At the beginning of 2025, we took a deliberate step away from our own kitchen in Split and spent one intensive week in Slovenia, learning, observing, and refining our craft at Restaurant Grič.

This was not a holiday, nor a courtesy visit. It was a working stay — a stage — driven by our belief that growth in gastronomy comes from humility, discipline, and constant learning.

Why Grič

Restaurant Grič has long been a benchmark in the region: a place where technique, terroir, and philosophy meet with clarity and consistency. Their Michelin star is not the result of trends or theatrics, but of a deeply rooted understanding of product, process, and purpose.

For us, Grič represents exactly what we value: calm precision, respect for ingredients, and an uncompromising attitude toward quality.

A Kitchen as a Classroom

During our stay, we were welcomed not as guests, but as colleagues. Our sous chef, Franko Brečić, worked side by side with the Grič team, fully immersed in their daily rhythm — from early preparation to the final service.

What he learned cannot be reduced to a single technique or recipe. It was about:

• structure and organization in a high-level kitchen

• clarity of roles and communication

• patience in execution

• and, above all, respect for the ingredient at every stage

Small details, often invisible to guests, make the biggest difference on the plate.

Knowledge That Travels Back Home

Experiences like this do not aim to replicate another restaurant’s style. Quite the opposite. They help us better understand our own identity.

The knowledge, discipline, and perspective gained during this week at Grič are now quietly influencing our work in Split — in the way we approach preparation, in how we think about balance on the plate, and in how we organize our kitchen behind the scenes.

Gratitude and Continuity

We are deeply grateful to the entire Grič team for their openness, generosity, and trust. Sharing knowledge at this level is never a given, and we value it immensely.

For us, this week in Slovenia was not a milestone, but part of a longer journey. One that continues every day at Makarun — with curiosity, respect for tradition, and the desire to become better, step by step.