Producer Spotlight of the Day: Ana Roš

Ana Roš

Ana Roš is a world-renowned chef, entrepreneur, and the driving force behind the three-Michelin-starred restaurant Hiša Franko in Slovenia. Located in the remote Soča Valley, her establishment has become a global destination for those seeking a cuisine that is deeply rooted in its environment. Through her work, Roš has elevated Slovenian gastronomy, transforming local traditions into a sophisticated, modern culinary language.

Background

Before rising to international prominence, Roš followed an unconventional path that did not initially include professional cooking. A former member of the Yugoslav junior national ski team, she was originally on track for a career in diplomacy. In 2000, she and her partner, Valter, took over his family business, Gostilna Franko, which served as the foundation for what would eventually become Hiša Franko. Entirely self-taught, Roš developed her skills by observing the landscape and learning from the local producers, foragers, and farmers of the Alpine region.

Signature Work

The signature contribution of Roš is her ability to synthesize the rugged, hyperlocal ingredients of the Soča Valley into a cohesive, expressive tasting menu. Her dishes often feature river fish, wild-foraged herbs, and artisanal cheeses, prepared with techniques that honor the history of the region while embracing modern innovation. By working closely with local shepherds and hunters, she ensures that every ingredient tells a story of the valley. This commitment to the zero-kilometer philosophy has made her a leading voice in sustainable, terroir-driven dining.

Philosophy

The culinary philosophy of Roš is centered on the concept of following nature rather than imposing rigid rules upon it. She views her kitchen as a space for constant evolution, where the menu shifts to reflect the immediate availability of seasonal produce. This approach requires a high degree of flexibility and a willingness to take risks, as she often combines unexpected flavors to capture the essence of the landscape. For Roš, cooking is an emotional and intuitive process that seeks to connect the diner to the specific time and place of their meal.

Recognition

The achievements of Roš are extensive, reflecting her impact on the global culinary stage. Hiša Franko has been awarded three Michelin stars and a Michelin Green Star for its commitment to sustainability. In 2017, she was named the World’s Best Female Chef by the World’s 50 Best Restaurants academy. Beyond her restaurant, she has been featured on the Netflix series Chef’s Table and continues to expand her influence through ventures like her artisanal bakery, Pekarna Ana, and her line of terroir-inspired beverages.

Signature Recipe

Fermented Lentil Pancake

A delicate, earthy pancake that highlights the traditional fermentation techniques used in the Soča Valley.

Prep time: 24 hours | Cook time: 10 min | Total time: 24 hours 10 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 200g dried brown lentils
• 500ml filtered water
• 1 tsp sea salt
• 30ml neutral oil for frying

Instructions

1. Soak the lentils in water for 12 hours to begin the natural fermentation process.
2. Drain the lentils and blend them with fresh water until a smooth, pourable batter consistency is achieved.
3. Allow the batter to sit at room temperature for another 12 hours to develop a slight tang.
4. Heat a non-stick pan over medium heat and add a small amount of oil.
5. Pour a thin layer of batter into the pan and cook for 3 minutes per side until golden brown and crisp at the edges.

Notes

Serve these pancakes warm, topped with fresh sheep's milk cottage cheese or seasonal wild herbs for an authentic taste of the Slovenian countryside.