Tag: Europe

  • 5 Things To Do In Vienna That Will Make You Fall In Love

    5 Things To Do In Vienna That Will Make You Fall In Love

    It’s pretty easy to fall in love with Vienna, that magical ‘City of Dreams’ in Austria. And it’s not because of the vast amount of things to do in Vienna—the palaces, gardens, or world-class food. It’s about the harmony of the city. The symphonic undercurrent of Vienna captivates locals and tourists alike. There are so many things to do in Vienna that have been written about time and again. Here are five highlights that made me fall for Austria’s enchanting capital city.


    Flowers in Vienna

    I’ve come to Vienna for one thing—to see my daughter, Ella. She’s been abroad for four months and this is the longest I’ve gone without seeing her. We decide to meet in Vienna. Because why not Vienna? If Billy Joel says it’s waiting for me, who am I to disagree?

    Ella and I create a shared Google doc. Hahahahaha. Ella creates a shared Google doc. That way, we can add ideas to our week-long itinerary from opposite sides of the Atlantic. I add restaurants and she adds bars. I add palaces and she adds pastry shops. When we are face to face, we have enough things to do in Vienna to please us both. 

    Don’t tell Ella, but I could care less about the sights, restaurants, or pastry shops. I’ve come to Vienna for just one thing.


    Click here for my Free Vienna Hot Sheet


    Cafe Sacher

    Things to do in Vienna

    Yet, we need to eat. No one wants to travel with a hangry teenager. In my food research, I noticed a Viennese ‘must-eat’ appears time and again: the Sacher Torte. I don’t know what a Sacher Torte is. Does everyone else know? Surely Billy Joel does. 

    We also need to fill our days. Nothing says mother/daughter meltdown like too much idle time. I buy a Lonely Planet guidebook (yes, guidebooks still exist) and start reading. I’m not sure I know what I’m looking for, but I’ll know it when I see it.

    Belvedere palace

    It turns out Vienna is a goldmine of a European city. Gustav Klimt notwithstanding, the city is practically paved in gold. Clean, wide streets, stately architecture, ornate cathedrals, and vibrant gardens abound. Finding things to fill our days (and our stomachs) won’t be an issue. 

    Having been responsible for Ella’s travel upbringing, our travel styles are similar. We like a slow morning fueled by caffeine followed by some sort of activity. Strolling an artsy neighborhood, touring a palace, or sampling cheese at an outdoor market. ‘Activity’ is a decidedly loose term. Then we like to eat lunch, have more caffeine, and head back to the hotel for downtime before our evening activity—a kick-ass dinner.

    Knowing Ella’s travel style makes our reunion much easier, and much more fun. Ella and I go deep and wide in Vienna, covering lots of ground in a week. What follows are five highlights.

    St STephans exterior

    5 / Things to do in Vienna: Go underground

    Speaking of going deep, figuratively and literally, we stumble upon St. Stephen’s Cathedral. Stephansdom, as it’s also called, is a church with a haunting past. Above ground, the cathedral is a visual masterpiece that soars high above Vienna in its Gothic grandeur. With 230,000 multi-colored glazed tiles decorating its remarkable roof, it’s likely the city’s most iconic piece of architecture.

    Yet, below ground is a different world. A ghostly one. Beneath the cathedral lies a mass grave for the thousands of Austrians who succumbed to the Bubonic plague in the 1700s. Outdoor cemeteries were closed due to illness, and the only place for the dead to be buried was underground. 


    Click to book St. Stephen’s Cathedral right here!


    St Stephans interior

    St. Stephen’s Catacombs, if you love ancient history

    We tour the catacombs, sinking deeper into the church and thus into Austrian history. Then we walk beside the weathered stone sarcophagi of emperors, dukes, archdiocese, their wives, and children. Deeper into the catacombs, we peer into cavities of ancient walls and see piles upon piles of bones. Tall urns filled with the organs of the Habsburgs family are on prominent display. Being dismembered and dispersed was considered a post-life privilege. I would’ve opted out of that royal perk.

    Ella and I love the dark, eerie catacombs. The air is thick with antiquity, and the effect is like a storm passing through our senses. We soon hear the church bells toll above us and are transported back to real-time. We resurface, exit the cathedral, and shield our eyes from the sun overhead. It’s noon—time for cake.


    Click here for my Free Vienna Hot Sheet


    Demel cafe

    4 / Things to do in Vienna: Eat cake

    I may have never heard of a Sacher Torte, but I will become its BFF by the week’s end. If anything binds me and Ella, it’s butter, flour, and sugar. I schedule my next dental cleaning and research the best places to have one. 

    The Sacher Torte is a Viennese cake conceived due to an unfortunate event. Unfortunately, that is, for the official court pastry chef of Prince Klemens von Metternich. In 1832, the pastry chef fell ill just as his services were sought to prepare a one-of-a-kind dessert for royal guests. Enter backup pastry chef, 16-year-old Franz Sacher. Tasked with creating a masterpiece in record time, Sacher whips up an extraordinary chocolate cake. Before you can say Weiner Schnitzel, the official pastry chef, is out of a job.

    As any baker knows, the key to confection perfection is using the highest quality ingredients. The original Sacher Torte’s ingredients are deceptively minimal: flour, sugar, eggs, chocolate, butter, and apricot jam. 

    After the cake is baked, it’s sliced in half, and a thin coating of warm apricot jam is spread on each layer. It’s then reassembled and topped with a chocolate glaze. Traditionally, the Sacher Torte is served with a dollop of unsweetened whipped cream on the side.

    Demel cafe

    Five Sacher Tortes, please

    Ella and I have Sacher Tortes at five cafés in as many days, including the one named after the original—Café Sacher. We’re all about paying homage to Vienna’s famous cake. To say we make sacrifices is an epicurean understatement. One wedge contains 53g of carbs, 18g of fat, and 398 calories. When I arrive home my jeans don’t fit, my dogs fat-shame me, and my dentist is categorically disappointed.

    On a lighter note, Ella is easy to travel with and rarely gets annoyed. Unless she’s hungry, or too full. Or if people are walking too slowly in front of us. Or, too fast behind us. If she hears bells gonging (which happens often). Or if I don’t know where I’m going (which also happens often). 

    Other than that, she’s a total joy. 

    Pancakes at Demel

    Demel, if you love fancy cafés

    A café within walking distance to Stephansdom, Demel has been in the cake business since 1786. Demel Café is textbook fancy with its gold touches and monogrammed napkins. What better place to sample our final torte of the week? But, when we see the other baked goods on display, we get greedy and decide to go beyond the torte.

    While we wait our turn to enter Demel, we notice another line forming to our left. Fancy Demel has a take-out window? We learn it’s a line for kaiserschmarrn, a savory dish I can best describe as scrambled pancakes. Think of your favorite parts of homemade pancakes—the drippy parts. Then lump them all on a plate with powdered sugar and serve with plum preserves. Now, it’s clear why kaiserschmarrn needs its own take-out lane.

    Demel earns the distinction of serving us our favorite Sacher Torte. The wedge is so precisely cut that it looks like it’s been sliced by a surgeon. The balance of tangy apricot jam to rich chocolate is heavenly. The cake itself is dense but not dry. While hard to crack, the whipped cream offsets the bittersweet chocolate shell. 

    This is the moment I realize my daughter is a metaphor for the Sacher Torte. Dense, layered, tangy, and bittersweet with a shell that’s hard to crack. I don’t tell her this of course. And by the time she reads it, I’ll be thousands of miles away.

    STEIRERECK Restaurant exterior

    3 / Things to do in Vienna: Dine like royalty

    The Sacher Torte may have been created by an angst-ridden teenager for kings and queens, but we didn’t need titles to dine at the world’s 12th-best restaurant. Steirereck is the first restaurant I’ve visited that boasts an ‘urban-rural’ setting. This riverside dining utopia lies in the heart of the city yet also in the heart of leafy Stadtpark. Originally built in 1904, a more recent mirror-clad addition makes the restaurant look like an apparition of nature. 

    The interior of Steirereck is minimal, with warm wooden tones and abundant space between the round, white-linen-topped tables. In a brilliant design move, each table is set within a semi-curved wooden slatted wall which conveys the illusion of privacy. But, just a touch of privacy. We all like to people-watch while we eat, don’t we? The curved walls are separated by floor-to-ceiling windows so diners feel connected to the outdoors.


    STEIRERECK Restaurant interior

    Steirereck, if you love destination dining

    I make a reservation at Restaurant Steirereck the moment Ella agrees to meet in Vienna. Before I even book my flight. Before I even tell my husband I’m going to Vienna.

    San Pellegrino describes the tasting menu as having ‘rare breeds, unfashionable fish species, and near-extinct fruits and vegetables’. Ummmm, is that little write-up supposed to be tempting? I shake off my reservation reservations and put my faith in Saint, I mean, San Pellegrino.

    Ella and I enjoy every dish, Even the unfashionable catfish, which is served with beans and calamansi. I have no idea what calamansi is, but my guess is near-extinct fruit.

    There was a time I couldn’t imagine taking Ella to a multi-course dining experience like this. Her first 17 years, to be precise. Until then, Ella swore she would never eat fish. Swore she would never eat sushi. At 19, she now eats everything from squiggly calamari to tuna tartare. I don’t dare say I told you so. But inside I’m smiling with the kind of satisfaction only the parent of a stubborn teenager can understand.

    Other highlights of our 7-course, wine-paired dinner are seasonal asparagus with poppy seed, apricot, and lamb’s lettuce. Piglet’s tail with Swiss chard, shiso, and black currant. We learn that Viennese cuisine is the only one in the world named after a city. Bravo, Vienna, for the well-deserved culinary accolade.


    Click here for my Free Vienna Hot Sheet


    Schloss Schonbrunn

    2 / Things to do in Vienna: Go Baroque

    Bravo, indeed. There appears to be no end to Vienna’s allure. An inherently walkable city, our step counters reach never-before-seen numbers by the end of each day. However, if there’s one Vienna sight worth walking over 20,000 steps for, it’s Schönbrunn Palace.

    The former summer palace of the Habsburg monarchs, Schloss Schönbrunn, corners the market on empirical decadence and luxury. Built in the 17th century and named a UNESCO World Heritage Sight in 1996, there is perhaps no better example of Baroque architecture in Europe than Schönbrunn Palace.

    Gloriette Vienna

    Schönbrunn Palace, if you love imperial life

    What was originally built as an imperial hunting lodge for Crown Prince Josef in the 7th century later became the glittering focus of court life when it was replaced with a chateau for Dowager Empress Eleonora Gonzaga. Today, visitors can tour the buttery yellow Schönbrunn Palace, its opulent staterooms, and lavish fountain-filled gardens. 

    We get much more than we expect at Schönbrunn Palace. I expect to be wowed by the private apartments of Franz Josef and his wife, Sisi, with their elaborately decorated walls, intricate parquet floors, and extensive art collections. I expect to drool over the well-kept gardens. I don’t expect the grounds’ sheer size, the added architectural marvel, The Gloriette, the children’s zoo, the rosarium, or the enclosed botanical and desert gardens.

    Ella and I returned to the Orangerie for a classical music performance the next evening. If there’s one top ten sights to craft an entire day’s itinerary, it’s Schloss Schönbrunn.


    Skip the Line! Click here to get Schonbrunn Palace tickets in advance


    Picture at Chapel Bar

    1 / Things to do in Vienna: Uncover Clandestine Cocktails

    I can always count on Ella to be on the pulse of what’s trending and TikTok-ing. No matter how hard I try, I’ll never have access to her adolescent algorithms. My Instagram feed is populated with accounts called @tillytheblacklab, @mytherapistsays, and @momsbehavingbadly. Her social platforms are filled with hidden bars and clubs around the world. She told me about one such place, a speakeasy called The Chapel Bar, and asked if I wanted to try to find it.

    The Chapel Bar, if you love absolving your sins in alcohol

    The Chapel Bar is a highlight of our trip. Part of me doesn’t want to spoil the hunt for those who may end up in search of this hidden spot. The other part wants to spill all the details. The Chapel Bar makes you work for your cocktail. Suspend your disbelief. It’s worth finding.

    A touch of biblical theater adorns the cocktail menu at The Chapel Bar. Think sins, plagues, and 80s Top 40 hits with drinks like ‘A Snake in Paradise—Adam Always Blames Eve’, which combines Bacardi Anejo Cuatro Rum, cloudy apple juice, lime, and Old Judge Falernum. And the ‘Phil Collins—I can feel it coming in the air tonight, Oh Lord’ concoction made with Bombay Sapphire London Dry Gin, elderflower liqueur, pink grapefruit, and club soda.

    The artistry of the drinks lives up to the wild descriptions. Ella’s drink is enclosed within a mini-birdcage and we see someone sipping from what looks like a red Christian Louboutin stiletto. Although it was pretty dark, it could’ve been a Jimmy Choo. Whoever is responsible for creating these clandestine cocktails, I need to meet you. You are my creative god.


    First time in Vienna? Discover the best of Vienna (including Sacher Tortes, of course) with this self-guided walking tour of the city!


    Baroque interior

    Falling for Vienna

    Vienna is a city that inspires harmony. Whether it’s the delicate balance of apricot and chocolate in a celebrated cake or nymphs floating above in a magnificent palace mural. An under-the-radar cocktail bar or the combination of unfashionable ingredients served at a world-class restaurant.

    It may have taken me half a century to get to Vienna, but as Mr. Joel promised, it was waiting for me. Vienna is waiting for you, too. Just don’t forget to sample a Sacher Torte or two while there. Your dentist will forgive you.


    Check out Vienna’s most luxurious hotel here. It’s my top pick.


    Click here for my Free Vienna Hot Sheet (including shhhhhh, The Chapel Bar)


    Interactive Vienna Map with All Of My Favorite Spots

    (Please note a few affiliate links above for which I may receive a small referral fee. But rest assured, I only highlight products I fully stand behind.)

  • Hiša Franko is the 21st best restaurant in the world

    Hiša Franko is the 21st best restaurant in the world

    Hiša Franko is #21 on San Pellegrino’s ‘World’s 50 Best Restaurants’ list. Hiša Franko’s chef is ranked #7 on the ‘Best Chef Awards’ list and has two coveted Michelin stars. Detect a pattern? Hiša Franko is climbing culinary ladders at breakneck speed. 

    Chef Roš has everything to do with it.


    SATW logo
    Honorable Mention: Culinary Travel

    Hiša Franko

    Perhaps you envision the world’s 21st-best restaurant in a cosmopolitan city like New York, with an inaudible hum coming from behind an unmarked door on West 9th Street. Or, in a posh Mayfair hotel, where London suit and ties gather to discuss private equity amid a buzz of banking activity. Where numbers and figures float around the room like musical notes.

    logo

    Maybe you assume Chef Roš graduated with honors from the Culinary Institute of America or L’Ecole. Or, that Roš was taught to cook by a nurturing grandmother and spent hours in the kitchen recreating family recipes, eventually trading a stained apron for crisp chef’s whites.

    You’d be wrong on all fronts. 

    Exterior of farmhouse

    Hiša Franko’s Lucky #21

    The 21st best restaurant in the world, Hiša Franko, is not in a sleepless city or a swanky hotel. It isn’t on a quaint American main street or hidden in a European city’s back alley. It’s not anywhere you’d ever imagine. Unless you imagine it’s on a rural, tree-lined road in Slovenia.

    Then, you’d be right.

    You’d also be off-base about Chef Roš, who studied international science and was destined to become a diplomat. Or that Chef Roš played competitive sports and rarely stepped foot in a kitchen other than to eat. 

    Would you believe that Chef Roš entered Hiša Franko’s kitchen and had to start from scratch? Chef Roš, who is now a culinary powerhouse, has earned two Michelin stars and is a force to be reckoned with. Don’t believe me?

    Just ask her husband.

    Have passport, will travel

    I travel for food the way others travel for a music festival, Broadway show, or museum exhibit. An extraordinary dining experience invigorates my senses in the same ways. A multi-dimensional artistic endeavor in its own right. When done well, for instance, a meal can be an Oscar-winning performance.

    This summer, I drove four hours for lunch. I crossed an international border and through multiple microclimates with my passport and rapid antigen test results in tow. Then, I drove four hours back.

    Was it worth it?

    Glass and flowers

    Chef’s Table, Hiša Franko

    It’s June 2016. My husband and I are watching one of our favorite guilty pleasures, the culinary docu-series Chef’s Table. Chef’s Table is to food what the BBC’s Planet Earth is to nature (minus David Attenborough’s distinguished narration). 

    The series documents chefs in far-flung destinations and overlays interviews with dramatic music to reel the viewer in. I’m that fish who gets hooked every time.

    Who’s the Chef?

    Tonight’s episode features Chef Ana Roš, a chef I’d never heard of. This is exactly the point of the show—to introduce cutting-edge culinary talent to food-obsessed people like me.

    Chef’s Table serves up unusual food adventures in destinations around the world. It delivers them to our living rooms to be enjoyed alongside our UberEats and DoorDash orders.

    Food is presented much like a docent introduces a Manet at the Met. A well-thought-out but concise narration of the artist and painting. Using all the right descriptors to whet the appetite, create intrigue, and allow for personal interpretation. 

    My husband lights a fire, and we settle in. Ready to travel to Hiša Franko from the comfort of our well-worn leather couch? Beside us, the dogs are snoring. ‘Where are we going tonight?’ I wonder as I pull a cozy Sferra blanket over my legs. 

    Slovenia.

    Blue sky

    Slovenia?

    Do they mean Slovakia? Sardinia? Or, Armenia? Where is Slovenia? We are less than two minutes into the show. I press pause to find an Atlas. My husband sighs. 

    ‘Slovenia is in Eastern Europe, above Croatia, below Austria. Next to Italy and Hungary’, I proudly relay to Daniel. ‘Some might say north, south, east, and west,’ he replies with undiluted sarcasm. I ignore him. Geography lesson complete. I press play.

    The episode chronicles Ana’s unlikely journey from a woman destined to become a diplomat in Brussels, who instead inherits a local inn and restaurant. With no culinary training, she turns it into one of the best restaurants in the world and inadvertently puts Slovenia on the culinary map.

    Hisa Franko signage

    Franko’s house

    Ana Roš and Valter Kramar took over his family’s inn and restaurant, located deep in Slovenia’s Soča Valley, in 2000. It had been owned by the Kramars since 1970. Franko is Valter’s father. Hiša means house. Franko’s House.

    The inn and restaurant are not only Ana and Valter’s business; they are also their family home. With Ana in the kitchen as the chef, Valter was able to realize his lifelong dream of creating a cheese and wine cellar. 

    Valter ages his ‘Tolminic’ cheese for years and stocks his cellar with natural Slovenian vintages. His appreciation for crazy and unusual wines adds yet another dimension to the dining experience at Hiša Franko. Ana and Valter are as naturally paired as their food and wine.


    Find out about Hisa Franko’s availability and even more glowing reviews here!


    Hisa Franko dish

    Serendipity

    Years after watching Hiša Franko’s episode of Chef’s Table, we plan a family trip to Istria, Croatia. My trusted atlas is again put to good use. I quiz Daniel, ‘Did you know that the Istrian peninsula borders Slovenia?’ A slightly raised eyebrow leads me to believe I just may have sparked an idea. 

    Serendipitously, we discover our Istrian villa is within driving distance of Hiša Franko. That is if you consider 4 hours driving distance. I hop on the computer and make a reservation.

    With far fewer destination diners to compete with, I secured a reservation for our date. But truth be told, Slovenia isn’t simple to get to even when there isn’t a worldwide pandemic. And, even if you are already in the country below it. Correction, south of it.

    I didn’t factor in the border crossing. Or the need for a 48-hour advance negative COVID test to cross it. More importantly, there is the minor issue of transportation. Details to be figured out at later date (aka procrastination).

    Mountain view

    What kind of foodie are you?

    There are two kinds of foodies. Those who would drive 4 hours for lunch, and everyone else. If the thought of driving 300 miles round-trip for a meal seems reasonable to you, then you are my people.

    At 8am, we leave our villa. Our minivan driver is a Croatian woman named Marta. She tells us about a lesser-known border crossing into Slovakia, I mean, Slovenia. This is August in Europe, and border traffic is a killer. Passport in hand, the excursion feels like a covert mission.

    En route to Hiša Franko, we pass hamlets puddled at the base of towering mountains. It’s a dreary morning, and fog hangs low in the air, cutting the mountains in half. This only adds to the mystique of the journey. However, it creates drama, especially as we drive through dense forests filled with Croatia’s famous truffles. My excitement is as palpable as the earthy, musky scent in the air.

    Border patrol

    At 915am, we pull up to a sleepy border patrol crossing cut into the hills. Why do I feel like I’m doing something illegal? This is just lunch, after all, not the finalé of The Sound of Music.

    Menacing clouds press up against the Slovenia landscape in the distance. My hand shaking slightly, I hold up my phone to show the border police photographic evidence of our negative test results. I accidentally swipe left, and the faces of my nieces fill the screen. Whoops. 

    The policeman grunts a guttural, ‘cute’ at their insta-worthy faces before I quickly swipe back to the results. The rain starts to gain momentum. He waves us through. We are in Slovenia. 3 hours to go.

    Blue sky

    Colors of Slovenia

    The sun cuts in and out, revealing towering mountains with sheer rock face walls. Thick clouds that pool heavily in the valleys are just beginning to lift. The scene auto-fills with gem-like tones. Lapis lazuli, malachite, and topaz eke through.

    In the final stretch to Hiša Franko, we notice golden flax-rolled hay bales, an emerald green river (no doubt filled with trout), and lush trees. The colors, after hours of heavy rain, are unreal.

    windows

    At Hiša Franko, It’s all in the details

    It’s 1145am. When we arrive at Hiša Franko, the sky is fully transformed. The ominous weather has moved on. Or, maybe it never reached this magical enclave in the Soča Valley. It hardly matters now. The blue sky is a gift after hours of murky fog and narrow, winding roads.

    The Hiša Franko farmhouse is located just beyond the small settlement of Kobarid, (est. population: 1060, as of 2016). Its exterior echoes Benjamin Moore’s ‘Dark Salmon’ paint chip.

    Flowers the colors of ripe red fruits spill out from tall shuttered windows. Originally built in the 1860s, it’s a small peach of a building set in front of a big apple-green mountain. 

    Common areas

    The common spaces at the inn are designed by someone with a true eye for art and photography. I intend to seek that person out, but can’t help thinking it’s none other than Ana and Valter. That their eye for food and wine naturally extends to every other type of design comes as no surprise.

    Inside Hiša Franko’s dining room, the warm hues continue. Tomato red walls act as a rich contrast to white linen. A long, central, wooden table is the hub for wine bottles, glasses, and barware. Valter’s domain.

    Dining room

    Abstract art is framed along the main wall of the intimate space. It’s aligned at the baseline, which is atypical. As is the decanter, which spirals upwards like a snake being charmed. I am in love with the decanter. I hope my husband reads this before Christmas.

    Hovering disk-shaped light fixtures lower the ceiling and add even more intimacy. It’s subtle details like these that make me appreciate all that has gone into making Ana’s restaurant such a treasured place.

    Decanter

    23 and me 

    How does one prepare for a 23-course lunch? With healthy trepidation and an empty stomach. We are no strangers to chef-led dining experiences, as it’s the surprises that make them all the more worthwhile. 

    We are a group of six, including my 17-year-old daughter. Hiša Franko is one of her first true multi-course, experimental culinary adventures. I am silently proud when she opts to try everything despite any preconceived notions of what is being served.

    This is no simple undertaking, as many ingredients are unlike anything we have seen, eaten, or even heard of before.

    I’m prepared for the variety of locally inspired ingredients. The hearty foods that have kept Slovenians fed for generations: notably, lamb, pork, and trout. I’m less prepared to see bear paw on the menu. Immediately, I assumed that bear paw is the name of a wild mushroom, like Lion’s Mane or Hen of the Woods.

    menu

    Leave it to my curious daughter to point to the menu and ask, “Is this really bear paw?’. ‘Indeed it is!’ comes the unexpected reply. 

    Our server goes on to explain that a certain number of brown bears are culled each year due to the increase in population and the risks they pose to local villagers. 

    Was I ready to try it? Ummmm, sort of?

    Bear paw dumplings

    The meat of the bear paw is supposedly very tender, on par with slow-cooked beef. Our bear paw is minced and nestled into a beautiful dumpling. The dumpling is surrounded by a forest consommé and topped with green leaves. 

    I savor each bite, letting the earthy broth linger on my tastebuds. It’s worth the trip for this course alone. 

    Yet, there are 22 more to go.

    Bear Paw
    Chestnut dumpling filled with bear paw, forest consommé

    Hiša Franko: A story of reincarnation

    Our menu is titled, ‘Reincarnation.’ It’s particularly fitting, as Ana effortlessly brings new life to humble ingredients. Cauliflower is accompanied by black truffle, egg, milk skin, and buttermilk powder. Trout is cured with fig leaves, barley water, cucumber, and elderflower.

    Valter’s cheeses are served with local beeswax and nettle gnocchi. Unique combinations of well-known ingredients create layers of new tastes and textures. A culinary story of rebirth.

    Coen beignets
    Corn beignet, fermented cottage cheese, smoked trout roe, wild chives

    My favorite course at Hiša Franko is one that I had prematurely decided would be my least. Two warm corn beignets are plated on a thick slab of a tree trunk. Inside is a mixture of fermented cottage cheese, smoked trout roe, and wild chives. Heaven in a bite. Always trust the chef. 

    Each course is one artistic expression of Ana’s homeland after another. I photograph discreetly to have visual proof of a meal that is almost too hard to describe.

    Charcuterie
    Impression of charcuterie

    Valter’s Cellar

    Hiša Franko’s menu has three ways to pair wine: ’Funky’, ‘Local’, and ‘Juicy’. We choose ‘Local’ as I can’t imagine having the opportunity to try eight different types of Slovenian wine again in the foreseeable future.

    While I’ve never heard of any of the wines being served, each is a natural fit for its course. A 2013 Royal PetNat, a 2005 Stemberger Cherry Oxy, and an intriguing wine called Aci Urbajs Organic Anarchy are examples. If I didn’t say it then, Valter, thank you! Next time, I’m coming back for ‘Funky’.

    Dining room

    Choreographing a meal at Hiša Franko

    Hiša Franko’s dining room is slightly more formal than its farmhouse exterior belies. The servers are dressed in what can best be described as costumes rather than uniforms. Their jackets are adorned with bold patterns of vines and clusters of grapes. The experience is an organic, whimsical, and well-orchestrated performance.

    It’s a ballet of sorts. Touches of theater are dotted throughout the meal. The way our table had three servers present each course in unison, making sure to use eye contact to stay in sync.

    World’s Best

    Ana and Valter’s is just the kind of unlikely, unconventional, and unexpected culinary story that the world needs. A world where a small restaurant, deep in the virtually unknown Julian Alps, is discovered and acknowledged for extraordinary food. Where a chef with no formal training can not only thrive, but reinvent. 

    Ana Roš’s star is still rising, and we are all the lucky beneficiaries of her journey. If we choose to follow.

    Her story is just one reason of many to visit Armenia, I mean Slovenia.


    Find out about Hisa Franko’s availability and even more glowing reviews here!