Apart from the historical sights, a good meal at one of the city’s traditional restaurants is a pleasant way to get to know Gjirokastra’s heritage. Although many dishes and flavours have links to Ottoman and Greek influence, the variety of truly regional food specialities in southern Albania - and their seasonal rhythm - is quite astounding. 
Pastoral culture in the nearby mountains is responsible for a great selection of dairy products made with goat, sheep and cow’s milk; try the soft white, feta-style djathë i bardhë cheese or the harder, yellow kaçkavall that are often served at breakfast or as starters in restaurants. Other popular starters are sarma, rolled vine leaves or zucchini flowers stuffed with rice and mint, qahi spinach pies and local favourite qifqi, balls of rice, egg and herbs fried in a special pan - traditionally cooked for breastfeeding mothers or ill people but now enjoyed by everyone. Local grilled meat options include intestines and offal, or simply lamb shanks for the less adventurous, while vegetable-based meals can include stuffed eggplant or peppers. Round off your meal with seasonal fruit, Turkish-style bakllava, or oshaf pudding with sugared figs, sheep milk and cinnamon. Ju bëftë mirë - have a nice meal!