Albanian cuisine reflects centuries of geography, trade and family tradition. Every region contributes its own signature; travelling through Albania means eating your way from Tirana to Krujë. Essential dishes to try Start with tavë kosi (baked yogurt-lamb) — a national favourite you will find on menus everywhere but done best at family-run restaurants rather than tourist traps. byrek (savory pastry) and fërgesë (peppers-cheese) follow closely; ask locals for their favourite spot and expect small, unmarked doors. For a heartier meal try qofte (grilled meatballs), typically served with fresh bread and pickled vegetables. Sweet finish comes with baklava — every region argues over the definitive version. Drink pairings raki (grape brandy) is the traditional drink to accompany a Albanian meal. It appears at every celebration and family lunch. Ask restaurant hosts for the local variety; you may be offered a house recipe with generations of history. Where to eat The best Albanian meals rarely happen in tourist-strip restaurants. Head to residential neighbourhoods, family-run tavernas and market halls. In Tirana look for places with lunchtime queues of locals — a reliable signal of authentic food. In Sarandë and Berat, small towns of the interior deliver the most memorable dishes at a fraction of city prices. Farmers' markets and food halls are worth a morning of exploration. You will taste sauces, cheeses, olive oils and preserves that never leave the region. Practical tips Meal times can start later than northern European habits — many restaurants only fill after 20:00. Learn a few phrases of Albanian to order comfortably. Water is generally safe to drink in cities but bottled water is preferred by most visitors in rural areas. Explore our full list of verified restaurants across Albania on albaniaforall.com — filtered by region, cuisine style and price.