Fire, offal, and the parts nobody else wants

Ardit Meçaj

Ardit cooked in Lyon for six years and came home convinced that Albanian food had been apologising for itself. He does not use a stove. Everything on his evenings comes off wood, and he will tell you exactly which tree it was.

He is the reason the extraction fan had to be replaced twice.

Signature plates

Charred leeks, hazelnut

Leeks buried in ash until the outside is gone. What is left tastes like smoke and sugar.

Lamb shoulder, twelve hours

One shoulder for the whole table, pulled apart in front of you.

Whole turbot over embers

Cooked on the bone and carved at the table. The collar goes to whoever asks first.

The full menu

Everything Ardit Meçaj cooks here. An evening is a set of these, chosen on the day.

Charred leeks, hazelnut

Leeks buried in ash until the outside is gone. What is left tastes like smoke and sugar.
Lamb shoulder, twelve hours

One shoulder for the whole table, pulled apart in front of you.
Whole turbot over embers

Cooked on the bone and carved at the table. The collar goes to whoever asks first.
Bread and cultured butter House

Sourdough started in 2021, baked in the embers. The butter is churned here and salted with sea flakes from Narta.
Burnt honey, sheep milk House

Honey taken past the point most people stop, folded through sheep milk ice cream.