After many years in Italy, Altin Prenga and his brother returned to Albania to put their new ideas for the restaurant business into practice. Fundamental to their practice were pride in their traditions, love for the land and the use of local produce. That’s how “Mrizi i Zanave” was born.

In a few years, step by step, “Mrizi i Zanave”, restaurant and Slow Food convivium, has become a point of reference for those in Albania who are looking to a future which doesn't lose its ties with a great culinary and cultural tradition.

Given his culinary vision, he has been one of the promoters of the Slow Food Chefs Alliance and the champion of Albanese regional cooking, a role he plays with great intelligence. Altin Prenga is a reference point for 200 small local farmers and has converted a former prison into a workshop where they can process their products and sell them on the market.