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
The mirror — All categories
We teach and we learn, we travel, we see and we memorize. We think and we write. The trails.
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 email@example.com
dear we are looking for new fresh staff in the service. please see atttachement. SERVER-JOB
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
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 firstname.lastname@example.org.
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
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
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
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 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