KodilaRestaurant »Meet Meat Eat«

Surrounded by fields and covered by a traditional thatched roof, it sits next to a curing room for traditional Prekmurje hams and prosciutto from Mangalica and Krškopolje pigs. Kodila’s expertise in butchery predates their venture into catering, and they proudly refer to themselves as “a bank of the best cuts of meat”.

For three generations, the Kodila family have built on their history and vision, combining the rich culinary traditions of the past with contemporary flair. Now they are bringing that heritage to life on the plates of their own restaurant. The origins of the Kodila butchery in Prekmurje date back to the early years of Slovenian independence, when Janez Kodila opened his first butcher’s shop, continuing the legacy of a private family business. The tradition began even earlier with Janez’s father, who owned a butcher’s shop in Dolenjska in the 1950s. After 2000, his son Janko Kodila continued the family story.

For starters, try the lard on a buckwheat cracker with apricot jam. They are renowned for their dedication to quality meats, featuring the Mangalica and native Slovenian Krškopolje pigs, dry-aged steaks, and a variety of cured prosciutto delicacies. Side dishes are made with vegetables from the restaurant’s own organic garden or sourced locally. Kodila also caters for non-meat eaters and has a reputation for excellent vegetarian and vegan options.

One of the restaurant’s standout features is the open fireplace, where the chef cooks over beech wood with no secrets and guests are welcome to observe the cooking process and even chat with the chef between preparations. Kodila also offers guided tours of the curing chambers and hosts culinary workshops. For those seeking a truly unique experience, they have developed the boutique event ‘Meet Meat & Eat’, where guests can try their hand at grilling a steak or simply watch it being expertly prepared.