Why Albania Is an Exciting Food Destination

"A countryside estate and restaurant built on a 50-acre farm that blends traditional production with modern hospitality: an elegantly renovated stone guesthouse with floor-to-ceiling glass, a converted Hoxha-era jail turned production center for wine, cheese, jams, pickles and cured meats, and a dairy that collects milk from dozens of nearby farms to make regional cheeses such as aged, herbed kaçkavall. Visitors can tour a tasting room and barrel cellar, watch a solar-powered grain mill, nibble byrek made in giant pans and sample unconventional treats like bay-leaf ice cream alongside pours of house-made raki." - 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