Agroturizëm Gjepali

Why Albania Is an Exciting Food Destination

"A multi-generational family estate that has been partially reclaimed after wartime expropriation, operating as a hotel and restaurant that channels the land’s bounty into every meal. Guests sip warm fresh cow’s milk and farm-made cheeses and rich, browned-tasting butter sourced from a neighbor’s cows, stroll olive-lined dirt roads past fields and government-built greenhouses, and dine on regional specialties such as tavë balte (a beef-and-pepper stew thickened with ricotta-style cheese), byrek me qumësht (savory custard pie) and heavily garlicked tripe. The kitchen pairs those dishes with exclusively local wines (outsourced blends using Merlot and the indigenous Shesh i Zi and Shesh i Bardhë grapes), and the venue doubles as an event space while planning further projects like an on-site vineyard." - Naomi Tomky Naomi Tomky From trailing a street food hawker in Singapore to navigating the ancient roads of the Mayan jungle, award-winning food and travel writer Naomi Tomky explores the globe with a hungry eye—and mouth. Her work has appeared in publications including AFAR, Saveur, and Eater. Travel + Leisure Editorial Guidelines