Gostilna Rajh Review: Prekmurje on the Plate

Gostilna Rajh in Bakovci, near Murska Sobota, gave us a particularly good introduction to Prekmurje cooking. Our Rajh restaurant review follows the meal we actually ate: langaš, chanterelles, dödoli, venison and several desserts that drew on the region’s familiar ingredients. The family restaurant has continued to evolve since that visit, so the photographs and tasting notes here are a record of that table, while the booking details are current.

About Gostilna Rajh in Prekmurje

Rajh is a family restaurant in Bakovci, a village outside Murska Sobota. Its cooking draws on Prekmurje’s pantry without treating the old dishes as museum pieces. At our table, buckwheat, pumpkin seed oil and local-style potato dumplings kept returning in different forms. The restaurant is now led by a fifth generation, and the 2026 Michelin selection lists it as a Bib Gourmand, an award for good cooking at good value.

The Dining Room and Terrace

On our visit, white tablecloths stood out against the dark wood, and an old china cabinet held antique porcelain. It was a dining room that carried the family history without asking us to admire it at every turn. The restaurant has since been renovated, so these photographs show the space as we knew it.

The covered terrace offered a looser setting with greenery around it. It also faced a fairly busy road, something to bear in mind if you are hoping for a quiet outdoor table.

Wine and Drinks

Rajh’s drinks selection gave us plenty to explore. There was a separate gin book and a wine list that reached well beyond Slovenia, while still making room for nearby vineyards. We were especially glad to find organic wines and a useful choice by the glass. A regional bottle is a good way to keep the sense of Prekmurje going between courses.

Food at Gostilna Rajh

Our meal moved between familiar regional dishes and lighter, contemporary touches. The kitchen handled comfort food without leaving us weighed down by it. Those looking beyond the local specialties could also order a Wiener schnitzel; we concentrated on dishes that spoke more directly of this part of Slovenia. The courses below describe our original visit, not the present menu.

Buckwheat Bread to Start

We began with homemade buckwheat bread in two small bites. One carried butter mixed with pumpkin seed oil, whose nutty flavor came through clearly. The other had house salami over horseradish cream. The salami’s soft texture and the sharper cream made an excellent opening.

Appetizers: Langaš, Tomato and Chanterelles

Langaš

Langaš is a fried flatbread with Hungarian roots and a firm place in Prekmurje’s food culture. Rajh used yogurt in the dough, producing a lighter fritter than we expected. Grated cured meat, horseradish, fresh yogurt and hemp seeds gave the topping bite and richness without leaving the bread greasy. The restaurant’s current menu still lists a version of Rajh’s langaš, though ingredients and presentation can change.

Tomato Soup

The tomato soup had a concentrated flavor with enough acidity to keep it lively. Buffalo mozzarella offered a soft pause from the tomato, and aged balsamic brought sweetness into the last spoonfuls.

Chanterelles and Poached Egg

A poached egg broke into the pan-seared chanterelles and pumpkin seed oil, making its own rich sauce. Roasted pumpkin seeds added crunch, while fresh tarragon kept the dish from turning heavy. It was one of our favorite starters.

Eggplant and Tomatoes

Roasted eggplant was blended into a smooth dip and served with cherry tomatoes, basil and pumpkin seed oil. The eggplant remained the central flavor, with the tomatoes bringing freshness and the oil adding depth.

Mains: Venison and Dödoli

Slow-Cooked Venison

The venison fillet had been cooked sous vide until tender. Firm bread dumplings soaked up the gravy, with pumpkin puree and baby spinach alongside. The dumplings gave the plate a useful bit of structure amid the softer elements.

Dödoli with Chanterelle Paprikash

Dödoli are a traditional Prekmurje dish made from potato and flour, worked into a dense, sticky mash. At Rajh, fried onion and a sour cream sauce added richness; chanterelle paprikash brought moisture and the mushrooms’ springy texture. The mushroom pairing gave the old dish a welcome lift.

Desserts Rooted in Prekmurje

Pumpkin Seed Cake and Raspberries

Pumpkin seeds colored the cake base green and lent it a gentle nuttiness. A mascarpone and cream filling sat above it, with fresh raspberries, raspberry reduction and house-made raspberry ice cream around the plate. It was generous and bright; the raspberry seeds made the texture a little less smooth than I wanted.

Milk, Buckwheat and Honey

This dessert was lighter than its list of ingredients suggested. Thin, brittle gingerbread separated layers of milk cream sweetened with buckwheat honey. Red currants sharpened the sweetness, and milk ice cream rolled in crisp buckwheat added another texture. I liked how the components worked together without losing their individual flavors.

Prekmurska Gibanica Ice Cream

We chose an ice cream inspired by prekmurska gibanica instead of a slice of the region’s layered cake. Sweet fried breadsticks and apple cubes completed Rajh’s version. For the layers and ingredients of the traditional dessert, our prekmurska gibanica recipe offers a closer look. A classic slice is listed on Rajh’s current menu, while this particular ice cream should be treated as a memory of our visit.

Elderflower Ice Cream

Elderflower ice cream finished the meal with a floral aroma, followed by candied ginger and vanilla crumble. After the richer desserts, this was a lighter way to leave the table.

Our Verdict on Gostilna Rajh

Gostilna Rajh gave us a generous view of Prekmurje through dishes that could still surprise us: the light langaš, the egg and chanterelles, and the satisfying dödoli were the standouts. The warmth of the service mattered as much as the kitchen’s ambition. If you are traveling through northeastern Slovenia, it deserves a place in the itinerary; our Prekmurje travel story has more ideas for the region. Book with the present menu in mind, and take these photographs as the record of a very good meal from an earlier chapter of Rajh’s story.

Rajh Restaurant Review Card

• 8.7/10
  ATMOSPHERE – 8.7/10
• 9.4/10
  SERVICE – 9.4/10
• 9.4/10
  PRESENTATION – 9.4/10
• 9.5/10
  FOOD – 9.5/10
• 9.5/10
  DRINKS – 9.5/10
• 9.7/10
  VALUE – 9.7/10

Practical Details

Gostilna Rajh FAQ

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Explore more Slovenian dishes to try, or compare another family-rooted dining experience in our Gostilna Repovž.