W Strone Slonca – Towards the sun

If there’s one thing I’ve learned while traveling, it’s this: never trust a person who doesn’t love food. And if you’re heading to Cyprus or Albania, you better come hungry because these two countries take their cuisine very seriously. Over the last week, I ate my way through the best local dishes, and let me tell you — my taste buds are forever grateful. My jeans? Not so much.

Cyprus – More Than Just Halloumi (But Yes, Also Halloumi)

I landed in Cyprus expecting good food, but this was next level. Of course, the first thing I tried was halloumi, because you can’t not eat halloumi in Cyprus. Grilled to perfection, crispy on the outside, and deliciously soft on the inside —honestly, why doesn’t every country eat this daily?

But the real game-changer? Souvla. Imagine giant skewers of meat, slowly rotating over charcoal for hours until they’re ridiculously juicy and packed with smoky flavor. I had it with a side of tzatziki and pita, and I’m still dreaming about it.

Then, there’s sheftalia — tiny sausages that don’t actually have a casing but are wrapped in caul fat instead. It sounds weird, but trust me, they’re insanely juicy. Oh, and the best part? They come inside a warm Cypriot pita with a squeeze of lemon and fresh parsley.

And let’s talk about loukoumades. These deep-fried honey-drenched dough balls are basically Cyprus’ version of doughnuts, but better. I had one, then two, and then… let’s just say I lost count.

Albania – A Culinary Surprise

After stuffing myself in Cyprus, I thought I had hit my food limit. But then, I arrived in Albania, and the universe said, “Challenge accepted.”

First up — byrek. This crispy, flaky pastry is stuffed with cheese, meat, or spinach, and you can find it literally everywhere. It’s cheap, delicious, and the perfect snack when you’re running around exploring. I may have eaten one for breakfast, one for lunch, and one for a late-night snack. No regrets.

Then, there’s tave kosi, a dish so comforting that it should come with a blanket and a hug. It’s basically lamb baked in a creamy, tangy yogurt sauce, and while it might not be the prettiest dish, it’s pure magic in your mouth.

But the biggest surprise? Rakia. Now, I’d been warned that this fruit brandy is dangerously strong, but I thought, How bad can it be? Spoiler alert: VERY. One sip, and I felt like my ancestors were calling me. Two sips, and I was convinced I could dance like a local (I could not).

Would You Try These?

Have you ever tried Cypriot or Albanian food? Which dish would you go for first? Let me know in the comments, and if you ever visit, trust me — bring stretchy pants.