Albanian cuisine is excellent, with both Ottoman and Italian influences evident. There are many good restaurants throughout the country, although obviously in smaller towns the choice is more limited than in the cities. Vegetarians will find themselves eating a lot of salad; luckily for them, Albanian tomatoes and cucumber are delicious.

Albanian vineyards produce high-quality wine, some from indigenous grapes such as Kallmet (red) and Shesh (red and white). Grapes are also used to make raki, a clear spirit which is the country's national drink.

• Apart from raki (see above), Albania's other national drink is coffee. In bars and restaurants, this usually means espresso or cappuccino.
• In private homes, kafe turke (Turkish coffee)is made in the traditional Balkan way, with grounds and sugar brewed together.

Tipping: The usual tipping practice is to round the bill up by about 10%.

• Mediterranean fish such as sea-bream and sea-bass, as well as eels.
• Koran (a species of trout unique to the Ohrid and Prespa lakes).
• Traditional dishes often use vegetables and yoghurt or curd cheese to make the meat go further.
• Paçë koke (sheep's head soup).
• Kukurec (sheep's innards in a gut casing).