If we asked you “where would you go for a foodie escape?”, many of you probably wouldn’t say “Slovenia”…and couldn’t be more wrong! Besides the fact that we love this amazing country (you absolutely must visit lake Bled and Ljubljana, just to mention two destinations!), we got really intrigued by Chef’s Table episode on Netflix (which, by the way, we suggest watching if you love food!) about Ana Roš. The Slovenian chef has been awarded #1 female chef in the world this year, with her restaurant ranked among the 100 best restaurants in the world: Hiša Franko.
Starting as self-taught, although on her way to a successful diplomatic carrier, this brave woman loves her homeland and the kitchen she works in… so much that she gave up the bigger kitchen of Masterchef Italy to remain in her beloved one!
Could we not go to this place as soon as possible? So we chose to travel to Vienna by car, so that we could stop at Hiša Franko. The restaurant is inside a beautiful farmhouse in Kobarid. Getting there at night has something magical! The atmosphere inside is warm and enchanting, the soft lighting makes for an even more romantic meal! The courtesy and kindness of the servers make you soon at ease (it was so great speaking English, French and Italian with them, they come from all over Europe)!
Let’s go straight to what you, foodies, are all waiting for: the culinary report! The autunm menu gave us a choice of six, eight or eleven-course meals…can you guess which one we chose? LOL!
Local products, creativity and incredible combinations..everything was superb! Pity we couldn’t take a photo with the chef!
Here are the photos of the menu.
Franko’s bread made with fermented apple peels
Cucumber, peach, curry and rabbit liver
Crispy barley and smoked anchovy butter
Fermented beet, cottage cheese and forest honey
Sardine, candied lemon, fennel
Local apple, sweetbreads glazed in honey, horseradish and sauercraut water
Sheep cottage cheese ravioli, garden salad panfried with bone marrow, lovage, prosciutto broth and hazelnuts
Umami beef tongue
Wild duck, persimmon&vanilla, roots
Trout, black currant, whey, buckwheat
Green beans »Scogliera«
Tripe, duck juice, cave cheese, fried nettles, chanterelles
Drežnica-Idrsko-Mexico City / Mountain rabbit 2.0 on vacation in Mexico
Blood orange, black tea, granola, carrot ice cream and salted almond mousse
It is all about fragolino / smoked foie gras, local grapes, sour milk curd with green juniper
©Where The Foodies Go