Korçë eats more meat than most of Albania — lamb and pork roasted, grilled, or in stews — reflecting the highland setting. The city's defining dish is lakror, a savoury filo pie with seasonal fillings (leek, pumpkin, spinach, sometimes meat), traditionally baked under hot coals. It is the thing to order in the old bazaar's konobas. Also try trahana, a thick yoghurt-and-grain soup served on cold mornings.
The bazaar is where the food is. A dozen small restaurants and konobas line the lanes, most with terraces in summer.