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MICHELIN GUIDE 2023
In Prekmurje, at the crossroads of four countries, cultures, and languages, people eat a lot of good food. Particularly good food is prepared at Rajh Restaurant.
Two things may be said about Prekmurje, located in the extreme north-eastern part of Slovenia by the border with Hungary, Croatia, and Austria: famously, time passes more slowly here, and you will surely not leave hungry and thirsty.
A roller coaster of various languages, nations, and customs leaves a unique trace in local cuisine. It draws the best from traditional Slovenian, Croatian, and Austro-Hungarian cuisines.
Rajh Restaurant located just a few minutes’ drive from Murska Sobota has been among the best restaurants in Prekmurje for decades.
The restaurant is modern, but still relaxed and warm enough for locals to stop here for a spritzer and a chat with father Ignac and mother Marta Rajh.
Daughter Tanja is the chef, accompanied by son Leon, a member of the fourth generation of the Rajh family. Perhaps youthful energy is the reason the Rajhs manage to give the culinary tradition of Prekmurje a modern and refreshing twist.
Buckwheat is queen here. They cannot do without pumpkin seed oil either. And, of course, meat.
They cook superb calves’ liver and beef tongue with egg. It might be here where you first encounter lángos and dödoli (potato mush), but it is highly unlikely to be the last time.
At Rajh, you may try the most famous Prekmurje dishes. Well-known bujta repa (sour turnip hot pot), bograč (Prekmurje stew), and Prekmurska gibanica (layered pastry with poppy seed, walnut and apple fillings) live up to their reputation.
When parents and grandparents’ experiences combine with youth and new knowledge.
Young chef Leon Pintarič is the fourth generation of the Rajh family. Cooking in the kitchen of his mother chef Tanja Pintarič, he dedicates a lot of time to training at home and abroad and successfully lives up to his mother’s talents.
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