On Rruga Marko Boçari in Tirana, Te Shefat runs a kitchen where the chefs make their own cheese and byrek rather than buying in, a level of hands-on effort reviewers notice before the first course even lands. The veal head soup gets called out as a genuine standout, poured tableside as a clear broth, and the T-bone that follows earns the same word from more than one table: flawless. Prices stay gentler than the polish suggests, even the burger made the local way.
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