Local world cuisine

But life does not go according to plan, so Ana Roš ended up becoming a master chef instead - without any formal training but with extraordinary talent instead. And a clear-cut philosophy of combining local and traditional ingredients from her native country with an international, avant-garde approach. How did all this come about? Her husband, Valter Kramar, a renowned sommelier, took over the Hiša Franko restaurant from his father and persuaded Roš to take over the management of the kitchen. She took on the new challenge with enthusiasm but recalls that “The technique was a problem for me at first.” Anybody who has ever tried one of Roš’ delicacies would never imagine that she has done anything else but cook. She has a perfect technique and masters the art of combining various contrasting flavours and textures to create dishes which you are sure to remember, long after enjoying them.