For the past several years, Ana Roš and her restaurant Hiša Franko in Kobarid, Slovenia, have been mainstays on the prestigious World’s 50 Best Restaurants list. With Roš’s self-taught approach and deep commitment to local, seasonal ingredients, Hiša Franko has become synonymous with Slovenian innovation on the global culinary stage. However, the recently announced 2025 extended 51–100 list reveals that Hiša Franko has dropped out of the top 50, landing at No. 69. This significant shift raises the question: is Ana Roš truly no longer among the world’s 50 best restaurants? In this article, we’ll explore her journey, Hiša Franko’s past rankings, the factors behind the 2025 results, and what this means for Roš and Slovenia’s culinary identity.
Ana Roš and Hiša Franko: From Local Gem to International Acclaim
Ana Roš was born in 1972 in Šempeter pri Gorici, then part of Yugoslavia, and initially pursued diplomacy. After completing her studies in international relations in Trieste, she returned to Slovenia and took over the family-run establishment Hiša Franko in Kobarid alongside her then-partner Valter Kramar. Despite having no formal culinary training, Roš taught herself to cook, drawing inspiration from traditional recipes of the Upper Soča Valley and local farming practices. Her approach—“technical, almost scientific,” as she describes it—focuses on reimagining heritage dishes with modern techniques, often emphasizing raw vegetables and hyper-local ingredients sourced within a few kilometers of the restaurant.
Roš first garnered global attention when she was featured in the 2016 Netflix documentary Chef’s Table, which showcased her inventive, terroir-driven cuisine. In early 2017, The World’s 50 Best Restaurants academy named her the World’s Best Female Chef, cementing her status as a leading figure in contemporary gastronomy. Under her leadership, Hiša Franko quickly ascended in the rankings: it debuted on the World’s 50 Best list in 2017 and continued to climb.
Hiša Franko’s Rise in the Rankings (2017–2023)
- 2017–2018: Although Ana Roš was recognized as World’s Best Female Chef in 2017, Hiša Franko itself began to make regular appearances on various international best-restaurant lists during this period.
- 2019: Hiša Franko attained No. 32 on The World’s 50 Best Restaurants list. The restaurant’s tasting menu, characterized by dishes such as garden leaves with brown butter emulsion and cappelletti with black pear and Jerusalem artichoke, showcased Roš’s commitment to local terroir and artisanal techniques .
- 2020: The Michelin Guide awarded Hiša Franko two Michelin stars in its first-ever Slovenia edition. This recognition underscored Roš’s dedication to sustainability and regional ingredients, further elevating the restaurant’s international profile .
- 2023: Hiša Franko reached No. 32 on the 2023 World’s 50 Best Restaurants list, reflecting its status as a pioneering destination for modern Slovenian cuisine. Roš had, by this time, become both a national icon and a respected voice in global discussions on sustainable gastronomy.
- 2024: Despite increasing global competition, Hiša Franko secured No. 48 on the 2024 list. This ranking, while lower than 2023’s, demonstrated remarkable consistency: it was Hiša Franko’s eighth consecutive year among the top 50. As the Slovenia.info press release noted, Roš expressed pride in maintaining a top-tier position “amidst a dynamic culinary landscape where iconic establishments often find themselves eclipsed” .
The 2025 Extended 51–100 List and Hiša Franko’s Placement
On June 5, 2025, The World’s 50 Best Restaurants organization released its extended 51–100 list ahead of the main awards ceremony scheduled for June 19 in Turin, Italy. The extended list, which ranks restaurants from No. 51 to No. 100, is determined by votes from 1,120 independent culinary experts, including renowned chefs, food writers, and experienced gastronomes.
In this 2025 ranking, Hiša Franko landed at No. 69. Specifically, the RestaurantNews.com recap details:
“Elsewhere in Europe the following restaurants secure a spot: Schloss Schauenstein (No. 52) in Fürstenau, Switzerland; Hiša Franko (No. 69) in Kobarid, Slovenia; Le Doyenné (No. 77) in Saint-Vrain, France; and Neolokal (No. 100) in Istanbul.” restaurantnews.com
This placement means that Hiša Franko is no longer among the world’s top 50 restaurants and has moved into the extended ranking bracket. Notably, this marks the first time since 2017 that Ana Roš’s restaurant has fallen outside the top 50.
Factors Contributing to Hiša Franko’s Drop
Several interconnected factors likely contributed to Hiša Franko’s descent from No. 48 in 2024 to No. 69 in 2025:
- Increased Global Competition
The 2025 extended list features 12 new entries from cities as diverse as São Paulo, San Francisco, Macau, and Tulum. As global gastronomy recovers from pandemic-related disruptions, many restaurants are re-emerging or debuting with reinvigorated concepts. These include Arca (Tulum, No. 67), Masque (Mumbai, No. 68), and Tuju (São Paulo, No. 70), among others. The arrival of such fresh contenders naturally creates upward pressure across the rankings, pushing previously top-tier establishments downward. - Evolving Voter Perspectives
The World’s 50 Best Academy comprises 1,120 members divided into 28 global regions. Voter preferences can shift based on trends—such as heightened interest in sustainability, local ingredients, or experiential dining. Although Hiša Franko is celebrated for its sustainable practices (including a mixology lab with local herbs, on-site Tolminc cheese aging, and biodynamic wine cellar), new restaurants have emerged with equally or even more compelling sustainability narratives. For instance, La Colombe (Cape Town, No. 55) and Bundjalung chef Mindy Woods (Champion of Change, 2025) highlight the ongoing emphasis on community-driven approaches. - Relative Decline in Visibility or Novelty
Hiša Franko has consistently been a pillar of Slovenian gastronomy, but after several years of recognition, a natural “fade” in newcomer allure can affect its standing. Diners and critics often crave novelty: new techniques, unusual tasting experiences, or emerging regional trends. While Roš has continued to innovate (e.g., her “50 Shades of Red” tasting menu), the market’s evolving palate might have momentarily tilted attention toward restaurants pushing entirely new boundaries. - Regional Shifts and Representation
Historically, European restaurants have dominated The World’s 50 Best list. In 2025, Europe still had 20 restaurants in the extended bracket, including multiple from Germany, Spain, Belgium, and the UK. Hisa Franko’s drop to No. 69 may reflect increased European representation in the mid-ranking slots, tightening competition for top places.
Contextualizing the 2025 Outcome for Ana Roš
Although Hiša Franko’s descent outside of the top 50 may appear jarring, it’s important to interpret this change within the broader context:
- Continued Recognition
Despite falling to No. 69, Hiša Franko remains on The World’s 50 Best Restaurants list, albeit extended. Being ranked No. 69 among thousands of global candidates still signifies exceptional quality and continuing relevance. - Recent Michelin Accolades
In September 2023, Hiša Franko was awarded three Michelin stars, becoming the first Slovenian restaurant to receive this highest Michelin rating, along with a green star for sustainability. Such prestigious Michelin recognition often operates on a separate evaluative axis from The World’s 50 Best list, but it bolsters Roš’s credibility and the restaurant’s international cachet. - Resilience Through Fluctuations
Culinary rankings are dynamic; even Michelin-starred restaurants can shift positions or exit lists entirely due to evolving criteria or changing voter composition. The fact that Hiša Franko has consistently held a spot among the world’s top 50 for eight consecutive years (2017–2024) underscores its resilience. The 2025 ranking, therefore, can be seen as part of a natural cycle rather than an abrupt decline in quality.
Slovenia’s Culinary Landscape and National Pride
Ana Roš’s influence extends beyond Hiša Franko. She has played a pivotal role in positioning Slovenia as a must-visit gastronomic destination—a country often overlooked in European fine-dining circuits. Under her leadership:
- Regional Emphasis
Roš’s focus on indigenous ingredients—such as Tolminc cheese, foraged alpine herbs, and biodynamic wines—has encouraged other Slovenian chefs to explore terroir‐driven concepts. - Culinary Tourism
The presence of Hiša Franko in the top 50 accelerated Slovenia’s appeal to international travelers seeking authentic culinary experiences. In Kobarid, a town nestled in the Soča Valley, the restaurant has spurred related gastronomic tourism, from farm visits to ethno-culinary workshops. - Broader Inspiration
Nurturing a generation of young Slovenian chefs, Roš has championed sustainability, biodiversity, and circular economy practices. Her work has contributed to a rising tide of Slovenian eateries emphasizing local produce, minimalist waste, and ethical sourcing—principles that are increasingly valued by global gourmands.
Within Slovenia, the news of Hiša Franko’s change in ranking elicited mixed reactions. Some expressed concern that dropping out of the top 50 might reduce overseas visibility, while others noted that Michelin stars and other awards continue to anchor Roš’s international reputation regardless of World’s 50 Best positioning.
Reactions from Ana Roš and Hiša Franko Team
Although no formal statement from Ana Roš regarding the 2025 results has been made public as of this writing, her reflections on past rankings provide insight into her perspective. In June 2024, upon learning Hiša Franko maintained a spot at No. 48, Roš remarked:
“Maintaining a top-tier position amidst a dynamic culinary landscape is a testament to our team’s dedication. We pride ourselves on evolving while staying true to our roots in the Soča Valley.” slovenia.info
Given this ethos, it is plausible that Roš views any fluctuation in ranking as an impetus for further innovation rather than a setback. In past interviews, she has emphasized resilience, adaptability, and a refusal to rest on laurels. Even with the 2025 shift, Hiša Franko continues to host international residencies, collaborate with local producers, and experiment with new tasting concepts—ingredients for potential resurgence.
Looking Ahead: Opportunities for Hiša Franko and Slovenia
While the 2025 list has relegated Hiša Franko to No. 69, several avenues exist for Roš and her team to regain top-50 status:
- Menu Innovation and Guest Collaborations
Launching limited-edition tasting menus in partnership with other world-class chefs could generate fresh excitement. Previous residencies and pop-ups have proven effective at drawing attention. - Enhanced Sustainability Storytelling
As sustainability becomes an increasingly decisive factor for Academy members, deeper transparency—such as full supply chain disclosures or on-farm experiences for journalists—could bolster Hiša Franko’s profile. - Regional Culinary Festivals
Hosting or participating prominently in European culinary events, such as 50 Best Signature Sessions or the Chef’s Feast in Turin, ensures continued visibility among voting members. - Digital Engagement and Multimedia Content
Leveraging documentary-style content, virtual cooking classes, and social media storytelling can amplify Roš’s personal brand and Hiša Franko’s unique narrative, potentially influencing favorable perceptions among new Academy members. - Strengthening Domestic and Neighboring Markets
While global acclaim is critical, reaffirming Hiša Franko’s status in neighboring Italy, Austria, and Croatia through targeted initiatives could secure votes from regional Academy chairs and members who emphasize proximity and cross-border culinary influence.
