A Guide to Ionian Seafood: What to Order in Sarandë

The Ionian is a shallow, warm sea that runs from the heel of Italy down past the Albanian Riviera. That mix of temperature and depth is why the fish here taste sweeter than in the deeper Adriatic - less brine, more clean flesh.

The staples on our board most nights are sea bream (orata), sea bass (levrek), red mullet (barbun), and the local favorite, Ksamil mussels. When we can get them, we run raw crudo of amberjack or a whole grilled scorpionfish.

How to order: pick one raw or cured starter, one pasta, and split a whole grilled fish between two. That's the traditional Sarandë tasting, and it's still the best way to eat here.

Pair whites from Puglia or Santorini - Fiano and Assyrtiko both have the acidity to cut through olive oil and lemon without fighting the fish.