Hiša Franko Staro Selo

The menu, named ‘Footprints’, takes us on a journey of super-fresh herbs and flowers, crunchy vegetables (oh, that ‘Autumn Harvest’ dish!), melting cottage cheese, glorious lonely potatoes, sweet fruits and wild plants, aromatic and savoury pasta dishes, ‘Queen’ trout and the tender roebuck, milk and honey, Istrian truffles and saffron, all served at the right pace and in the right portions. Surrounded by people who make you feel welcome at all times.
The three Michelin-starred @hisafranko by @anaros40 keeps getting better and better. It sure leaves a footprint. Less

Ana Roš is a self-taught chef who has risen to international prominence, transforming her restaurant, Hiša Franko, into a world-renowned culinary destination. Situated in the scenic Soča Valley near Kobarid, Slovenia, Hiša Franko boasts a rich history, but it was Roš’s unique vision that brought it global recognition.

Born on December 31, 1972, in Šempeter pri Gorici, Slovenia, Ana Roš grew up in a family that placed a strong emphasis on education and culture. Her father was a doctor, and her mother a journalist, which led Roš to excel in academics, particularly languages. Initially, she pursued a career in diplomacy, studying international relations at the University of Trieste in Italy.

Roš’s life took an unexpected turn when she met Valter Kramar, a sommelier whose family owned Hiša Franko. Though she had no formal culinary training, Roš became increasingly involved in the family business. Discovering a passion for cooking, she decided to take over the kitchen and taught herself to cook, drawing inspiration from local ingredients and traditions.

Under Roš’s leadership, Hiša Franko evolved from a traditional inn into an innovative and highly respected restaurant. Her approach to cooking is deeply connected to the local environment of the Soča Valley. She emphasizes “zero kilometer” sourcing, meaning that almost all ingredients used in her dishes are sourced from the immediate area. This includes wild herbs and plants from the surrounding mountains, fish from the Soča River, and meats and dairy from nearby farms.

Roš’s cuisine is a modern interpretation of traditional Slovenian dishes, combining contemporary techniques with the essence of the region’s flavors. Her menus change with the seasons, reflecting the freshest available ingredients. This approach not only supports local farmers and producers but also ensures that each dish is an authentic representation of the Slovenian terroir.

Ana Roš gained international recognition in 2016 when she was featured in Netflix’s *Chef’s Table*. The series highlighted her innovative cooking and deep connection to the Slovenian landscape, bringing global attention to Hiša Franko. Following this, she was named the World’s Best Female Chef in 2017 by *The World’s 50 Best Restaurants*, solidifying her place among the world’s top chefs.

Hiša Franko received its first Michelin star in 2020, when the Michelin Guide began covering Slovenia, marking a significant milestone for the restaurant and Slovenian cuisine. The restaurant was awarded a second star in 2023, and most recently, it achieved the prestigious third Michelin star. This third star is a rare and significant honor, placing Hiša Franko among the world’s most elite dining establishments. It reflects the consistency, creativity, and high standards that Ana Roš and her team maintain.

Ana Roš’s culinary philosophy focuses on sustainability, local sourcing, and innovation. She is committed to preserving Slovenia’s culinary traditions while pushing the boundaries of what can be achieved with local ingredients. Her work has been instrumental in elevating Slovenia’s profile on the global culinary stage, making the country a destination for food enthusiasts worldwide.

Beyond her work at Hiša Franko, Roš is an influential figure in the culinary community, advocating for sustainable practices and the importance of local food cultures. Her journey from aspiring diplomat to three-Michelin-starred chef is a story of passion, perseverance, and creativity, inspiring chefs and food lovers around the world.

Under Ana Roš’s leadership, Hiša Franko is not just a restaurant; it’s a reflection of Slovenia’s rich culinary heritage and a symbol of its future. The restaurant’s location in the serene Soča Valley adds to its unique appeal, offering a dining experience that is deeply rooted in tradition and innovative in its execution.

We recently had the pleasure of dining at Hiša Franko, and our experience was remarkable. The menu showcased a thoughtful selection of dishes that effectively utilized the region's fresh and local ingredients, highlighting the skill and creativity of the kitchen.

The lineup of starters was impressive, with each dish offering something unique. The "50 Shades of Red" theme was intriguing and delivered well in execution. The garden leaves with brown butter emulsion, quail egg, and Istrian summer truffle was a standout, setting the tone for the meal with its balanced flavors. The celeriac with crab and foraged greens, accented by mustard seeds, was another highlight—earthy and refreshing.

Among the courses, the pasta dishes left a lasting impression. The tagliolini with clams and melon was especially memorable, thanks to the surprising depth of flavor. The use of coffee oil added an unexpected but welcome twist, bringing out the umami in a way I hadn’t experienced before. It was so well-executed that we decided to order another round of pasta dishes, a decision everyone at the table was happy with.

The HF classics, like the hay-baked potato with fenugreek and roasted yeast-infused sour cream, along with the corn beignet with fermented cottage cheese and smoked trout roe, lived up to their reputation. These dishes highlighted the restaurant’s ability to take simple, high-quality ingredients and elevate them with precise technique.

The main courses were equally satisfying. The trout, a local favorite, was prepared with care and respect for the ingredient. The roebuck with oyster and kiwi was a bold combination that worked surprisingly well, balancing richness with acidity.

Desserts did not disappoint either. The dumpling with caramelized walnut, roasted apples, spices, and fonduta of local cheese was a well-crafted blend of sweetness and spice, perfectly ending the meal.

During our meal, we opted to order wine by the bottle but also decided to try the juice pairing. It turned out to be one of the best juice pairings I’ve ever experienced. Each juice was thoughtfully curated, complementing the dishes perfectly with vibrant and nuanced flavors. The juices brought out different elements in the dishes, adding another layer of enjoyment to the meal. It was a refreshing and innovative alternative to traditional wine pairings, and I would highly recommend it to anyone dining at Hiša Franko.

Overall, Hiša Franko delivered a dining experience that was both innovative and deeply connected to the local terroir. The dishes were well-conceived and executed, with each course offering something distinct and memorable. The juice pairing was a standout aspect of the evening, contributing to an already exceptional dining experience. It was clear why Hiša Franko has earned its reputation as a top dining destination. Less

Some highlights from our visit to @hisafranko last year, a few weeks after they were awarded three Michelin Stars. Well worth the special trip!

Certainly, anyone reading this article won’t need an introduction to Ana Roš and her Hiša Franko after the fame achieved by the episode on Netflix’s Chef’s Table, the title of World’s Best Female Chef, and, more recently, the pinnacle of Michelin stars.

As you read this text, it will no longer be possible to try the “50 Shades of Life – It’s a Celebration Time” menu that celebrated the 50 years of the restaurant, Ana’s 50 years, a new love, and a marriage that culminated, unknowingly, with the conquest of the Olympic third star. By now, the “50 Shades of Red” menu is being served. Full article (link in bio)
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Alguns dos melhores momentos da nossa visita ao @hisafranko , poucas semanas depois de terem sido galardoados com as três estrelas Michelin.

Certamente quem lê este artigo não necessitará que comece por apresentar @anaros40 e o seu Hiša Franko depois da fama atingida pelo episódio do Chef’s Table na Netflix, o Título de Melhor Chef Feminina do Mundo e mais recentemente o pináculo das três estrelas Michelin.

Enquanto lêem este texto, já não será possível provar o menu “50 Shades of Life – It’s a celebration time” que serviu de celebração dos 50 anos do restaurante, os 50 de Ana, um novo amor e um casamento que culminou, sem saber, com a conquista da olímpica terceira estrela. Por esta altura servir-se-á o menu 50 Shades of Red, uma continuação da celebração em que a paixão, a arte e o encarnado, que tanto marca o restaurante, se destacam. Artigo completo no blog (link na bio)

#ifeelslovenia Less

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 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 #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 #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 #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 #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

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.
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A potato baked in August hay crust, cultured butter with locate and horseradish 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 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