Albania, is a country in southern Europe, in the western part of the Balkan Peninsula. To its north lies Montenegro and Kosovo, to its east North Macedonia, and its south Greece. To its west lies the Adriatic and Ionian seas, across which lies Italy, only 50 miles away.

Albania is mainly mountainous country and in the north sits the heavily forested Albanian Alps, the central mountain region is generally less rugged and more densely populated. The south while still having mountains, has less trees and a more Mediterranean feel to it.  Along the Adriatic coast spreading 30 miles into the interior are the low, fertile plains of the Albanian Riviera.

Albania isolated itself from the rest of the world for most of the 20th century. However in 1991 Albania opened their borders and allowed the rest of the world in. Apart from its Riviera having some of the best beaches in Europe the country offers much more, with its Roman ruins, rippling mountains, charming towns and Ottoman past lying largely untouched.

History of Albania

Prehistoric Albania

Evidence of human presence in Albania dates back to the Paleolithic era, with archaeological finds in sites like the Mousterian cave of Xara and the Konispol caves. During the Neolithic period, the region witnessed the development of farming and complex communities. By the Bronze and Iron Ages, Illyrian tribes emerged as dominant forces, leaving behind tumuli, fortresses, and metalwork that illustrate their culture and early societal structure.

Albania in Antiquity

During antiquity, the territory of Albania was inhabited primarily by the Illyrians, a group of Indo-European tribes. By the 4th century BCE, Illyrian kingdoms such as that of King Bardylis rose to regional prominence. The Romans gradually conquered the region by the 2nd century BCE, incorporating it into the Roman Empire. Cities like Apollonia and Dyrrachium (modern Durrës) flourished under Roman administration as key military and trade hubs.

Medieval Albania

Following the decline of Roman authority, Albania became part of the Byzantine Empire, which influenced its language, religion, and art. In the Middle Ages, local feudal lords held sway, and various regions saw intermittent control by Slavic, Bulgarian, and Norman rulers. The 14th century marked the rise of Albanian principalities, with figures such as the Dukagjini and Thopia families asserting autonomy. The most famous resistance figure of the time, Skanderbeg, led a decades-long revolt against the expanding Ottoman Empire in the 15th century, becoming a national hero.

Ottoman Rule in Albania

After the death of Skanderbeg in 1468, Ottoman forces gradually took control, and Albania remained under Ottoman rule for over four centuries. During this period, many Albanians converted to Islam, though Christian communities persisted, especially in the north. The Ottoman era saw the rise of influential Albanian pashas and the integration of Albanian soldiers and administrators into the empire’s elite ranks. Despite heavy control, Albanian culture and language endured through oral tradition and localized autonomy.

Albania in the 19th Century and National Awakening

The 19th century was a period of cultural renaissance and national awakening, known as the Rilindja Kombëtare. Albanian intellectuals and patriots began promoting the use of the Albanian language and the idea of a unified Albanian identity. This was also a time of frequent uprisings against Ottoman rule, driven by grievances over centralization and a desire for independence. Organizations such as the League of Prizren played key roles in asserting Albanian territorial claims and preserving the national cause.

Independence and Interwar Albania

Albania declared independence in 1912 following the First Balkan War, but its sovereignty was immediately challenged by neighboring countries and European powers. The post–World War I period saw the country struggle with instability, shifting borders, and foreign occupations. By the 1920s, Albania was recognized as a sovereign state and experienced a series of short-lived governments. In 1928, Ahmet Zogu proclaimed himself King Zog I, establishing a monarchy that leaned on Italian support.

Communist Era in Albania

Following World War II, Albania became a communist state under the leadership of Enver Hoxha and the Party of Labour of Albania. The regime was one of the most isolated and repressive in Europe, promoting autarky and Stalinist policies long after other communist states liberalized. Religion was banned, private property abolished, and the country cut ties even with former allies like the USSR and China. Despite widespread poverty and political persecution, the regime maintained strict control until Hoxha’s death in 1985.

Post-Communist Albania

Communism in Albania collapsed in the early 1990s, leading to a transition toward democracy and a market economy. The 1990s were marked by economic hardship, political turmoil, and mass emigration. One of the most severe crises occurred in 1997 when the collapse of pyramid investment schemes triggered widespread unrest. Since then, Albania has made progress toward European integration, joined NATO in 2009, and has become a candidate for EU membership, while undergoing significant reforms in governance and infrastructure.

Best Time to Visit Albania

The best time to visit Albania depends on your preferences and what you want to experience. Generally, the peak tourist season in Albania is during the summer months, from June to August, when the weather is warm and ideal for beach activities along the beautiful Albanian Riviera. However, this is also the busiest time, and popular tourist destinations can get crowded.

If you prefer milder temperatures and fewer crowds, consider visiting during the shoulder seasons of spring (April to June) and autumn (September to October). During these times, you can still enjoy pleasant weather for outdoor activities, explore cultural attractions without the crowds, and potentially find better deals on accommodation.

Winter (November to March) can be cold, especially in the mountainous regions, but it’s a great time for skiing and other winter sports enthusiasts. Additionally, cities like Tirana and Berat can be charming to visit during the winter months, with fewer tourists and a cozy atmosphere.

Ultimately, the best time to visit Albania depends on your interests and what you hope to experience during your trip.

Food and Drink from Albania

Albanian cuisine is a heady combination of Ottoman and modern Italian, Greek and Turkish influences, served alongside Mediterranean-style fish, feta cheese and rice with heavy stews, smoked meat and pickled cabbage. A lot of salad will be eaten by visiting vegetarians; fortunately, Albanian tomatoes and cucumbers are always fresh and delicious. In the mountains the food is dominated by delicious roast lamb while near the coast fresh fish and seafood dishes are popular. By default, local ingredients tend to be organic–few farmers can afford pesticides, and large scale meat factories are still rare.

In restaurants, plenty of kos (yoghurt) is served to accompany any dish. There are also many byrek stands selling vegetarian and meat-filled varieties (stuffed filo pastry).

After their meal, Albanians do not eat desserts, but they drink a shot of raki (a local spirit) as an aperitif before tucking into their food. There are two main types of raki in Albania: grape raki (the most common) and mani raki (mulberry) also if possible, ask for homemade raki (raki ë bërë në shtëpi). If raki isn’t your tea cup, try either a sweet white (Tokai) or a medium-bodied red (Merlot) Rilindja wine. Wine enthusiasts should be looking for the native red Kallmet variety. Skënderbeu konjak (cognac) is the national aperitif, which is indeed very good.

Popular local dishes include: Koran – a trout species unique to the lakes of Ohrid and Prespa; Biftek – beef loin; Gjize – a salted curd cheese that is often used to bulk out food; Qebaps: kebabs; Paçë koke: A thick sheep’s head soup; Kukurec: Innards of the lamb or goat in a gut casing; Jufka: Hand-made pasta made from durum wheat flour; Byrek: Usually filled with cheese, spinach or meat, a triangular filo pastry; Fërgesë e Tiranës: a casserole made of peppers, tomato and curd cheese cooked in an earthenware pot; Qofte Fërguara: Fried meatballs combining lamb or beef with herbs, bread and feta cheese; Flija: Huge pie-like pancake made up of crepes layers, brushed with cream and served with sour cream; Tavë Kosi: Egg-boiled rice and lamb, soufflé-esque yoghurt;

Speaciality desserts include: Baklava –  Pastry made with filo dough, soaked in honey, and topped with nuts; Trilice: Cake made with milk, cream, and concentrated milk.