Restaurants
Grič
Šentjošt nad Horjulom 24d, Šentjošt nad Horjulom, 1354, Slovenia
€€€€
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Farm to table, Creative
Farm-to-table
This establishment manages its own bookings.
Please contact the restaurant directly to book a table.
Grič
Šentjošt nad Horjulom 24d, Šentjošt nad Horjulom, 1354, Slovenia
€€€€
·
Farm to table, Creative
Farm-to-table
One Star: High quality cooking
Luka Košir's restaurant and home can be reached by driving along hilly roads dotted with small villages and surrounded by lush green landscapes that offer a glimpse of Grič's green vocation. The same beautiful view can be admired from the tables in the dining room-veranda, while culinary enthusiasts can sit at the table in front of the open kitchen to watch the team at work. The chef and owner interprets Slovenia in a seasonal, rural and creative key, offering two tasting menus – seven or eleven courses – to be chosen when booking online; once you arrive at the restaurant, you can then rely on his inspiration. The menu changes daily based on market availability, featuring fresh, high-quality ingredients: from vegetables grown in the restaurant's own gardens to eggs and meat (only in season) from the family's duck farm. The distinguishing feature of the cuisine is the use of dry ageing, applied to both meat and fish, which takes place in a dedicated space below the restaurant, along with fermentation and other processes. The result is a veritable compendium of culinary techniques, some of which are very creative and experimental. The selection of wines by the glass is conceived as an authentic pairing journey designed to enhance the dishes. There is also an original non-alcoholic pairing, based on tea, juices and artisanal preparations.
MINDFUL VOICES
Luka Košir
Luka Košir
From the veranda, one can see the kitchen gardens and greenhouses tended by my father Hinko, who uses compost made from organic waste for cultivation and rainwater collected in dedicated cisterns for irrigation. My menu is built around fruit and vegetables from the property, supplemented by ingredients from local farmers and hunters, all of whom I credit directly on the menu, in recognition of my connection to the people and producers who contribute to my cuisine.
