Fig & Olive

Himarë · Albania

The table

A Mediterranean kitchen with the sea in view. Small plates to share, then something off the grill. What follows is what comes back to the pass most often — not a menu, and the card changes with the season.

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.

Watermelon and crumbled feta with a basil leaf and dark balsamic at Fig & Olive, Himarë

Watermelon and feta

Watermelon, crumbled feta, a basil leaf, oil and a dark balsamic.

Slice of moussaka with browned béchamel and roast potato wedges at Fig & Olive, Himarë

Moussaka

Layered aubergine and mince under a browned béchamel, roast potato on the side.

Mixed grilled seafood of prawns, calamari and octopus with salad at Fig & Olive, Himarë

The mixed grill from the sea

Prawns, calamari and octopus off the same fire, with grilled vegetables and salad.

Fig and feta

The half of the name you eat. It opens the meal.

Seafood risotto

Along with a seafood linguini — the two plates diners name most often.

To drink

Cocktails, and the sunset they are for

There is a bar as well as a kitchen, and the cocktails come out alongside the small plates rather than only after them. We are one hillside kitchen among a great many down on the coast, and the town guide keeps a run-through of where to eat around Himarë if you are filling in the rest of the week.

Reserve a table