Mountain produce, fermentation, very long timescales

Lira Hoxhaj

Lira spent two winters in Theth learning what people actually ate before restaurants existed there. Her larder holds things that were started in 2023 and are not ready yet.

She is the calmest person in the building and the only one who has never cut herself.

Signature plates

Wild greens, aged sheep cheese

Whatever came down from the mountain this week, with cheese that has been waiting eighteen months.

Byrek of nettle and curd

Pastry rolled to the thickness of a page. Nettles picked the morning of.

Quince, walnut, raki

Quince cooked slowly in its own syrup until it turns the colour of brick.

The full menu

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

Wild greens, aged sheep cheese

Whatever came down from the mountain this week, with cheese that has been waiting eighteen months.
Byrek of nettle and curd

Pastry rolled to the thickness of a page. Nettles picked the morning of.
Quince, walnut, raki

Quince cooked slowly in its own syrup until it turns the colour of brick.
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.