Overview
Restaurant Views: 4,009
Awards
- MICHELIN Guide
- Green star, 2023
- OAD
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European Restaurants 2023, 35
- The World’s50 Best
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World`s 50 Best Restaurants 2023, #32
- La Liste
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La Liste, #118
- Restaurant Ranking
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Restaurant Ranking 2023, #249
- Gault & Millau
- 4 Torques, 2020
- Gault & Millau Public Mark
- 17.5 / 20
Chef
Ana Ros
Cuisine
Creative, Regional Cuisine
Foodle Reviews
A few highlights of the ‘50 Shades of Life’ menu, which celebrated both @anaros40 and @hisafranko 50th birthdays, but of course keeping some mandatory classics. A special menu for two very special occasions in one of the most iconic restaurants in the world. Now lead by another woman, the kind and lovely @ysimon27 as Head Chef, @hisafranko is still one of the greatest examples of how to persevere in this ruthless sector while being far away from the... More
A few highlights of the ‘50 Shades of Life’ menu, which celebrated both @anaros40 and @hisafranko 50th birthdays, but of course keeping some mandatory classics. A special menu for two very special occasions in one of the most iconic restaurants in the world. Now lead by another woman, the kind and lovely @ysimon27 as Head Chef, @hisafranko is still one of the greatest examples of how to persevere in this ruthless sector while being far away from the big cities, and to make the best of our culture and what surrounds us in what feels more like a family than a business. A small country house in the isolated Soča Valley, in the Slovenian mountains near the Italian border, serving mainly plant based creations with intense flavours, combined with some of the best wine producers in the world - like @joskogravner @matejagravner - that happen to be Slovenian and located nearby.
Massive shoutout to the epic kombuchas and to a lovely team, especially you dear @manca.ist - thank you guys 💥
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#hisafranko #anaros #sočavalley #slovenia @michelinguide #threemichelinstars @theworlds50best #50bestrestaurants #worlds50best Less
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... More
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. Less
Roebuck, oyster, kiwi, beetroot, mountain greens. At three-Michelin-starred "Hiša Franko" in Slovenia.
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#hisafranko #anaros #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic... More
Roebuck, oyster, kiwi, beetroot, mountain greens. At three-Michelin-starred "Hiša Franko" in Slovenia.
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#hisafranko #anaros #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less
"Pasta Ana", stuffed with tomato and ricotta. At three-Michelin-starred "Hiša Franko" in Slovenia.
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#hisafranko #anaros #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic... More
"Pasta Ana", stuffed with tomato and ricotta. At three-Michelin-starred "Hiša Franko" in Slovenia.
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#hisafranko #anaros #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less
Barley risotto with hazelnuts, green beans, ceps. At three-Michelin-starred "Hiša Franko" in Slovenia.
(Extremely poor lighting; better pics will follow in my review.)
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#hisafranko #anaros #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram... More
Barley risotto with hazelnuts, green beans, ceps. At three-Michelin-starred "Hiša Franko" in Slovenia.
(Extremely poor lighting; better pics will follow in my review.)
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#hisafranko #anaros #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less
Starters at three-Michelin-starred "Hiša Franko" in Slovenia:
- Mussels, seaweed, lacto-fermented tomato water
- Seed taco, black sunchoke puree, pears, silene vulgaris
- Quince, almond, marigold
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#hisafranko #anaros #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn... More
Starters at three-Michelin-starred "Hiša Franko" in Slovenia:
- Mussels, seaweed, lacto-fermented tomato water
- Seed taco, black sunchoke puree, pears, silene vulgaris
- Quince, almond, marigold
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#hisafranko #anaros #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less
Fantastic news for @anaros40 as her @hisafranko is awarded three Michelin stars, the first restaurant in Slovenia to get it. A very special place in the beautiful Soča Valley in the Slovenian countryside, where Ana have been pushing boundaries and imprinting her very unique point of view about cuisine for many years. Many congrats to Ana and all the team.
“Milk” @hisafranko In a beautiful ceramic plate by @studioneves #interface #33words #wechefsbook
“Sweet cabbage and apple wrap, egg and pink grapefruit dip, Japanese knotweed” @hisafranko by @mas_ic_
The most delicious corn beignets, with fermented cottage cheese, smoked trout roe and wild chives @hisafranko
“Green peas, potato and coffee, morels, forest consommé” @hisafranko Beautiful ceramic bowl by @studioneves
Ana Roš says in her book that her cuisine comes from three elements: the territory, the season and the personality of the chef (the equivalent to #terroir, #now and #you, in the 33 keywords of my book “We, Chefs”).
It uses “super-local ingredients”, the biggest distance you travel with the menu is 30 km, which is the distance to the sea (although the techniques to elaborate them can be global). It is “super seasonal”, whatever is served is in the season... More
Ana Roš says in her book that her cuisine comes from three elements: the territory, the season and the personality of the chef (the equivalent to #terroir, #now and #you, in the 33 keywords of my book “We, Chefs”).
It uses “super-local ingredients”, the biggest distance you travel with the menu is 30 km, which is the distance to the sea (although the techniques to elaborate them can be global). It is “super seasonal”, whatever is served is in the season at this moment. But this year’s menu is “mainly about Ana. Herself”. But who is Ana?
In her own words, “a dreamer, a traveller, someone who has at this moment a team of people coming from about 25 different nationalities, who eat together, sleep together, work together.” With whom she has spent a lot of time thinking and discussing. What can be another approach to the territory?
One which is not very abundant in expensive ingredients (five of the dishes use potato as a key ingredient).
But Ana is more than that. A self-taught chef, she is unconventional, intrepid, and with the strength to start again, again and again.
I welcome the idea that her menu “is full of questions” for which she claims not to have all the answers. It is, after all, a sane thing to admit we cannot have all the answers all of the time. The result is a menu that is “curious, fun and confusing”, she says, which to me means it is an open door to let our imagination wander, relax, let it flow and just have a good time.
Next pic
A potato baked in August hay crust, cultured butter with locate and horseradish Less
Some highlights of my amazing meal at Hiša Franko.
It’s impossible to list all the ingredients or dishes of this incredible trip through the whole world, while sitting at the table!
Even if it’s a mole, a mochi or an injera, it is still very Alpine and Slovenian! Ana Roš is alive and kickin‘, no pandemia is strong enough to break the DNA of Hiša Franko! 🇸🇮💪⭐️⭐️
And the obligatory photo of the Hungarian sommelier Maria Ogl, serving a great Hungarian wine! What a fantastic... More
Some highlights of my amazing meal at Hiša Franko.
It’s impossible to list all the ingredients or dishes of this incredible trip through the whole world, while sitting at the table!
Even if it’s a mole, a mochi or an injera, it is still very Alpine and Slovenian! Ana Roš is alive and kickin‘, no pandemia is strong enough to break the DNA of Hiša Franko! 🇸🇮💪⭐️⭐️
And the obligatory photo of the Hungarian sommelier Maria Ogl, serving a great Hungarian wine! What a fantastic uniform!
(I took a very similar photo back in Koks, on the Faroe islands)
#jokuti_slovenia
#foodie #hisafranko #anaros #finedining #alpinemole #degustation #michelinstar #worlds50best #onmyplate #juicepairing #sourdough Less
FOR CHEESE LOVERS
Selection of aged Tolmin cheeses from Valter's cellar
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Breakfast the next morning
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The last week of my month long restaurant hop around Europe was in Northern Italy but began with a trip to Slovenia’s first two ⭐️ Michelin restaurant, number 38 on the World’s 50 Best restaurants list and subject of an episode of the Netflix show Chef’s Table back in 2016, or rather chef @anaros40 Ana Roš was the subject of the episode, @hisafranko , which is just... More
FOR CHEESE LOVERS
Selection of aged Tolmin cheeses from Valter's cellar
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Breakfast the next morning
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The last week of my month long restaurant hop around Europe was in Northern Italy but began with a trip to Slovenia’s first two ⭐️ Michelin restaurant, number 38 on the World’s 50 Best restaurants list and subject of an episode of the Netflix show Chef’s Table back in 2016, or rather chef @anaros40 Ana Roš was the subject of the episode, @hisafranko , which is just a 20 minute drive across the Italian/Slovenian border.
Chef Ana Roš was also awarded the (slightly odd, a chef is a chef right?) World’s Best Female Chef title by the all knowing guys and girls at W50Best.
The food was excellent, using produce from within a few kilometres of the restaurant. But also interesting as the multi national kitchen brigade are all encouraged to bring their own influences to the menu so you have some very varied dishes with extreme identity to a country but using hyper local ingredients. The 11 course menu was really great and I found another sommelier that was trying to kill me with his double and sometimes triple pairings with each dish 🥴 (never complaining and Mirazur TAKE NOTE)
I stayed the night upstairs in one of their simple rooms and also had their breakfast the next morning. I guess I was expecting a lot more from the breakfast at a place like this. Something akin to the one at Faviken. Some used to say that the only reason to book a table for dinner at Faviken was because that’s the only way to have their breakfast.
Anyway, the breakfast was a disappointment but the dinner a triumph.
I recommend you visit Hisa Franko if you can.
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Michelin Guide - ⭐️⭐️
OAD - 25
W50Best - 38
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro @michelinguide @theworlds50best @foodlepro #hisafranko Less
A masterpiece / Apple and goat dulche de leche croissant filled with elderberries, apricot ice cream on beeswax dip
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(R)evolution of Kobariški Štrukelj / Parsnip, apple, walnut and pork crackling dumpling glazed with pork fat
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Grape and meadowsweet
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Breakfast the next morning
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Hiša Franko, Slovenia (Sept 2019)
#cityfoodsters_slovenia
#cityfoodsters_hisafranko
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#loveslovenia #hisafranko #hišafranko
Address
Staro selo 1, 5222 Kobarid, Slovenia
Hours
Tuesday: Closed
Wednesday: 19:00 - 23:00
Thursday: 19:00 - 23:00
Friday: 19:00 - 23:00
Saturday: 19:00 - 23:00
Sunday: 19:00 - 23:00
Phone
+386 5 389 41 20