The Restaurant
Roasted over fire, grown on our own land.
A traditional kitchen that cooks what it raises, and a dining room looking out over the hills of Lundër.
Since 1994
Where all of it started.
The restaurant opened in 1994 as a small family place. The building you see today was inaugurated in 2012: 2,000 m² indoors, with around 20,000 m² of gardens around it.
The menu started traditional and stayed that way: roasted meat, seasonal vegetables, cheese and yoghurt from our own dairy. International dishes were added over the years because regulars asked for them.
“A family restaurant with more than 25 years of history, known for its warm family atmosphere.”
National agritourism register
On the table
From the fire
Lamb, kid, farm chicken and ribs, roasted over fire or in the oven. The oldest thing we know how to cook, and the thing people ask for most.
From the dairy
White cheese, yoghurt, butter and curd, all from the milk of our 140 Alpine goats, 1.5 km up the road.
From the vines
House wine from 200,000 m² of vineyard: Cabernet and Merlot. The native Shesh and Muskat grapes go into our raki.
From the wood oven
The wood oven is lit every day before lunch. Out of it come pizzas with dough opened by hand, the bread of the day, and trays of meat that roast slowly over the embers.
From the garden
Seasonal vegetables, herbs and olive oil from our own groves. What we do not grow comes from neighbouring farmers we know by name.
Outside
The terrace
From spring to autumn the tables move outside. The terrace stays in shade all afternoon and looks out over the hills; the kitchen and the service are the same as indoors.
Under the pergola
Under the vine-covered pergola there is room for the long tables, where the big families and the groups who stay late usually sit.
Practical
Before you come
For groups over 20, let us know a day ahead.
On the menu
The dishes people ask for most.
There is no fixed menu: it moves with the season and with what the farm gives. These are the ones that never leave the table. See the full menu
From the oven
Meat baked slowly in a clay dish with seasonal vegetables.
From the fire
Ribs roasted over fire, with lemon and a fresh salad.
From the fire
Lamb and kid roasted over fire, the oldest thing we know how to cook.
From the dairy
White cheese from Alpine goat milk, made the same week.
From the dairy
Cheese, walnuts, olives and fresh vegetables, how every table begins.
From the garden
Tomato, cucumber, onion and white cheese, with oil from our own groves.
From the garden
Seasonal vegetables from the grill, served with cheese and herbs.
From the cellar
Cabernet and Merlot from 200,000 m² of vines: and Shesh and Muskat raki.
For the family
Dishes come to the middle of the table and are shared, as in any home.
The rooms and the courtyard
Inside
Common questions
Before you come
What are your hours and address?
Open daily 07:00 to 23:55, at Rruga e Vilave Nr. 79, Lundër 1013, Tirana.
Do I need to book?
For weekends and for groups, yes. Call +355 69 207 4573.
How many tables are there?
A hundred and thirty tables, indoors and in the courtyard, seating up to five hundred guests.
What do you cook?
Meat roasted over a wood fire, pizza from the oven, risotto, and meze and salads with cheese and yoghurt from our own dairy.
Is it suitable for children?
Yes, there is a playground in the courtyard.
Do you make your own wine?
Yes. The wine comes from our own vines, Cabernet and Merlot, alongside raki made here as well.
Reservations
A table is waiting.
For lunch, dinner or a weekend with the family. One phone call or message is all it takes.