Grič
Fine dining restaurant · Central Slovenia ·
Farm to table tasting menus with local ingredients, 1 Michelin star
Farm to table tasting menus with local ingredients, 1 Michelin star
"Access to Luka Košir’s house and restaurant is via roads that wind their way through rolling hills dotted with small villages, through verdant landscapes that seem to reflect the restaurants “green” approach to cuisine. The same beautiful views can be enjoyed from the new veranda-style dining room, while fans of fancy culinary techniques will prefer a table facing the brand-new kitchen where they can watch the chefs at work. Here, the owner-chef presents his own seasonal, rural and creative vision of Slovenia via two surprise tasting menus described in terms of the duration of the meal (2hr 30 and 4hr respectively), rather than the number of courses. Dishes change daily depending on market availability and always feature top-quality ingredients full of flavour, including vegetables from the restaurant’s own kitchen gardens and eggs and meat (in season) from their own ducks. Fish from the not-so-distant Upper Adriatic also makes an appearance, sourced from three trusted fishing boats. The choice of wines by the glass allows for truly original pairings, in which wine and food complement each other to perfection. A non-alcoholic pairing option with tea, juices and home-made drinks is also available." - Michelin Inspector
"Regionally inspired cuisine takes pride of place on the menu at Luka Košir’s Grič restaurant in the small village of Šentjošt nad Horjulom, awarded 1 Michelin star and Green Star." - Sarah Scaparone
"In the small village of Šentjošt nad Horjulom, Luka Košir channels a deep connection to his home terrain into regionally inspired, Green Star– and one-MICHELIN-star–recognized cooking that is as self-sufficient as it is inventive. Mushrooms from autumn woods, winter lichen, and vegetables grown in the kitchen garden (80% of the restaurant’s needs) meet ducks reared on-site on Slovenia’s first organically certified duck farm, while preservation techniques—acidification, salting, curing, smoking, and fermentation—anchor the pantry alongside house-made brandy, jams and compotes. The cuisine is avant-garde yet grounded, focusing on vegetables and weaving in traditions from Scandinavia, Asia and Slovenia; he makes miso from beans, pickles and lacto-ferments produce, and lets imagination lead the fire-driven cooking. Dishes often bring together wild leek, shiitake mushrooms and dandelion flowers with home-reared Krškopoljec pork or smoked duck, and sometimes local crab, prawns and scallops from the Adriatic coast, all underpinned by the belief that people should know where their ingredients are sourced." - Sarah Scaparone
"Located in the little village of Šentjošt nad Horjulom, in the heart of the agricultural area, Gostišče Grič, run by owner-Chef Luka Košir, has been promoted from Bib Gourmand to one MICHELIN Star. With a regionally inspired cuisine revisited in the style of the day, Luka Košir's virtuoso dishes highlight the best local products, vegetables from his own garden and ducks he has raised himself – the very first in the country to be awarded organic certification. To enrich and personalize his creations still more, the Chef likes to add aromatic touches that he gathers in the forest. Reflecting the quality of its cuisine, the restaurant also offers an excellent selection of wines that are always served impeccably by the waiter staff. At just a few kilometers from the capital, Gostišče Grič offers a topflight gastronomic experience in a bucolic setting, thoroughly committed and rewarded with a Green Star (already obtained in 2020)." - Le Guide MICHELIN
"Perched atop a small, green hill in Horjul, this Bib Gourmand and Michelin Green Star country inn turns old‑age Slovenian traditions into energizing fine dining: a lively kitchen full of laughter, tender and subtle plates, and a cellar lined with jars of house pickles, kimchi, miso, vinegars and liquors that feed chef Luka Košir’s conceptual, nature‑mimicking dishes. While sommelier Nejc pours formidable natural wines, we see how the family roots run deep—his mother once owned the inn, his father built much of the furniture and distills spirits—and how a free‑range duck farm (with plans for pigs) and a self‑sufficient garden tie the supply chain together, even as Košir favors a largely vegetarian inspiration drawn from the frugal cooking of past Slovenian farmers." - Le Guide MICHELIN