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Ana’s Kitchen

As a self-taught chef, Ana doesn’t adhere to any particular culinary style. Her cuisine is firmly based on the environment that provides all the produce and endless source of inspiration.

When she met Valter, Ana left her career in diplomacy to become a cook. After years of travelling and soaking up the experience Ana established her own, distinctive voice.

Her cuisine is expressive, intense and unorthodox, her philosophy is simple – follow the nature. Take what the season offers, combine the unexpected, don’t be afraid to take risks.

When you come to her restaurant, the first rule is: try to relax, enjoy and put aside any prejudice you might have. When she can fully express her culinary vision and the unique terroir, Ana can create magic.

Corn and monkfish liver
Corn and monkfish liver

As I see it, the kitchen is a symbiosis of 3 elements: the territory, the season and the personality of the chef.


ANA

Rabbit liver, meadowsweet and buckwheat

Cooking is a lot like painting – and if you take away my colors, I have nothing to paint with.


ANA

Golden mackerel
Winter on a plate
Winter on a plate

If you really want to experience the real expression of my cuisine, go with the flow and let us serve you our food, no restrictions, no limitations.


ANA

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