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Grič Restaurant

 

  • MICHELIN GUIDE 2021

A hidden gem above Ljubljana

The dishes are too beautiful to be eaten. But when you dig into them, you will like them even more.

A wonderful view of the Ljubljana Basin extends from Šentjošt nad Horjulom, a village a good half an hour’s drive from Ljubljana. 650 metres above sea level, the village is home to the Grič family restaurant. Below the restaurant are a family farm, a field, and a nursery.

It used to be home to a pizza restaurant, but ten years ago, the young chef, Luka Košir, decided on a completely different culinary story, and swiftly made his way to the top of Slovenian cuisine.

Some 80 per cent of fruit and vegetables used in the kitchen is produced on site. In addition to fresh ingredients, they like to play with traditional and modern methods of food preservation. They sour, salt, cure, and ferment. In this way, they can bring their guests a piece of nature, even in colder months when nature rests. They mostly use local ingredients with the exception of wild-caught fish from the Adriatic.

Chef Luka is an outstanding chef and cooks with available ingredients and draws on cooking inspiration. You will be served exceptional artistic presentations. Even first sight impresses, and you will like them even more when they begin disappearing from the plate. Fantastic.

The wine list contains a perfect selection of Slovenian wines. They can satisfy all (good) wine tastes.

Fementation
Photo: Suzan Gabrijan

Plates for the cover

Each plate is a story for itself. By appearance and by flavours. Plates are a reflection of local tradition, the nearby forest, their own field, nursery, and the endless skills of the young chef.

You cannot order á la carte, so you will indulge in several-course menus – three-, five- or ten-course menus are available. If you want to dine at Grič, a reservation is mandatory.

Luka Košir
Luka Košir
Photo: Suzan Gabrijan

Meet the chef

A boy wonder creating on his hill

Chef Luka Košir has won the hearts of gourmets from near and far with his extraordinary enthusiasm and talent.

He has been interested in food and cooking since childhood, and when his parents opened a restaurant, he was completely consumed by it. He has worked at JB Restaurant with Chef Janez Bratovž and at Harfa with Boštjan Pavli. When his mother retired, an opportunity arose for him to establish his own restaurant.

Read more

Making “frtalja” with Luka Košir

Luka will take you behind the scenes of the Grič restaurant and show you how to prepare the traditional Littoral egg dish called “frtalja”, made with herbs and seasonal local ingredients. It’s quick and easy to make and tastes simply delicious.

Want to give it a go?