Fig & Olive
Timber deck at Fig & Olive laid up to a mature olive tree hung with lanterns, tables set, hills beyond

Himarë · Vlorë County · Albania

Dinner under
the olive trees

Mediterranean cuisine above the bay. The tables sit on a timber deck under mature olive trees, on a hillside looking down over the water.

Reserve a tableDirections18:00–22:00, every evening

One evening

Six until ten, and the light does most of the work

18:00

The doors open

Dinner starts at six, every evening of the week. The tables people want are the ones facing the valley at sunset, and those go first, so book ahead if you can.

Sundown

The light goes

The sun drops behind the ridge across the valley and the terrace goes amber. The lanterns strung through the olive branches and the small brass lamp on each table carry the rest of the evening.

21:45

The last table

Small plates first and something off the grill after — the kitchen is happiest when the table is shared and nobody is in a hurry. A quarter to ten is the last sitting the booking system offers.

22:00

Last of it

The kitchen closes at ten, every evening of the week. There is no lunch service, so the evening is the whole of it.

The Fig & Olive logo card: a lyre inside a wreath of two crossed leafy branches, drawn in brown line on a sand ground above the words FIG & OLIVE and mediterranean cuisine

Two ingredients, one name

The name is not decoration

The olive is the roof. Mature olives stand inside the terrace rather than along its edge, the deck is laid up to their trunks, and the lanterns hang from the branches over the tables.

The fig comes to the table with feta, at the start of a meal, before anything off the grill arrives.

The mark keeps the same idea: a lyre set inside a wreath, drawn in one brown line on a sand card, above the two words the venue prints for itself — mediterranean cuisine.

What comes out of the kitchen

The terrace

Above the bay, facing the way the sun goes

Table set for four under the olive canopy at Fig & Olive with the bay and headland behind
Sun dropping behind the ridge across the valley, seen over a set table on the Fig & Olive terrace

Ordered again and again

Off the pass

Tomato tartare under a single basil leaf, ringed with green herb oil and balsamic, at Fig & Olive, Himarë

Tomato tartare

Chopped raw tomato pressed into a round, one basil leaf on top, green herb oil and balsamic around the plate.

Charred grilled octopus with peeled roast red peppers, on a sand plate with a blue-and-white printed centre, at Fig & Olive, Himarë

Grilled octopus

Charred over the fire, dried oregano and oil, peeled roast red peppers alongside.

Bowl of mussels on the half shell in a dill broth at Fig & Olive, Himarë

Mussels

Opened and served on the half shell in a dill broth, with bread on the table to finish the bowl.

The rest of the table