There's no laminated menu to study at Salvadore — a fish counter does the talking, and diners point at whatever came in that morning. The chef trained in Florence and cooked in Toronto before returning to Vlorë to open his own kitchen, and it shows in an octopus pasta and fish crudo that reviewers rank among the best seafood they've eaten in Europe. Portions run generous, prices stay fair for the quality, and the 4.7 rating across 161 reviews reflects a place locals seem almost reluctant to share.
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