Hiša Franko

04/06/2026

Sounds of water around our house, all in 24 hours. 💚

04/06/2026

Hvala za obisk, Miha First! 💚

Najbolj hvaljena, največkrat nagrajena slovenska in na splošno ena najboljših restavracij na svetu je v dobri formi. Ana Roš in sopodpisana kuharska mojstrica Yvonne Melee Simon sta ustvarili svež pomladni scenosled lokalnih, veliko bolj zelenjavnih kot mesnih receptov in sledljivih vsebin, a k...

04/06/2026

What does terroir really mean?
In this new Worldchefs podcast, Chef Ana Roš shares her thoughts on Slovenian culinary identity, the landscapes that inspire her work, and the people whose knowledge continues to shape the cuisine of Hiša Franko.

A thoughtful conversation about place, creativity, and the stories behind the ingredients.

Listen to the full episode below.

On this episode, Ragnar speaks with Ana Roš, a self-taught chef from Slovenia who helms the kitchens at Hiša Franko...

02/06/2026

May brought a new menu, new discoveries, and plenty of time spent outdoors.

Euphorest, our new seasonal menu officially arrived at the table after months of tasting, testing, and refining. We followed Miha into the hills and forests, gathered wild ingredients, watched the garden behind the house grow a little wilder every day, filled jars with pine spruce syrup under the spring sun, explored new flavours for our juicy pairing, welcomed remarkable new additions to the wine list, and continued shaping the season through cocktails, fermentation, and conversation.

We also had the privilege of hosting and the team for the first edition of Forces of Nature, an evening we are still talking about.

Here are a few moments from a month of rain, sunshine, creativity, and many hands working together.

31/05/2026

One of the highlights of our year at Hiša Franko is here: the official launch of our new menu, which begins with a shift in perspective.

Each spring brings new dishes, new techniques, and new flavour combinations born from a creative dialogue with the landscape around us. While the central idea remains, the menu continues to evolve with the seasons, adapting to what nature provides at any given moment.

This year, 𝙀𝙪𝙥𝙝𝙤𝙧𝙚𝙨𝙩 explores the quiet euphoria found in the forest. A state where senses sharpen, time slows, and nature begins to speak. More than a place, it is a mindset shaped by inspiration and the deep interconnectedness of the natural world.

With 𝙀𝙪𝙥𝙝𝙤𝙧𝙚𝙨𝙩, we draw even closer to our surroundings, weaving the voices of foragers, shepherds, cheesemakers, hunters, and fishermen into a menu that reflects not only where we are, but also how we listen.

Now being served at Hiša Franko, you’re welcome to reserve your table on our website (link in bio).

29/05/2026

A few more moments from ‘Forces of Nature’ dinner with and .

Still thinking about the conversations, the cooking, the people, and the energy that filled the house for those few days.

A little throwback from an evening we won’t forget anytime soon. 🤍

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28/05/2026

There are evenings when a dining room feels charged with something big.

For the opening dinner of Forces of Nature, we had the immense pleasure of welcoming Chef Clare Smyth and the incredible team to Hiša Franko for a few unforgettable days together.

There was cooking, of course. A joint menu created through creative brainstorms, precision, instinct and trust. But there was also so much more. Long dinners with both teams, walks through nature, foraging, wines opened at the right moment, and good time in the kitchen.  

To share this evening with a full house of guests, many of whom secured their seats almost immediately after the announcement, meant a lot to all of us.

Thank you and your beautiful team for your generosity, your energy and your presence. It was an honour to cook alongside you and create something together that felt honest, joyful and genuinely alive.

We already miss you.

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25/05/2026

At Hiša Franko, wine pairings were never designed around labels, prestige, or the idea that there is only one “correct” bottle for a dish. Over time, two different paths naturally emerged:

The Classy pairing moves through producers and vintages that shaped the way we understand wine today. Precise, elegant, layered bottles with deep roots and a strong sense of place.

The Funky pairing tells a different story: wines with a little more edge, spontaneity and freedom. Sometimes wild, sometimes surprising, often emotional. Bottles that challenge expectations and open conversations.

Neither is better than the other, they simply speak different languages.

And somewhere between the two, among old vintages, young producers, skin contact wines, quiet legends and unexpected discoveries, is the way we love to drink.

18/05/2026

Every year around this time, the garden slowly starts filling with jars. Young spruce tips, sugar, sun, patience.

Our beverage team has been making spruce syrup this way for years, letting it macerate outside through sunny days before it eventually finds its way into aperitivos, pairings, and small moments throughout the season. 🌿

16/05/2026

These days and these people. 🤍

Spring around the house, new energy in the kitchen, briefings that turn into long conversations, bottles waiting to be opened, tiny details.