"Faqedol", the success story between tradition and the panorama of Shkodra

2026-01-18 14:24:00, Qyteti im CNA

"Faqedol", the success story between tradition and the panorama of

After the pandemic, a family idea born amidst sacrifices and vision turned into one of the most sought-after agritourism destinations in the Shkodra area.

"Faqedol", the success story between tradition and the panorama of

From Faqedoli, the view unfolds like a living postcard of Shkodra. In front lies the Buna River, proudly on the hill, rises the Rozafa Castle, the centuries-old symbol of the city's history and resilience. In the background, the whole of Shkodra comes into view in an impressive panorama, where nature and history meet in complete harmony.

"Faqedol", the success story between tradition and the panorama of

"Faqedol" today is not just a business, but a story of work, perseverance and love for tradition.

"After the pandemic ended, we decided to do a business together with my brothers. We have always operated in the dairy field and we said let's do something else. This is how Faqedoli was born, the meaning of the name Faqedoli is - it appeared on the face. This is also for the panoramic view we have, so it appeared on the face. We have many sacrifices but we manage. The first sacrifice is in securing the raw material, the land, the village, the products especially meat. Because meat is our main thing. Outside of meat, we are in the carp pan. Everything here is built with stone and board", says manager Ilirian Digli.

Everything in “Faqedol” is built with stone and wood, preserving the authentic spirit of the area. The greatest sacrifice has been the provision of raw materials: land, village products and especially meat, which also constitutes the main axis of the menu. Besides meat, another prominent specialty is the 'Tava e Krapit', which requires time and dedication.

"Faqedol", the success story between tradition and the panorama of

Agrotourism works differently according to the seasons. Iliriani shows that in winter, “Faqedol” is mainly frequented by local visitors, from Tirana, Durrës and Shkodra. While after May 1, the panorama changes completely. “Faqedol” is now undoubtedly a destination for tourists.

"Faqedol", the success story between tradition and the panorama of

Foreigners come amazed, first by the view and then by the food. They seek tradition and hospitality, two elements that "Faqedoli" offers without compromise.

"In winter, we have more clients from Tirana, Durrës and of course Shkodra. While after May 1st, we have endless foreigners. There are over 20 foreign tables per day. We also cooperate with hotels, foreigners are amazed, they seek tradition and hospitality. They have already started booking foreigners for the summer because they have the mentality that they book 6 months in advance. Their first impression is the view and then they are amazed by the food. In Shkodra, I think the food is good and we try to keep the tradition," says the manager.

"Faqedol", the success story between tradition and the panorama of

"Faqedoli's" ambitions don't stop there. This year's objective is to build several accommodation rooms, to offer visitors a complete experience.

"Our goal is to add several rooms. We have acquired 10 acres of land, where I will start with planting and producing the raw material. I chose to plant the land myself for the sole reason that I can control myself from planting the products to serving them on the table. With so much land, we can handle the influx, but we also cooperate with farmers in the area. Tourists want to see everything for themselves, including the planted lands. Therefore, to complete the "Faqedol" package, we need several rooms so that people can spend a different day from breakfast to dinner," said Digli.

The cuisine at "Faqedol" is an art in itself. Chef Xhevahir Cukali says that the menu was conceived from day one based on tradition, but with a modern touch. The appetizers are traditional and unique: white cheese with honey and sesame seeds, cornbread with brine and olive cream, lamb kukurec, earthen casserole, pie and meatballs prepared with quail eggs.

"Faqedol", the success story between tradition and the panorama of

The products are mainly self-produced, turning "Faqedol" into a complete example of authentic agrotourism.

"From the first day we have designed it as a menu and we have tried to stick to it. Agrotourism is traditional and we have tried to modernize these things. The characteristic of "Faqedol" is meat, but we have not overlooked the lake with eel and carp. We have traditional snacks to taste our creation. We have made white cheese with honey and sesame seeds, corn bread with brine and olive cream, we have the lamb kukureci that is in demand. We make the earthen casserole, pie, and meatballs with quail eggs. The most requested, but also the most time-consuming, is the carp casserole and meat. Foreigners are divided between fish and meat. Eel is in demand. We have our own drinks, which we make ourselves, such as wine and juices. The olive oil is ours, as well as apple and walnut raki. We make every product ourselves," says chef Xhevahir Cukali.

"Faqedol", the success story between tradition and the panorama of

“Faqedol” is more than a place to eat. It is an experience that connects the land with the table, tradition with tourism, and hospitality with the identity of Shkodra. Such ventures are undoubtedly the best passport of our country to the world./CNA