On the lagoon at Shëngjin, Peshkatari has been grilling fish over natural wood for more than fifteen years, and the setting does real work — mountains behind the water, a playground for kids, and outdoor tables that stay busy through the evening. Reviewers are consistent that the calamari ranks among the best they have had on the coast, though a few note the seasoning could push harder given how good the wood-grill char already is. It reads as a family operation that has stayed proud of its seafood roots rather than chasing trends.
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