The Gurra
menu.

Wood-fired house bread, cultured butter and smoked salt.

Berat olives, orange peel, rosemary and chilli.

Baked white cheese, tomato, oregano and warm pepper oil.

Roasted peppers, tomato, gjizë and sweet paprika, served bubbling.

Crisp sourdough fritters, alpine cheese and thyme honey.

Beef and lamb meatballs, charred onion and herb yoghurt.

Mish i thatë, smoked cheese, white cheese, olives and house pickles.

Marinated peppers filled with whipped gjizë and garden herbs.

Cold yoghurt, cucumber, dill, garlic and walnut.

Seasonal vegetables pickled with bay, peppercorn and grape vinegar.

Air-dried beef, sour cherry mustard and crisp shallot.

Smoked mountain trout, pickled cucumber and dill cream.

Free-range chicken broth, handmade noodles and parsley.

White beans, tomato, smoked pepper and parsley oil.

Roasted pumpkin, sage, toasted seeds and cultured cream.

Slow-cooked beef broth, garlic, vinegar and black pepper.

Layered pastry, spinach, spring onion and white cheese.

Crisp pastry, slow beef, onion and black pepper.

Ember-baked pastry with seasonal greens and mountain herbs.

Soft layered pie, yoghurt, garlic and browned butter.

Baked beef dumplings, garlic yoghurt and paprika butter.

Tomato, cucumber, pepper, onion, olives and white cheese.

Shaved cabbage, apple, dill and cider dressing.

Heritage tomatoes, aged white cheese, basil and olive oil.

Sweet peppers, rice, tomato, garden herbs and crisp onion.

Butter beans, slow tomato, garlic confit and parsley oil.

Seasonal vegetables, walnut tarator and sumac.

Young lamb, rice and a bright yoghurt crust baked in clay.

Slow-roasted mountain lamb, roots, aubergine and oregano jus.

Dibra egg pasta, free-range chicken, brown butter and sage.

Spiced beef sausages, white bean cream and pickled onion.

Roast chicken, crumbled cornbread, herbs and roasting juices.

Braised veal, sweet onions, tomato and bay leaf.

Veal liver, tomato, pepper and gjizë baked in earthenware.

Lake carp, onion, tomato, dried plum and bay leaf.

Lamb chop, veal, kërnacka, chicken, potatoes and grilled peppers.

Charcoal lamb chops, rosemary jus and roast garlic.

Grilled veal fillet, pepper sauce and charred shallot.

Beef and lamb patties, sumac onion and ajvar.

Herb-marinated chicken, grilled vegetables and lemon.

Whole mountain trout, herb oil, lemon and capers.

Whole sea bass, garlic, parsley and grilled lemon.

Roast potatoes, garlic and rosemary.

Silky potato, cultured butter and nutmeg.

Braised greens, lemon and olive oil.

Pilaf rice, browned butter and herbs.

Roasted red pepper relish with warm bread.

Three-milk sponge, burnt caramel and sea salt.

Semolina cake, preserved citrus and sheep's yoghurt.

Layered filo, walnut, cinnamon and orange blossom syrup.

Butter biscuit, lemon syrup and clotted cream.

Roasted figs, walnut praline and mountain tea cream.

Baked vanilla custard and dark caramel.

A chilled selection of seasonal Albanian fruit.

Central Albania - dry white - citrus blossom - mineral finish.

Berat - stone fruit - mountain herbs - bright acidity.

Përmet - pear - wild flowers - clean finish.

North Albania - dry red - dark cherry - native herbs.

Central Albania - plum - tobacco - soft tannin.

Narta - red fruit - pepper - earthy finish.

Korçë - wild strawberry - citrus - dry finish.

Traditional method sparkling - apple - brioche - fine bubbles.

House grape spirit, served neat.

Mulberry raki with a soft, aromatic finish.

Dry plum raki from a small family producer.

Pomegranate, bitter orange, sparkling wine and soda.

Grape raki, lemon, wildflower honey and egg white.

Albanian gin, vermouth and mountain-herb bitter.

Çaj mali with lemon and wildflower honey.

Fresh lemon, mint and still or sparkling water.

Pomegranate, lime and soda.

Chilled salted yoghurt drink.

Still or sparkling, 0.75 l.

Single origin house espresso.

Traditional finely ground coffee.

Espresso and textured milk.