Grills & Fish

Grilled Minced Meat

An authentic qebabtore will never serve you Qebapa on a standard plate; they are traditionally served nestled directly inside a split, steaming hot somun flatbread to keep them warm.

Chicken Shish

Traditional grill masters use the flat side of a warm somun bread to press down on the skewers while cooking, which both tests the meat's doneness and seasons the bread with smoky chicken juices.

Spicy Dried Sausage

True artisanal Kosovar Suxhuk is easily identified by its flattened shape; this is achieved historically by pressing the hanging sausages between heavy wooden boards during the drying process.

Grilled Patty (Balkan Burger)

The name Pleskavicë comes from the word 'pleskati', which means to clap or slap, directly describing the hand-slapping motion used by cooks to shape the massive meat disc.

Ribeye Steak

Kosovo's premium steakhouses have grown so advanced that several venues feature custom-built glass dry-aging chambers visible directly from the dining room floor.

Fried or Grilled Meatballs

In legacy home cooking, a variation called 'Qofte shtëpie' (home style) includes adding stale bread soaked in milk into the meat mix to make the patties extra soft and tender.

Grilled Trout

The fish restaurants in Istog and Rugova are constructed so close to the natural trout breeding pools that your fish is often caught alive to order just minutes before heading to the charcoal grill.

Fried Calamari

Due to the construction of modern highways connecting Kosovo directly to the Albanian coast, fresh seafood is trucked into Pristina's markets daily, arriving in less than four hours from being caught.

Baked Carp

The addition of dried prunes to Tavë Krapi is a brilliant historic technique; the sweetness of the fruit completely neutralizes the naturally muddy or earthy undertones of wild lake carp.