Hiša Franko

𝐉𝐨𝐢𝐧 𝐭𝐡𝐞 𝐇𝐢𝐬̌𝐚 𝐅𝐫𝐚𝐧𝐤𝐨 𝐭𝐞𝐚𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐮𝐩𝐜𝐨𝐦𝐢𝐧𝐠 𝐬𝐞𝐚𝐬𝐨𝐧 and prepare to jump on the job interview. Currently, we have the following positions available: 1. Chef de Partie: Become a part of our kitchen brigade. 2. Commis Chef: Are you an aspiring chef eager to learn and grow under the mentorship of our team? This is your opportunity. 3. Sommelier with excellent knowledge of biodynamic, organic, classy and classical wines 5. Front-of-house team with a commitment to impeccable service 6. Garden chef: knowledge and expertise required 7. Fermentation/Mixology Expert: join Anja in the art of fermentation and mixology to craft unique and delightful cocktails and beverages. Requirements: - Relevant experience in high-end establishments. - Passion for your respective field and dedication to maintaining our high standards. - Excellent teamwork and communication skills. To apply, send your CV and cover letter to career@hisafranko.com. We are excited to hear from you. ++++++++++++++ 𝐉𝐀𝐙 𝐛𝐲 𝐀𝐧𝐚 𝐑𝐨𝐬̌ 𝐢𝐧 𝐋𝐣𝐮𝐛𝐥𝐣𝐚𝐧𝐚 𝐢𝐬 𝐨𝐩𝐞𝐧𝐢𝐧𝐠 𝐬𝐨𝐨𝐧 𝐚𝐧𝐝 𝐡𝐢𝐫𝐢𝐧𝐠 𝐧𝐨𝐰! Are you ready to be part of something extravagant in the heart of Ljubljana's vibrant dining scene? JAZ by Ana Roš, a new, young-dining restaurant, under the leadership of Leonardo Fonseca Celis, the ex head chef of Hiša Franko is finally opening its doors and looking for talented and motivated individuals to join our team. All kitchen positions are open, including sous chef and pastry chef position. We are seeking individuals who are passionate, dedicated to excellence, and thrive in a fast-paced kitchen environment. If you have a strong work ethic, a love for culinary innovation, and a desire to push the boundaries of gastronomy, we want to hear from you. To apply, send your resume and a cover letter detailing your experience and passion for cooking to lenart@anaros.eu. Be sure to specify the position you're applying for in the subject line.

Hiša Franko, led by chef Ana Roš, has become the first Slovenian restaurant to achieve the coveted three Michelin stars. ⭐️⭐️⭐️ Michelin bestows three stars upon restaurants renowned for their exceptional cuisine, making them a destination worth planning a truly special journey for. #ifeelsLOVEnia #tasteslovenia @anaros40

Today is a big day! Hiša Franko just received its' third Michelin star. ⭐️⭐️⭐️ To say that we are beyond thankful and oh so proud of our team would be an understatement. Now let's celebrate! 🥂

#SeeYouInYucatán🇲🇽 18-20.11.2023 @anaros40 ❤️ @hisafranko #thebestchefawards @yucatanturismo ❤️🧡💚💛💜🖤💙🤍 #VisitYucatán #YucatánIsColors #YucatánIsTastes

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Booch tasting with @anjiica. 🤍 - Photo: Suzan Gabrijan

Fermented lentil pancake, goat kid, salty yoghurt, curry leaves, wild watercress.

For the first time ever, the incredible teams of #hisafranko, @anainslon and @pekarnaana will join forces to prepare an unforgettable fundrising dinner dedicated to the unfortunate people affected by the devastating floods. The dinner will unfold at Ana in Slon bistro in Ljubljana this Monday, September 4th. You are still welcome to reserve your spot (and get additional information) at the link in our bio. Interested in the menu that Ana Roš Stojan described as her best one yet? Peach almond marigold (Hiša Franko) Seed taco (Hiša Franko) Kombucha glazed corn (Ana in Slon) Oysters (Ana in Slon) Bread basket and cheese focaccia (Pekarna Ana) Bruschetta (Ana in Slon) Corn beignet (Hiša Franko) Ceviche (Ana in Slon) Barley (Hiša Franko) Spaghetti pomodoro strawberry (Ana in Slon) Trout (Hiša Franko) Roe buck (Ana in Slon) Granita (Hiša Franko) Chocolate dessert (Ana in Slon) Pastel de nata (Pekarna Ana)

Summer is far from over! Head over to our website (link in bio) to see our beautiful #50shadesoflife summer menu and even more importantly, read all about the charity dinner in Ljubljana with joint forces of teams #hisafranko, @anainslon and @pekarnaana and how can you participate. Much love.

Apricot, almond and marigold. #50shadesoflife Photo: Suzan Gabrijan

Wild people in the wild garden. Photo: Suzan Gabrijan

Mussels, seaweed & lacto fermented tomato water. - Photo by Suzan Gabrijan