Grič-restaurant week

With Andreja we are talking few years that we will visit Grič restaurant. Finaly we done it during restaurant week, just got one of last spots. This meant early hour during week. I left work earlier and went to Nomago. Andreja was just finishing work, many ex coworkers there to say hello. Of course we started late from Tivoli parking. At almost rush hour we were searching for optimal path. As we werequite late I called restaurant to notify them of our delay. Last part was nice hilly countriside.

This is Michelin one star + green star, JRE restaurant in old log cabine that was restored but is stil left with rustical feel. We got teble in the corner. As we had short menu it was not problem that we arrived late. Place had soft lightning, mellow music and relexed atmospher. I had apple juice and Andreja had accompaning wine.

Short menu

Amuse-bouche: amazake focaccia

Some wild garlic paste gave strong taste and amazake gave freshness

Cuttlefish, dandelion, sesame

Crisp sesme, warm cuttlefish, ok

Beef, onion, celery, mole

Teneder meat from souse vide, celery puree, caremalized onion and mole sauce, great

Fresh cheese, green strawberries, violets

Mascarpone, not to sweet, nicely decorated

Extra sweet bite

Chocolate, english cream, pastry

We moved later from dining room to space up front with locals and many kids, nice atmosphere. I paid 114 € for both with tip.

Luka Košir-Chef

sommelier Nejc Farčnik

Local suppliers
Vegetables, herbs, fruits: Hinko Košir, Šentjošt nad Horjulom
Beef: Loške mesnine, Škofja Loka
Truffles: Mati Truffle, Kras