Hosting the most important Michelin-starred chefs, sommeliers, mixologists, and trend-setting culinary geniuses in Turkey, the International Gastromasa Gastronomy Conference, which will be held for the seventh time this year, continues to shape the gastronomy world and expand our horizons with its full program and distinguished participants. On November 19-20, Gastromasa with the theme of “Sustainability & Biodiversity”; Gastromasa Pastry, Gastromasa Bar and Gastromasa Hospitality are getting ready to leave their mark on world gastronomy with their new concepts!

Ana Ros, one of the star chefs, is meeting with the gastronomy industry and its fans in the organization that will take place at the Haliç Congress Center.

She is a self-taught cook. In Kobarid, she helms the kitchen of Hiša Franko restaurant. In 2017, she was named world’s best female chef by The World’s 50 Best Restaurants.  In 2019, Hiša Franko one of the world’s 30 best restaurants. Hiša Franko was awarded two Michelin stars as Michelin guide presented its first ever rating for Slovenia in 2020. Her restaurant was specially noted for sustainability as well and also in culinary guide Gault & Millau.

Her cooking style features innovative remaking of traditional recipes from the upper Soca valley region, prepared with local ingredients. Roš characterizes her own approach as “technical, almost scientific.” She has a preference of serving raw food, especially vegetables.

Ana Roš has always been a champion of sustainability and local, seasonal, genuine products, that she transforms into unique dishes. Therefore, she works closely with local providers such as foragers and farmers that share her values.

‘’We are so emerged in nature and the wild that we can’t really cook in a different way than we are doing right now. It is also very difficult to copy-paste a dish because nobody else has the environment that we have around us.’’ she says.

Tickets are available on Biletix:


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