Fire, salt, lemon —
and not much else.

Open coals, hot grill, fish brushed lightly with olive oil and salt. The skin crisps, the flesh stays moist, the cooking time is short. We turn the fish once. That's it.

The salt-crust technique is reserved for whole sea bass and sea bream. The fish is buried in coarse salt and herbs, baked until the crust is hard, then cracked open tableside — sometimes flambéed in summer if the table looks like they'd enjoy the show. It's one of those dishes that turns a good dinner into a memorable one.

Whole grilled sea bass (levrek) — typically 400–500g, serves one. The default order if you've never had Ionian fish before.

Whole grilled sea bream (koc) — slightly sweeter than sea bass, equally good. Pick this if you want a slightly richer fish.

Salt-crust sea bass for two — the showpiece. Best shared, best with a bottle of Albanian white.

Grilled prawns — large, head-on, hot off the coals. Eat with your fingers.

Grilled octopus — slow-cooked first, then finished over fire. Tender, smoky, served with lemon and olive oil.

Whole fish is sold by weight — €40–€60 per kilo depending on the catch — and we weigh it in front of you before cooking. This is normal across the Albanian Riviera. A 400–500g sea bass is a generous serving for one person and runs €15–€25 once cooked.