Restavracija Topli Val

Gault&Millau's review

Good connections with the coast, a fresh offer of seafood goodies and dishes with pristine Kobarid flavours: a master in the kitchen and a family team that excites with their kindness, professional attitude and devotion. A true recipe for success! Seafood fans will be delighted when trying the plate of raw fruits: fresh French oysters, Adriatic shrimp, gamberi Rossi from Mazara, tuna carpaccio with ginger, wasabi and olive oil dust, sea bass carpaccio with pomegranate. The wide offer of mussels are offered in different ways – grilled or buzara style will impress even the most demanding seafood eaters and their bittersweet oyster soup is worthy of standing ovations. As a warm starter, we recommend trying the enticing lobster pasta or octopus risotto and for the main dish, try the fresh daily catch – fish, squid or shrimp, usually grilled or prepared in the oven. Their homemade ravioli are filled with cottage cheese, poured with lard spread and sheep parmesan cheese and are the star of their traditional dishes. The venison fillet Kobarid-style is always a good choice for those who prefer meat to fish. The ones with a sweet tooth will definitely love the Kobarid štruklji, a typical dessert made according to the recipe of their nonna Pepca who also makes the most fantastic walnut, raisin, breadcrumb and sugar filling. Wine connoisseurs will also enjoy this restaurant: the young sommelier Žiga Hvala truly knows how to complete a culinary experience with good wines and a passionate presentation.


Trg svobode 1
5222 Kobarid


+386 5 389 93 00

Web site

Opening hours

Tuesday  12:00 - 22:00
Wednesday  12:00 - 22:00
Thursday  12:00 - 22:00
Friday  12:00 - 22:00
Saturday  12:00 - 22:00
Sunday  12:00 - 22:00

Some other adresses

Hiša Franko
Selected by Gault&Millau Selection
17.5 / 20

Hiša Franko

Staro Selo 1, 5222 Kobarid


In a year when the whole world closed and when travel isn’t something we take for granted anymore, we nostalgically remembered our past culinary experiences and started to wonder when will it be possi - ble to add new ones. Sometimes though, you don’t have to go far to get to know the world because our door into the culinary world were opened by the international team of Hiša Franko with chef Ana Roš in the vanguard. Their rich menu took us to Greek beaches, into a Mexi - can pub, among Japanese temples and to a market in southeastern Asia. We didn’t just walk around the world; Hiša Franko stays deeply connected to everything local. A walk around the surrounding forest brought autumn leaves and pine cones onto the menu, the meadows provided plantago, nettles and meadowsweet and the farms from the nearby hills made sure we got some nice yoghurt, sour milk and Tolmin cheese. And only Ana Roš knows how to combine all of these seemingly unconnected ingredients into a harmonious whole that tells a story of her travels and experiences, of her team’s childhood memories, of the pristine environment in which they create. We travelled to Posočje, went around the world and came back home, richer for another unforgettable culinary experience.