A restaurant with its farm, vineyard, and vegetable garden, its own olive plantation, delicious wine, lovely nature of the countryside with historic significance sets the ground for a unique experience for many visitors. I’m referring to Mrizi I Zanave in village Fishte of Zadrima commune. This place apart from the historic importance as the birthplace of Gjergj Fishta known as one of the most prominent figures of the Albanian literature and politics of 19th century with significant contribution to the Albanian cause, sets a fine example of a newborn social-economical tourism pattern in traditional Albanian gastronomy. Last weekend i visited Mrizi i Zanave for the first time and I was immediately impressed. The food was delicious, modern touch spicing up local tradition. Everything 100% BIO, 100% Albanian. Freshly picked vegetable from the garden cooked and served in ceramic plates from a nearby ceramic business, dairy products such as goat or cattle cheese processed by the restaurant staff, country ham preserved down in their basement, red Kallmet wine from the local vineyards, local fruit dessert, originate an authentic dining experience even for us locals.
The owner of this place Altin Prenga, who’s passion goes beyond the ambition of a young passionate Albanian cook, had a broader prospective of his investment. The core of his business is offering delicate taste of rural culinary in its natural habitat with absolute fair pricing, through promoting not only values of environment preservation, but also by enhancing the development of local economy in the region. I found this extremely useful as certain Agritourism initiatives are new in Albania. This modern form of intra-cooperation between local businesses in building sustainable Agritourism can sure lead to an increased interest in the quality of regional products, as well as awareness of replicating such business models in other parts of the country.
Agritourism is not widespread in Albania though people are becoming more interested in knowing how their food is produced and what food they consume. A honey and wine tasting activity, learning about cheese-making, picking fruits or vegetables, or shopping for local hand-crafted gifts can be added value to every local culinary business. These are simple ideas which can add value to a business but also represent the cultural highlights of such localities. Furthermore, two decades of foreign incursion of culinary savors have sort of under-shadowed our traditional gastronomy. Opening an Italian restaurant or something similar to western European taste is more common to find in Tirana or other main cities. It’s not necessarely better just a safer bet. Foreign is mainstream, seen as cool and in vogue. There’s no need to reserve a table in advance in most restorants here, but not at Mrizi I Zanave. I called 2 days in advance to book a table for three in the weekend and I got one only after 3:30 pm. That’s what’s a pattern of successful investment with multiple positive trickle down effects in local economy. That’s a great example to follow. Made in Albania.