Restavracija Kodila - Meet Meat & Eat

Rating: 14
Author: Gault&Millau

Markišavci 44, 9000 Murska Sobota, Slovenia

14/20
Chef's Restaurant

5 PHOTOS

Cooking: Local | Meat | Traditional

Gault&Millau's review 2026

The journey begins in the delicatesse itself, where shelves overflow with regional specialties. From there, a staircase leads to the restaurant on the first floor, passing large glass windows, behind which Krškopolje and Mangalica prosciuttos, as well as Prekmurje ham, slowly mature. One thing becomes immediately clear: here, pork reigns supreme. At Kodila, hospitality is tangible. The open kitchen offers an almost hypnotic view of the chefs working in perfect harmony as they prepare each dish with precision and care. Choosing starters is remarkably easy. The chef’s beef tartare, Mangalica and Krškopolje prosciutto, Mangalica lard, and an outstanding brawn served with onion, house pumpkin seed oil, and toasted seeds are all irresistible, especially when accompanied by warm, freshly baked bread. Among the warm dishes, the fried Mangalica liver served with dödoli is particularly memorable, as are the expertly cooked pork ribs with roasted potatoes. Tender, juicy, and so soft they seem to surrender to the fork on their own, they perfectly illustrate the kitchen’s respect for quality ingredients. Portions are generous, which is why dessert often becomes a takeaway affair. During our visit, that honour went to the apple strudel. The excellent wine and spirits selection also deserves mention, and many of the bottles can be purchased directly from the delicatesse. From the very first glance, it is obvious that Kodila is built on a commitment to exceptional meat, uncompromising quality, and respect for every cut that reaches the plate. Those who arrive hungry leave satisfied. Those who arrive curious almost always find a reason to return.