As in any typical Albanian family, where Mom and Grandma consider you satiated if you end the whole plate of spicy pasta, sauce and white cheese above, I grew up with the idea that food is essentially about quantity. I have to admit that it took years, trips abroad, and information from prominent dieticians, to understand that diet foods are actually about the quality and selection of ingredients. But in the chaotic and chaotic Tirana at the same time, with so many restaurants offering a variety of cuisines, from Italian to Japanese, it's hard to find a place where you can enjoy a minimalist dish for all who adore and appreciate gourmet cuisine and fine dining. However, a birthday lunch introduced me to Attimi's restaurant boss Loris.

I had noticed Attimi several times in the heart of the former Block. It caught my attention about the tranquility it reflects and the unique architecture that sets it apart in one of the busiest streets of the city. The birthday party introduced me more closely to the whole environment.

From the beginning I was impressed with the collection of wine bottles. I'm not an avid fan of alcohol, on the contrary I don't, but the particular corner at the front of the restaurant was stunning for either a sommelier or a casual wine lover.

At the center of the restaurant's décor are a few colorful strands that create a warmer environment. Chief Loris, who I will talk about later, explained to us as he introduced us to the dishes that the decor was inspired by the yarns of the artisan loom in Kruja. I was struck by the fact that Chief Loris, an Italian, chose the Kruja loom. To be honest, I didn't ask him more about why he made this choice; I was satisfied that they looked so nice and gave an Albanian identity to a restaurant that basically has the cuisine of many nations.

Chief Loris is Italian and has studied at the Castelfranco Hotel School of Treviso. Of course I read this information just before going to the restaurant, as I consider the CVs of the bosses very important. On the restaurant's website I read that Loris Marinetto has gained experience in famous Italian 3/3 Michelin star restaurants such as Le Calandre.

I didn't even want to "interview" the boss, but being a Michelin star is an example of extraordinary cuisine, it certainly impressed me. If that were not enough, Loris brings to Attimi the experience of other countries such as Peru, Germany, Spain, Croatia. She has even worked at Casa Tua, Miami's most famous Italian restaurant, Le Maree in Montecarlo, Belmond Copacabana Palace in Rio de Janeiro and more.

With that skepticism that characterizes us as a people, I simply asked with humor "what reason did he bring to Albania?" "Love and a new family," he replied with that typical Italian courtesy.

As a fan of Italian cuisine, I appreciated the fact that Loris sticks to her basics, but brought in another form. Experiences in different countries of the world seem to have created in him a distinct identity, where the traditions of different peoples do not overlap, but intertwine.

All gourmet chefs will find at Attimi some special dishes, coming from the extraordinary experience of the boss, which is intended to not only excite your senses. Attimi by Loris you find on "Ismail Qemali" street, near the intersection with "Sami Frashëri" street.

Ps I suggest you try a plate of low-temperature cooked lamb with fermented black pear, which has a plum-like taste, accompanied by goat cheese and chamomile cream.