Vriten by Imer HYSA
A few minutes before reaching the Fairy’s Cradle, I took a left turn towards the grand Fishtë House, just 100 meters of unpaved road, full of mud puddles. We stopped the car and headed towards the tower. It had been restored, surrounded by a stone wall and a wooden gate locked with a key. In the yard stood a bust of the colossus of “Lahuta e Malësisë” (The Highland Lute). The doors were closed.
“This seems to have been done reluctantly,” the person with me muttered. “How can Fishtë House be closed, no schedule for visitors, no guide, what is this?!”
I felt the deep pain he was experiencing, but what could I say?
We took some photos for memories and headed towards the Fairy’s Cradle, one of the most important and renowned agribusinesses in Albania and the diaspora. Established in 2010 by the now nationally famous administrators, the brothers Altin and Antonio Prenga.
A bird farm on the left side of the road caught our attention. The presence of ostriches intrigued us. We stopped and got out of the car. A giant ostrich over two meters tall approached us. It probably expected us to “give” it something, but we were unprepared. The ostrich stayed for a few minutes, just enough time for us to take a photo, and after seeing that we didn’t “give” it anything, it left.
We also left with regret that we didn’t offer anything.
We reached the Fairy’s Cradle restaurant. After parking the car, we made a short visit to the nearby farm, observing goats, sheep, and poultry. Then, we climbed the stone steps into the restaurant.
“Welcome, have you made a reservation?” asked one of the waiters as soon as we entered.
“Yes, with Altin,” was the word about the owner.
“What’s your name?”
I said the name, and he spoke on the phone.
“Okay, take a seat and arrange it,” he directed one of the waiters.
We found a place at a table in the northern part, almost full of customers. Naturally, it would be like that; the fame of this restaurant has spread to all corners of the world. A pleasant environment, and all construction materials were bio – tables, chairs, beams, and laid-down boards, all made of wood.
As soon as we sat down, the waiter offered us a glass of quince juice. Surely, as a symbol of Lezhë, and the welcoming bread: chestnut, sheep cheese in butter (ghee), and truffle flavoring.
“What would you like for meat? We have sea bass from Zadrime baked in the oven with chestnuts, lamb shish kebab in the skewer, fresh pork sausages, goat meat in the oven with pureed potatoes and apples, Zadrime turkey with white and black rice, veal steak in yogurt with eggplant, we have…”
“We don’t have canned drinks, we only use our drinks like wine and brandy, and fruit juices. The measurements are provided by the restaurant itself.”
We ordered what we desired. Meanwhile, the waiters brought traditional foods – bread without crust, pie with farm vegetables, lamb stew in its juice, yogurt, baked dried fruits, smoked dried cheese, dried tomatoes in olive oil, white cheese, sheep cheese, pickled tomatoes, pickled onions, etc. Everything was so delicious that it made your fingers lick.
The waiters offered everything the restaurant prepared.
“For dessert, what would you like?”
We ordered Baklava with local walnuts and liqueur of walnuts.
“If you want to visit the farm, we have a waiter at your disposal.”
“Of course, and with great pleasure.”
We walked under the guidance of the waitress through a small “forest” with blooming flowers and red fruit trees. On the left side were the olive trees and grapevines, and on the right were vegetables and the bee park. We walked through the path between them and went to the “industry” of the farm. The milk churn, pure and with technology indicating perfect cleanliness. In a small shop, cheeses made from farm milk were displayed. Cheese with nettle, cheese with red wine, “smoked” cheese, and seasoned cheeses. Next was the place for making jams, compotes, pickles, etc. Then, through a tunnel, we descended deep into the ground into the wine cellar. A wonder in itself. The wine bottles were advertised in special places. Geg Wine, Rose Wine, Assembly Wine with photos of men from all over Albania but slightly intoxicated, Dardha Wine symbolizing the vineyards around the Dardha (toponym).
Before getting in the car, we went to the farm shop where everything served in the restaurant was displayed. We bought what we wanted and started the return journey.
I thought every moment about this restaurant that offers only organic products from its farm and the surrounding farms. It has become a source of work and profit for all the farmers in the surrounding area.
We are accustomed to calling such cases success stories,
