Kodila delikatesa & restavracija

Slovenia: Kodila, when meat is a cultural gastronomic experience

"Among the flat expanses of Prekmurje, in Murska Sobota, this three‑generation, family‑run project founded by patron Janez Kodila just after Slovenia’s independence is far more than a classic butcher’s: an inviting, thatched‑roof complex with a modern frontage where hospitality guides you from a first‑floor shop—selling cuts, house cured meats, Slovenian staples from cheeses to honey, and simple gourmet plates enjoyed at a few tables popular for quick lunches—up to curing lofts beneath a sand‑and‑clay roof covered with straw that stabilizes humidity for traditional Prekmurje hams from Mangalica and Krškopolje, all produced on site in the modern building behind the original. On the second floor, chef Boštjan Lačen (here for eight years) runs a relaxed, modern bistro with an open kitchen, beech‑wood fireplace, parquet, iron‑framed windows, and a greenery‑covered terrace, offering two paths: one rooted in local tradition and one contemporary, both centered on exemplary meats and charcuterie. Plates might feature Prekmurje ham, Mangalica lard and sausage, hot Krškopolje pork crackling, or lard on a buckwheat cracker with apricot jam; tripes, liver pâté and pork with oil and pumpkin seeds, Bujta Repa with black pudding with buckwheat and millet, beef soup, the Bograč stew, Pečena Rebra, or thin, milk‑and‑flour‑dusted fried liver; while the modern side highlights beef tartare, Mangalica steak, and pork neck steak. Quality is the first rule here: seven partner farmers within 150 km supply whole animals slaughtered near the farms for welfare, then used nose‑to‑tail through curing, drying, salting, cooking, baking, and gentle smoking over Slovenian beech to remove moisture and preserve aroma—how their naturally salted and spiced cooked ham is born." - Sarah Scaparone