Seafood, and an unreasonable number of sauces

Besnik Dervishi

Besnik grew up on a boat out of Sarandë and still buys from the same three families. He believes a fish that travelled more than four hours is a fish you should not be cooking.

He talks throughout service. Guests either love this or move seats.

Signature plates

Raw scallop, green almond

Dressed at the last second with almond milk and the oil from its own roe.

Mountain trout, pickled ramps

Trout from Valbona, cured four hours, with ramps put up last spring.

Fig leaf ice cream

Tastes like coconut and almond. There is neither in it.

The full menu

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

Raw scallop, green almond

Dressed at the last second with almond milk and the oil from its own roe.
Mountain trout, pickled ramps

Trout from Valbona, cured four hours, with ramps put up last spring.
Fig leaf ice cream

Tastes like coconut and almond. There is neither in it.
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.