Adriatic grills, Ionian stews, and lagoon classics

Coastal cities like Durrës, Vlorë, and Sarandë are devoted to seafood—octopus, calamari, mullet, sea bass, gilt-head bream—often grilled simply with olive oil, garlic, and vinegar. Inland, lagoons and lakes add carp, eel, and whiting to the repertoire, giving you ample variety for grills, pan-fries, and oven dishes. Restaurant culture along the coast keeps these traditions current, but home cooks mirror the same simplicity: fresh fish, a hot grill, and a bright dressing. This category lets you collect everything from fisherman-style grills to baked whole fish with herbs.