Private restaurants are appearing rapidly in Albania. In the more popular places, it is necessary to reserve a table and to be punctual. Food is typically Balkan with Turkish influences evident on any menu –
byrek,
kofte,
shish kebab.
National specialties: •
Fërgesë tirane, a hot fried dish of meat, liver, eggs and tomatoes, and
tavë kosi or
tavë elbasani, a mutton and yogurt dish.
• The
koran, a trout from Lake Ohrid and the
Shkodra carp.
• Popular Albanian desserts
include
oshaf, a fig and sheep’s milk pudding, cakes soaked in honey and candied fruits or
reçel.
• A favorite in the south is
kukurec (stuffed sheep’s intestines).
• Continental breakfasts are usually served in hotels, but in the country the Albanian breakfast of
pilaf (rice) or
paça (a wholesome soup made from animals’ innards) may not be to everyone’s taste.
National drinks: • All bars and restaurants serve
raki, local red and white wines and different liqueurs.
• The Albanian cognac, with its distinctive aroma, is also popular.
• Many imported drinks can also be found, including Austrian canned beer, Macedonian wine and
ouzo from Greece.
• Turkish coffee (
kafe Turke) is popular with Albanians, but many bars also serve Italian espresso (
ekspres).
Tipping: Previously frowned upon by the authorities, tips are gratefully received in restaurants or for any service provided.
NightlifeThe most popular form of nightlife is the
xhiro, the evening stroll along the main boulevards and squares of each town and village. Cultural life takes the form of
theater,
opera and
concerts. Discos and games arcades are beginning to appear. Some hotels have taverns with music and
dancing.
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