Lunch
Dinners are sold out, but a table is still available for lunch. It’s really early, it’s almost noon. But three stars should not be visited quickly and because of hunger. Because of the experience and curiosity, lunch is sometimes even more recommended, to leave enough time to rest before the evening discovery of Kobarid (Polonka, Topli val and the wine shop of the former sommelier at the Franko House, Alen Avdič).
Three stars for the chips
So let’s ignore the view of Julijce and toast with sparkling wine Brut zero (rebula, glera, chardonnay) from Ščurek Wines and the house cocktail Goat fashion (infused with bourbon and bread miso). Crispy “paper” from aged bread from the Ana bakery, with lacto-fermented tomatoes and spices, ground and dried into a raspy-crunchy whisper of flatness without thickness and weight, can be just that – perfect. Everything else can only be chips elsewhere.
From the garden
Leaves from the garden, brown butter, quail egg, summer Istrian truffle. Pak choi? This is also part of the challenge and performance. How much you know and what you understand… The meaty juiciness, enriched by the emulsion of brown butter below, is embraced by a filling made of soft-boiled quail egg and yellow turnip!!, on top are richly leafed summer black truffles.
Spider crab
Celeriac, crab, wild herbs, mustard oil. Pickled celeirac is stuffed with grancevola, a large sea spider, and mustard seed oil (for spiciness), topped with wild herbs and meadow flowers.
Accompanying
Next to the leaf and the crab.
Non-alcoholic accompaniment: kombucha with fig leaves (made on the basis of sencha tea, fermented for 7 days, then fig leaves are infused, which gives the drink a herbal note). Kombucha, a classic of the House of Franko.
Funky wine accompaniment: Champagne Origins brut nature, Salima & Alain Cordeuil
Sanwich
The third welcome bite is a crunchy and soft sandwich with wild herbs and dried fruit. Dried plums and apricots are recognized among the wafers, which hide the surprise of the crunchy depth. Grated horseradish on top.
Corn doughnut
Corn doughnut, fermented cottage cheese, smoked trout roe. The corn bran and polenta donut is filled with fermented cottage cheese and herbs (chives, dill). It is rolled in toasted polenta grains and “finished” with a pinch of Piran sea salt.
Potatoes
Potatoes with butter… Except that the potatoes are baked in a crust of August hay, which is “Tyrolean” seasoned with Greek hay and chef-like bound with egg white and salt, and the butter is sour cream, infused with Greek hay and sprinkled with baked yeast.
Accompanying
With a sandwich, a corn doughnut and potatoes.
Non-alcoholic accompaniment: amazake + wild herbs (amazake is a traditional Thai drink made from rice and koji, made at the Franko House from koji, gorse and buckwheat porridge, after 14 hours of fermentation, an infusion of garden herbs was added).
Funky wine accompaniment: Belo 2023, Kmetija Štekar (cuvee from 6 different varieties).
Summer harvest
Salad made from all the herbs and leaves in the garden, figs, plums, cherries in the form of jam, dressing with baked yeast and the addition of green bean juice and vanilla extract.
Surprise
Peach, scallop and meadowsweet clear the view of its pastel infinity.
Accompanying
With the summer harvest and a plate of surprises.
Non-alcoholic accompaniment: tomato and peach (like kombucha, 7 days of fermentation, then a little salt added to enhance the umami flavor of the tomato).
Funky wine accompaniment: Korže 2019, Gross (70% Sauvignon and 30% Furmint, 12 months in barrel).
Noodles
Tiny noodles, clams and melon. Homemade tagliolini noodles are wrapped in a zucchini and clam sauce seasoned with olive oil, coffee oil and peperoncino.
Cappelletti
Cappelletti, black pear and Jerusalem artichoke. Cappelletti, which are the smaller Italian brothers of our žlikrofi, have caps filled with roasted Jerusalem artichokes, the sauce is made from pituralka pears (a variety with a high sugar concentration, slow-roasted in butter with black garlic to caramelize) and brown butter. tarragon-infused olive oil, roasted hazelnuts, radicchio leaves, pear slice for acidity
Accompanying
With noodles and cappelletti.
Non-alcoholic accompaniment: kombucha with pine needle infusion (soft green tea base, pear juice added instead of sugar or honey during fermentation; aftertaste of balsamic vinegar and herbal aroma added with pine needle infusion).
Funky wine accompaniment: Vitovska 2019, Renčel (orange wine, 14 days of maceration).
Barley
Barley, goat cheese water, green beans. Barley (orzotto, pearl barley) risotto cooked in goat cheese water, green beans, chanterelles, tarragon leaves, crispy barley.
Trout
Killed quickly using the Japanese method and dry-aged for 3 to 4 days, depending on size, grilled over charcoal (Japanese grill), then skinned. Below is beluga lentil puree and fermented pumpkin puree, with purslane and hibiscus. The plate is finished at the table with pumpkin sauce, made from pumpkin juice, meat base and brown butter.
Accompanying
Along with barley and trout.
Non-alcoholic accompaniment: apricot and cascara (husks of ripe coffee beans, infusion with hot water mixed with apricot juice).
Funky wine accompaniment: Ortodox 2013, Klinec (cuvee from ribola gialla, pinot gris and malvasia, 12 days of maceration on skins, 6 years in large acacia barrels, aftertaste of citrus, mandarin).
Roe deer and oyster
Roe deer, oyster and kiwi, a classic of Hiša Franko and therefore its eternal dish, because others who would like to be the main ones simply have no chance against the boldness of its combination (with oyster and kiwi) and the tenderness of its venison. Roe deer fillet grilled on a Japanese grill, Mexican spinach leaf, kiwi and oyster emulsion, strong venison sauce and beetroot which was first dehydrated (dried) and then rehydrated (liquefied) in beetroot juice.
Accompanying
Next to the roe deer.
Alcohol-free accompaniment: dandelion and aronia (dandelion root is roasted and made into an infusion with hot water, mixed with aronia juice). Aronia contributes sweetness, astringency and freshness, dandelion adds tannins and aroma.
Funky wine accompaniment: Reddo 2022, Burja (schioppettino, Refošk and blue Frankincense, 1 year in barrel).
Carrots and false shamrock
Carrot ice cream, carrot slices, barley crumble with white chocolate and seeds, false shamrock. A vegetable and summer pre-dessert.
Dumpling
Dumpling, caramelized walnut, roasted apples, spices.
Addtional accompanying
Ribolla Gialla 2015, Joško Gravner (6 months on skins in amphora, 6 years aging in large barrels, 6 months in bottle).
Summer fruit
Apricot stuffed with celeriac cream, a piece of celeriac, nasturtium flower leaves and lemon verbena.
Accompanying
With summer fruit. Non-alcoholic accompaniment: sobacha and bay leaf (Japanese kombucha made from roasted buckwheat porridge, added bay leaf infusion).
Funky wine accompaniment: cocktail (vodka, acacia, lemon verbena).
Candy
A spicy pumpkin seed candy. Only at home (a gift in a glass jar on hay) or already with coffee in the garden of Hiša Franko. Another 50th shade of red.
3 stars
Rightfully
