#kičnparti 6.0 is taking us to Romania. On June 17th , we’ll be welcoming the team behind Cimbru Author to Grič. A restaurant known for its honest approach to cooking, rooted in seasonality, local ingredients, and fermentation. For one evening, they will bring a part of their region, their flavours, and the ingredients they care about most to our kitchen. Join us on June 17th for a new edition of #kičnparti and experience an evening where two culinary stories come together around one table. Reservations: info@gric.si Price: 140 EUR 

On Wednesday , May 20th , at 5 PM , we will be joining at Grič to explore what sustainable cuisine means in practice. Together we will visit the gardens where the team grows some of the ingredients used in the kitchen. We will learn how this part of the estate is designed and what role it plays in the kitchen's day-to-day work. We will also talk about and practise foraging — how the team approaches sourcing ingredients from nature, what they gather, when, and how these ingredients find their way into dishes. The central part of the event will be dedicated to a conversation about making the most of each ingredient — how to extract as much as possible from it, how to reduce waste, and how conscious thinking about food can be translated into concrete recipes and habits that everyone can take home. Over snacks from the Grič kitchen and a glass of wine, there will be plenty of time for conversation and sharing experiences. The participation fee is €150 . Workshop duration: up to 5 hours . Registrations are accepted at info@gric.si . 

At the beginning of June, Ljubljana’s Kongresni trg turned into the vibrant heart of the GET2GETHER festival for two days, where street food, music, dance, and urban culture intertwined. Among the stalls, aromas, and city rhythms, the culinary challenge Street Food Fighters took place, bringing Luka Košir (Grič) and Jorg Zupan (bistro Aftr) together at the same table — each with their own interpretation of street food. It wasn’t a competition, but an exploration. How can fine cuisine, created in the calm of the kitchen and guided by the rhythm of the seasons, be brought to the streets, into the buzz and spontaneity, without losing its identity? Both chefs prepared two dishes each and one together — meat, fish, vegetarian, and “surf & turf” — all crafted on the spot, right before the eyes of the visitors. The dishes were born from local ingredients, supported by the Izbrana kakovost , and enriched by direct conversation with the people: explaining ingredients, philosophy, and inspiration. For a playful twist, we added a vote for the “King of Street Food,” and the day ended with a joint creation — a surprise dish that merged both styles into one bold bite. 

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

On April 15 , 2026 at 17:00 , Restaurant Grič will host WIENER #kičnparty , a special edition of the format that places fine dining in a more relaxed and social setting. This evening is dedicated to friendships formed in Vienna and to a culinary heritage that the participants will interpret through their own experiences. Nejc Farčnik, one of our own, and Jakob Pintar from Tabar will welcome Oliver Leitner of Weingut Wachter Wiesler, Daniel Leitner of Restaurant Lercher, and Martin Nuart and Phillip Medved of Bär und Schaf Wirtschaft. During their time in Vienna, they worked closely together, building strong friendships shaped in part by their experience at the renowned restaurant Steirereck, which today holds three Michelin stars. The evening is built on these connections and shared beginnings, which have since evolved in different directions and now come together again at Grič, hosted by Luka Košir. It is not a presentation of individuals, but a meeting of ideas, approaches, and perspectives on contemporary cuisine. Each participating chef will prepare one dish rooted in traditional Viennese cuisine and one modern interpretation. Through this, a dialogue is created between heritage and the present.The event will follow the characteristic #kičnparty format. Guests will move freely through the space, visit the kitchen, observe the preparation of dishes, and interact directly with the culinary team. The kitchen becomes an open space where the line between creators and guests disappears. The price of the event is 120 € per person and includes food, while drinks are charged on site. Reservations: info@gric.si You are warmly invited.