Balls of yellow lemons, colorful vases and plates with Sicilian motifs, lights spilling through the structure entirely dominated by glass – the Savoy conveys splendor and elegance. So, in May of this year, I visited the new restaurant with enthusiasm because I wasn't just looking for a meal, but for a unique experience…
Environment 9/10:: As I entered and took a seat at the table, I appreciated the class of the environment, which seemed very suitable for a stylish evening. However, at lunchtime that spring, there was a bit of a "greenhouse" effect. The position is very practical, the restaurant is located at the 'Delijorgji Complex' and the complex itself has underground parking.
Service 7.5-8/10: and how would we begin to cry about the cliché problems of the country, if there were no humorous waiters?
Two visits, two different experiences at this point. First, lunch with two friends. One of them had a positive curiosity towards the new investment and asked: "what about the indoor environment you have?" – and get the answer: "why, isn't this enough for you?". We attribute the answer to the "approval" of the new business 😅.
Meanwhile, on my second visit (a month later), the waiter was a different guy, who served us professionally. Even a girl hostess seemed to me very sweet and correct both in booking and in reception. Someone will have to tell the guy who used to work in the pub that 'fine dining' requires a different approach...
Food 8/10: My excitement faded somewhat as I glanced at the menu. Based on the decor, I expected there to be some Sicilian cuisine. Shouldn't the inspiration from this culture also have been presented on the plate?
It often happens that we have restaurants with a spectacular interior, but with a lack of character. It does not convey a story, a message, does not connect the image with the concept...
The menu offered a diverse spectrum of dishes, well executed and pleasantly presented, but nothing new.
Apparently, the restaurant was dedicated to offering quality dishes, starting from the inclusion in the menu of products such as: 'jamon iberoco' considered the cremè de la cremè of hams, (it is rare and has a high price), or the mushrooms 'morel' (even these delicate fungi precious in gastronomy).
Some of the dishes we ordered:
Si appetizer, the restaurant served us a spiced butter and warm bread.
Goat cheese salad (900L):
The rich taste of the goat cheese, it was very well combined with the slices of apple, with nuts, with blueberries, it had the right acidity and I really enjoyed it as a dish.
Beef carpaccio (1,500L):
The dish contained bits of Parmesan cheese, some valerian leaves, capers, lemon juice and some orange slices. The delicacy of the carpaccio was felt on the plate, the ingredients were generally in harmony.
The only thing that slightly overpowered the taste of the meat was the amount of lemon sauce and mayonnaise. Orange slices in my opinion can even be avoided because the acidity is obtained from dressing. However, the taste as a whole was very pleasant.
Tacos with beef (1,400L): Monotone texture, without hanging. The tortilla was a bit softer than it should be, the filling had no sweet or spicy flavor interaction. The taste seemed pale and linear to me.
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Beef fillet (1,900L): For my preference medium rare, the meat was cooked very well, it had a tender and rich taste. To complement the dish, the meat was accompanied by crispy fresh potatoes and a sauce demiglaze delicate – an accomplished and harmonious dish.
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Summary: 8/10
I appreciated the elegance of the environment, the curated presentation of the dishes and their precise execution. However, in Tirana's vibrant scene of endless restaurants, Savoy lacks the novelty factor for the price it offers.... The challenge to achieve success beyond quenching curiosity remains not only ensuring visual beauty, but also interweaving with a culinary narrative that stands out in the market.
The country is not included in my personal top list (although it has the potential to be there). I recommend it for a romantic dinner or for any formal event.
Emma, I congratulate you on this impression. It is difficult to be objective when summarizing what you liked or left a bad taste in a visit, without "getting angry" or without "sugarcoating" the impression of others. I appreciate the impartiality and truth of the summary. You increased my curiosity to visit the restaurant, did you have super high expectations for the dishes.
I hope that by then the second waiter will have left behind the alla pub service 😁
Thank you for every word Genta. If I had a non-understanding audience, these writings would not exist. 🌸