Our restaurant is tightly knit with local producers, using local ingredients. For the wild herbs, plants and mushrooms we have our own forager, who regularly brings to the house whatever he picked that morning in the surrounding woods, meadows and marshes.

For the fish, we work with the local fishing family who provides the trout. Our specialty is marble trout, the protected Slovenian species that has almost become extinct before the fishing family of Tolmin found one of the last colonies deep in the gorges of Soča River.

Whether there will be seafood on the menu depends on the ever changing situation of fishing and with depleting seas also Hiša Franko uses less and less seafood. Beef and dairy products come from high mountain pastures above the valley and as for the goats, we use the protected Drežnica goat, the only Slovenian indigenous breed of goat. When it’s not available, we source lamb from the same small suppliers.

We try to be self-sufficient with the vegetables and herbs that are grown exclusively for us by farmers from a high mountain farm in Srednje, on Kolovrat mountain, for all the rest we work with a network of local farmers. The menus at Hiša Franko are getting more and more plant-based, and the team works closely with the aforementioned farmers.