The Taste of Tradition: Kutal Park Inn Restaurant

A rich, traditional soup made by slow-simmering the finest meat from the lamb or calf head. It is seasoned with garlic, vinegar, and black pepper for a powerful, authentic flavor.

A classic Balkan specialty. The stomach (tripe) is cleaned and boiled for hours until tender, then finished in a savory broth with local spices.

Small, tender cubes of beef sautéed with onions and simmered in a rich tomato and wine reduction. Perfect for dipping with fresh village bread.

Ask our staff about today’s fresh creation—usually made from seasonal vegetables or chicken broth.

This is the most famous dish of our city. We slow-simmer tender lamb meat and create a silky, creamy broth using fresh milk, eggs, and a touch of lemon. It is finished with fresh parsley and melted village butter. It is delicate, rich, and essential for every visitor.

The taste of summer. A chunky mix of vine-ripened tomatoes, crisp cucumbers, peppers, and onions, drizzled with premium Permet olive oil.

A Mediterranean classic featuring fresh vegetables, olives, oregano, and a thick slice of our local white cheese.

Traditional fermented cucumbers, tomatoes, and carrots. Tangy, crunchy, and the perfect companion for Raki or meat dishes.

Locally harvested olives seasoned with wild herbs, lemon zest, and chili.

Thick, strained village yogurt mixed with garlic, olive oil, and sometimes cucumber. Refreshing and creamy.

Sample the dairy heritage of Permet. We serve fresh White Feta and aged Kaçkavall (hard yellow cheese), sourced from mountain shepherds.

The pride of our kitchen. Hand-rolled, thin layers of crispy dough filled with seasonal greens, cheese, or squash. Baked until golden brown.

Prepared according to a secret family recipe with minced meat, fresh mint, and local herbs, then lightly fried to perfection.

Grilled or sautéed vegetables, reflecting whatever is freshest in the Kutal Park Inn garden today.

Real village potatoes, hand-cut and fried in high-quality oil until crispy and golden.

Traditional pasta tossed in rich, melted village butter and a sprinkle of local cheese.

Served with a vibrant sauce made from sun-ripened tomatoes and fresh herbs.

A creamy delight featuring fresh spinach and a light cream sauce.

Savory ham in a smooth, velvety cream sauce.

The classic Italian recipe with a Permet twist—using our high-quality local beef.

The chicken is roasted until golden. We hand-crumble traditional toasted bread (përshesh) and soak it in the rich, herb-infused roasting juices until it is soft and full of flavor.

A Permet classic! We create handmade "thërrime" (tiny dough crumbles) from flour and egg, which are toasted and then simmered in a thick, savory chicken broth until the dish reaches a perfect, porridge-like consistency.

We use handmade, sun-dried pasta ribbons (Petka). They are cooked directly in the chicken’s natural stock, absorbing every drop of flavor.

Long-grain rice is baked in the oven with the village chicken, seasoned with local wild herbs so that every grain of rice is savory and moist.

Tender mountain lamb served with "Jufka"—ribbon pasta made with many eggs and fresh milk, traditionally dried to give it a unique, rich texture.

Slow-roasted until the meat falls off the bone. Simple, rustic, and seasoned only with sea salt and local herbs.

Traditional beef roast served with creamy, hand-mashed potatoes made with village butter.

Juicy pork steaks grilled over an open flame for a perfect smoky finish.

For the true traditionalist—fresh variety meats sautéed with garlic, onions, and local spices.

Sourced directly from the Vjosa River. Usually prepared simply—grilled with lemon, garlic, and wild herbs to let the freshness shine.

A local delicacy. Our frog legs are pan-fried until crispy with a touch of garlic and butter. A must-try for adventurous foodies!

A lighter, zesty option featuring tender fillets in a bright, citrusy reduction.

Grilled chicken served with a medley of seasonal, organic vegetables from our garden

Thinly sliced, tender meat prepared in a classic style with a rich, savory sauce