Data on the main cities, where they pay less and where they pay more
Prices in Albanian restaurants remain among the most affordable in the region, but the differences between cities are significant.
A dinner for two on the coast costs more than in the north or other cities in the country, while beef and fish remain the most expensive categories.
A summary of restaurant prices in ten cities in Albania, compiled by " Monitor" , shows that a meal at a restaurant continues to remain economical for most citizens and tourists, but with clear differences according to area and type of cooking.
In Tirana, a standard dinner with beef (1,500–2,200 lekë), a salad (400–700 lekë) and a glass of wine (300–600 lekë) can cost around 2,100–3,500 lekë in total – or 19–30 euros.
According to the manager of Tymi Restaurant, one of the most frequented in the capital, tourists are surprised by the quality-price ratio.
"For a full dinner with beef, salad and a glass of wine, the average customer spends around 15–18 euros," he tells "Monitor", adding that there is a growing interest in traditional dishes and artisanal drinks, especially from Italian and Nordic tourists.
In coastal cities like Vlora and Saranda, prices are higher for fish dishes. A plate of sea bass or bream ranges from 1,200 to 1,500 lekë, while in restaurants with a sea view it can go up to 1,700 lekë in Saranda.
On the other hand, cities like Shkodra, Gjirokastra, or Elbasan offer significantly lower prices. In Shkodra, a pork dish starts at 400 lekë, a beer costs 150–300 lekë, while a basic salad is offered for 250–300 lekë.
Even for beverages, Albania remains competitive.
A cocktail at a bar-restaurant ranges from 600 to 13 00 lekë, while a 0.5 liter beer usually costs from 250 in Tirana to 500 lekë in Saranda, with the lowest prices again recorded in northern cities.
Tourists confirm that Albanian cuisine is one of the main reasons for staying longer. "I didn't expect to eat so well in the capital for less than 20 euros."
"In Rome I would pay double," says Anna, a tourist from Italy, underlining the advantage of affordability in Albania.
This price difference does not come from the quality of service, but from the volume of demand and the slower tourist development in some of these cities - says Enri Jahaj, head of the Association of Bars and Restaurants.
According to Altin Prenga, "prices are cheap due to the cheap cost of labor," creating favorable conditions for individual travelers, couples or families who choose Albania because of its affordability.
This gives an added advantage to less visited destinations, which offer authenticity and traditional hospitality, without the high cost of mass tourism.
Expensive raw material, but the secret to the success of Albanian dishes
Although raw materials from the domestic market in the bar and restaurant sector are much more expensive than imports due to shortages, food prices in Albania continue to remain relatively affordable.
According to Enri Jahaj, president of the Association of Bars and Restaurants, this is due to cheap labor and collaboration that keep costs under control.
Jurgen Bame from "Era Restaurant" adds that offering affordable prices is one of the main reasons that attracts tourists, especially those with more limited budgets, while Altin Prenga, owner and chef of "Mrizi i Zanave", emphasizes that raw materials in Albania are expensive, so Albanian food cannot be considered cheap.
He explains that competition and production efforts keep prices under control, but he wouldn't want food to be cheaper, because the price should be fair and balanced with the quality offered.
Mr. Prenga underlines that the fair price is the one that corresponds to the real value of the product and the experience that the customer receives.
He mentions that the use of local products is the basis of his restaurant's success and a key element in preserving the identity of Albanian cuisine.
Local products help maintain quality and positively impact the business economy, being a main motivation for his work.
Altin Prenga emphasizes that the origin of local products is key to the quality of Albanian food.
He states that "the cows are semi-wild, so the meat is stronger and more authentic" and mentions that "the lack of intensive agriculture has given us a short network between the small producer and the consumer, which guarantees the freshness of vegetables and fruits."
According to him, "this direct connection between producers and consumers is our strength, even though we are not well organized and do not have the luxury of production."
Mr. Prenga says that thanks to local products, Albanian gastronomy maintains a strong identity that attracts not only locals, but also tourists.
“The opportunity to enjoy a complete, delicious meal with local products, at a reasonable price, is one of the strengths of the tourist experience in Albania” – says Mr. Bame./Monitor
