Times change, family traditions continue and the old Rajh restaurant has kept the feeling of home even though it has transformed into a modern gourmet stop for many. The heart of the kitchen is represented by grandmother’s and mother’s recipes. A few years ago, the dishes were updated and improved by Tanja Rajh Pintarič and later, she and her husband handed over the torch to their son Leon. The standard repertoire, like the bograč or brawn, that has made the restaurant famous long ago is still unchanged – some things are simply untouchable! On the other hand, the young chef continues to upgrade the combination of traditional and modern cuisine. The veal tongue with egg is amazing, just like the dödöli with chicken paprikash or chanterelle risotto. Fans of mushrooms know that they cannot miss the Caesar’s mushroom season. In the autumn, the stars of their menu are pumpkins and for the gentler tastes, they make zander or trout and fans of meat can enjoy Mangalitsa pig or lamb chops. A walk around the soft landscape where people welcome you with open arms is best experienced in the 5- or 7-course tasting menu (55 or 69 euros). The ones who swear by the classics will never hesitate and order the Prekmurje gibanica for dessert, but we also recommend a special dessert named Honey, Buckwheat and Milk: honey dough with honey cream, ice cream, currant and buckwheat popcorn screams for another bite.