Luka Košir, one of the most talented chefs of the young generation, gave Gostišče Grič a modern makeover, but they stayed rooted in their time and space. The ingredients are for the most part local - if not from their garden, from the woods, meadows, and creeks nearby; only the fish are from the Adriatic Sea. If they're not fresh, they're preserved in traditional ways.
BINGO: Whoever hasn't tried their trout sashimi, has to stop at their place at Open kitchen as soon as possible.
- Šenjošt nad Horjulom