Restaurants
Hiša Franko
Staro selo 1, Kobarid, 5222, Slowenien
Küche:
Kreativ, Regional
Preis:
€€€€
Ideal für:
Ein Klassiker
Dieses Haus verwaltet seine Reservierungen selbst.
Bitte kontaktieren Sie das Restaurant direkt, um einen Tisch zu reservieren.
Hiša Franko
Staro selo 1, Kobarid, 5222, Slowenien
Küche:
Kreativ, Regional
Preis:
€€€€
Ideal für:
Ein Klassiker
Few kitchens reflect their chef’s personality as clearly as that of Chef Ana Roš. Her strong, determined character and infectious warmth find perfect expression in a single tasting menu where dishes possess bold, decisive flavors with no compromise. Each course is a discovery: local ingredients and Slovenian traditions converse with international influences, balanced through refinement, taste, and technical precision. The Orme menu traces this journey with distinctly characterized yet elegant dishes, animated by a note of vivacious and refined freshness. Dishes that captivate on sight through a meticulous, colorful presentation, while surprising at every bite. Among the most compelling offerings are the Cappelletti, “Saporito delle valli” with tonka and fig leaves: the creaminess of the sauce and balanced flavors create a singular experience. Among the house specialties, which are nearly always on the menu, don’t miss the corn beignet with fermented ricotta cheese and smoked trout roe, and the hay-baked potatoes with fenugreek and roasted yeast-infused sour cream – dishes that authentically express the chef’s identity. Completing the experience, the service is impeccable, orchestrated by a young, cohesive team who guide guests with professionalism, ease, and passion, eloquently describing dishes and suggesting targeted wine pairings. For overnight guests, breakfast is unmissable: generous, colorful, and meticulously composed.
MINDFUL VOICES
Ana Roš
Ana Roš
I offer a single tasting menu, a choice that allows me to plan my purchasing and preparation with precision. I take a whole-ingredient approach, using animals and vegetables across multiple courses and transforming a proportion of the scrap into non-alcoholic pairings, cocktails, snacks and staff meals. I work with local producers and use ingredients foraged from the surrounding woodlands and meadows when available. Staff uniforms are made from reclaimed materials.
