January, 2018

Hiša Franko is a place where personality shines and opportunities await. Without our great team of creative and talented people we wouldn’t be where we are today. We are currently looking for engaging and passionate people to join us in Continue reading

Job applications

November, 2017

For all of those who are interested in positions in the kitchen or stages we are kindly asking you that you write us an email with you CV on the email  

Looking for staff

June, 2017

dear we are looking for new fresh staff in the service. please see atttachement. SERVER-JOB

New working hours

July, 2016

Dear guests  since we are dealing with an increase in  requests for table reservation  and since we would like to make you all happy, we would like to inform you that our working hours will be longer starting with july 20. During Continue reading

work with us

May, 2016

We are searching for new co-workers in our kitchen team. We are looking for young, highly motivated persons. For more details please write email on


March, 2016

EASTER 2016   Prebujanje pomladnega vrtaIl risveglio del giardino primaverileSpring garden is waking up   Ravioli regrat in prepeličje jajce, kozličkova juha in črn česenRavioli tarassaco e uova di quaglia, brodi di capretto, aglio neroDandelion and quail egg ravioli, goat Continue reading

Christmas in Hiša Franko

December, 2015

BOŽIČ/NATALE/CHRISTMAS -With an eye on tradition- Bakalar, krompir in kraški pršut Baccala in bianco, patata e prosciutto del carso Cod fish, potato and prosciutto   Jajce v ledenem zimskem vrtu Uovo in giardino invernale ghiacciato Egg in a frozen winter Continue reading

New Year’s eve

November, 2015

Like ever year, also this year we will be prepare new year’s dinner. New year’s eve dinner From 19,00-20,30 we will be accepting you with apetizer and coctails with a lot of small surprizes from the kitchen. Meanwhile we will Continue reading


April, 2015

Thursday July 9 2015 will herald the first ever, global collaboration of 37 of the world’s Gelinaz Shuffle final line-upchefs as they participate in the 2015 The Grand GELINAZ! Shuffle. From San Francisco to Melbourne, 37 of the world’s most Continue reading

Easter ’15

March, 2015

Easter menu Cold water grayling, beetrrot and raspberry ceviche, coriander, green pistaccio oil, buttermilk Asparagus marinated in citrus fruits, fermented cottage cheese, trout roe Dandelion and its radishes, buerre noisette, root celery and hazelnut cream, balsamic apple vinegar Light pasta Continue reading