Inside the Wood-Fired Grill at Krahu i Shqiponjës

Our grill at Krahu i Shqiponjës burns nothing but olive wood, sourced from the groves above Sarandë. Olive wood burns hotter and cleaner than oak, and it lends a subtle, almost sweet smoke that flatters fish without overpowering it.

Whole sea bream (orata) and sea bass (levrek) go on the bars with skin still glistening from the brine. We finish them with olive oil pressed twenty kilometres up the coast and a squeeze of lemon - nothing more.

The technique is patient: high heat to set the skin, then indirect for the flesh, then a final flash to crisp the fins. A whole fish for two takes about eighteen minutes and it comes to your table exactly as the sun touches the water.

Reserve a harbor-side table at Krahu i Shqiponjës and order any fish from the daily board - the grill is the reason to come.