Gjon Dukgilaj

Not coincidentally one of the best chefs in Albania, Gjon Dukgilaj is the son of a mother who devoted 50 years of her life to cooking. His childhood dream became a reality in 2004, when he turned the house of Filip Shiroka, built in 1694, into a restaurant, hotel and ethnographic museum under the name Tradita Geg & Tosk. Day after day, he transformed the place into a restaurant based in a typical Albanian kitchen, using only seasonal and local products, making it one of the most visited tourist attractions of the region. All this hard work made it possible for it to become a member of Slow Food and to receive a qualification from National Geographic as a unique place in the Balkans.