HiŔa Franko
Kobarid, Slovenia
ā3 Stars
The Experience
From Michelin Guide
Situated in the lush SoÄa valley with magnificent mountains as a backdrop, āFrankoās houseā boasts a beautiful, welcoming, simple yet elegant ambience from the moment you enter the small room near the entrance where guests can enjoy an aperitif before their meal. Very few cuisines reflect the personality of the chef like that of Ana RoÅ” Stojan. Her strong, determined, extrovert and contagiously friendly character is perfectly mirrored on a long tasting menu, on which dishes have intensive and decisive flavours with no half measures. Each course is a true discovery, in which local and Slovenian ingredients and traditions are skilfully combined with influences from elsewhere in the world with grace, good taste and the chefās own inimitable style. Following on from the ā50 shades of Lifeā menu (dedicated to the chefās age), this yearās menu is entitled ā50 shades of Redā, a colour which symbolises all the hard work at HiÅ”a Franko, from the red of passion to the cuisine and the service of the brilliant and well-trained young staff. The wine-pairing choices are excellent, with three different options: one based on more classic wines, another which allows guests to explore natural wines and highly individual labels, and a third non-alcoholic option featuring home-made drinks. Among the house specialities which are nearly always present on the menu, donāt miss the corn beignet with fermented cottage cheese and smoked trout roe, and the hay-baked potatoes with fenugreek and roasted yeast-infused sour cream ā the latter is a very simple dish that offers an interesting take on a childhood favourite.Ā Should you decide to spend the night here, the copious and highly colourful breakfast is equally recommended.
Unique Things
From Visitor Experiences
- Rooted in a Remote, Mountainous Terroir: HiÅ”a Franko is set in the remote SoÄa Valley, surrounded by towering mountains and the emerald SoÄa River, sourcing ingredients directly from local foragers, shepherds, cheese makers, hunters, and fishermenāmaking its cuisine deeply tied to a harsh, isolated, and idyllic landscape.
- Single Tasting Menu to Minimize Waste: The restaurant offers only a single tasting menu, allowing for precise preparation and minimal food waste, with animals and vegetables used in their entirety across multiple dishes.
- Legacy of Hemingway and Local History: The restaurantās building has a legacy dating back 50 years, and is reputed to be a place where Ernest Hemingway may have written parts of "A Farewell to Arms" during World War I, blending literary history with culinary tradition.
Ingredient Stars
From Visitor Experiences
- SoÄa River Trout
Signature use: Dry-aged trout cooked on Hibachi BBQ, served with brown butter fish sauce and freshly grated horseradish. The trout is a constant highlight, reflecting the purity of local waters and the chefās focus on regional sourcing. - Roebuck (Wild Game)
Signature use: Surf-and-turf combinations, such as roebuck paired with oyster, kiwi, and beetroot, alongside mountain greens. The use of roebuck is a nod to the chefās family tradition of hunting and her skill in balancing game with unexpected flavors. - Tolmin Cheese (Aged in Emilia-Romagna Pits)
Signature use: Featured for its creaminess and depth, often paired with beeswax or used in dishes that highlight the regionās dairy heritage. - Wild and Foraged Greens
Signature use: Sourced from the surrounding mountains and meadows, these greens are used to add freshness and a sense of place to dishes, often accompanying game or seafood. - Locally Grown Potatoes
Signature use: Celebrated in simple yet refined preparations, such as a potato dish that captures the scent of August hay, emphasizing the value of humble, carefully grown ingredients.