When she met Walter, Ana Ros left the path she was treading towards a diplomatic career and took a headlong plunge into cooking.
Refusing to see the auberge Hisa Franko created by Walter’s parents disappear, Ana offered to step into its kitchen. 10 years and 2 children later, this bubbly and tireless, self-taught cook has explored the flavours of the region of Kobarid, bringing back ideas from her various trips. Trout caught in the turquoise waters of the Soca River, cep mushroom ice-cream and Alpine cheese ravioli.
