Nature
The waiter brigade is dressed in uniforms designed from ecological fabrics by Matea Benedetti (Benedetti Life), and the patterns in natural paintings on them are painted by Bojan Ceglar. Each jacket has its own symbol, and they all take part in the show, which therefore takes place not only in your mouth, but also in front of your eyes. Nice!
Completeness
Locality - globality
Reincarnation
Reincarnation – the name of the current menu of the House of Franko – happens so that the old is not born again, but the new is born again… What was valid, namely, is no longer valid!
Aperitif
The first stop is on the terrace by the meadow. Own beer Feo, pet-nat Mufi (Keltis), sparkling wine Bjana brut, Šumenjak sauvignon, kombucha, peach iced tea, house cocktails…
The table
Fresh meadow flowers in the middle of the table, a napkin and a glass of water. Everything else follows.
Snack
The aperitif is followed by a snack. On the right cauliflower, black truffle, creamy egg, milk skin and buttermilk powder
Snack
Beef tongue pastrami, oyster, seaweed crystal, jalapeño and wild watercress.
Amuse bouche
Amuse bouche in four acts. The sophistication of the performance, which distinguished the House of Franko last year, is now even more perfect
Amuse bouche 1
Impression of Charcuterie. Radish stuffed with pork heart and pork liver pate with cabbage powder, on rye and squid ink crackers.
Amuse bouche 2
Black potato, anchovies, black pine nuts and bone marrow.
Amuse bouche 3
Carrot kebab, wild magnolia flowers, Panch Phoron spices.
Beignet
Corn beignet, fermented cottage cheese, smoked trout roe, wild chives.
Butter and bread
Flaxseed sourdough bread, cultured lovage butter.
Salad
Salad from high mountain farm with lactofermented tomato water.
Soup
Pasta filled with apricots, pork broth infused with apricot pits, rose water and meadowsweet.
Wine
The Hiše Franko 2021 menu offers three types of wine accompaniment, funky, which combines cocktails and beers with wines, local, which offers wine accompaniment with Slovenian wines, and juicy, non-alcoholic accompaniment.
Trout
Trout cured with fig leaves, inoculated barley water, cucumber and elderflower; trout belly and fig leave praline.
Lamb
Tortilla with alpine mole, rowan berry oil, fermented beets and roasted lamb.
Bear
Chestnut dumpling filled with bear paw, forest consommé.
No waste
Where is the meat/ Injera of roasted barley flour and dark malted barley oil, ONION, lamb, chicken, pork offcuts stock, cherry and linden leaf wrap.
Cheese fondue
Local cheese and beeswax fondue, nettle gnocchi.
Sorbet
Japanese knotweed sorbet and different declinations of peach (Fresh, cooked, burnt and reduced).
Mochi
Zemljanka cheese mochi, pear butter, puffed grains.
Beans
Roasted koji bean and reduced whey dip, bee pollen ice cream, plum, hydro honey, crispy bean skin.
Sweet bites
Timur pepper choux; White barley butter and hay praline; Rowan berry gummy; Goat milk and cacao nib’s tempeh.
Cheese
Aged Tolmin cheeses (1, 2 and 3 years) and fresh goat cheese (1 day old, from a mountain farm). Two sweet sauces, honey from forest flowers, and dulce de leche, caramelized milk.
Wine pairing
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