Summary: A seasonal tasting menu showcases classic bites with modern twists amid alpine scenery and wine pairings.
Hiša Franko is more than a restaurant; it is a deep embrace of place and season. At its core, a long tasting menu reveals progressive takes on tradition, with two signature classics returning in refined forms, including a corn beignet with fermented cottage cheese and smoked trout roe and hay baked potato with summer hay and sour cream. The dining room pairs with biodynamic wines and a wild plant based drinks lab while a Tolminc cheese aging program celebrates local producers and the terroir that shapes every bite.