At the pass
The people cooking
Each evening belongs to one of them. You will be sitting close enough to ask.
Ardit Meçaj
Fire, offal, and the parts nobody else wants
Ardit cooked in Lyon for six years and came home convinced that Albanian food had been apologising for…
Lira Hoxhaj
Mountain produce, fermentation, very long timescales
Lira spent two winters in Theth learning what people actually ate before restaurants existed there. Her…
Besnik Dervishi
Seafood, and an unreasonable number of sauces
Besnik grew up on a boat out of Sarandë and still buys from the same three families. He believes a fish that…
Traveling chefs
Some nights belong to a visitor
We give the table over to chefs passing through Tirana. If you cook, tell us how.