The Day After 3 MICHELIN Stars - Ana Roš and her Hiša Franko

[@dirkbulinckx9974]

Top restaurant, I enjoyed it so much (just a few days before that 3rd star).....Keep up to good work.... BTW loving the porcelain we bought in the store :-)

[@Tennisisreallyfun]

I agree with this sentiment. For me, the debate between a la carte and tasting menu is an important one to have for restaurants because both restaurants have their time and their place. In my opinion, it depends on the setting. In a city where everything is moving rapidly and even the smallest step in a different direction can take you to a completely different experience outside the restaurant, it feels fitting that inside the restaurant you have choices that reflect what cities ought to be, miniature cultural ambassadors of their country and of all the people that live in that country, often coming from many different countries themselves. These choices allow you to explore a variety of options while modeling the city experience as well, rapid yet punchy and powerful. But in an outside place like Kobarid, Yountville (French Laundry), Jarpen (Faviken), or Menton (Mirazur) where the location is so unique and so closed off from the rest of the world, I feel like there is only one possible story that can be told about that location and that it’s a chef’s responsibility to tell that story to the fullest possible extent, and I don’t think you can do that in only three courses. And I think that if you are a guest expecting a quick meal too, then maybe you yourself are also in the wrong place anyway. So while tasting menu works in a city, I think it is essential outside of them. And I think you as a guest just need to sit down, relax, and allow yourself to be absolutely swept off your feet into a world you have never seen before. Congratulations Hisa Franko!!!

[@NellyVilla09]

Not me crying for these people when I barely know how to cook. But honestly, I have such a deep respect for passionate chefs that keep the art of food alive 🩶

[@stefkamurnik1971]

❤

[@MM-gu2ch]

Michelin is no longer what it used to be. It has become the exact opposite of the Michelin of old. And even worse - it is specifically corrupt. Its informants are always in some relationship with the award winner. A relationship that is not based on quality but on interests. What is presented from the plate by Ana Ros looks more like a collection of postcards. Absolutely unoriginal and long out except in Michelin. 19 reservations. Restaurant. Lots of stories and explanations of what the poet wanted to say.