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My tenth day in Albania pressed on as I continued my epic road trip from Korçë to Gjirokastër. Join me as I enjoy some luxurious Albanian food on a mountaintop in Gjirokastër, Albania!

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My afternoon began on the road leading to Gjirokastër in southeastern Albania with my boy Erjan from Travel Media EU.

Gjirokastër is part of a UNESCO World Heritage Site that also includes the city of Berat, which I visited earlier in my trip. Both cities are known as rare examples of typical Ottoman architecture.

We passed lots of farmland on the way. Along the route is a freshwater spring and see a waterfall. I stuck my head under the running water. It was like ice!

Then, we arrived in Gjirokastër. We headed uphill past the Old Town, where I could see lots of Ottoman buildings. Finally, we arrived at Hotel Argjiro. The building dates back to 1891.

Inside the lobby, we were served some delicious gliko, and then we went to our rooms on the first floor. My room, 119, had a queen-sized bed, a TV, a couch, a table with coffee and water, a modern bathroom, and a terrace with a view!

Then, Erjan and I headed out to explore the Old Bazaar. It was cross-shaped with lots of souvenir shops. One of the shops has an old well in its floor! It’s 400 years old, 17 meters deep, and covered by glass.

Gjirokastër has a lot of artists and artisans, so there are tons of shops in town. From there, we drove through the new town. We drove up a steep hill until we were high above the city. What an incredible view! At the top is Kerculla Resort, where we’d have dinner.

There, you can get epic views from their two outdoor terraces. I met Sena from Kerculla Resort. There, we’d eat lots of local traditional dishes like lamb, soups, vegetables, and traditional pies. I started with some super strong raki and then headed to the kitchen!

Inside, they were making a soup with veal meatballs; a garden salad with two types of greens, parmesan cheese, cherry tomatoes, prosciutto, and a balsamic glaze; rice-and-herb fritters called qifqi; and pizza! The soup is made from corn flour and veal stock. I was told it would be the best meal I’ve had in Albania so far!

At our table, I started with the soup, which was thick and creamy with a bit of oil and paprika on top. The veal meatballs were herbal, slightly fried, and phenomenal! It was a nice combination of creamy, sweet, and salty! We toasted with some delicious house wine and then grabbed a bit of everything. We also had spinach pie, tomato pie, baked lamb, and a yogurt paste that was almost like a thick tzatziki. The lamb smelled insane!

The spinach pie contained onions and contained a nice dough. The rice-and-herb fritter was also tasty. It was dense and tasty, especially with the yogurt paste. The salad was refreshing and cleansed my palate! Next was a veal meatball with herbs, which was excellent with the yogurt. The byrek with red pepper, green pepper, and onion was unreal.

Then, we jumped on the lamb! It was double baked in an oven and then the forno. The skin, fat, juices, and meat, were all exceptional. It’s one of my favorite lamb dishes in the Balkans. It practically fell apart in my mouth!

For dessert, we moved to the outdoor terrace to have some oshaf, which is made with sheep milk and figs. We also had some raki as we listened to some live music! Next to it, we had some gliko. It was creamy, almost like a thick panna cotta or flan. What a meal!

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About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

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