Horjul, Slovenia

At Grič, chef Luka Košir prepares a daily tasting menu grounded very much in local, seasonal ingredients and culinary tradition, with a modern twist. Almost everything from the kitchen here is local – it has its own vegetable gardens and orchards, grow mushrooms, forage among surrounding fields and forests, and established the restaurant as Slovenia’s first eco-certified duck farm back in 2013. Meat and cheeses are sourced from local farms; game from local hunters. All garden waste is used as compost, or fed to the animals. Set in a village near Ljubljana, the restaurant’s simple, pleasing interior has a wood-panelled ceiling, homely wooden tables and chairs, and plenty of natural light, and feels nicely in keeping with Košir’s philosophy that ‘good ingredients make good food, and you don’t need a silver spoon to eat it.’

Key Information


Šentjošt nad Horjulom 24d, Horjul, 1354


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