DINING

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. Albanian specialties include fërgesë tirane, a hot fried dish of meat, liver, eggs and tomatoes, and tavë kosi or tavë elbasani, a mutton and yogurt dish. Fish specialties include the koran, a trout from Lake Ohrid and the Shkodra carp. In summer tarator, a cold yogurt and cucumber soup, is particularly refreshing. Popular Albanian desserts include oshaf, a fig and sheep’s milk pudding, cakes soaked in honey and candied fruits or reçel. Guests of honor are quite often presented with a baked sheep’s head. 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.
All bars and restaurants serve Albanian drinks such as 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).

Nightlife
The 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.