Flyout Menu
Hiša Franko is a restaurant where every dish is made with heart and soul. Even though we were in Copenhagen, you could feel it in the food, the service, and the energy in the kitchen that night. It was a joy to experience a selection of dishes from their renowned restaurant in Staro Selo, near Kobarid, Slovenia.
Bringing Hiša Franko to the Japanske Tårn in Tivoli Gardens was no small feat. The team showed up with 27 pallets of equipment—even details like hay, small wooden spoons for the dishes, and even wines from Slovenia. It took them three days to unpack and get everything ready, which shows just how much effort went into creating the Hiša Franko experience in Copenhagen.
The menu, 50 Shades of Red in Copenhagen, is all about love, passion, and determination—the essence of Ana Roš and her cooking. Every dish was vibrant, creative, and full of life.
One of the highlights was the hay-baked potato dish, a Hiša Franko classic. The potato was baked in a hay shell and served with fenugreek, roasted yeast-infused sour cream, and Slovenian honey. We loved the rustic presentation, with the hay adding an earthy charm to the dish.
Another standout was Autumn Harvest, which surprised us with its delicate hint of vanilla. Equally memorable was Roebuck, Oyster, Kiwi, a dish that struck the perfect balance between bold and subtle flavours.
Hay baked potato – Fenugreek – Roasted Yeast Infused Sour Cream
The meal had 15 courses, and each one brought something new and exciting to the table. We also appreciated the portion sizes, the perfect pacing of the dishes, and the lighter dessert course. Unlike some long, drawn-out meals, this one wrapped up in a comfortable 2 ½ – 3 hours, leaving us pleasantly full and happy as we walked out.
Pumpkin Seed Spicy Bite
Hiša Franko offers three types of drink pairings: classic wines, a funkier selection, and juices. There’s also a small wine list if you prefer to pick your own bottles.
The last time we attended a pop-up at the Japanske Tårn was for Aska. They only served natural wines, except for a Bollinger to start, and I ended up having an allergic reaction to one of the wines. That experience reinforced my dislike for funky natural wines—with their fun labels—a topic I have written about in this blog post. So naturally, we went for the classic pairing this time, and it was absolutely the right choice.
To kick off the evening, I ordered a Negroni made with Karakter Gin, Rowan Berries Bitter, and Ana Roš Vermouth. It was bold, bitter, and complex—the perfect drink to set the tone for the meal ahead.
The wine pairing itself was a highlight. The white Obelunec Vipava-Goče 2020 had bright acidity and a lovely depth that worked beautifully with the dishes. The red Movia Pinot Noir 2021 was smooth, layered, and elegant—one of those wines you never want to end. We bought home two bottles of the red Movia and now regret not picking up a couple of the white as well. We also bought a jar of the Slovenian honey.
Movia Pinot Noir 2021 – Slovenian red wine by Movia
The food, the hospitality, and the heart behind the experience left us impressed. The day after, we found ourselves considering a trip to Slovenia.
Who would have thought that just a few days ago?
Hiša Franko is led by Chef Ana Roš, a self-taught chef with a passion for creativity and local ingredients. If you want to learn more about her story, her episode in Season Two of Chef’s Table on Netflix is well worth a watch.
✽ The cover picture features the Roebuck, Oyster, Kiwi dish.
Tivoli’s Japanese Pagoda, Copenhagen
3 stars and a Green Star.
Dinner
2 ½ - 3 hours
Three pairings are offered: classic, funky, and juice. A small wine list is available for à la carte selections.
52 dB, quiet and intimate atmosphere.
Yes,
Yes
Share your feedback in the comments below.