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
amuse bouche, Grič
Cuttlefish, dandelion, sesame
Crisp sesme, warm cuttlefish, ok
Cuttlefish, Grič
Beef, onion, celery, mole
Teneder meat from souse vide, celery puree, caremalized onion and mole sauce, great
beef, Grič
Fresh cheese, green strawberries, violets
Mascarpone, not to sweet, nicely decorated
dessert, Grič
Extra sweet bite
Chocolate, english cream, pastry
sweet bite, Grič
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
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