3. april 2026

A bit of knowledge to be shared

Over the years, we've accumulated some knowledge and skills, as we’ve noticed. Exploring and discovering, a bit of courage and creativity, while keeping our ears and minds open while encountering experts from all walks of life, might had something to do with it.


To share the knowledge we've gathered, we've recently focused on organising workshops and meetings on a variety of topics with everyone wishing to expand their culinary repertoire with new information and techniques, whether in a home kitchen or a professional environment.


Thus, Luka and the team spoke of meat and offal, sea molluscs, kōji and miso, bread and baked goods, fish and seafood, and more. We complemented the series of workshops with truffle hunting, a tasting of various ferments, a wine gathering prepared with the help of the Gravner and Evino, and a general celebration with caviar and champagne in the company of friends from Alpenkaviar, Dobro vino, Aftr, and others. It was agreed that we had a great time and are very grateful to everyone joining us.


Book now: https://live.orderandpayonline.eu/en/gric/reservation?order_type=reservation&reservation_type=event&serving_area_id=JLE2lMe2xTuN&reservation_event_ids=8c24ab26-9855-4334-b7c1-df08ab1df56f&reservation_event_code=628634


More info: info@gric.si


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