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Ana Roš

Hiša Franko

An undestined diplomat became a global culinary star who spreads the word of Slovenia far beyond its borders.

About chef

Ana Roš gave up her diplomatic career for love and moved to Kobarid where she began writing her success story.

Ana Roš and her partner Valter Kramar turned Hiša Franko, a former village inn owned by Franko Kramar, into a culinary institution, one of the best restaurants in the world, which made Slovenia internationally famous and took Slovenian gastronomy to higher levels.

Favourite dish
Salad and red wine by Atelier Kramar

Ana Roš loves all kinds of salad, and does not leave home without a bag of dried chilli which she uses to spice everything.

Favourite ingredient
Fermented albumen cottage cheese

By-product of the cheese industry, star of Hiša Franko’s menu.

The philosophy of Ana Roš’s cuisine is that her plates take guests around the Soča Valley and its not very distant surroundings. Cottage cheese and cheese from the mountains above Tolmin, Drežnica goat, trout from the Soča River, čompe (potatoes) cooked in the neighbour’s hay, wild herbs, and flowers from nearby forests and meadows. Ana does not use traditional luxurious ingredients – she uses trout roe instead of caviar, and anchovies instead of salmon. But Ana’s fingers turn even the most modest ingredients into sophisticated creations in unexpected combinations, heavily relying on combining seafood with meat.

Ana Roš
Photo: Suzan Gabrijan, Hiša Franko Archive
The way I see it, cuisine is a symbiosis of three elements – the surroundings, the season, and the chef’s personality.

The cuisine of Ana Roš, a self-taught cook, depends distinctly not only on the seasons but also on the season’s individual plants in the Soča Valley. For example, a plate that includes acacia is taken off the menu the day acacia stops blooming, or a plate changes when there are no more goats in Drežnica. It is difficult to find cuisine as personal as Ana’s, which is frequently related to memories and flavours from her childhood, but unmistakably bold and wild at the same time.

Kulinarika
Photo: Suzan Gabrijan

In her cuisine, Ana Roš swears by sustainability and ecology – she uses all animal parts, and the wine list is based on sustainably produced wines

Ana Roš was catapulted among the greatest when she was invited to Cook It Raw, an event that brought together the best chefs in the world in Poland. At the event, Ana Roš was in the company of world-class chefs, such as René Redzepi and Magnus Nilsson, but still went beyond merely drawing attention to herself with her dish. She was also the only woman in the men’s club. Cook It Raw was followed by a series of international events with which she strengthened her position among top chefs. She rose to worldwide fame with Chef’s Table on Netflix in 2016. A series which made millions who watched it fall in love with the Soča Valley and the turquoise Soča River, and add the pink restaurant in Staro selo to their list of dream (gastronomic) destinations. A year later, Chef’s Table was followed by the title of World’s Best Female Chef by World’s 50 Best Restaurants, and Hiša Franko made it for the first time on the prestigious list of the world’s 50 best restaurants. Ana became an ambassador for gastronomy tourism – even before she was officially awarded the title by the United Nations in 2019.

Photo: Benjamin Schmuck, Hiša Franko Archive

Chef's Restaurant

Hiša Franko

Hiša Franko is one of top 50 restaurants in the world, and chef Ana Roš is one of the world’s best female chefs.

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