The story
Hiša Franko at Staro selo 1 in Kobarid is a contemporary Slovenian restaurant holding three Michelin stars in 2026. Ana Roš cooks one seasonal tasting menu here, shaped by the Soča Valley and served Wednesday to Sunday.
Roš is self-taught and says she follows no single culinary style. Her cooking, by her own account, reflects the valley around her. The restaurant has appeared on The World's 50 Best Restaurants list since 2017, most recently at number 48 in 2024. Gault&Millau scores it 19 in 2026.
There is no à la carte, only the tasting menu, which runs about three hours. The 2026 menu is called Footprints and is written with head chef Yvonne Melee Simon. It lists garden leaves, a corn doughnut and potato with hay (both house classics), saffron noodles, cappelletti, trout, venison, and a potato dumpling with mountain cheese. Gault&Millau singles out tagliolini with melon and a venison course with blackberries and Jerusalem artichoke.
The kitchen works with a forager, a local fishing family for trout, and high-mountain dairies. Lamb and Drežnica goat come from the same small community. Seafood is increasingly rare on the menu.
The restaurant offers three pairings: Classy and Funky wine, and a non-alcoholic Juicy option. The cellar leans on Slovenian growers from Goriška Brda, Kras and the Vipava Valley, alongside Friuli and Burgundy bottles. The farmhouse dates to 1861 and has guest rooms for diners staying a night. Pets are welcome, and vegetarian and gluten-free menus are available with a week's notice.
Recognition
Ambience
Details
History
Exceptional cuisine
When we open the doors of Hiša Franko, we step into a world where nature speaks through every bite. Ana Roš, together with her international team, intertwines the traditions of the Soča Valley with a bold vision of world-class cuisine. Her dishes are not merely a play of flavours, but a dialogue between nature, time, and humanity. Every ingredient in the tasting menu reveals the story of the place it comes from. At first glance, a seemingly simple salad becomes the evening’s first surprise: a walk through the home garden transformed into a plate, combining the crispness of leafy greens with an interplay of fruity and vegetal notes: the sweetness of pumpkin, the freshness and sweetness of mandarin, and at the bottom, plums pickled in elderflower jelly. A refreshing dressing made from tomato and watermelon ties it all together, while crunchy sunflower seeds add texture. Extraordinary. The sparkling continuation of flavours only intensifies from there. Homemade tagliolini are accompanied by a seductive sauce of juicy melon and salty ladinke, while coffee oil and a touch of chili perfectly round out the dish. Equally spectacular is the main course of venison with blackberries and Jerusalem artichoke, while the peak of sweet harmony comes in the form of a red potato dumpling. Ana Roš creates flavours that are bold, subtle, and complex - far beyond the boundaries of the classical. Her cuisine is powerful, passionate, refined, and playful, yet always carefully considered. Hiša Franko thus offers a complete experience of place, season, and moment, captured on every plate.
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