Curated food

A cult favourite in the old town — a family-run restaurant in a 19th-century house with carved timber ceilings and copper tableware. Specialities: Ohrid trout the local way, lamb under the *sač* bell, and *tavče gravče* baked beans.

Apr–Oct daily 11:00–24:00; winter 12:00–22:00.

A terrace over the lake in Kaneo, a few steps from the Sveti Jovan church. Grilled trout, Ohrid fish soup, salads with local cheese. The view is the main reason you're here.

May–Sep 10:00–24:00; closed off-season.

A modern take on Macedonian cooking — chef Igor Kovačević works with local ingredients in a finer register. Terrace with a lake view, and a strong wine list of Macedonian producers (Tikveš, Bovin).

Apr–Oct 12:00–24:00; winter until 23:00.

A no-frills local classic — kebabs, schnitzel, *šopska* salad, draught beer. Where Ohrid locals go when they want a quick, cheap, honest meal. Don't expect tourist polish.

Mon–Sat 10:00–23:00; Sun 12:00–22:00.

A panoramic terrace high above the town — the view sweeps the entire lake. The menu: lake fish, lamb, mezze of local cheeses and ajvar. Book a table for an hour before sunset.

Apr–Oct 12:00–24:00.

A tiny family taverna whose hook is Ohrid trout done five ways — grilled, charred over open flame, salt-baked, in pastry, and as *pastrmajlija* flatbread. Intimate atmosphere, the owner waits the tables himself.

Apr–Oct 12:00–23:00; winters weekends only.

A morning bakery for breakfast — cheese *burek*, spinach *banica*, *mekike* fritters with honey, and Macedonian coffee. The clientele is mostly locals on their way to work. Burek's at its hottest until 10am.

Mon–Sat 6:00–14:00; Sun 7:00–12:00.