Ana Roš's inn in the Soča valley near the Italian border, a self-taught kitchen that reads its own mountains and river with unusual clarity. Slovenia's landmark table.
By Dimitris Stathopoulos
The cooking
Foraged herbs, valley trout, mountain cheeses and cured meats, cooking built almost entirely from what the surrounding land gives. Personal, place-bound, quietly brilliant.
Why it is in VANE
A great restaurant in a place with no fine-dining tradition to lean on, invented from the valley up.
Where
Staro selo, Kobarid, Slovenia
Style
Terroir, Alpine-Mediterranean
Sourcing
Foraging, valley trout, mountain dairy
Best for
A stay-over dinner in the Soča valley
VANE selection. Chosen with a critic's eye and judged independently. It's here because we judged it, not because it paid.
On this profile: a researched profile, drawn from the restaurant's own record and reporting, not a claim of a first-hand visit. Where we have eaten there, the review says so.
Image: original VANE artwork; photography to follow.
