Sorry, you need to enable JavaScript to visit this website.

11 Inspirational Dishes From Ana Roš

15 September, 2018
Ana Ros' dishes

Photo Suzan Gabrijan

Ana Ros inspirational dishes
Ana Roš: Hiša Franko

“When you live so close to the product, you have to be quick,” she says. “Sometimes you have to risk perfection, or plate more simply, because you don’t have enough time to develop a certain recipe. Two days ago the forager called me and said, ‘A lot of black trumpets came out.’ I was like bring them over and in one day we did a broth made out of cheese rinds and red onions, and we caramelised the red onions and then served the black trumpets in fat from the cheese rind, which we brought down like a brown butter and we clarified it. So, it’s still very complex, but you know, we had to act super quickly.”


Ana Ros' Dish


Grayling, cabbage water, porcini, pumpkin oil mayonnaise, blueberries

As a world famous superstar chef, Roš is obviously inspired by her frequent travels, but in an indirect way she says, like the way they treat vegetables and herbs in Vietnam, or the focus on single ingredients she expericned on a visit to chef Yoshihiro Narisawa’s eponymous Tokyo restaurant. In fact there’s a hint of the latter in one of her favourite recent creations, a dish called Absolute Porcini, which consists of porcini mushrooms of various textures – raw porcini, a porcini glaze and even a porcini broth to drink. Another recent dish, possibly her favourite above all others, is a wrap of crab and goat kid, with a dumpling of the goat kid offal served in a broth made from the heads and tails. It’s inspired in part by the way food is eaten with super hot green tea in Japan, she says.

Being so close to the sea, Hiša Franko, its kitchen and its surrounds can often be a humid environment, and another dish of a plum roll filled with fermented cottage cheese and different textures of plum is one that can wilt and die very quickly if not handled correctly. This is where it is on the kitchen staff to understand every single aspect of every dish, “a big responsibility” says Roš. The floor staff too, must be meticulous with the instructions they pass on to the guests. Said dish is served with a kind of bloody mary, made with plum juice, habanero vodka and tonka bean. It’s both a salty and spicy dish and the diner is instructed to alternate between the two elements, otherwise it may be “too strong, too weird,” says Roš.

Roš will soon have a book out via Phaidon and when we speak she’s just about to send over the 75 finalised recipes. And naturally for a chef who never sits still, of this 75, 62 are from May 2018 or later. 

Enjoy more dishes from Ana Roš below (click on the images to enlarge).


Ana Ros' Dish


Egg yolk cooked in mushroom oil, linden leaves


Ana Ros' Dish


Wild hops ravioli, proscuitto broth


Ana Ros' Dish


Granola (above and below) – blood orange, black tea, granola, carrot ice cream, salty almond mousse


Ana Ros' Dish




Ana Ros' Dish


Tripe, duck jus, cave cheese, fried nettles, chanterelles


Ana Ros' Dish


Sea bass, spinach, cedar


Ana Ros' Dish


Lamb, crab, topinambur, crab mayonnaise


Ana Ros' Dish


Marble trout, green peas, black currants, fermented trout liver


Ana Ros' Dish


Parsnip snack – fried dandelion, parsnips

All dish images by ©Suzan Gabrijan

Follow Fine Dining Lovers on Facebook


Ana Roš: ‘I Slept in the Kitchen’

Next Article