Grič-restaurant week

With Andreja, we have been talking for a few years about visiting Grič restaurant. Finally, we did it during restaurant week, just got one of the last spots. That meant an early start that 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 the optimal path. As we were quite late, I called the restaurant to notify them of our delay. The last part was nice, hilly countryside.

This is Michelin one-star + green star, JRE restaurant in an old log cabin that was restored but still left with rustical feel. We got a table in the corner. As we had a short menu, it was not a problem that we arrived late. The place had soft lighting, mellow music, and a relaxed atmosphere. I had apple juice, and Andreja had accompanying wine.

Short menu 26.3.2025

Amuse-bouche: amazake focaccia

Some wild garlic paste gave a strong taste, and amazake gave freshness

Cuttlefish, dandelion, sesame

Crisp sesame, warm cuttlefish, ok

Beef, onion, celery, mole

Tender meat from sous vide, celery puree, caramelized onion and mole sauce, great

Fresh cheese, green strawberries, violets

Mascarpone, not too sweet, nicely decorated

Extra sweet bite

Chocolate, English cream, pastry

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

Grič 11-course tasting menu, 12.9.2026

With Gregor and the rest of the group, we missed our yearly visit to a Michelin restaurant. For this year, we had a few rounds until we agreed on Grič for lunch of 11 courses, with a few vegetarian menus and a few people bailing out.

Menu:

• Bagel and homemade butter
• Cream cheese, roasted peppers in marigold
• Lardo in brioche
• Taco with chanterelles and wasabi cream
• Beef tendon and duck skin
• Above-ground kohlrabi soup with apricot kernel oil
• Cucumber salad
• Trout sashimi, peas and corn
• Stracciatella, tomato and basil
• Duck, beetroot and shiso
• Green beans, mint, pistachio and fresh goat’s curd
• Eggplant with nougat, miso paste and truffles
• Perilla sorbet and compressed watermelon
• Shrimp, peach, walnut leaf oil and caviar
• Roe deer fillet, roasted pumpkin and tomatillos
• Bay leaf parfait, Jerusalem artichoke cream, pears and pecans
• Rosemary tart, nectarine cream and chocolate ganache
• Almond biscuits
• Plum puree cracker, English cream
• Jelly candies spruce tops
• White chocolate fudge, assorted flowers
• Chocolate praline

Experience

In general nobody was extra excited when we left. There were six bites for amuse-bouche, 11 courses for main menu and 5 pieces at petit four. All was accompanied with wine (mainly natural, bio, orange ones, even one champaigne). I think biggest resent from our group was it started with some melow tastes and cucmber that most didn’t like. But not all was bad as we stayed there more than 6h (record so far). Bill per person was 280€ with all extra drinks.