Slovenia is attracting tourists not only with beautiful scenery, but also with a surprisingly diverse and stunningly delicious cuisine, which combines the Alpine, Mediterranean and Slavic traditions. Whether you are enjoying a simple peasant food or gourmet delights – they all show influences from the neighbouring Austrian, Italian or Hungarian gastronomy. Slovenia is a country of lovers of delicious food. Almost everywhere you go you can find a restaurant or tavern, offering a tasty snack or an excellent culinary experience, whereas Slovenian wines can enthuse even the most demanding wine connoisseur. Local products are known for high quality and environmental friendliness.
Slovenia has 24 gastronomic regions and each of them has its own culinary specialities. Here is our selection of the most interesting autochthonous and traditional dishes of ten Slovenian regions. Many of them have been protected with the European legislation due to their quality and special features and are produced or prepared only in a specific geographical area using a traditional method.
Traditional meal on Slovenian coast
First course:
cod spread »bakala«
Second course:
mussels »pedoči« in a variety of sauces or pan-fried,
egg omelettes «frtalje»
Dessert:
fig loaf »figov hlebček«
Wine:
these dishes are best complemented by wine sorts
Malvazija, Refosk and Chardonnay
Traditional meal in the Karst region
First course:
Karst prosciutto ham
Second course:
«Istrian Jota» – stew, made from sauerkraut, beans and smoked meat
Dessert:
«gubanca» – a spiral wrapped potica made from leavened dough with walnut and raisin filling
Wine:
Teran
Traditional meal in the Soča region
First course:
Bovec cheese made from sheep’s milk,
«čompe s skuto» – potatoes with cottage cheese
Second course:
«soška postrv» – fried marble trout in buckwheat or corn flour,
«poštoklja» – potato and vegetable purée
Dessert:
«kobariški štruklji» – dumplings stuffed with walnuts, raisins and spices
Wine:
these dishes are best complemented by wine sorts
Rebula and Zelen
Traditional meal in the Idrija region
First course:
«Smukavc» – cabbage and potatoes hot pot,
«karaževc» – apple and beans or potatoes purée
Second course:
«idrijski žlikrofi z bakalco» – filled dumplings and mutton sauce
Dessert:
«pajtičke» – rolls made of leavened dough and filled with sautéed onions, breadcrumbs, ground walnuts and spices
Wine:
these dishes are best complemented by wine sorts
Sauvignon, Pinot and Merlot
Traditional meal in the Gorenjska region
First course:
cheese »bohinjski mohant«,
»tržiška bržola« – braised mutton and vegetables stew
Second course:
«gorenjska prata» – a type of meatloaf,
carniolan sausage with sauerkraut,
buckwheat porridge with mushrooms
Dessert:
Bled cream cake
Wine:
Gorenjska is not a wine-growing region, but the main dish is best complemented by Slovenian wine sorts
Sipon and Welsch Riesling
Traditional meal in the Koroška region
First course:
«trenta» – rye bread with cream, sprinkled with salt and cumin
Second course:
Carinthian breaded horseradish with meat,
«mežerli» – dish based on pig, veal and lamb intestines, bread, spices and eggs
Dessert:
«kvočevi nudlni» – dumplings stuffed with ground dried pears
Wine:
Koroška is not a wine-growing region, but the main dish is best complemented by a Slovenian wine of the sort
Cabernet sauvignon
Traditional meal in the Štajerska region
First course:
«pohorska bunka» – smoked and dry-cured pork,
Štajerska Sour Soup made of pork and wine,
«štajerski kuhani štruklji» – soup with cottage cheese dumplings
Second course:
«pohorski pisker» – meat and vegetable stew with buckwheat and mushrooms,
«olbič» –potato and corn flour mush
Dessert:
Pohorje omelette – biscuit omelette with berries and sweet cream
Wine:
these dishes are best complemented by wine sorts
Welsch and Rhine Riesling, Traminer and Žametna črnina
Traditional meal in the Prekmurje region
First course:
bujta repa – turnip and millet porridge with pork
Second course:
«bograč» – beef, pork and venison stew,
«prekmurske koline» – various pork sausages, including sausages with buckwheat and millet porridge, salceson, blood sausage etc.,
«dödöli» – potato and flour porridge with lard, onion, cracklings and sour cream
Dessert:
«prekmurska gibanica» – layered pastry with poppy seeds, walnuts, apples, raisins and cottage cheese filling
Wine:
these dishes are best complemented by wine sorts
Sipon and Welsch Riesling
Traditional meal in the Dolenjska region
First course:
«fižolovi štruklji» – dumplings with mashed beans filling
Second course:
Kostel stuffed pig – roasted pig stomach stuffed with bread, smoked pork and herbs,
Roasted duck with red cabbage and «mlinci» (flatbread tatters),
«matevž» – purée made of boiled potatoes and beans with cracklings
Dessert:
«belokranjska povitica» – pastry made of stretched dough and filled with cottage cheese, cream and eggs
Wine:
these dishes are best complemented by wine sorts
Cviček and Modra frankinja (Blaufränkisch)
Traditional meal in Ljubljana region
First course:
«ričet» – thick stew with barley porridge and smoked pork or sausage
Second course:
«frog legs» – baked or fried in batter,
dandelion salad with boiled potatoes and eggs
Dessert:
«potica» – is the most typical Slovenian dessert, made with more than 80 different fillings: tarragon, honey, walnut, poppy seed, chocolate, crackling, chives, lovage, cottage cheese etc.
Wine:
the main dish is best complemented by Sivi pinot (Pinot Gris)
We wish you а pleasant culinary experience!