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Local and
traditional

Bees from Soča Valley

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

We also have our herbalist, the wonderful Loredana, who provides us with her home-made tea mixtures that vary according to the time of day, your mood and health condition.

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

All the seafood comes from the fishing co-op of Marano Lagunare in Italy, an hour drive away where Ana has her own go-to fishermen that bring in whatever they catch that day. 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.

We try to be self-sufficient with the vegetables that grow in our backyard garden, for all the rest we work with a network of local farmers.

Fly fishing in Soča River

In this environment people have always been eating meat, fish and dairy. If you take all of that away from me, you take away my expression, my voice.


ANA

Crab fishing in Marano Lagunare
Grey mullet, clam souce, purslane and lemon


Grey mullet, clam souce, purslane and lemon
Crab fishing in Marano Lagunare

I know that for those who decide to go natural, their approach to soil, to land, to preservation of nature is completely different. Their heart beats in a different rhythm, one that’s not tuned to the sound of money.


VALTER

Autumn on a plate

To what do we owe the success? Food is number one, but also the story; the story, linked to a very specific area and a story that is sincere. Which means that when you at Hiša Franko, you can close your eyes and understand completely the environment Hiša Franko is part of.


To what do we owe the success? Food is number one, but also the story; the story, linked to a very specific area and a story that is sincere. Which means that when you at at Hiša Franko, you can close your eyes and understand completely the environment Hiša Franko is part of.


Miha the forager picking mushrooms
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