Fish that was in the sea
this morning.

The Ionian off Ksamil is rich in sea bass (levrek), sea bream (koc), prawns (karkalec), calamari (kallamare), mussels (midhje) and octopus (oktapod). In summer you'll also see swordfish (peshk shpate) and tuna. Sardines and anchovies come and go with the season.

We work with the same families of fishermen in Saranda year after year, which is the only way to guarantee what's actually fresh and what's been sitting in ice for two days. If a delivery doesn't look right, it doesn't make it to the kitchen.

Grilled octopus — slow-cooked, then grilled hard, served with olive oil and lemon. One of our most-ordered starters.

Fried calamari — a classic done properly. Light batter, crisp, served with lemon and aioli.

Seafood linguine — hand-rolled pasta with prawns, mussels, clams and a touch of chilli. The seafood dish guests message us about after they get home.

Salt-crust sea bass — whole fish baked in a salt crust, cracked tableside, often flambéed in summer. Best shared between two people.

Grilled sea bream — simple, perfectly cooked, dressed with olive oil and herbs. Order it if you want to taste what the sea actually tastes like.

Most fish at Afrimi is priced by weight — typical for the Albanian Riviera. Expect roughly €40–€60 per kilo for whole sea bass or sea bream. A typical 400–500g fish serves one person generously and costs €15–€25. Pasta and risotto with seafood run €10–€18.