Hiša Franko among world's 50 Best Restaurants

Published: 21.6.2018

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Hiša Franko among world's 50 Best Restaurants

Ana Roš proves yet once again that she is the queen of Slovenian culinary scene. Her restaurant Hiša Franko made it to the list of the world's top 50 restaurants, taking the 48th place.

Hiša Franko among world's 50 Best Restaurants

Last year, the Restaurant magazine declared Ana Roš the best female chef. This year, her restaurant Hiša Franko made it to top 50 world’s best restaurants. One thing is sure: Ana Roš rocks. But as she likes to point out: it is not only about her being there. It is about an amazing team of more than 40 people that help her create this amazing story.

Ana Roš, who has managed to put Slovenia on the world’s culinary map, serves “seasonal hyper-local” dishes and successfully incorporates local producers from the stunning Soča Valley. An area, which has previously more or less been known as a place for active holidays, especially thanks to the emerald green Soča River, has now become one of the trendiest foodie destinations. And we are talking about a village, which is considered remote even for Slovenians. Now, her restaurant is booked several months in advance, food writers travel from all over the world to have an interview with her. Last year, she held 515 interviews. No wonder, her story itself is amazing: she is a self-taught chef, who was destined to be a diplomat. But then she fell in love with a son of local restaurant owner. After she married him, she agreed to take over his family’s restaurant with him. And today, this family owned restaurant is one of the 50 best restaurants in the world.

About The World’s 50 Best Restaurants

Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world's culinary landscape. Thanks to its panel of more than 1,000 culinary experts, as well as its structured and audited voting procedure, the annual list of the world's finest restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for global gastronomic trends.

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