Grič - Dogodki & več

#kičnparti 6.0

Mon, 25 May 2026 18:50:00 GMT

#kičnparti 6.0 nas tokrat pelje v Romunijo. 17. junija bomo na Griču gostili ekipo Cimbru Author. Restavracijo, ki svojo kuhinjo gradi na sezonskosti, lokalnih sestavinah, fermentaciji in iskrenem pristopu do kuhanja. Za en večer bodo s seboj prinesli del...

#kičnparti 6.0

Mon, 25 May 2026 16:04:23 GMT

#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

Delavnica: TRAJNOST V KUHINJI

Wed, 06 May 2026 18:50:00 GMT

Na Griču bomo v sredo, 20. maja, ob 17. uri pogledali, kaj pomeni trajnostna kulinarika v praksi. Skupaj bomo obiskali vrtove, kjer ekipa goji del sestavin za kuhinjo. Spoznali bomo, kako je zasnovan ta del in kakšno vlogo igra pri vsakodnevnem delu...

Workshop: SUSTAINABLE KITCHEN

Wed, 06 May 2026 16:01:06 GMT

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 .

STREET FOOD: GET2GETHER

Sat, 18 Apr 2026 18:50:00 GMT

V začetku junija je ljubljanski Kongresni trg za dva dni postal živahno srce festivala GET2GETHER, kjer se prepletajo ulična kulinarika, glasba, ples in urbana kultura. Med stojnicami, vonjavami in ritmom mesta je potekal tudi kulinarični izziv Street...

STREET FOOD: GET2GETHER

Sat, 18 Apr 2026 14:54:30 GMT

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.

Znanje je pač treba deliti

Fri, 03 Apr 2026 18:50:00 GMT

Znanje in veščine se nabirajo skozi leta, oblikujejo pa jih radovednost, raziskovanje, malo poguma, ustvarjalnost ter odprtost do novih izkušenj. Vsak stik z različnimi strokovnjaki in zanesenjaki nas bogati. Da bi to znanje delili z vami, smo v zadnjem...

A bit of knowledge to be shared

Fri, 03 Apr 2026 14:41:52 GMT

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

#kičnparti 5.0

Wed, 25 Feb 2026 18:50:00 GMT

15. aprila 2026 ob 17.00 bo v restavraciji Grič potekal WIENER #kičnparty, posebna edicija formata, ki vrhunsko kulinariko postavlja v bolj sproščen in družaben kontekst. Tokratni večer je posvečen prijateljstvom, ki so se oblikovala na Dunaju, ter...

#kičnparti 5.0

Wed, 25 Feb 2026 15:57:32 GMT

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.

Delavnica: KRUH

Mon, 02 Feb 2026 18:50:00 GMT

Na Griču bomo v sredo, 11. marca, ob 17.00 kuhinjo ponovno napolnili z vonjem sveže pečenega kruha. V družbi Luka in ekipe se bomo poglobili v svet mok, droži in peke, ki zahteva čas, občutek in pozornost. Spoznali bomo, kako nastanejo droži, kako...

BREAD workshop

Mon, 02 Feb 2026 15:54:09 GMT

At Grič, we will gather on Wednesday , March 11 , at 5:00 PM , as the kitchen again fills with the aroma of freshly baked bread.

Under the guidance of Luka and the kitchen team, we will step into the world of flours, sourdough and bread-making that values time, intuition and attention to detail. We’ll explore how sourdough is created, how to care for it, and how to incorporate it into everyday baking. Throughout the workshop, we’ll shape and knead the dough, observe fermentation, and finally taste the bread — from classic expressions to boulder variations typical of Grič’s cuisine.

Special focus will be placed on sourdough and its influence on flavor, texture and character. The experience will be accompanied by homemade snacks and a glass of wine, creating space for relaxed conversation about patience, memories and the quiet rituals that bread requires.

The participation fee is €150 .

Workshop duration: up to 5 hours .

Registrations are accepted at info@gric.si .

Delavnica: Fermentacije & koji

Mon, 05 Jan 2026 18:50:00 GMT

Na Griču bomo v sredo, 21. januarja, ob 17. uri odpirali vrata v svet fermentacije in spoznavali koji – tisto posebno kulturo, ki stoji za miso pasto, sojino omako in drugim umami čudeži. Pod vodstvom kuhinjske ekipe Griča bomo šli čez osnove,...

Workshop: Fermentations & koji

Mon, 05 Jan 2026 15:50:35 GMT

At Grič, on Wednesday , January 21st , at 5PM , we’ll open the doors to the world of fermentation and explore koji – the remarkable culture behind miso paste, soy sauce, and so many umami- rich wonders.

Guided by the Grič kitchen team, we’ll go through the essentials, focusing on how and why to use koji at home, in a natural, approachable way, without unnecessary complexity, and with a real feel for the process. Together, we’ll prepare a koji base and build the foundation for miso paste. While mixing, weighing, observing, and tasting, we’ll talk about what koji does to ingredients, how it shapes flavor, and where it finds its place in everyday home cooking. Participants will also receive miso paste to take home, so inspiration can continue right away in your own kitchen – or mature further at its own pace.

We’ll pair the experience with small bites from the Grič kitchen and a glass of wine, keeping the conversation relaxed, curious, and full of fascination for the micro-worlds that craft the biggest flavors. No prior knowledge is required – just a love for exploring and a desire to bring nature a little closer to your pots and pans.

The participation fee is 150 EUR .

Workshop duration: up to 5 hours .

Applications are open at info@gric.si .

Prihajajoči dogodki

Mon, 29 Dec 2025 18:50:00 GMT

Pri Griču se vedno nekaj dogaja. Kuhinja, ki raste z naravo, vino, ki pripoveduje zgodbo, in druženja, ki polnijo dušo – vse to je del našega vsakdana. V prihajajočih tednih, mesecih, nas boste lahko srečali pri nas ali na različnih dogodkih, kjer...

Upcoming events

Mon, 29 Dec 2025 15:46:55 GMT

There's always something going on at Grič.

Cuisine that grows with nature, wine that tells a story, and gatherings that fill the soul – all of this is part of our everyday life. In the coming weeks and months, you can join us at our place or at various events where we will celebrate taste, creativity, and life together.

May 20th 2026 - workshop SUSTAINABLE KITCHEN

Book your Grič experience through our friends - TOURAMI .

#kičnparti 3.0

Tue, 11 Nov 2025 18:50:00 GMT

#kičnparty na Griču je oblikovan kot dokaz, da fine dining lahko živi tudi drugače — brez togih pravil, brez formalnega dekorja in brez občutka, da je vse postavljeno na piedestal. Gre za format, ki vrhunsko kulinariko predstavi sproščeno, odprto in...

#kičnparti 3.0

Tue, 11 Nov 2025 15:43:58 GMT

#kičnparty at Grič is designed as proof that fine dining can live differently — without rigid rules, without formal décor, and without the feeling that everything is placed on a pedestal. It is a format that presents high-end cuisine in a relaxed, open, and social way.

Grič often invites guest chefs for these events, and this time it was Alexander Wulf from Bistro Troyka (Germany). His signature style — a blend of precision and personal cultural influences — naturally intertwines with Grič’s approach, built on locality, fermentation, and seasonality. The purpose of this collaboration is not competition, but the exchange of ideas, methods, and professional perspectives on contemporary cuisine.

This edition was carried out with the support of JRE – Jeunes Restaurateurs , an association that encourages exactly this kind of intercultural and intergenerational connection. The wine pairing was curated by DRINX , who poured selected wines from Gérard Bertrand , the renowned Languedoc estate. Gérard Bertrand is known for biodynamic principles and a deep emphasis on terroir identity — an approach that aligns closely with Grič’s philosophy of respectful work with nature.

A defining element of the #kičnparty format is the way guests move through the space. There’s no traditional seating structure and no sense of “keeping protocol.” Guests are free to walk around the restaurant, visit the kitchen, observe the preparation of dishes, chat with the chefs or winemakers. The kitchen becomes the center of the evening — an open space for spontaneous communication, understanding of technique, and genuine connection.

The idea is simple: to create an evening where high-level cuisine becomes a tool for togetherness, not separation. It’s an opportunity for chefs to step outside the rhythm of regular service, to test new ideas and forms of presentation that might not fit into a classic menu. Meanwhile, guests gain insight into the living process of cooking, where every dish is the result of dialogue — between chefs, between guests, and between the event’s partners.

#kičnparty remains a format defined not by spectacle, but by openness. It is an evening that connects, encourages curiosity, and creates authentic interactions among everyone involved in the experience of food — from chefs to winemakers, and ultimately, to guests.

On this occasion, we are also announcing the next #kičnparty , this time in collaboration with Igor Jagodic and restaurant Strelec . The event will take place on February 4th at 17:00 , once again in partnership with JRE Slovenia . With new dishes, new dialogues, and another opportunity to experience cuisine in its most vivid, informal, and creative form.

You are warmly invited. The event price is €140 per person (food and drinks included). Reservations are accepted at info@gric.si .

Delavnica: KRUH

Wed, 15 Oct 2025 18:50:00 GMT

Na Griču bomo v sredo, 26. novembra, ob 17. uri zadišali po sveže pečenem kruhu. Pod vodstvom Luke Koširja in kuhinjske ekipe bomo spoznavali različne vrste moke, pripravo droži in načine, kako jih uporabiti v vsakdanji peki. Skupaj bomo oblikovali,...

Workshop: BREAD

Wed, 15 Oct 2025 15:05:56 GMT

On Wednesday , November 26th , at 5 p.m. , the scent of freshly baked bread will fill Grič.

Under the guidance of Luka Košir and the kitchen team, we will explore different types of flour, learn about sourdough, and discover how to incorporate it into everyday baking. Together, we will shape, knead, observe, and taste – from traditional loaves to some of the more daring variations you may also encounter in Grič’s kitchen.

Special attention will be given to sourdough and its impact on the flavor and texture of bread. Along the way, we’ll enjoy a few homemade snacks and a glass of wine while sharing stories, aromas, and reflections on the patience that bread demands.

No prior experience is required – only a love for learning and the warmth created by the oven.

Participation fee: €150

Duration: up to 5 hours

Reservations: info@gric.si

Delavnica: Vse iz morja

Fri, 10 Oct 2025 18:50:00 GMT

V sredo, 10. decembra, se bomo na Griču ob 17. uri potopili v svet morskih okusov.Luka Košir bo skupaj z ekipo predstavil, kako izbrati, očistiti, shraniti in pripraviti ribe ter morske sadeže. Skupaj bomo spoznavali, kako se različne vrste rib vedejo na...

Workshop: Everything Sea

Fri, 10 Oct 2025 15:40:59 GMT

On Wednesday , December 10th , at 5 p.m. , we will dive into the world of sea flavors at Grič.

Together with his team, Luka Košir will present how to select, clean, store, and prepare fish and seafood. We will explore how different types of fish behave under heat and discover how to create dishes that preserve the purity of the sea from the simplest ingredients.

We will also touch upon the less obvious parts – those we often overlook, yet hold the most character and flavor. In the end, we will taste some of the prepared dishes, raise a glass, and take home a touch of maritime inspiration.

The workshop is intended for everyone who enjoys exploring and understanding food in all its dimensions – no prior knowledge is required.

Participation fee: €150
Duration: up to 5 hours
Registrations: info@gric.si

Počivaj v miru, Beni naš.

Tue, 30 Sep 2025 18:50:00 GMT

Z veliko žalostjo vam sporočamo, da nas je danes mnogo, mnogo prezgodaj zapustil naš Benjamin. Težko je najti besede, s katerimi bi opisali kako neskončno nam bo manjkal. Benjamin ni bil le sodelavec, bil je del družine. Njegova toplina, smeh in vedno...

Rest in peace, Benjamin.

Tue, 30 Sep 2025 15:02:54 GMT

It is with great sadness that we announce that our Benjamin left us much, much too soon.

It is difficult to find words to describe how much we will miss him. Benjamin was not just a co-worker, he was part of the family. His warmth, laughter and always positive and sincere energy will forever remain with us at Grič, in our hearts.

Rest in peace, dear Beni. We love you <3

We extend our deepest condolences to his family and friends.

NOVI DATUMI DELAVNIC!

Fri, 19 Sep 2025 18:50:00 GMT

NEW WORKSHOP DATES!

Fri, 19 Sep 2025 15:00:12 GMT

There's always something going on at Grič.

March 11th - workshop BREAD

April 8th - workshop SEA

May 20th - delavnica TRAJNOST V KULINARIKI

STREET FOOD: ODBOJKA NA VODI

Mon, 18 Aug 2025 18:50:00 GMT

Začetek julija je Ljubljanico za dva dni objel poseben utrip. Nad gladino reke je zaplavalo plavajoče odbojkarsko igrišče, med bregovi pa so se razlili svetloba, glasba, akrobacije in športna energija. Volleyball on Water, ki ga soustvarja agencija...

STREET FOOD: VOLLEYBALL ON WATER

Mon, 18 Aug 2025 14:57:09 GMT

At the begining of July, Ljubljanica river pulsed with a unique rhythm for two days. A floating volleyball court drifted above the water, while light, music, acrobatics, and sporting energy spilled across the riverbanks. Volleyball on Water , co-created by the Extrem agency , was not just a sporting event — it was a moment when the city paused and breathed with the river.

Into this world, we brought our kitchen, setting up a little piece of Grič along the riverside. We sliced trout into sashimi, enriched it with bean ferment, seaweed, and pine oil. We also prepared katsu, a panko chicken burger with homemade kimchi and mustard emulsion.

We are grateful for partnerships like Extrem, who invited us to bring a part of Šentjošt nad Horjulom into the very heart of the city. The collaboration was a natural continuation of our story — their energy and creativity blended seamlessly with our vision of flavor and time. The result? An event where sport, music, and gastronomy came together in a relaxed yet unforgettable experience.

#kičnparti

Mon, 05 May 2025 18:50:00 GMT

Na Griču ob izbranih dneh ne kompliciramo. Kuhamo, nazdravljamo, se družimo in se imamo fajn. V kuhinji sta vedno dva chefa – naš in gostujoči. Oba mojstra, oba s svojo ekipo, oba polna idej. Skupaj pripravita nekaj posebnega v obliki “večerje...

#kičnparti

Mon, 05 May 2025 14:51:44 GMT

On selected days, at Grič, we like to keep things simple.

We cook, we raise a glass, we gather and have a good time. In the kitchen, there are always two chefs – ours and a guest. Both are masters, both with their own teams, both full of ideas. Together, they create something special in the form of a “four-hands dinner.”

But you, our guests, are not just observers. The kitchen doors are open, and you’re welcome to step inside, chat with the chefs, watch the team at work, and discover how the dishes you’ll later enjoy – at the table or standing – come to life. We show everything, we share everything. Relaxed, homely, without distance. That’s how an evening is born that combines fine dining with an easygoing, friendly atmosphere.

During the evening, you’ll also have the chance to wander through the entire Grič and peek into what’s usually hidden behind the scenes. To round it off, we’ll head one floor lower, into our cellar, where we’ll slice something delicious, pour a few glasses, and enjoy it together – the way it should be.

This event is for everyone who looks for more in food than just great flavors – it’s about stories, people, and relaxed togetherness.

Darilne škatle Grič

Wed, 11 Dec 2024 18:50:00 GMT

Ali tudi vas ob prazničnih priložnostih baše dvom, kaj sploh podariti? We’ve got you! Darilne škatle Grič smo napolnili z mislijo na tiste, ki nas za sestavine na naših krožnikih sprašujete, kaj je to, kje se to dobi in kako s tem sploh kaj...

Gift box Grič

Wed, 11 Dec 2024 14:48:41 GMT

Dozorele ideje in druge sestavine

Thu, 08 Aug 2024 18:50:00 GMT

Prednost počasnejšega življenja v domači vasi, kjer si pretaknil že vsak kamen in prehodil prav vsako od gozdnih stezic, je tudi ta, da med sproščenimi sprehodi in vrtenjem kuhalnic zorijo in dozorijo ideje, kot je tista o razširitvi naše kleti z...

Ideas and other matured ingredients

Thu, 08 Aug 2024 14:39:07 GMT

One of the charms of living a slower life in a village, where you have turned every stone and explored every path, lies in the leisurely walks and slow pot stirring, allowing the ideas to mature and ripen. So far, one of our best ideas was expanding the cellar with an ageing room.

A few years ago, during a time when the restaurant business was far from thriving (to be honest, not much good was happening anywhere back then), we embarked on an extensive renovation, equipping our home cellar with chambers where, with minimal intervention and guidance, we let time do most of the work. In the subtle glow of Himalayan salt, time transforms everything good, though a bit plain, into the extraordinary, especially taste-wise.

In one of our dry-ageing rooms, large fish develop their flavours at temperatures nearing zero. The fish hang there for an average of one week to two months, although we experimented with the tuna 'prosciutto', dried for six months, as well.

Just a few steps away, the perfect humidity makes Slovenian cheeses mature, reaching their full potential - again with the assistance of time.

Probably the most dynamic microcosmos is at work in the meat section of the ageing room. There, the backs of mature cattle from vast pastures age for up to half a year. The beef is occasionally joined by adult ducks, left unbled before ageing to enhance their flavour.

When the season is right, we fill one of the rooms in the cellar with traditional salami, sausages, blood sausages, and homemade lard.

In a small chamber where aesthetics is often pushed aside by the more important flavour development, various jars, bottles, pots, and incubators house fermenting and ageing creations. Over 20 types of miso, homemade vinegar, sriracha, kimchi, duck feet or deer heart garum, and soy, which can age there for up to two years, are all prepared here. These fermented wonders eventually make their way to your plates and even glasses as a part of our non-alcoholic pairing.

As these products accumulate over time, we store them in an old cupboard transformed into our mini market. You can browse the shelves in person during your visit at Grič or, since we are maturing and keeping up with the times, by scanning a QR code.

Srečanje: Kaviar in šampanjec

Thu, 25 Apr 2024 18:50:00 GMT

Srečanje s kaviarjem in šampanjcem se vrača, letos v nadgrajeni mestni različici. V četrtek, 23. maja 2024, vas ob 18. uri vabimo v Aftr na Nazorjevo sredi Ljubljane, kjer se bosta Luka in Jorg z družbo lotila jesetra od nosu do repne plavuti. Ponovno...

Gathering: Caviar and Champagne

Thu, 25 Apr 2024 14:35:59 GMT

Get ready for a rendezvous with caviar and champagne - this year in a new and improved city version. Let us meet on Thursday , May 23 , at 6 p.m. , at Aftr on Nazorjeva in the heart of Ljubljana, where Luka and Jorg will dive into sturgeon from nose to tail.

Our dear friend Helmut Schlader (Alpenkaviar) will also grace us with his presence and his excellent mountain caviar (oscietra, baeri) once again. We will accompany the caviar with a tasting of sturgeon in all its forms (dry-aged, fresh, roasted, and transformed into garum) and pair it with bubbles, mainly champagne ones, poured by the Dobro Vino team and other participants.

We cordially invite you to join us for a jolly good and only slightly fishy time.

Tickets: 200 EUR/person

Registration: info@gric.si

Potopite se z nami v svet rib in ribic

Thu, 04 Apr 2024 18:50:00 GMT

V sredo, 17. aprila, se bomo ob 16. uri zbrali na Griču in se z Lukom pogovorili o ribah. Z nami bo delil nasvete, kako morske in sladkovodne ribe pravilno izbrati in pripraviti, ter nas naučil nekaj tehnik in trikov. Na dnevnem redu bodo tudi zorjenje,...

Workshop: Fish and Fishies

Thu, 04 Apr 2024 14:33:13 GMT

Dive with us into the world of fish and fishies!

On Wednesday , April 17th , at 4 p.m. , we'll gather a Grič to discuss both saltwater and freshwater fish of all shapes and sizes with Luka - who else! He'll share some tips on picking and prepping the fish, and teach us some fin-tastic techniques and tricks. Our agenda also includes ageing, storing, cleaning, filleting, and finding new uses for various fishy scraps.

We'll start slowly with a glass of bubbly and then keep swimming with our experienced lecturer through our guided workshop, taste some prepared fish dishes and homemade snacks, and head home with a piece of smoked fish for personal use.

You will need no prior knowledge to attend the Fish and Fishies workshop, so don’t be koi with your registrations – we're accepting them at info@gric.si . The fee for participating in the workshop is 160 euros.

Gravner in E-vino v Griču

Wed, 06 Mar 2024 18:50:00 GMT

Pridružite se nam 21. marca na edinstvenem večeru, kjer bodo moči združili Gašper Čarman (eVino), Mateja Gravner ter chef Luka Košir, ob katerem bodo v ospredju vina Gravner, predstavljena po letnikih. Tok večera bo sledeč: 18:00: Pričakali vas...

Gravner in E-vino at Grič

Wed, 06 Mar 2024 14:30:41 GMT

Join us on March 21st for a very special evening with Gašper Čarman (eVino), Mateja Gravner, and chef Luka Košir. They'll be showcasing Gravner wines, presented by vintage.

Here's the evening's schedule:

6:00 PM: We'll welcome you to our kitchen with a glass of sparkling wine and light snacks.
6:10 PM: We'll stroll through our wine cellar, revealing the program for the evening and offering a few bites as well.
6:30 PM: We'll start a 6-course tasting menu, accompanied by a vertical tasting of Gravner wines.

Guests will have the opportunity to taste the following wines:
─ Bianco Breg 2007
─ Bianco Breg 2010
─ Rebula 2010
─ Rebula 2011 (magnum)
─ Rebula 2014
─ Rebula 2016
─ To conclude, we'll have a special treat - Rosso Breg.

10:30 PM: We'll wrap up the evening.

The price for the dinner, including the wine pairings, is 260 EUR per person. Reservations can be made at info@gric.si. Space is limited.

We're excited to have you join us!

Delavnica: Kruh & pekovski izdelki (20. marec)

Fri, 01 Mar 2024 18:50:00 GMT

Na 5-urni delavnici, ki jo bo vodil chef Luka Košir z ekipo, bomo spoznavali umetnost peke kruha in pekovskih izdelkov. Osredotočili se bomo na uporabo različnih vrst moke ter njihov vpliv na kakovost kruha. Skupaj bomo pripravljali raznovrstne pekovske...

Delavnica: Kōji in miso (13. marec)

Wed, 28 Feb 2024 18:50:00 GMT

Zaradi velikega interesa ponavljamo delavnico na temo priprave različnih kōjijev, ki so osnova za izdelavo miso paste, sojine omake, sakeja, mirina, garumov in drugih fermentov, ki jih v naši kuhinji uporabljamo vsak dan.Na 5-urni delavnici, ki jo bo vodil...

Workshop: Kōji and miso (March 13)

Wed, 28 Feb 2024 14:28:16 GMT

In response to numerous requests from our wonderful community, we're thrilled to announce our workshop at Grič focusing on the art of crafting diverse kōji varieties. These serve as the foundation for crafting our everyday kitchen essentials like miso paste, soy sauce, sake, mirin, garum, and various other wonderful ferments.

Led by Chef Luka Košir and his team, our immersive 5-hour workshop will transport you into the fascinating world of kōji preparation. We'll not only master the essentials but also provide you with comprehensive insights into leveraging fermented products in your kitchen. As an added treat, we'll showcase our homemade ferments, allowing you to savour their unique flavours.

And that's not all – we'll handcraft miso paste together during the workshop, and you'll leave with your very own batch to elevate your culinary creations at home.

The full programme includes:

─ A glass of wine for a good start
─ Lecture and a guided workshop
─ Grič homemade ferment tasting
─ Snacks
─ 500 g of miso paste to mature at home

Available date: 13th of March 2024 at 5 PM
Cost: 120 Eur per person
Reservations and prepayment: info@gric.si

Reservation and prepayment: info@gric.si

Delavnica: Morski mehkužci (28. februar)

Fri, 02 Feb 2024 18:50:00 GMT

Na 5-urni delavnici, ki jo bo vodil chef Luka Košir se bomo posvetili spoznavanju in pripravi mehkužcev. V to skupino spadajo hobotnice, lignji, sipe in veliko vrst školjk.Delavnica je namenjena vsem, ki se navdušujete nad morsko hrano in bi se želeli...

Delavnica: Meso & drobovina (15. februar)

Wed, 17 Jan 2024 18:50:00 GMT

Na 5-urni delavnici o mesu in drobovini, ki jo bo 15. februarja vodil chef Luka Košir se bomo pogovarjali seveda o mesu. Malo na splošno, veliko konkretno. Luka vas bo vodil čes vse procese zorjenja mesa in kako lahko te postopke iznajdljivo uporabljate...

Domači fermenti in fino vino

Tue, 17 Oct 2023 18:50:00 GMT

Vabimo vas na prvega v seriji degustacijskih druženj, na katerih v malce drugačni obliki čisto prvič predstavljamo naše domače fermentirane izdelke, ki jih chef Luka Košir razvija že več kot desetletje. Po letih preučevanja skandinavskih, japonskih...

Homemade ferments & fine wine

Tue, 17 Oct 2023 14:25:48 GMT

We are excited to invite you to the inaugural event of our tasting series, where we will introduce our homemade fermented products in a unique and unprecedented manner. Our homemade ferments, meticulously crafted by Chef Luka Košir over the course of a decade, reflect an amalgamation of Scandinavian, Japanese, Basque, and South Korean culinary techniques, infused with local traditions.

Join us at the Drinx store in BTC Ljubljana on Wednesday, November 8th, from 7:00 PM onwards, as Luka presents a selection of simple yet innovative snacks highlighting our signature miso, garum, sriracha, and other fermented products. This event offers a rare opportunity to experience these extraordinary flavours for the very first time outside the confines of our restaurant. In addition, the knowledgeable team at Drinx will provide a special wine pairing to complement the snacks.

Throughout the evening, Luka will be available to share his insights, offer tips and tricks, engage in discussions, and address any questions you may have. Moreover, all the products sampled during the event will be available for purchase, enabling you to continue your culinary exploration at home.

We kindly request you secure your ticket at your earliest convenience to ensure your participation in this exclusive event. Due to limited seating, reservations can be made by contacting us at info@gric.si .

Event Details
Date: November 8, 2023
Time: 7:00 PM
Price: 25 Euros per person (including a welcome drink; other beverages available for purchase)
Location: Drinx, Ameriška ulica 13, BTC Ljubljana

We look forward to welcoming you.

Gremo v lov na tartufe!

Sat, 09 Sep 2023 18:50:00 GMT

Kraška zemlja skriva mnoge osupljive zaklade, med njimi pa je za ljubitelje izbranih okusov gotovo najbolj mikaven aromatični podzemni dragulj – tartuf. 4. novembra se bomo zato podali na edinstveno dogodivščino – lov na tartufe v čarobnih kraških...

Join us for a truffle hunt

Sat, 09 Sep 2023 14:22:51 GMT

The Karst region hides many stunning treasures, among them, the most enticing underground gem for connoisseurs of refined flavours - truffles. On November 4th we will embark on a unique adventure - truffle hunting in the enchanting Karst forests, accompanied by decadent refreshments and the extensive foraging knowledge of chef Luka Košir and the Grič team.

In the morning hours, we will head to the starting point, where we will discuss our hunting tactics over a glass of something exquisite and fortify ourselves with a hearty local snack for the exciting adventure ahead. Divided into smaller groups, armed with new knowledge and invigorated by food and curiosity, we will set out on a truffle hunting expedition, accompanied by 2 trained truffle hunting dogs. In our hunt, there will be no losers. After the hunt, we will gather at Grandma's garden and learn about the importance of homegrown produce and sustainable gardening practices while picking herbs and vegetables. To conclude our day, we will enjoy a three-course lunch, fragrant with truffles, autumn flavours, and homemade preserves and ferments, all accompanied by carefully selected wines.

Trip price: €200 (we'll deduct a 20% promotional discount)
The number of spots is limited to 12 people.
For reservations and accommodation options (www.zenja.si), please contact us at info@gric.si.

Med 10 najboljšimi restavracijami v Falstaff vodniku

Fri, 07 Jul 2023 18:50:00 GMT

V veselje in ponos nam je, da je Grič na seznamu 10 najboljših restavracij v Sloveniji na letošnji lestvici Falstaff vodnika, na kateri smo osvojili 95 točk (4 vilice). Nahajamo se v odlični družbi restavracij Hiša Franko, Gostilna Pri Lojzetu / Dvorec...

Among the top 10 restaurants in Falstaff Magazine

Fri, 07 Jul 2023 14:20:54 GMT

It is a great honour and privilege to be listed among the top 10 restaurants in Slovenia this year, according to Falstaff magazine, with a score of 95 points. We're in great company with Hiša Franko, Gostilna Pri Lojzetu / Dvorec Zemono, Hiša Denk, Dam restaurant, Hiša Linhart, Pavus - Grad Laško, JB Restaurant, Ošterija Debeluh and Milka.

Congratulations to all our colleagues on the list, and a big thank you to our amazing team and family. To be continued.

Beseda ali dve o prenovi

Wed, 18 May 2022 18:50:00 GMT

V preteklih mesecih smo petje okoliških ptic pogosto zmotili s truščem rušilnega kladiva in vrtalnih strojev. Temu je sledilo petje žage, šk-šk-šk brusnega papirja in končno obetajoč plenk pokrova posode s svežo barvo. Grič je doživel in...

Izobraževalne delavnice

Wed, 18 May 2022 18:50:00 GMT

Za vse entuziaste, ki želite izpiliti svoje znanje in spretnosti pri kuhi, peki, fermentacijah, nabiralništvu ali mešanju pijač, pripravljamo program izobraževalnih delavnic pod vodstvom chefa Luke Koširja in ekipe.

Lov na tartufe

Wed, 18 May 2022 18:50:00 GMT

Podajte se z nami na izlet do čarobnih kraških gozdov, ki ga pospremimo z dekadentnim okrepčilom in izčrpnim znanjem chefa Luke Koširja in ekipe Mati Truffle. Mati truffle s srčnostjo in strokovnostjo prireja edinstvene love na tartufe skozi aktivno...

Grič Experience

Wed, 18 May 2022 18:50:00 GMT

Po obedu na Griču vas vabimo, da se pridružite vodenemu ogledu naše vinske kleti in zorilnice, kjer boste izvedeli vse o filozofiji Griča in odkrili navdih za našimi značilnimi jedmi.

Dobrote iz naše shrambe

Wed, 18 May 2022 18:50:00 GMT

Za spomin na obisk pri nas ali lepo darilo za vaše najdražje gurmanske navdušence imamo v ponudbi izbor naših domačih izdelkov. Izbirate lahko med več vrstami miso paste, garumi, domačimi čajnimi mešanicami, sirupi, zeliščnimi pesto omakami in...

Grič Masterclass

Wed, 18 May 2022 18:50:00 GMT

Grič Masterclass je interaktivna delavnica, zasnovana za ljubitelje kulinarike in narave, popolna za team-buildinge manjših skupin. Program vključuje obisk našega vrta in rastlinjaka (ko letni čas to dopušča), na katerem bomo nabrali zelenjavo in...

A word about the renovation

Wed, 18 May 2022 14:18:14 GMT

In the past few months, the bird song in the surrounding trees was often disturbed by the racket of demolition hammers and drilling machines. The saw's swishing followed, as did the shh-shh-shh of sandpaper. And finally, we could hear the encouraging snap of a fresh paint lid. Grič has undergone a thorough renovation and survived it.

Now we lovingly stroke the finished edges of our renovated open-plan kitchen and proudly gaze towards the valley and rolling hills from our new glass terrace. Opening very soon!

Come and visit us. It's beautiful here.

Workshops at Grič

Wed, 18 May 2022 14:04:26 GMT

For all enthusiasts who want to improve their knowledge and skills in cooking, baking, fermentation, pickling, or mixology, we are preparing a program of educational workshops led by chef Luka Košir and his team.

Homemade goodies from our pantry

Wed, 18 May 2022 14:02:04 GMT

We offer a variety of homemade products that make for great souvenirs from your visit or thoughtful gifts for gourmet enthusiasts. Our selection includes different types of miso paste, garum, homemade tea blends, syrups, herbal pesto sauces, and other delicacie s sourced from our garden and forests.

You have the option to purchase the products individually or as part of a gift package. For the most up-to-date list of offers, and price lists, and to place an order, please email us at info@gric.si.

Grič Experience

Wed, 18 May 2022 14:00:23 GMT

After your meal at Grič, you are welcome to join a guided tour through our wine and maturing cellars, to discover the inspirations behind our signature dishes and the craftsmanship that defines Grič's essence.

Truffle hunt

Wed, 18 May 2022 13:58:13 GMT

Join us for an exciting truffle-hunting adventure on the Karst plateau.

Chef Luka Košir and the Mati Truffle team will guide us through the enchanting Karst forests, providing extensive knowledge and decadent refreshments.

Mati Truffle specializes in organizing unique truffle hunts that offer an immersive participant experience, showcasing the highest quality truffles and providing guidance on cultivating these underground gems. Our shared values of caring for and loving nature have led us to collaborate with this passionate team.

Grič Masterclass

Wed, 18 May 2022 13:55:13 GMT

Grič Masterclass is an interactive gastronomic experience crafted here at Grič for food enthusiasts and nature lovers, perfect for small group team buildings.

The programme includes a visit to the garden (when in season), a tour of the ageing cellars, and a cooking class with chef Luka Košir where you will learn how to properly handle vegetables and herbs, prepare fresh pasta, and fillet and prepare fresh fish.

In a presentation on sustainability and fermentation, you will gain insights that extend beyond the kitchen to be replicated in the comfort of your own home.

As Chef Luka works on your lunch, you'll have the opportunity to watch, inquire, and learn many of his tricks. We will end this journey with a four-course meal.