The story
Nestled in the Slovenian town of Kobarid, Hiša Franko is a three-Michelin-star destination where chef Ana Roš translates sustainability and local ingredients into a tasting menu that delights even the most seasoned diners. Creators have praised its less formal service and excellent wine pairing, with one noting the closing drink was “stratospheric.” Standout dishes include the polenta bignet, the €1 potato, Soča trout, and roe deer, though the desserts left one reviewer less satisfied.
Another creator, who called the restaurant “worth returning to in a big way,” described every dish as “a masterpiece of flavor and technique,” highlighting specific plates like the Patata con Crema al Miele e Salino and the cappelletto stuffed with roasted Jerusalem artichoke. Just 30 km from Udine, Hiša Franko weaves Slovenian creativity and passion into every course, making it a memorable—if pricey—experience.
Synthesised by AI from every creator’s review. First reviewed 2024.
What diners say
Synthesized from 20 Google reviews · tap an aspect for the detail
Guests consistently describe Hiša Franko as a deeply soulful, transformative culinary journey that celebrates the Soča Valley's local ingredients and landscape. The tasting menu is praised for its creativity, layered flavors, and artistic presentation, with many calling it a once-in-a-lifetime experience. A recurring gentle reservation is that the pacing can feel rushed at times, and some find the formality of service lacks warmth, though the staff is widely regarded as attentive and knowledgeable.
Culinary Creativity & Local Ingredients
Diners are captivated by the inventive, multi-layered dishes that showcase local produce, foraged ingredients, and regional specialties. The menu is described as a 'love song to nature' and a 'masterpiece' of flavor and presentation, with standout mentions of 'Trout the Queen' and the spring harvest courses.
Atmosphere & Setting
The restaurant's serene location, with views of the garden and surrounding nature, creates a calming and magical ambiance. Guests appreciate the beautiful, relaxed environment that feels connected to the landscape, though a few note that outdoor lighting could be improved and music volume occasionally feels mismatched.
Service & Hospitality
Service is generally praised as warm, intuitive, and professional, with a knowledgeable sommelier and communicative staff. However, some diners find the service overly formal or intrusive, and a few mention that pacing between courses can be too quick, detracting from the leisurely journey.
Value & Pricing
While many consider the experience worth the high cost for a once-in-a-lifetime meal, a minority feel the price is steep relative to portion sizes and that certain extras (like the welcome drink) should be included. The overall sentiment is that it is a premium, special-occasion destination.
Wine Pairings
The wine pairings, including both classic and 'funky' options, are highly praised for complementing the menu exceptionally well. The non-alcoholic pairings also receive special mention for elevating the meal.
Accommodation & Overall Experience
Guests who stay overnight appreciate the comfortable, stylish rooms and the unique breakfast experience, which adds to the immersive nature of the visit. The combination of dining and lodging is seen as a practical and enriching way to enjoy the full Hiša Franko experience.
Most-loved dishes
AI summary of what 18 dish mentions say about the food
Reviewers rave about the transcendent "Patata con crema al miele e salino," a dish that captures the restaurant's signature blend of earthy simplicity and refined sweetness. The overall vibe is one of poetic, deeply personal gastronomy, where every plate feels like a love letter to the ingredients.
“This is a classic, guys, and I couldn't wait to taste it again. You take the potato, extract the potato, put the potato back, break the potato into small pieces, then you take your potato and dip it in this honey cream — the saltiness, ah yes, the shell is actually edible but it's used to salt the potato. It was a pleasure to taste it again.”
What creators say
3 creators have covered Hiša Franko. Most active: Cosa mangiamo oggi?, Piattoriccomicificco
- Cosa mangiamo oggi?Loved
Siamo tornati da Hiša Franko, il ristorante 3 stelle Michelin della chef Ana Roš, in Slovenia. ⭐⭐⭐ · @ 0:05
Hiša Franko is a three-Michelin-star restaurant in Kobarid, Slovenia, where chef Ana Roš showcases Slovenian cuisine with creativity and passion, and every dish we tried was a masterpiece of flavor and technique.
Dishes mentioned
Patata con Crema al Miele e Salino
This is a classic, guys, and I couldn't wait to taste it again. You take the potato, extract the potato, put the potato back, break the potato into small pieces, then you take your potato and dip it in this honey cream — the saltiness, ah yes, the shell is actually edible but it's used to salt the potato. It was a pleasure to taste it again.
- Pasta Fatta in Casa con Salsa di Canolicchio, Olio al Caffè e Pimpinella
Cappelletto Ripieno di Topinambur Tostato con Salsa di Pera Nera, Aglio Nero, Noccioline e Dragoncello
The Cappelletto is filled with roasted sunchoke, the sauce is based on black pear cooked at low temperature like black garlic, there are hazelnuts and tarragon. The waiter told us this is one of the most appreciated dishes by customers, and now that I've tasted it I understand why. We loved the ability to take a step back in front of the perfection of the raw ingredient, gently, without overpowering it, with the ultimate goal of magnifying it.
Bocconcino Speziato e Semi di Zucca
I absolutely want to taste this because I think it's delicious just by looking at it — it's wonderfully fruity, the texture takes you to the East but the taste brings you here. Final bite: spicy and pumpkin seeds.
- Cosa mangiamo oggi?Loved
Gli CHEF più fighi del mondo cucinano A CASA NOSTRA: Ein Prosit 2024 ⭐⭐⭐ · @ 40:42
Hiša Franko is a restaurant 30 km from Udine, worth returning to in a big way, with incredible dishes.
Hiša Franko is a three-Michelin-star restaurant in Kobarid, Slovenia, led by chef Ana Roš, offering a tasting menu that reflects her philosophy of sustainability and local ingredients, with standout dishes like the polenta bignet, the €1 potato, the Soča trout, and the roe deer, though the desserts were less satisfying; the service is knowledgeable and less formal than typical three-star restaurants, the wine pairing is excellent, and the closing drink was stratospheric, making it a memorable experience despite a few minor flaws.
Dishes mentioned
Foglie del Giardino
I start with the 'Foglie del Giardino' — two radicchio leaves filled with a quail egg from a local farm, topped with an emulsion of lightly smoked egg yolk and seasonal flowers. I close the leaves like a sandwich, dip them in the sauce, and take a bite. The radicchio is slightly bitter, which balances the sweetish note of the wine. The smoked yolk is spectacular — it reminds me of a classic exercise in style, but it's genuinely good. The texture of the radicchio holds up well. I could eat this for breakfast with that freshness of the vegetables. It's a little jewel.
Cestino di Sedano Rapa
Next is a basket of celeriac preserved in brine, filled with cuttlefish from the upper Adriatic, dressed with a pumpkin seed emulsion, savory, and oregano. There's a spicy note inside, topped with a salad of various herbs. I take it with my fingers in one bite. It's good — the spicy kick is nice.
Taco di Cavolo Rapa
This is a kohlrabi taco — a thin slice of kohlrabi used to recreate a taco. Inside there's a hazelnut cream seasoned with horseradish, fresh and dried pear, and Jerusalem artichoke. A collection of herbs and flowers on top. I take it with my fingers like a real taco. The crunch of the pear is nice, it adds sweetness inside. I was immediately smitten — I think it's my day today.
Bignet di Polenta
This is the first great classic of Hiša Franko — a bignet inspired by the typical local dish 'žganci polenta'. It's made with a polenta flour dough, filled with fermented ricotta, wild chives, and smoked trout eggs instead of pork. On top, a crust of poppy seeds and a pinch of salt from Piran. I take it with my fingers — it's slightly hot inside. This is the 'bignè della vita' — the cream level is incredible. The texture is amazing, and the flavors go left, right, up, down. You could eat this with granola in the morning with dried fruits. It's one of the best I've ever had.
Patata da 1 Euro
This is the second classic — a Slovenian new potato cooked in a crust. The crust is made with salt, hay from the most fragrant season, and egg whites. I break the crust and smell the hay — it brings me to the field. Then I put the potato on the plate, break it into pieces, and top it with homemade sour cream infused with fenugreek seeds, toasted yeast powder, and a touch of linden honey from the valley. The story behind it is amazing — the chef pays €1 per potato. The potato is delicious, and the wine pairing is fantastic. I could go on with this wine forever.
