Grič’s cuisine

Grič restaurant uses products that are largely homegrown and organic. Eighty percent of the vegetables are self-sustainable, as well as fifty percent of the fruit used in the recipe. The restaurant also grows mushrooms their own mushrooms. Foraging is an everyday task even during the winter and is central to the restaurant's identity. Favorites on the menu include delicately smoked brown trout with sea urchin and sour parsnip, and Mallard duck cooked on fire, topped with birch syrup. Grič has a zero-waste policy when it comes to garden products. Some vegetables and fruits are used as extra treats for our animals, and other food leftovers are composted. Restaurant Grič has the first certified ecological duck farm in the country. The food served at the restaurant is all farmed in the area around the restaurant, with only a handful of rare exceptions. It is no wonder the restaurant received a green Michelin star for its outstanding sustainable efforts.