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On the second full day of my second Albania trip, my boy Erjan and I drove north from Daias village to explore the beautiful Lake Koman area in northern Albania! Come along with us as we take a ferry ride across the lake and have some rare Albanian mountain food in a remote mountain village near the Montenegro border!
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My morning began on the Lake Koman Ferry, which operates between the towns of Koman and Fierzë. It’s known for its beautiful, scenic mountain lake views and for being pretty unpredictable, as it’s frequented by tourists, locals, and animals!
The ride takes 2.5 hours and is a must when you visit northern Albania! You can only take the ferry during the summer months, and the ride costs 800 leke/roughly $7.66 USD.
Pro tip: always bring food on the ferry! Luckily, we found a vendor selling some cevapcici hot dogs.
The cevapcici hot dog was cheap and just OK. Then, we boarded the ferry, which had three levels. The bottom level was for the cars, and the two decks were for passengers. It was packed because it was a Saturday, and it was the last week the ferry would run for the year. It was also delayed by about 30 minutes.
It got cold out, so we went back inside the car to warm up. We had an amazing view of the gorgeous, rugged mountains and trees surrounding us. The Albanian Alps are stunning! There are lots of ancient Roman settlements in these mountains. It reminded me of the ride I took down the Danube years ago!
Erjan and I slept for about an hour and arrived in Fierzë and hit the road again! We passed through the small town of Tropojë and got into an off-road vehicle down a rough and unpaved mountain road get to Çerem.
The road was rough and unpaved and led us into a mountain valley that looked almost exactly like Theth or Switzerland. The village was only a few houses and very rustic.
We stopped at the Kujtim Cocaj Guesthouse. They were drying wild apples outside. There were lots of bees and flies around them. Then, I went into the kitchen, where they were making byrek, baked beef, a pumpkin pie with corn flour, a unique lakror, and more!
I got some strong raki and explored the garden and valley to see some cows grazing. The cheese that comes from these cows is the best!
Back at our outdoor table, we had cheese, yogurt, bread, salad, peppers, tomatoes, cucumbers, a pepper and cheese tava, three different byreks, lakror, and more.
The cornbread-like bread was amazing, and the beans were hearty and tasty! Next was the lakror, which was sweet and herbal and contained some delicious cabbage. I loved the crispy cornmeal crust! It was a little spicy, too!
The pumpkin byrek was full of layers and nice and crispy on the outside. We also had some insane, thick yogurt, which was like a sour cream cheese. I loved it with the byrek! What a combination of sweet, sour, and creamy! The goat cheese was also thick and salty.
I also had a super juicy pepper as well as some peppers and cheese. The ones with the cheese were hot! But it was so organic and healthy. I’d never had a dish like that before! The best thing to do was to dip some bread in the cheese.
Then, we had some thick sheep milk, which had the consistency of yogurt. It was heavenly and chunky! Then, we jumped on the baked beef, which was nice and fatty. I loved it with the sheep milk!
Then, we left the village and saw an amazing waterfall in the mountains. We had wanted to hike there, but because of the delay with the ferry, we only had 2 hours there instead of the 4 we needed.
What an awesome experience!
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About Me:
My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 79 countries, which I welcome you to check out on my RU-vid channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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3 дек 2020
