The story
Tucked away on Rruga Iliria in Golem, near Durrës, Steak House Egly is a family-run steakhouse that has earned a perfect five-star rating from its patrons. Creator Braciamiancora describes it as “a fantastic family-run steakhouse … that serves incredible Albanian cuisine,” from burek and slow-cooked turkey to an extensive parade of offal—including testicles, brain, and tongue—all at very reasonable prices.
The menu reads like a tour of Albanian tradition, with standouts like the Antipasto Tradizionale Albanese, Spider Steak, and Filetto in Crosta di Cera d'Api, alongside offal cuts such as rognone, cuore, animelle, fegato, and milza/polmone. Even breakfast gets a local spin with the Colazione Albanese of rice, meat slices, meatballs, and tav balte. For the curious and the carnivorous, Steak House Egly is a compelling stop that balances authenticity with a warm, family-run spirit.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 15 dish mentions say about the food
The burek steals the show, praised as a flaky, savory masterpiece. The overall vibe is warm and satisfying, with every dish feeling like a comforting, well-crafted meal.
“This burek is a savory pie made with puff pastry, eggs, and quick hands. The lady's technique is incredible. It's baked for about 40 minutes, then flipped. When it comes out, it's sugnoso — it has that lard, it sweats, and every gram of sweat is a gram of flavor. Mortacci quanto è bono! I'd give it a 10/10.”
What creators say
1 creator has covered Steak House Egly. Most active: Braciamiancora
- Loved
Braciamiancora
Good things to eat in Albania that you won't find in Italy · @ 0:08
A fantastic family-run steakhouse in Cavallie, near Durrës, that serves incredible Albanian cuisine — from burek and slow-cooked turkey to a whole parade of offal including testicles, brain, and tongue, all at very reasonable prices.
Dishes mentioned
Burek
This burek is a savory pie made with puff pastry, eggs, and quick hands. The lady's technique is incredible. It's baked for about 40 minutes, then flipped. When it comes out, it's sugnoso — it has that lard, it sweats, and every gram of sweat is a gram of flavor. Mortacci quanto è bono! I'd give it a 10/10.
Antipasto Tradizionale Albanese
This antipasto has seven courses and costs about €12. It includes barbabietole with garlic, oil, and vinegar; yogurt sauce typical of Albania; eggplant with oil, garlic, and vinegar; vegetables under vinegar; peppers with ricotta. The word for this antipasto is freshness — it's incredibly fresh, it teases your palate and instead of filling you up it makes you even hungrier.
Tacchino al Sugo
The turkey is cooked for hours in its own juices. The cornbread is soaked in the sauce and the turkey's drippings — it's incredibly rich. The skin is the most indulgent part. I also got the cutichignuolo, which is the turkey's gizzard — it's crunchy, just like my grandmother used to make. I ate it all myself. The whole turkey costs between €70 and €80 and feeds 6-7 people. The cornbread accompaniment is about €5.
Spider Steak
This is a very particular and rare cut, called the butcher's steak because it's hard to find. It's called spider for its shape — it looks like a web radiating from the center outward. It comes from the hip of the bovine. In Italian it can be defined as the flank. Cooked rare, with a bit of Maldon salt. Mortacci quanto è bono! The aroma is all there.
Filetto in Crosta di Cera d'Api
This is a fillet aged in a beeswax crust — a very rare preparation. We searched online and couldn't find any other restaurant in Albania doing this. Cooked rare, it's delicate, aromatic, with that extra refinement that only beeswax aging can give to a fillet. It's the only place that does it.