50 shades of light! 50 shades of love! It’s celebration time. Happy birthday to 🌟🌟🌟@hisafranko and @anaros40.

“We both became ladies this year,” Ana says with her characteristic grace.

The new menu brims with ebullience, along with the wisdom of the mountains. A stunning snapshot of Hisa’s past, present, and glimpses of its future. Here, meat is used sparingly, “like a spice,” to add Alpine depth and contrast to Ana’s plant-forward creations. The dishes take in the breadth of her travels with inspirations from Mexico, Japan, and India. It’s a wild ride, delivered with elegance and panache.

A few highlights: mussels and seaweed in lacto-fermented tomato water, a marvelous combination with the fig leaf kombucha that starts the “juicy pairing;” potato cooked in a summer hay crust with cultured cream and caviar, a Hiša classic; hand-cut tagliolini with mountain rabbit, cacao nibs and black truffle; roebuck with nori, kiwi, and beets.

The autumn harvest was a bounty of leafy greens and broad beans with umami from roasted yeast cream. Pasta Ana shows two sides of the chef, with fillings of tangy tomato and smooth ricotta, in two-colored stuffed pasta shaped like a kiss.

Ana has always been fearless and irrepressibly authentic. Together with head chef Yvonne Simon and mixology/fermentation wizard Anya and pastry chef Alessandra, the ladies of Hiša Franko are an inexorable force.