The story
Steak House Egli, perched along the Gjiri i Lalezit coast near Durrës, is a family-run spot that Braciamiancora calls a destination for “authentic Albanian cuisine with a focus on meat.” The 4.7-star venue leans hard into offal and rare cuts, served at very reasonable prices in a casual, open-kitchen setting.
Creator Braciamiancora flags standouts like the Spider Steak, the honey-crusted Filetto in Crosta di Cera d’Api, and offal plates including grilled testicles, brain, tongue, kidney, liver, heart, and sweetbreads. The Antipasto Tradizionale Albanese and a breakfast of rice, meat slices, and meatballs round out a menu that feels both adventurous and deeply local.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
Steak House Egli’s burek earns raves as the standout dish, praised for its flaky, savory perfection. The overall vibe is warm and hearty, with reviewers celebrating simple, satisfying comfort food.
“This burek is a savory pie made with puff pastry, eggs, and fast hands. The lady's technique is incredible. When it came out of the oven, I had to say 'mortacci quanto è bono' — it's sugnoso, it sweats fat, and every gram of sweat is a gram of flavor. A slice costs €2.”
What creators say
1 creator has covered Steak House Egli. Most active: Braciamiancora
- Loved
Braciamiancora
Good things to eat in Albania that you won't find in Italy · @ 0:08
A family-run steakhouse in Cavallie, near Durrës, that serves authentic Albanian cuisine with a focus on meat, including rare cuts and offal, at very reasonable prices.
Dishes mentioned
Burek
This burek is a savory pie made with puff pastry, eggs, and fast hands. The lady's technique is incredible. When it came out of the oven, I had to say 'mortacci quanto è bono' — it's sugnoso, it sweats fat, and every gram of sweat is a gram of flavor. A slice costs €2.
Tacchino al Sugo
The turkey is cooked for hours in its own juices. The cornbread is soaked in the sauce and the turkey's umori. I ate the cutichignuolo — the gizzard — which is crunchy and was a childhood memory for me. The whole turkey costs €70-80 and feeds 6-7 people.
- Antipasto Tradizionale Albanese
Spider Steak
This is a rare cut called the spider steak, from the hip of the cow, shaped like a web. It's cooked rare, with Maldon salt. The smell is incredible. I said 'mortacci quanto è bono' again. In Albania, customers usually ask for it more cooked, but Egli cooked it the way we like it.
Filetto in Crosta di Cera d'Api
This is a fillet aged in a beeswax crust — a rare technique. We searched online and found no other restaurant in Albania doing this. Cooked rare, it's delicate, aromatic, with a refinement that only beeswax aging can give. It's the only one in Albania.