Self-taught chef Ana Roš changes her menu with the seasons -- or on a whim -- to incorporate the freshest produce and ad hoc inspiration. She sources herbs and vegetables from her own organic garden, and works with foragers and local fishermen to source often overlooked ingredients.
Garden Salad with Snails —
Self-taught chef Ana Roš changes her menu with the seasons -- or on a whim -- to incorporate the freshest produce and ad hoc inspiration. She sources herbs and vegetables from her own organic garden, and works with foragers and local fishermen to source often overlooked ingredients.
Suzan Gabrijan
Slovenia's fermented cheese is a unique flavor. "When we were young, we had this fermented cottage cheese with bald potatoes, but it is such a strong spicy taste that it was too strong for the new generation, and the trade died out," Roš tells CNN. She combines the nostalgic ingredient with fresh squid and lamb sweetbreads in this elegant dish.
Lamb Sweetbreads and Squid —
Slovenia's fermented cheese is a unique flavor. "When we were young, we had this fermented cottage cheese with bald potatoes, but it is such a strong spicy taste that it was too strong for the new generation, and the trade died out," Roš tells CNN. She combines the nostalgic ingredient with fresh squid and lamb sweetbreads in this elegant dish.
Suzan Gabrijan
Ravioli is a traditional staple in western Slovenia thanks to its proximity to Italy. Roš takes the humble pasta and injects fresh flavors -- such as hops, goat kid brain, drops of black beans and anchovies.
Hops Ravioli —
Ravioli is a traditional staple in western Slovenia thanks to its proximity to Italy. Roš takes the humble pasta and injects fresh flavors -- such as hops, goat kid brain, drops of black beans and anchovies.
Suzan Gabrijan
Inspired by "Kruh in Mleko" (Bread and Milk) -- a 2001 film by Slovenian director Jan Cvitkovič -- this dish interprets the bittersweet story using traditional Slovenian ingredients.
Bread and Milk —
Inspired by "Kruh in Mleko" (Bread and Milk) -- a 2001 film by Slovenian director Jan Cvitkovič -- this dish interprets the bittersweet story using traditional Slovenian ingredients.
Suzan Gabrijan
Chef Roš puts her creative spin on "brodetto," a traditional fish strew that's commonly consumed along the coast in Croatia and Monte Negro.
Revival of Brodetto —
Chef Roš puts her creative spin on "brodetto," a traditional fish strew that's commonly consumed along the coast in Croatia and Monte Negro.
Suzan Gabrijan
Chef Roš works with local foragers to collect fresh mushrooms, herbs and berries from the Soca Valley's lush landscape. In this forest-inspired dish, Ros combines fresh mountain berries, spruce and unexpected textures.
Wild Berries and Spruce —
Chef Roš works with local foragers to collect fresh mushrooms, herbs and berries from the Soca Valley's lush landscape. In this forest-inspired dish, Ros combines fresh mountain berries, spruce and unexpected textures.
Suzan Gabrijan
Sourced from the nearby rivers, trout comes in myriad forms at Hiša Franko. In this incarnation, Roš combines the fish and its liver with white asparagus and pink grapefruit for a surprising medley of flavors.
Trout and White Asparagus —
Sourced from the nearby rivers, trout comes in myriad forms at Hiša Franko. In this incarnation, Roš combines the fish and its liver with white asparagus and pink grapefruit for a surprising medley of flavors.
Suzan Gabrijan
Raw ingredients, fermentation, surprising textures -- these are a few of Roš' secret weapons in the kitchen. For dessert? A specialty 21-day kefir. The fermented milk drink comes accompanied by walnut bread, pear and chamomile.
21-Day Kefir and Walnut Bread —
Raw ingredients, fermentation, surprising textures -- these are a few of Roš' secret weapons in the kitchen. For dessert? A specialty 21-day kefir. The fermented milk drink comes accompanied by walnut bread, pear and chamomile.
Suzan Gabrijan