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From a waiter in Mykonos, to a tourist host in Fishta Lezha

2024-07-29 17:36:44Lifestyle SHKRUAR NGA REDAKSIA VOX
From a waiter in Mykonos, to a tourist host in Fishta Lezha
From a waiter in Mykonos, to a tourist host in Fishta Lezha

He was still in his early 20s and working as a waiter on the famous Greek island, Mykonos, when he first thought about why his village in the north of Albania does not welcome tourists from all over the world.

More than 13 years had to pass until his dream, which was born in one of the most sought-after destinations in the world, became a reality in Fishtë of Lezha.

Gëzim Prenga says that every night, after the hard work in emigration, he liked to wait for the next day with this thought in his head.

"I heard that Mykonos used to be a dry land, with old houses, and by restoring them, but keeping their originality, it had become a famous island. And, I said to myself: if a dry land has been transformed into a world tourism destination, why shouldn't this opportunity also exist for Fishta, which has wonderful nature", recalls Gezimi.

"I had no clear idea and no expectation that this could be done. But I liked to think about it," he says.

The dream that was born in emigration

During the confession for Radio Free Europe, Gezimi says that after finishing high school in Albania, in 2006, there was no alternative as to what he could work for and he headed for Greece.

"Together with some friends, we decided that there was no alternative in our village, so we saw emigration as a solution. We fled to the mountains on foot, illegally, we were caught by the police, we returned, we fled again. I don't even want to remember the difficulties, the problems, and then the treatment at work", says the 35-year-old.

But after four years there, where he worked as a waiter in Mykonos, he says he decided to return to his village.

"Better dry bread in my house than at the doors of the world. And, I returned to Fishte, where I saw that some things had changed", says Gezimi.

In his village, he saw that agritourism was being developed and got a job in the winery of one of the businesses in this sector.

Grandfather's house - tear it down or turn it into an inn?

Over the years, he remembers that he was encouraged to have his own agritourism, but that he was often hindered by fear if he would succeed.

Thus, until five months ago, when the dream that was born in a foreign land, he made it a reality in the land of his ancestors.

"I decided to turn my grandfather's house into a guesthouse. It was almost degraded, with fallen plaster, damp, with stones that had started to fall. A part was turned into a warehouse, a part was used to store fodder for livestock. We even kept cows in a corner of it... and today, tourists from all over the world come and stay here", says Gezimi.

The Guest House of Joy in Fishtë.

He shows that the house has been reconstructed keeping everything as it was when it was built in 1950.

The ceiling beams, in various sizes and cuts and irregular, have remained as they are, he says.

"The walls were maps, due to the humidity and traces of time. There we intervened, placing another type of stone, to give it a pleasing appearance to the eye. The floor is the same, made of pine wood. The small windows, the low doors, so that friends have to lower their heads when they enter the men's room... That's how everything has been preserved", says Gezimi and also mentions the wood-fired fireplace, the mill where the coffee was ground, the old clock and the lamp for lighting.

He says that several times he has thought of demolishing this grandfather's house, considering it worthless, and rebuilding it as it has happened in some areas of the country, where one or two-story houses have been erected.

Now, he says he's glad that idea quickly passed him by.

Together with his wife Arta, but also with his two parents, they take care of the farm, where they keep cows, sheep, chickens, geese and other animals, as well as plant vegetables.

With all organic food they serve tourists who say they come from different countries of the world.

"I did not think that this old house would attract the attention of so many tourists and have so much value. I remember that many years ago, when 'Mrizi i Zanave' [the business where he worked] was being built, the inhabitants of the village jokingly told the owner of this well-known agrotourism: are you building a stable for cattle? Because none of us thought that Fishta would turn into a tourist destination. Therefore, even when I started to reconstruct the house, I was incredulous to some extent", recalls Gezimi.

Tourists from Europe and the USA to Iraq

He says that tourists like everything: the house, nature, food, water, tranquility.

But "Vitoria" Guest House, which bears the name of Gezimi's late sister, seems to be too small to cope with the demands of tourists.

"Tourists come mainly from Germany, Sweden, Norway, Ukraine, but also from Italy, Greece, the USA. I even had tourists from Iraq - a family with whom I have kept in touch and I expect to come again in the fall", says Gezimi.

Within five months, the disbelief he had when he started converting his grandfather's house into a guest house disappeared, and now he says he finds it difficult to manage the requests on Booking - the website where he posted his offer.

"Until the end of October, all dates are booked. My struggle in emigration, but also in my village, has been worth it with this decision I made", says Gezimi.

"The income I receive, but also the fact that tourists leave satisfied with the hospitality and everything we offer them, make us feel very good", says Gezimi.

He says that there are families who stay for whole days and have the opportunity to visit the house-museum of the revivalist Father Gjergj Fishta, as well as small craft centers in Fishta, where ceramic works, loom works, natural soaps, etc. are made.

This year, the Government of Albania has drawn up a strategy for agritourism, which aims to increase the weight and influence of this sector in the country's economy, especially in the rural areas where it is developed, until 2027./ REL

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