Hiša Franko owes its existence to traditions and local environment of the lush Soča Valley – harsh, remote, but breathtakingly beautiful. Set at the foothills of the towering mountains and next to the emerald river, Hiša Franko’s cuisine sources from what nature has to offer.

The diet in these parts was always dairy and meat based, so expect a lot of cheese and all its by-products on our menu. We work closely with farmers, shepherds and cheese makers from high mountain farms above Kobarid and Tolmin, where they still raise their cattle and produce cheese and cottage cheese the way they learned from the past generations. These are the places that often seem idyllically locked in time.

The restaurant is closely knit with the community of foragers, shepherds, cheese makers, hunters and fishermen.

It’s an area abundant with trout, deer, goats, forest fruits and wild plants that we incorporate in our plates on a daily basis.

Hiša Franko has been on The World’s 50 Best Restaurants list since 2017, but its legacy goes back 50 years, when Franko Kramar served his famous English roast-beef and frika in the house where during the World War I Ernest Hemingway may or may not written Farewell to Arms.

In June 2020, when the inaugural edition of the Slovenian Michelin guide was revealed, Hiša Franko received two Michelin stars and the green star retained them in every edition since.