From Michelin Green Stars to a beekeeping museum – via a 60,000-year-old flute – Slovenia gives visitors the authentic, lesser-travelled experience
It is said that soul is the true spice of any dish – and Slovenian cuisine has soul writ large. This is, in part, down to the vast array of locally produced and sourced ingredients, from trout caught in the crystal, alpine waters of the Soča River, to goat’s cheese, farmed on the misty Polhov Gradec hills. This produce, created in harmony with nature, can be found in the recipes on the tables of some of the country’s best and most authentic restaurants.
One of these is Grič, located in a remote spot in the village of Šentjošt, about 40 minutes’ drive from the capital Ljubljana. There, chef Luka Košir creates dishes which are at turns wildly experimental and infused with the culinary knowhow of Japan and Scandinavia, but are wholly rooted in traditional local ingredients, and a sense of place.
At Grič, chef Luka Košir’s dishes are created from traditional local ingredients
“Being here is an advantage for me,” says Košir, whose restaurant has been recognised with both a Michelin star and Michelin Green star. “I feel good here, I literally live off the locals, the fields, I’m self-sufficient, work with people I trust … You don’t have to fake anything and make up stories to sell yourself well,” he continues. “This is no romance. Our life here is that simple.”
