The menu features fried liver, spicy pork cracklings, and even a surprising lard on buckwheat crackers with apricot jam: all from the family of Slovenian butchers and salumieri who now display the Bib Gourmand on their door.
Imagine a corner of Slovenia where time seems to stand still, among fairytale castles and thermal waters that whisper ancient stories. This is Pannonian Slovenia, a borderland that embraces Austria, Hungary, and Croatia. And it is here, in Prekmurje, its easternmost region, that the culinary magic of Kodila comes to life, in the beating heart of Murska Sobota. It is not just a company; it is a legacy that has been passed down for three generations, nourished by a deep passion for the land and for ingredients that border on perfection. Kodila's meats and cured meats, jewels of meticulous production, have long crossed national borders, whispering stories of authentic quality.
A taste of revolution: beyond the butcher's shop
The story of Kodila is one of a quiet revolution, which began with the enlightened vision of Janez Kodila. In the early years of Slovenian independence, Janez took over the family business, transforming a modest butcher's shop into a beacon of innovation. His shop in Murska Sobota is not just a counter, but a project that breathes and lives. Janez understood that the true value of the land is not only extracted from raw materials, but enhanced by cutting-edge techniques and an eclectic offering that embraces every palate and every age. His entrepreneurial journey began alongside his father, before taking flight independently in 1992. He is the visionary who laid the foundations for the production of the highest quality meat and cured meats. In 2002, he refined his art, specializing in dried and smoked meats, and creating the Kodila brand. In just a decade, this name has become synonymous with excellence throughout Slovenia.
Today, Kodila is a beacon of traditional Prekmurje flavors, recognized and appreciated far beyond regional and national borders. Their secret? The perfect harmony between closely guarded recipes, ancient processing methods refined over time, and the adoption of cutting-edge energy-saving technologies. Kodila's slogan, “You need to know what you're eating,” encapsulates a promise of transparency and quality. Every product is made from excellent raw materials sourced from carefully monitored partner farms. In the Kodila workshop, where a team of around twenty expert artisans work with dedication, only salt and spices are added, allowing the products all the time they need to reach full maturity. 2013 marked a turning point, with a major investment aimed at expanding production capacity and renovating the facilities, including the creation of a modern culinary center with an adjoining store. These new facilities represent a quantum leap in product aging, allowing conditions as close to natural as possible to be recreated. The pride and joy of the company are the innovative curing rooms with clay plaster, where the hams refine their flavor thanks to the revolutionary “four seasons” technology. This cutting-edge solution, the result of Kodila's ingenuity and characterized by exceptional energy efficiency, faithfully reproduces the climatic conditions of each season in four different cells, ensuring perfect aging and an unmistakable flavor.
A journey through the senses: the soul of Kodila revealed
From the outside, Kodila's architecture is an intriguing dialogue between past and future: a thatched roof, reminiscent of ancient times, rests harmoniously on a modern structure, surrounded by Slovenian greenery. But it is upon crossing the threshold that the experience takes flight, enveloping visitors in an atmosphere of warm hospitality. On the ground floor, a world of delights opens up: the butcher's shop, with its fine cuts and homemade cured meats, flanked by a selection of Slovenian treasures, from cheese to honey. A small adjoining room invites you to take a tasty break, where simple, authentic gourmet dishes become a daily ritual for the locals. On the first floor, the true guardians of time are revealed: the curing rooms. Here, under an ingenious roof of sand and clay, protected by a layer of straw that regulates humidity, rest the traditional hams of Prekmurje, Mangalica and Krškopolje, born and raised in the modern farmhouse next door. On the second floor, the stage is set for the restaurant, which has been run for eight years by the expert hand of Slovenian chef Boštjan Lačen and awarded a Michelin Bib Gourmand. As the Guide's website says, it is a modern and welcoming bistro, where the open kitchen is a daily performance. A large beech wood-burning fireplace crackles softly, the parquet floor shines, and wrought-iron windows frame the landscape. And for those seeking a breath of fresh air, a spacious terrace surrounded by greenery is the perfect invitation for an aperitif at sunset or to savor the beauty of the place.
Here, gastronomy becomes magic, weaving two distinct paths: one firmly anchored in local tradition, the other a sublime contemporary interpretation of raw materials. But the beating heart, the muse, always remains meat, the same meat that gives life to the finest cured meats.
Symphonies of flavor: between roots and new harmonies
The relaxed atmosphere of the restaurant is the setting for a banquet of authentic flavors. Prekmurje ham, Mangalica lard and sausage, spicy pork cracklings from Krškopolje, or even a surprising lard on buckwheat crackers with apricot jam are the recurring notes of this symphony. The pillars of tradition are not lacking: tripe, liver and pork pâté with oil and pumpkin seeds, Bujta Repa (boiled turnip with pork and buckwheat and millet blood sausage), beef soup, or the legendary stew called Bograč. And then there is Pečena Rebra, or thinly sliced fried liver dipped in milk and flour. Contemporary cuisine, on the other hand, is a celebration of creativity, with dishes such as the chef's beef tartare, Mangalica steak, and pork neck. Every bite is a revelation, an ode to the sublime quality of the meat, which, from production to the table, is the true and only queen of Kodila.
The promise of the land: a chain of excellence and respect
Kodila's philosophy is rooted in a deep respect for the land and animals. Janez Kodila explains with pride: “Our farmers come from within a 150-kilometer radius, seven solid partnerships that have allowed us to raise quality from the fields and from the feed of our animals.” This synergy allows Kodila to select only the best, a treasure trove of meat from both neighboring territories and, of course, Slovenia itself. But the beating heart of this excellence is animal welfare. The animals do not suffer stress from long journeys, as they are slaughtered close to where they are raised. “We buy whole animals,” Kodila continues, “and we use them completely, through processes of aging, drying, salting, cooking, or smoking.” The latter is an art in itself: delicate smoking with Slovenian beech wood, which does not cover but enhances the aroma and preserves moisture, creating natural cooked hams where salt and spices dance in perfect harmony.
