Elderflower ice cream came with candied ginger and vanilla crumble.
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.
Is Gostilna Rajh worth booking?
Best for: Travelers who want to explore Prekmurje cooking through a family restaurant with a serious wine list.
Contents
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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 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.
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.
| Detail | Information checked in September 2026 |
|---|---|
| Restaurant | Gostilna Rajh |
| Address | Soboška ulica 32, Bakovci, 9000 Murska Sobota, Slovenia |
| Category | Regional Prekmurje cuisine; Michelin Bib Gourmand in 2026 |
| Price guide (USD) | Current tasting menu: 5 courses US$76; 7 courses US$98. Wine pairings: US$33 and US$44 respectively. Prices subject to change. |
| Opening hours | Tuesday–Saturday 12:00–22:00; Sunday and holidays 12:00–16:00; Monday closed. Confirm before travel. |
| Dress code | No formal policy found; confirm with the restaurant if needed. |
| Phone | +386 31 705 007 |
| Website | rajh.si |
Gostilna Rajh is at Soboška ulica 32 in Bakovci, near Murska Sobota in Slovenia’s Prekmurje region.
No. Rajh is listed with a Bib Gourmand in the 2026 Michelin selection, a distinction for good cooking at good value, rather than a Michelin star.
The restaurant’s menu checked in September 2026 lists five courses at US$76; 7 courses US$98. Wine pairings: US$33 and US$44 respectively Confirm prices when booking.
Dödoli are a traditional Prekmurje potato and flour dish. On our visit, Rajh served them with fried onion, sour cream sauce and chanterelle paprikash.
This review records a meal published in 2020. Rajh’s menu is seasonal, so check the current menu for the dishes available on your date.
Explore more Slovenian dishes to try, or compare another family-rooted dining experience in our Gostilna Repovž.
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