Hiša Franko

Slovenia a country known for the wild nature, landscape, hunting and in sport for strong athletes competing in different disciplines. In the last years the attention is growing more and more into the gastronomy world.. new talented winemakers and a new generation of talented chef is coming into the light. Here in the region of the soca valley in Kobarid, close to the border with Italy, is where Ana Ros has built the place to express herself. With a past as a young sport athlete and with a degree in diplomacy by faith and choice she decided to became a chef. 

“Hiša Franko a place where Slovenia becomes international with the soul and strong-spicy personality of Ana Ros.”

Entering Hiša Franko is getting inside the personality of the chef, extrovert, colorful, full of influences from the world and the trips she had. Reincarnation menu brings you for a walk around the world. The world of Ana Ros and her team, a menu that make you fly from Slovenia to South America, Asia.. from the mountain to the sea. Strong, spicy and deep flavors that shows the personality of the woman and the chef  behind Ana Ros. From simple to complexity, from tradition to innovation for a place where encounter, sharing and growing together make a unique place. Sit at the table and leave the young, multicultural, smiling and warm hosting service team bring you in the spicy and flavors packed Hiša Franko’s world. 

“Reincarnation 2022” 

“After every rain the sun comes out”
A. Ros

• White asparagus, truffle, milk skin and butter milk powder
• Beaf tongue pastrami, seaweed crystal, jalapeño and wild water cress

Impression of charcuterie: 

• black potato, anchovies, black pine nuts and bone marrow
• Carrot kebab, wild magnolia flowers, panch phoron spicies 

• Corn beignet, fermented cottage cheese, smoked trout roe, wild chives
• Potato baked in august hay crust, cultured butter with lovage and horseradish
• Fava bean and mussel chawanmushi, pit cheese, dirty squid and chickweeds
• Lake trout, apple and green kohlrabi, sour cabbage and roasted yeast water, trout belly praline coated in roasted powdered yeast
• Pasta filled with semi dry apricots, pork broth in fused with roses and apricot pits
• Nixtamalized mountain corn tortilla, Dreznica lamb and sunchoke molé
• Green peas, potato and coffee, morrells, forest consommé

A couple:

• barley risotto, wild sprouts, smoked egg yolk and black truffle emulsion
• there is no meat/ Injera of roasted barley flour and barley malt, onion and no waste meat offcuts sauce, kohlrabi leaf, wild sprouts and first morels

• Potato and nettle gnocchi, beeswax and local cheese fondue
• Cheese water mochi filled with caramelised potato, crispy potato and bacon

Milk:

• Sweet cabbage and apple wrap, egg and pink grapefruit dip, Japanese knotweed

Sweet bites:

• Walnut, fermented cottage cheese and rose sandwich, Hoshi-Kiwi, Goat milk and cacao nibs tempeth

To end: 

• cheese board with local cheeses