Ivanka i Stjepan GRGOS

The story of the Grgos family and their connection with the hospitality industry, traditional gastronomy and the nature of the Samobor region began in the seventies of the last century. At that time, Josip Grgos mined limestone near Samobor, built a modest inn next to the quarry, and at the end of 1973 discovered a previously unknown cave. Over time, the inn in Otruševec has become a favorite gathering place for locals and hikers, and Grgos Cave is one of the most famous natural sights of the area. In such an environment, where natural beauty is intertwined with family tradition and hospitality, Stjepan Grgos grew up, who created an excellent traditional restaurant with his wife Ivanka - Kod špilje - on the foundations of his father's inn. Their philosophy is based on respect for tradition, but also on the willingness to adapt it to modern guests. They pay special attention to dishes that were once common in Samobor households, and return them to the table. Most of the vegetables and fruits come from their cultivation, and they also produce cured meat delicacies, the specialty of which lies in patience and respect for old-fashioned methods. At the cave, there are always seasonal fruits of nature on the table. In spring and early summer, these are blossom, bear's garlic or nettles, blueberries and wild strawberries, while autumn brings porcini mushrooms, chestnuts, pumpkins, corn and apples. They cook various soups from them, bake bread and cakes, and in addition to many meat delicacies ranging from poultry to game, occasionally you can also find a capon. For the Grgos family, catering is not just a job but a way of life, and they have passed on their love for the Cave to their daughter Dora, who makes desserts. Grgosi constantly follow modern culinary trends, but they are persistent in preserving the authenticity of local cuisine, which is why they win the Gault & Millau Croatia trophy Chef of Traditional Cuisine 2026.