Ana Ros : exploring new ways of integrating Slovenia’s terroir
- Chef of restaurant Hiša Franko
- #34th by World’s 50 Best 2022
- World’s best female chef in 2017
- Ambassador of gastronomic tourism at UNWTO
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Ana Ros is a Slovenian chef, a sport and travel enthusiast form the young ages, graduated in international and diplomatic science in Italy, polyglot and much more. She has been awarded the world’s best female chef in 2017 by the Restaurant magazine. She is a self-taught cook and with her cuisine she wants to express the seasons, the locality, her own character, her travels and femininity. Ana Ros is the chef and owner of Hiša Franko (Kobarid, Slovenia), a 2 Michelin star restaurant and one of the leading restaurants in the world which in 2022 has been awarded the 34th best restaurant in the world by the 50 best restaurants list. In the same year Roš was also ranked on the 9th place of the Best Chef Awards list as the only woman in the top 10. She has also received the The Best Chef Pristine Award for her utmost respect for and use of the highest quality local produce at a terroir-based restaurant. Because of her work chef Ana Ros was named the ambassador of gastronomic tourism at the World Tourism Organization (UNWTO).
The main idea is to keep the tradition alive at Hiša Franko. Our dishes are closely connected to Slovenian terroir and what our ancestors used to make. Being aware of these two things – and continuously exploring them-is the basis that I create from and use modern techniques in that process. I am supported by beautiful nature that surrounds me and people that take care of it. There are young foragers, cheese makers at 2000 m altitude, winemakers and river & sea fishermen that are my local community. They produce things organically, as the nature is very much unspoiled and just pure beautiful. We don’t have any big industries around us but are surrounded by mountains in the North and the Adriatic-Mediterranean Sea in the South. I think this is one of the things that really inspire my cuisine and me. More so because the living conditions are sometimes quite harsh and the nature can at moments be quite modest in giving. It can feel a bit remote sometimes.
But by respecting nature, it also gives back. And I am blessed for having small farmers around me that think in the same way as I do. We are a community that supports each other and spreads the philosophy to other parts of the country, too. The food at Hiša Franko is everything but – boring. You can love it or hate it, but it will never be boring. I try to explore the edges and move boundaries by using local ingredients. Mind you, Slovenia was one part of a communist country where creativity – also in gastronomy – was not that much supported as in the West. Ana Ros is now building a New Slovenian cuisine here.