Text by Francesca Masotti
www.thealbaniainsider.com
Think Albania, think Albanian Riviera? Think again. Beyond the coastal beaches, national parks, lively villages and natural hot springs await.
Albania is surrounded by the Adriatic and Ionian Seas and has diverse climates and fertile soil, as well as various traditional recipes that have shaped regional flavors. Tucked away in the south of the country, Përmet is the cradle of Albanian gastronomy and a city to add to your next travel list. Why? It is crossed by the Vjosa, Europe’s last wild river, surrounded by mountains and unspoiled parks, and the natural hot springs of Bënjë are simply irresistible. It’s one of Albania’s most spectacular and beautiful destinations, known for its breathtaking landscapes and gastronomy.
Photo by Trifilia
The city has a vibrant food scene, led by Trifilia, a restaurant that serves the best traditional local dishes since 1991. They have made the most of the local bounty that the valleys and mountains have produced, creating many unique Albanian dishes. The selection of delicious specialties is enormous: from tasty soups and homemade savory pies to grilled meat and fresh cheeses, the menu is a feast for the eyes and the palate. At Trifilia there is tireless research for both the highest quality raw materials and authentic flavors, and you can easily notice it in every dish.
Photo by Trifilia
Dishes are crafted by drawing inspiration from recipes carefully passed down through generations and from local products, sourced from one of the most unspoiled regions of the Balkan Peninsula. Start your culinary experience at Trifilia with shqeto Përmeti, a traditional lamb soup from the region, and homemade byrek. Then order grilled lamb ribs from the highland pastures of Mount Trebeshina cooked with mountain herbs. End your meal with oven-baked white cheese topped with local honey and roasted walnuts. Trifilia’s traditional cooking techniques blend harmoniously with the finest local ingredients. The Slow Food philosophy that respects the natural production cycle to guarantee to guests a tasty, genuine and fair final product, is here followed meticulously.
Photo by Trifilia
Photo by Trifilia
Dishes are crafted by drawing inspiration from recipes carefully passed down through generations and from local products, sourced from one of the most unspoiled regions of the Balkan Peninsula. Start your culinary experience at Trifilia with shqeto Përmeti, a traditional lamb soup from the region, and homemade byrek. Then order grilled lamb ribs from the highland pastures of Mount Trebeshina cooked with mountain herbs. End your meal with oven-baked white cheese topped with local honey and roasted walnuts. Trifilia’s traditional cooking techniques blend harmoniously with the finest local ingredients. The Slow Food philosophy that respects the natural production cycle to guarantee to guests a tasty, genuine and fair final product, is here followed meticulously.
Photo by Tifilia
Photo by Tifilia
Photo by Tifilia
What makes Përmet particularly famous is its gliko production. This traditional sweet preserve is made from unripe boiled fruits and sugar-water syrup. The method of production depends on the type of gliko, but always involves a careful selection of fruits and veggies, which are then left to soak in a mixture of cold water and lime to stiffen. The fruits are mixed with sugar and then boiled for about an hour. Lemon is added at various intervals to maintain bright color. When the fruit has absorbed the syrup, the gliko is cooled, packaged in glass jars and ready to be eaten.
Photo by Trifilia
