Editor’s Note: We revisited the practical details in September 2026. The dishes, drinks, and prices in this review describe our own meal and will change with the season. Confirm the current menu and cost before booking.
Our Restaurant Grič review follows a long tasting menu in Šentjošt nad Horjulom, roughly half an hour from Ljubljana. Chef Luka Košir’s cooking draws on the family’s gardens, ducks, local growers, fermentation, and considerable patience in the cellar. We came for his food, and left thinking just as much about the people and the place. The dishes below describe our particular visit; the menu changes with the season.
Is Restaurant Grič worth visiting?
What We Loved
- Inventive cooking grounded in the farm and nearby producers
- Memorable cucumber and goat cheese, caviar, and aged beef courses
- Thoughtful wine and nonalcoholic pairings
- Knowledgeable, warm service
What Could Be Better
- The long menu requires plenty of time
- Reaching Šentjošt takes planning if you are staying in Ljubljana
Best for: Curious diners who enjoy a long tasting menu and want to understand where their food comes from.
Contents
About Restaurant Grič
Grič draws much of its produce from its own gardens and farm, including vegetables, herbs, flowers, mushrooms, and ducks. The team also works with nearby producers, while seafood and some other ingredients travel farther. That practical approach to sourcing and preservation is part of what makes the restaurant interesting beyond its Michelin star. Michelin also recognizes its sustainability work with a Green Star.
Dairy Products
Across from the restaurant, the Orešnik family’s goat farm supplies dairy products, some made specifically for Grič. We tasted how much those cheeses mattered later in the meal, especially alongside cucumber, where their tang and texture were allowed to lead.
Duck Farm
Near the mushroom garden, the family raises ducks. We learned that the birds are processed seasonally, when colder weather has produced the desired layer of fat. Their eggs also find their way into the kitchen. It made the duck courses feel connected to the landscape outside the dining room.
The Cellar
The cellar is where much of Grič’s cooking begins long before a guest arrives. We saw spaces devoted to fish, cheese, charcuterie, dry aging, wine, and fermentation. Košir’s experiments included a remarkable collection of misos, along with kimchi, fish sauce, and other ferments. Some products were available to buy, and the restaurant also offered workshops. Ask what is currently available when booking.
Drinks on the Menu
Wine
The wine selection gave space to small producers and bottles made with organic or biodynamic methods. Our pairing moved from sparkling wine to Slovenian whites and reds, with each glass chosen to meet the ingredients on the plate. The nonalcoholic drinks showed similar care.
June
One house-made drink we tried was described to us as a water-kefir-based ferment with tea and other ingredients. Herbs, fruit, honey, and salt moved it well beyond a simple soft drink. These drinks change, so our pairing is a record of that meal rather than a list of what is poured today.
Herbal Tea
The herbal tea was another way to taste the local landscape, made with gathered herbs. After so many rich and fermented flavors, that simplicity was welcome.
Atmosphere at the Gric Restaurant
The older part of the property keeps its white walls, dark timber, and textured plaster. Sheepskins soften the seats, and the open kitchen gives the room an easy connection to the work behind the meal. We liked the view toward the garden as much as the view into the kitchen.
Restaurant Grič Review: Our Tasting Menu
Amuse Bouche
Our first bite was focaccia with a remarkably crisp crust. A light pumpkin dip brought color and sweetness without losing the vegetable’s character. It was a strong opening, and we had to remind ourselves that many courses were still to come.
Wine Pairing
Reya Brut Nature came with fine bubbles, fruit, and a mineral finish. We were told that it spent four years on the lees and combined four vintages. Its freshness suited the opening bites.
Chefs Compliments
Bisque in Kadayif
A brittle nest of kataifi held a concentrated bisque cream. The seafood brought a deep savory note and made this small bite more substantial than it looked. The kitchen told us it came from the Adriatic, one of the ingredients sourced beyond the immediate area.
Sedum Sturgeon
Marinated sturgeon arrived on a sedum leaf with tomato reduction and a little garlic. The leaf added a succulent texture, while the acidity kept the bite lively.
Leafy Sandwich
A fine spinach biscuit enclosed firm goat cheese with a smooth texture. Neither element overwhelmed the other; the pleasure was in their balance.
Broccoli in a Shell
Baby broccoli filled a delicate shell, with an herbal broccoli cream completing the bite. It was a neat way to show different textures from one ingredient.
Humming Cracker
A sunflower and camelina seed cracker carried hummus made with fermented vegetables and miso from the cellar. It had crunch, depth, and enough restraint to let the seeds come through.
Cold Appetizer
Power of the Goat
The cucumber and goat cheese course was one of our favorites. Ribbons of fresh cucumber wrapped creamy cheese; grated aged goat cheese added bite, and cucumber water brought everything back to freshness. It was technically detailed food that still tasted unmistakably of cucumber and cheese.
Fragrant Fish
Sweet-smelling phlox blossoms covered red bream with citrus cream. Their fragrance remained present even after orange-peel-infused olive oil was added. The flowers also gave the sashimi a soft textural contrast, a detail we remembered well after the plate was cleared.
Drops for Pairing
Boutique Vitovska
With the fish, we drank a 2017 Vitovska Grganja from the Karst. Its mineral character, citrus notes, and almond finish worked with the red bream. The producer’s process was described to us as a short maceration followed by time in wood and stainless steel.
June
A fermented drink of Tepka pear, honey, and peppermint came across more salty than sweet. The old pear variety gave us another glimpse of the region’s food culture. We would leave the precise origin of its name to historians; at the table, its distinctive flavor was the point.
Warm Appetizer
Duck Liver
Duck liver came with beetroot glazed in birch syrup and aronia berries, plus spruce ash and pine oil. The liver was rich, the fruit sharp, and the woodland notes unusually direct. It was a confident dish for diners who enjoy offal.
Herbal Yolk
A duck egg yolk sat among fresh herbs under a light parsley foam. Burnt rapeseeds and a potato nest supplied the crunch. Each spoonful changed a little depending on which herb we picked up, and the yolk held the whole plate together.
Drops for Pairing
June
A nonalcoholic pairing of birch leaves and honey brought gentle acidity and floral notes. It refreshed the palate between richer bites.
Aged Tuna
The tuna had been aged for two months, giving its flavor unusual depth. Greengage supplied acidity, nasturtium brought pepper, and a nikiri sauce with cistus-infused soy tied them together. We liked the fish most when all the elements landed in the same bite.
Cuttlefish on Strips
Cuttlefish appeared in three forms, with tender strips, a paste, algae, zucchini, and lemon-brightened ink. The different textures made this more than a clever presentation of seafood.
Drops for Pairing
Muscat by Zorjan
We also tasted a wine from Zorjan, whose biodynamic work and use of amphorae were explained to us at the table. Its long production story was interesting, though the pairing mattered most because it stood up to the savory course without flattening it.
June
A gooseberry drink with beet stalks, walnuts, and shiso was fruity on the nose and fuller on the palate. A little salt steered it toward an herbal finish rather than straightforward sweetness.
Palate Cleanser
Frozen elderberry with peony espuma gave us a pause before the next savory dishes. Mild astringency and a hint of ginger left our appetite intact.
Main Course
Alpine Caviar Soaking Iceberg
The heart of an iceberg lettuce came with Siberian sturgeon roe from Alpine Caviar, hazelnut vinegar, crème fraîche, soy sauce, and fig-leaf oil. The crisp, juicy lettuce was essential: it cleared the palate between pops of delicate roe and kept the course from becoming too rich.
Caviar
The roe was introduced to us as coming from a small farm in the Austrian Alps. Its restrained salting let the nutty character through. This was a highlight of our menu, although the exact ingredients and courses should be confirmed with the restaurant for a future visit.
Drops for Pairing
Furmint Brut Nature by Gross
Gross Furmint Brut Nature was an excellent match for the caviar. Fine bubbles and a dry, floral profile gave the roe room to speak.
The Gross vineyard’s steep slopes and careful work were part of the story we heard with the wine. We appreciated the context, then returned our attention to how cleanly it worked beside the lettuce and roe.
Iron Beef
Seven-month-aged beef took the lead on an iron plate, with black koji, Swiss chard rolls, and a light sauce made from the stalks. The koji gave the beef a savory, slightly bitter edge. Combining all the elements made the strongest bite.
Blacksmith
We were told that a neighbor made the iron plate. Warm at the table, it kept the beef course at the right temperature and gave the presentation a sense of place without distracting from the cooking.
Drops for Pairing
Truska Wine
Truške red, a blend of Refosco, Merlot, and Cabernet Sauvignon, brought ripe fruit, spice, and a rounded texture to the beef. The wine had enough weight for the aged meat.
June
The accompanying nonalcoholic drink combined elderberries, walnut leaves, fermented green strawberry, and wild cherry. Its aroma suggested sweet fruit, while the taste was decidedly savory, which made sense next to the beef.
Dessert
Pumpkin Rose
Pumpkin semifreddo with rose in several forms began dessert. The sweetness was measured, leaving the pumpkin’s buttery character and the flower’s perfume clear. Perilla oil gave the plate one more intriguing note.
Drops for Pairing
Semi-Dry Rhine Riesling by Stolfa
A semi-dry Rhine Riesling from the Štofla family in Dolenjska brought peach and gentle spice to the pumpkin course. Its sweeter finish lifted the next spoonful.
Goat’s Yogurt with Juzu
We worried that goat yogurt, shiso, fruit, yuzu, and sesame might be too restrained for our sweet tooth. Together, though, the cool yogurt and fragrant herbs were right for a warm day. The honey-sweetened toasted sesame seeds supplied just enough sweetness and crunch.
Drops for Pairing
June
Wild strawberries and a honey-sweetened yuzu infusion formed the last drink pairing. The citrus aroma made it seem sweeter than it tasted.
Chef’s Sweet Goodbye
The First Milk
Goat colostrum made for a gentle first petit four, lifted by the clove-like fragrance of phlox.
Pick Me Up
A tart seaberry mousse hid medlar filling. Its sweet and sour contrast woke us up after the desserts.
Tonka You
A crisp, lightly burnt-dough cookie carried tonka cream. The nutty vanilla notes came through without turning the bite overly sweet.
Cocoa Blues
A cocoa quenelle with thyme cream ended on a darker, more mature note.
After Eight
The chocolate ducks were Grič’s playful take on an After Eight, with mint cream inside. We appreciated the small nod to the family’s farm at the end of the meal.
Final Thoughts
Grič gave us a rare sense that the gardens, cellar, neighboring farms, drinks, and dining room were working toward the same meal. We loved the cucumber and goat cheese for its clarity, the lettuce and caviar for its balance, and the aged beef for its depth. Service explained the more unusual ingredients without making dinner feel like a lecture. The tasting menu is a commitment of time and money, and the route from Ljubljana takes planning; for us, both were amply rewarded.
Restaurant Grič Review Card
- ATMOSPHERE – 9.6/109.6/10
- SERVICE – 9.9/109.9/10
- PRESENTATION – 10/1010/10
- FOOD – 9.9/109.9/10
- DRINKS – 9.9/109.9/10
- VALUE – 9.8/109.8/10
Practical Details
| Detail | Information checked in September 2026 |
|---|---|
| Restaurant | Grič |
| Address | Šentjošt nad Horjulom 24d, 1354 Horjul, Slovenia |
| Chef | Luka Košir |
| Category | Seasonal tasting menu; one Michelin star and a Green Star |
| Price guide | Historical visit: about US$130 (seven courses) or US$175 (eleven courses). Current price: The tasting menus are priced at around US$120 for 7 courses and US$163 for the full 11-course experience. |
| Opening hours | Wednesday–Friday 5–11 p.m.; Saturday noon–11 p.m.; Sunday–Tuesday closed. Confirm before traveling. |
| Phone | +386 1 754 01 28 |
| Website | gric.si |
| Directions | View map |
Restaurant Grič FAQ
Where is Restaurant Grič?
Grič is in Šentjošt nad Horjulom, around half an hour by car from Ljubljana. Allow time for the hilly roads and check directions before setting off.
Does Grič have a Michelin star?
Yes. In the 2026 Michelin Guide Slovenia, Grič holds one Michelin star. It also has a Green Star for its sustainability practices.
What is on the Grič menu?
The restaurant offers seasonal tasting menus, currently described as seven or eleven courses. The specific dishes change with the available produce, so the plates in our review are a record of our visit.
How much does dinner at Grič cost?
At our visit, the menus were about US$130 for seven courses and US$175 for eleven. Those are historical prices. The tasting menus are priced at around US$120 for 7 courses and US$163 for the full 11-course experience.
