Hiša Franko

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"Chef Ana Roš is creating a travel experience where guests can stay on-site and dine at her restaurant Hisa Franko." - Travel + Leisure Editors Travel + Leisure Editors Since 1971, Travel + Leisure editors have followed one mission: to inform, inspire, and guide travelers to have deeper, more meaningful experiences. T+L's editors have traveled to countries all over the world, having flown, sailed, road tripped, and taken the train countless miles. They've visited small towns and big cities, hidden gems and popular destinations, beaches and mountains, and everything in between. With a breadth of knowledge about destinations around the globe, air travel, cruises, hotels, food and drinks, outdoor adventure, and more, they are able to take their real-world experience and provide readers with tried-and-tested trip ideas, in-depth intel, and inspiration at every point of a journey. Travel + Leisure Editorial Guidelines

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"Hiša Franko retained its three Michelin stars and a Green Star for sustainability, cementing Ana Roš’s international reputation and underscoring the region’s culinary credentials." - Olivia Morelli

The Best Places to Go in 2026 | Condé Nast Traveler

"A regional culinary anchor that retained its three Michelin stars and a Green Star for sustainability, cementing chef Ana Roš’s global reputation and underscoring Slovenia’s rising gastronomic profile." - Arati Menon, Megan Spurrell

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"A three-Michelin-starred restaurant led by Chef Ana Roš that rose to international prominence after being featured on Chef's Table and following her recognition as World's Best Female Chef; the kitchen's inventive, locally driven approach has inspired a new wave of Slovenian chefs and positioned the venue as a creative hub for experimental cuisine." - Tia Lovisa Moreira

"Very few cuisines reflect the personality of the chef like that of Ana Roš Stojan. Her strong, determined, extrovert and contagiously friendly character is perfectly mirrored on a long tasting menu, on which dishes have intensive and decisive flavours with no half measures. Each course is a true discovery, in which local and Slovenian ingredients and traditions are skilfully combined with influences from elsewhere in the world with grace, good taste and the chef’s own inimitable style. The “50 shades of Red” menu is dedicated to a colour which symbolises the passion behind all the hard work at Hiša Franko, both in the cuisine and in the service provided by the brilliant and well-trained young staff here. The wine-pairing choices are excellent, with three different options: one based on more classic wines, another which allows guests to explore natural wines and highly individual labels, and a third non-alcoholic option featuring home-made drinks. Among the house specialities which are nearly always present on the menu, don’t miss the corn beignet with fermented cottage cheese and smoked trout roe, and the hay-baked potatoes with fenugreek and roasted yeast-infused sour cream. Our inspector’s favourite dish was the tagliolini with spider crab and melon – tiny egg noodles served with an Adriatic spider crab sauce and a touch of fermented melon which adds freshness and a perfect hint of acidity. If you decide to spend the night here, don’t miss the copious and highly colourful breakfast." - Michelin Inspector