On Wednesday, 25 November , at 5 p.m. , we are opening the door to fermentation at Grič and turning our attention to koji, the culture behind miso paste, soy sauce and a good share of the umami we know. Guided by the Grič kitchen team, we will go through the basics, with the focus on putting koji to use at home. No complicated procedures, just a feel for the process and an understanding of why it works. Together we will prepare a koji starter and build a base for miso paste from it. While weighing, mixing, watching and tasting, we will talk about what koji does to ingredients, how it changes flavour and where it belongs in a home kitchen. You will take your miso paste home, ready to cook with straight away or to keep maturing at your own pace. Over snacks from the Grič kitchen and a glass of wine, we will talk about patience, curiosity and the microscopic worlds behind the biggest flavours. No previous experience is needed, only an appetite for exploring and a willingness to let nature closer to your own pots. The participation fee is 150 euros . Workshop duration: up to 5 hours . Registrations at info@gric.si .

On Wednesday, 11 November , at 5 p.m. , we are giving the kitchen at Grič over to the sea. Luka Košir and the team will show how to choose, clean, store and prepare fish and seafood. We will look closely at how different species behave under heat, and discover how little it actually takes to keep the flavour of the sea clean and intact. We will also spend time on the less obvious cuts, the ones most often overlooked even though they hold the most character. We will see what can be made from them and why they are worth keeping. To close, we will taste a few of the dishes we have prepared and raise a glass together. You will take a little of the sea home with you. The workshop is for anyone who enjoys exploring and understanding food from every side. No previous experience is needed. The participation fee is 150 euros . Workshop duration: up to 5 hours . Registrations at info@gric.si .

#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.