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Hiša Franko

Ana's sommelier husband, Valter Kramar, is a champion of natural or ‘raw’ wines. Low in sulphites, naturally fermented and often either organic and/or biodynamic, natural wines might suddenly be on-trend, but they’ve been produced in Slovenia for several decades.

Ana’s latest creation, Sun and Rain, published in March 2020, is as much a cookbook as it is a handbook for endemic produce, most of it foraged, grown or made on site at Hiša Franko.

Dumplings and ravioli are Slovenian staples, brought to a refined reimagining at Hiša Franko filled with tangy, fermented goat’s milk cottage cheese.

Slovenia offers a rich map for culinary journeys. It's topographical diversity — from snow-dusted peaks and emerald lakes to rivers flanked by pristine forests, plus a little slice of Adriatic coast — translates into a uniquely varied gastronomic landscape that’s seen the country designated European Region of Gastronomy 2021.

Chef Ana Roš has become something of a de facto food ambassador for Slovenia, championing the zero-kilometre policy at which the country excels from her restaurant Hiša Franko in the Soča Valley, near the Italian border.