The restaurant prides in staying true to the Art of preparation of Albanian dishes and its meze serving style. It is its authentic approach that makes it renown from Japan to South Africa. The restaurant continually guards and perfects the craft of Ancient Albanian cuisine. From the clay dishes used for the baking and cooking, the preparation of pita bread, to the fish and meat dishes that taste best when accompanied with Albanian drinks, the chefs pride in helping guests savor the essence of Albanian cuisine.

The combination of culinary elements is arranged to please the human senses. Esthetically pleasing to the eyes, it draws in guests with its luring aromas while daily tantalizing the taste buds of its guests and clientele alike. The region of Shkodra is popular for its mountainous meat production, lake and river fish, along with other river products, sea products, wineries, and fruit bearing trees that enrich the Art of the cuisine and elaborate the restaurant’s menu.

THE CONSTANT PRESENCE OF GOAT CHEESE IS ANOTHER TESTIMONY TO THE MASTERY OF THE DAIRY FARMERS THAT ZEALOUSLY PROTECT THEIR TRADITION OF DAIRY PRODUCTION.

The tantalizing dishes include Sereme baked cheese, clay baked fish, carp fillet, yogurt fish, grilled fish fillet, wild trout, wild mushrooms, wild blueberries, corn flower pitas from homegrown corn and the popular Cervish. The variety of meat dishes include veal, seasonal goat, eight month old lamb, spring goat, mountain pork, wild pork fillet and sausage, all baked in ember along with the pita bread, bread, fish and grilled vegetables. The menu offers winter salads using ingredients such as organic garden eggplants and southern olives, baked lima beans from Korça which go well with Shala winter bean stew.
The constant presence of goat cheese is another testimony to the mastery of the dairy farmers that zealously protect their tradition of dairy production. The Art of Albanian cuisine can be found in the preparation of Pasterma meat jerky and the dry meat using organically grown spices of the region such as sage and coastal oregano, Kopliku rosemary, mountainous Trumxa, not forgetting the red and black juniper that lures people with piujet and Qeparo oil. The authenticity of the cuisine is further showcased in the exquisite quince jam, homemade mulberry vinegar, Vermosh Priest Cheese, Gjirokastra Cheese, Korca Bathë with pickled young peppers , aromatic meat and vegetarian stuffed sausages.
Tespixhe traditional Shkodra sweets are often accompanied with Mountain Chai; Homemade yogurt according to geg and toske traditions makes for a fresh side to any dish; the quince compote, jams and marmalades on fresh baked bread taste are best with mountain Cajupi chai.
Restaurant guests can easily detect the freshness of handpicked wild apples and other regional forest fruits of the season.
The greatness of cooking these dishes is magnified by the gigantic fireplace that slow cooks it to perfection. The fireplace is lit daily at 11 am and is put out (between 2-4 am) once the last guest leaves.