Recipes that crossed the sea
Learned from his grandfather.
The Journey
From Tirana to Freiburg
Jürgen’s grandfather cooked all his life in Albania — for many people, every day, without fuss. That is where the cooking comes from: not from a recipe card, but from a kitchen that fed whoever showed up.
At 18, Jürgen Merkohasanaj was in a kitchen himself: Casa della Pasta in Tirana, eight years, from the salad station to sous-chef for meat and pasta. Then Trier — Italian and German kitchens — then Freiburg, most recently at Degusto. In 2026 he opens his own place: Nativa.
Tirana
The origin
Casa della Pasta — eight years, from the salad station to the pass.
Trier & Freiburg
The years in between
Italian and German kitchens, most recently Degusto.
MMXXVI
The room
Nativa — his own place, in Freiburg.
Why all this
an experience, not just a need
Because for Jürgen, eating is an experience, not just a need. That’s why the pinsa dough ferments slowly, why the vegetables come from the market and the meat from the region, and why the room is built for staying a while.
Local where it grows here — Mediterranean where it grows best.
Come sit at the table
Tables are limited and the room is small — we recommend booking ahead.