“A renowned restaurant-with-rooms: gorgeous in décor, sublime in taste”
The stylish and contemporary rooms are all welcoming and comfortable, though some are newer and more sophisticated in detail. Ana and Valter see Hisa Franko as a ‘restaurant-with-rooms’, but our Superior 2 room (No. 10) was a selling point in its own right: spacious and light with a sloped eave ceiling, cubist oak furniture and a Jacuzzi bathtub. The kingsize bed was lowdown and comfy and a big satellite TV sat opposite, above a well-stocked minibar.
The bathroom was slightly open-plan; 2 cubicles (the first housing the rain shower, the other the toilet) fronted by a green glass door that slid to cover one at a time. It felt slightly public which wouldn’t suit everyone, but the sleek chrome finishes and piles of white towels meant that it looked fab.
More sliding glass doors led onto a shared balcony covered with cool hammocks and white plastic chairs that could be illuminated at night. A great place to read a book, have a drink or sit and chat.
Unfortunately the hotel was full when we stayed, so we were unable to personally view any other rooms. That said, if you want a Jacuzzi tub, go for a Superior 1 (no terrace) or Superior 2; Standard rooms are more understated (though Standard 2s have terraces). The Simple rooms (in the yellow house) offer good value, but limited space. Frankly though, after a hearty meal in the restaurant, a whirlpool bath will be the last thing on your mind!
The quality Hiša Franko’s food is even more extraordinary when you know the history behind it. When Ana (then a business graduate) fell in love with Valter (sommelier and owner), she knew nothing about cooking. But as a real foodie and a lady that loves a challenge, she decided to become the hotel chef, and after months of intensive training she made the kitchen her own. Today, Ana is one of Slovenia's top chefs.
Set-menu meals are served at immaculate tables in the intimate crimson dining room or out on the terrace surrounding by meadows and mountains. Every dish in our 5-course dinner was divine, and complemented perfectly by selected wines. A wild herb and flower salad with tarragon, mint, watercress, blueberries, edible flowers and a peanut sauce set the tone - quite incredible. Elegant presentation and creative flavour combinations are a constant. The highlight of our meal was the roasted duck with beetroot, pink grapefruit, kumquat and melting pumpkin, though the pudding - cucumbers marinated with vineyard peach, elder blossom meringue and puffed honey caramel - was also exceptional. Food art at its best.
Breakfasts are much more modest and relaxed, though still very good; local cheeses, meats, handmade bread, and homemade peach and prune jams, all washed town with pots of tea and coffee.
Children are welcome; Ana and Valter have littl’uns of their own and Ana is happy to cook plainer versions of the food on offer.
Babies (0-1 years), Toddlers (1-4 years), Children (4-12 years)
All rooms can hold baby cots and extra beds can be provided in all but the Simple rooms
Babysitting, by arrangement
Baby listening/monitors, on request
Baby cots, on request
Remember baby and child equipment may be limited or need pre-booking
A kids' playground - though it's right at the back of the grounds so not easily accessible