Whole fish · Charcoal grill
Fish Restaurant in Sarandë
Whole fish is the heart of this kitchen: chosen at the counter, weighed in front of you, then grilled over charcoal with nothing but oil, lemon and salt.
How we cook whole fish
Charcoal is the default. The skin crisps, the flesh stays moist, and the fish arrives filleted at the table if you prefer. Larger fish can be baked in a salt crust, which keeps it exceptionally tender and is easy to share between two or three.
Sides are deliberately simple: grilled vegetables, boiled greens with olive oil and lemon, potatoes from the coals, and a village salad.
Reading a per-kilo price
Fish in Sarandë is priced by weight. We show the fish, weigh it, and tell you the total in Lek before it goes near the fire, so there are no surprises at the end of the meal. A typical seabass for one runs 300–400 grams; two people usually share one fish of 700–900 grams.
If you would rather have a fixed price, the menu's plated fish dishes and seafood pasta are priced per portion.
Every day 10:00 – 23:30
Bulevardi Hasan Tahsini, Sarandë 9701
Frequently asked questions
Which fish do you usually have?
Seabass and gilthead bream most days, plus whatever else the Sarandë boats land — dentex, red mullet, squid and octopus appear regularly.
Will you fillet the fish for me?
Yes, the waiter fillets it at the table on request.
Do you have a fixed-price fish dish?
Yes — plated fish courses and seafood pasta are priced per portion on the menu.