Restavracija Kodila

The story

Restavracija Kodila in Murska Sobota: Meat-Led Kitchen with Michelin Bib Gourmand

Restavracija Kodila sits at Markišavci 44 in Murska Sobota, where the meat-led kitchen earned a Michelin Bib Gourmand in 2026 for good quality, good value cooking. The restaurant grew out of the Kodila family's ham and meat business, so the menu leans on pork, beef and smoked products from the same building.

Cured meats from the family's own rooms

The Kodila family is now in its third generation, and the restaurant's supply starts with its own drying rooms. Hams hang under a thatched roof in clay-walled ripening chambers, and the staff maturing them use traditional mold ripening. Behind the glass on the way up to the dining room, Krškopolje and Mangalica prosciutto and Prekmurje ham age slowly. Smoking over an open beech-and-sawdust hearth is another technique the family still uses.

What to order

Starters include a chef's beef tartare, Mangalica lard, and a brawn served with onion, house pumpkin seed oil and toasted seeds. Among the hot plates, fried Mangalica liver with dödoli stands out, along with pork ribs and roasted potatoes that are cooked until they almost fall from the fork. Gault&Millau awarded Kodila 14 points in 2026. Portions are generous, so many guests take the apple strudel home rather than finishing it at the table.

Room and drinks

The dining room is on the first floor, where an open kitchen lets guests watch the cooks plate each order. The restaurant is called Meet meat eat, and its look is modern while the recipes stay traditional. The wine and spirits list includes domestic spirits and premium bottles, many of which can be bought from the delicatesse downstairs.