Charcoal · Lemon · Salt
Charcoal-Grilled Fish in Sarandë
Fire, salt, lemon and good olive oil. That is the whole recipe, and it only works if the fish came out of the sea that morning.
On the grill today
Seabass and gilthead bream are the everyday fish. Sardines, red mullet and squid appear when the boats bring them; larger dentex is a treat for a table of three or four. Everything is scaled, gutted and salted before it hits the coals.
Grilled fish is served with lemon, olive oil, greens and potatoes. Sauces are on request, not by default.
Timing your table
Grilling takes fifteen to twenty minutes for a whole fish, longer for a big one. Order starters to share while you wait — mussels, octopus, salad and bread cover the gap comfortably.
If you are short on time, tell the waiter and the kitchen will suggest something quicker from the plancha.
Every day 10:00 – 23:30
Bulevardi Hasan Tahsini, Sarandë 9701
Frequently asked questions
How is the fish seasoned?
Sea salt before grilling, then olive oil and lemon at the table. We keep it plain so the fish itself carries the plate.
How long does grilled fish take?
About fifteen to twenty minutes for a standard whole fish; larger fish take longer.
Can I have it without lemon or oil?
Yes, just tell the waiter — dressings are added at the table.