingredients.
📍Tip: Visit one of Gjirokastër’s traditional inns to try qifqi prepared in the authentic seven-hole pan.
Korçë – Cold-weather flavors that warm the heart
Korçë, a city known for its culture and serenades, also has a distinctive culinary identity. One of the most famous dishes is kërnacka, grilled meat patties typically served with onions and warm bread – a staple of Korça tables. During winter, a comforting dish is bean petanik, where baked dough layers are combined with cooked beans and butter. Don’t miss lakror with two layers, filled with onions, leeks, nettles, or spinach and baked under a saç – for many locals, a symbol of Sunday family meals.
📍Tip: For an authentic experience, visit one of the agrotourism farms around Korçë, where lakror is still baked outdoors the traditional way.
Krujë – Kabunia, a sweet treasure of history
Krujë, the city of Skanderbeg and Albanian pride, fiercely preserves not only its history but also its culinary heritage. Its most iconic symbol is Krujë-style kabunia – a rare dessert with Ottoman roots. It is prepared with rice, lamb meat or broth, butter, sugar, and cinnamon, creating a delicate balance between savory and sweet. In the past, it was served at weddings and major family celebrations as a sign of honor for guests. Though prepared less frequently today, kabunia remains a valuable part of Krujë’s identity.
📍Tip: In Krujë, ask locals about kabunia – it’s often prepared for special occasions, and you might be lucky enough to taste a homemade version.
Dibër – The hearty cuisine of the mountains
Dibër, surrounded by mountains and alpine pastures, offers a simple yet powerful cuisine shaped by harsh climate and outdoor life. The most characteristic dish is Dibër-style flija, made with layers of dough brushed with cream or yogurt and slowly baked under a saç. This dish is a symbol of hospitality and is prepared for special occasions. Another pride is lamb roasted under a saç or on a spit, rich in flavor thanks to high-quality meat and natural herbs. Locals also prepare pies with nettles or wild cabbage, beans with cured meat, cornmeal porridge with butter, and homemade jufka, usually served with butter and chicken or yogurt. Dibër dairy products (yogurt, cream, white cheese) are not just ingredients but the foundation of many traditional recipes.
📍Tip: In a mountain guesthouse in Dibër, ask for homemade jufka and you’ll taste a dish that takes you back in time.
A journey that begins with a bite
From the mountains of Dibër to the shores of Vlorë, Albania offers a mosaic of flavors that can’t be captured in just one meal. Each city speaks its own language through food – a language that is warm, simple, and rich in history. If you’re planning a trip to this small but remarkable country, let food be your personal map. Taste, explore, and most importantly – share this article with your friends, so they too can discover what to eat in Albania, one bite at a time.
📌 For more ideas on authentic and delicious experiences, check out our article: Culinary and cultural experiences in Albania.
