Hiša Franko

06/08/2026

Lunch at Hiša Franko has its own pace.

There is time to discover EUPHOREST, to watch the valley change with the afternoon light, to stay for another cocktail in the garden and let the experience unfold beyond the last course.

August is one of our favourite times to be here.

Reserve your table through the link in our bio. We look forward to welcoming you.

04/08/2026

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Kamnita hiša v istrski vasici, divje ostrige, domača šalša in dolga kosila so za vedno zaznamovali otroštvo in kulinarični okus Ane Roš.

28/07/2026

Every season brings new ingredients, new ideas and new questions to the kitchen. A few dishes remain.

Our hay-baked potato is one of the Hiša Franko Classics. A mountain potato, slowly baked in hay and served with roasted yeast sour cream. It has remained on our table for years because it still captures something essential about the Soča Valley: that great cooking can begin with the most humble ingredient.

As 𝙀𝙪𝙥𝙝𝙤𝙧𝙚𝙨𝙩 evolves, the classics remain its reference points.

19/07/2026

Ready for another beautiful Sunday evening. 💚

08/07/2026

To forage is not simply to collect what grows in the forest. It is to learn how to notice.

There are people who can read a landscape the way others read a book. Our friend Miha is one of them. A walk with him through the hills above Drežnica is about learning to recognise the subtle differences between plants that seem identical, understanding why one appears here and not there, or discovering how an entire season can be read from what grows beneath your feet.

Somewhere along the way, hidden deep in the forest, there is a small fairytale cottage, a warm herbal infusion waiting on the stone table, and another story that reminds us how much knowledge still lives in these landscapes.

Mushrooms, wild herbs, flowers and berries eventually become part of our menu. More importantly, they deepen the dialogue between our kitchen and the valley that surrounds it.

In Slovenia, foraging has never been a trend. It remains part of everyday life, passed from one generation to the next.

Feel Slovenia

06/07/2026

Hiša Franko has received 99 points and four forks in the Falstaff Restaurant Guide 2026, the highest score among all restaurants in Slovenia.

There is something reassuring about recognition that arrives after years of asking more of yourself than anyone else ever could.

The mountains do not give easy answers. Neither do the forests, the river, the garden, the producers, the changing weather, or the ingredients that arrive only when they are ready.

They ask for attention, patience, sharper questions and the courage to change something even when it already works. This is where our work lives every day.

Thank you, Falstaff, for this recognition.

And to our team, our producers, artisans, friends and guests: thank you for being part of the world that makes Hiša Franko possible. 🤍

03/07/2026

June at Hiša Franko.

Three MICHELIN stars, held with pride and gratitude, and celebrated among chefs, teams and friends from across Slovenia.

Back home, summer entered the house in its own way: the garden in full bloom, the Soča close enough for a cold reset during the heat wave, new wines tasted, friends visited, chanterelles in season, and fruit at its peak finding its place on the Euphorest menu.

A month of small adjustments, sharp eyes, full services and new ideas moving through the house.

July, here we go.

30/06/2026

Sometimes, all it takes is looking a little closer.

Nettles grow abundantly in the forests surrounding us. Often overlooked, they become the foundation of this dish, finding their way into both the pasta dough and the filling alongside aged Tolminc, fresh skuta and walnuts.

Strawberries bring brightness, while Gorgonzola from just across the border in Friuli Venezia Giulia adds depth and gentle sharpness.

Part of the Euphorest menu, this dish is an invitation to rediscover familiar landscapes through a different perspective. Because sometimes the ingredients we know best still have new stories to tell.

29/06/2026

Behind Hiša Franko, our garden has been evolving since the 1970s through a low intervention permaculture approach. It is less a collection of plants than a living ecosystem where soil, microorganisms, insects, water, weather and people constantly influence one another.

Working in a garden like this begins with observation. Before planting, harvesting or intervening, we learn to read moisture, light, growth and imbalance. Experience matters, but so does the ability to respond intuitively to whatever nature presents on a given day.

It is not just the garden that supply our kitchen. The Soča Valley does. But it does allow us to ask questions, test ideas and understand ingredients more deeply. It is a place of curiosity, where gardeners and chefs remain in constant dialogue, and where nature continues to surprise us.

Perhaps that is its greatest lesson: the more closely we observe, the more there is to discover. 🤍

21/06/2026

Summer in the Soča Valley is a landscape in high definition. The river runs blue like glaciers, clear enough to see trout beneath the surface. Trails go through beech forests, over wooden suspension bridges, past waterfalls and war-era stone shelters. With our national holiday coming up on June 25th, we want to invite you to experience this unique corner in Slovenia.

And Soča Valley is a landscape that begs to be explored. Climbing on something to hash a better view, floating downstream to see the scenery shift around you. You can hike stretches of the Soča Trail from Trenta to Bovec, cycle above Kobarid, kayak through emerald waters, or descend hidden canyons sculpted by centuries of flowing water. In nearby Tolmin, music festivals are framed by mountains and summer evenings really stretch endlessly into the night.

We invite you go beyond the table and into the valley itself – for a day, a long weekend, or even journey down to the Istrian coast. Book your experience at the link in our bio.

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Feel Slovenia