Cycling vacation in North Macedonia & Northern Albania

Fairly challenging small group cycling tour featuring 6 days of solid distances, including a couple of 12km climbs. Lots of lakes and plenty of opportunities to experience local culture.
Shkoder Komani Lake Fierza Lake Black Drin Valley Ohrid Lake Prespa
US $1999excluding flights
8 Days
Albania, North Macedonia
Small group
More info
Optional single supplement 288.
Minimum age 16.
Make enquiry

Description of Cycling vacation in North Macedonia & Northern Albania


Price information

US $1999excluding flights
Optional single supplement 288.
Minimum age 16.
Make enquiry

Check dates, prices & availability

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Vacation information

Dietary requirements:
We can cater for vegetarian and vegan diets.

Responsible Travel

As the pioneers of responsible tourism, we've screened this (and every) vacation so that you can travel knowing it will help support the places and people that you visit, and the planet. Read how below.


Water is a really important issue with cycling trips and whilst we must stay hydrated, it is also vital that we have a system for providing clean water without causing lots of waste with plastic bottles. We suggest that instead of repeatedly buying bottled water, guests should use the fresh water springs beside the road to re-fill a singular container. These springs are clean and are a wonderful resource for reducing waste.

Accommodation & meals:
We try to ensure that we use locally run accommodation serving locally sourced produce from the nearby farmers as much as possible. Locals from the surrounding area are employed. In Dardhe, we stay in the beautiful self-sustainable Hotel Alpin, high in the mountains and surrounded by nature. The hotel uses solar panels. Where meals are not supplied, your local guide can recommend a number of good family-run restaurants in the area.
Meat dishes are often goat or lamb, with fish dishes ranging from trout to whitebait. Courses often come in mezze form complimented with a variety of succulent vegetables, freshly baked bread, homemade cheeses, wines and of course, raki.

Group size:
This small group tour has a maximum of 16 participants, meaning that we have a low impact on the communities we visit and are able to ensure that we do not disrupt or lead to the displacement of local people. The small number also allows us to stay in a unique, family-run hotel that cannot benefit from coach tours and other mass tourism due to its limited size.

Few vacations have as little detrimental impact on the environment and local residents as a cycling trip. Leaders ensure that clients stick to agreed path in order to minimise our impact. We do believe in leaving no more than footprints (or tyre tracks!) although this tour actively encourages guests to talk to local people, visit local cafes and restaurants, use markets to purchase traditional gifts and crafts and get a real impression of the country.

UK office:
It all starts at home so we have first worked at reducing our carbon footprint in our UK offices. Through energy conservation measures and recycling policies, we are proud to be actively reducing the waste produced and our impact on the environment. We support various projects all over the world to try and give something back to the places we visit.?


This tour makes every effort to support the local community by using family-run hotels and restaurants, who source locally produced food. In Albania, it is important to generate income for the local economies, which are predominantly agricultural. We visit a local market on the second day of the tour, where we can try local specialities and see local dishes being made. We also regularly cycle by farms, where we are able to buy local crafts and produce. To reduce the use of plastic bottles in this area, we fill our water bottles using natural water springs, which are found along the roads where we cycle.

Local Crafts and Culture:
Under Edvar Hoxha Albania became a self-sustaining country due to its isolation to the world. However due to the lush fertile valleys, fresh mountain springs and Mediterranean climate, they are still very much a subsistence culture and show very little signs of changing. Guests know that most things are produced locally and are encouraged to purchase crafts and produce locally everywhere they go, particularly when we pass the farms. On the second day, we visit a local market where guests can try local specialities and interact with the market sellers.

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