Luka Košir
Luka Košir is a natural farmer, culinary innovator, culinary talent and the most sustainable Slovenian chef.
Blood sausage
Bread crust with blood sausage, pepper cream, marinated rapeseed seeds.
New kitchen
Sometimes Grič, in which pizzas were baked for the locals, had one of the smallest kitchens in our country; as of 2023 it has one of the biggest and most modern!
Amuse-bouche
Rose sparkling wine, Medot, magnum, and next to it a table of welcome bites: on the stone is an egg roulade with zatar seeds and wild garlic cream; on a mini donut there is trout and sea fennel; between the sheets, which are made of breath-thin onion and cauliflower crackers, is brown butter cream with birch syrup.
Duck
Roasted duck wings, glazed with soy sauce and fermented green berries, sprinkled with chives.
Entrance
New dining room
The log cabin was not only expanded with a new kitchen, but also with a modern and glass dining room.
A new view
Ripening chambers
For beef, duck, fish…
Cuttlefish
Raw cuttlefish, with soy sauce, white kimchi and ginger cream, coated at the table with butter melted on charcoal.
Accompaniment 1
Alcohol: Renski rizling 2021, semi dry, Štolfa, Dolenjska.
No alcohol: Alcohol-free elderberry wine.
Cabbage and cheese
Ripe cabbage in beef tallow with a crust of baked aged goat cheese Orešnik.
Accompaniment 2
Alcohol: Sauvignon 2017, Hedele.
No alcohol: Juice from unripe pears and chili oil.
Duck yolk
Duck yolk poached in duck oil, polenta, buckwheat popcorn, crispy duck skin.
Accompaniment 3
Alcohol: Malvazija Malva Flysch 2019, Pasji rep.
No alcohol: Cascara, fruit tea made from red coffee husks.
Clams
A combination of Jerusalem artichokes and clams.
Accompaniment 4
Alcohol: Vitovska grganja 2020, Matej Švara.
No alcohol: Marigold Kombucha.
Deer
Deer tagliatta, pine needle oil, beetroot and spruce needle pesto, grilled shiitake, bianchetto truffles.
Accompaniment 5
Alcohol: B+ 2015, magnum, Štemberger. Cuvee, merlot, barbera, cabernet sauvignon, modra frankinja and refošk.
No alcohol: Elderberry juice, infused wild cherry and walnut leaves.
Kefir
Homemade water kefir in a glass, made from cottage cheese and honey. On the plate, chestnuts with chestnut cream and candied lemon.
Žganci
Crushed and caramelized fried buckwheat žganci with bay leaf ice cream.
Accompaniment 6
Alcohol: Grič’s cocktail of candied peaches, infused with rum and whiskey, coffee liqueur and shiso nettle.
No alcohol: Quince drink.
Petit fours
Lokum with citrus cream; fried mochi with cinnamon and cocoa; spruce top mousse with burnt spruce needles; cherry jelly candy; madeleine with beetroot powder; Turkish honey with caramelized tomato cream, dried raspberries and Szechuan pepper.
Cooking classes
Products
In the cellar there is a store of Grič’s culinary products, which ferment in the attic.
