Given by nature
Slovenian delicacies have always found the shortest way from the forests and gardens to the table
Slovenian cuisine is based on local heritage and ingredients from the nearest gardens and fields, meadows and pastures, forests and orchards, rivers, lakes and the sea.
Only through coexistence with the environment can we get the most out of nature. The best flavours, intoxicating aromas, invigorating colours, which best come to the fore when following the philosophy of fork to table. If we couple this with consideration for seasonality and the wise advice of our ancestors, the recipe for Slovenian gastronomic success is complete.
Photo: Ciril Jazbec, Tent Film
In Slovenia, we can easily build on the story of our ancestors, who have always cultivated the land ecologically and in harmony with the seasons. Field to fork was the philosophy then and still is today. With equal care and keeping to the dictates of nature, they harvested wild foods from forests and meadows, be it cleansing wild garlic in spring, exquisite mushrooms from summer to autumn, chestnuts in autumn, coveted truffles in autumn and winter, as well as various herbs and spices, whenever they were in season.
Picked in nature
In one of the greenest countries in the world and the third most forested country in Europe, nature offers us an abundance of fruits, berries, mushrooms, plants and other delicacies that we like to use in our cuisine.
The fruits of hard work, in cooperation with nature
In addition to fruit and garden crops, various domestic products are popular, such as Styrian Prekmurje pumpkin seed oil, with its protected geographical indication, or Extra virgin olive oil from Slovenian Istria, Piran sea salt and Karst honey, all with protected designations of origin, just to name a few. All of these products are used in the kitchens of world-famous chefs, countless other restaurants, inns and tourist farms throughout Slovenia, as well as by everyday people at home.
Nature's bounty at every turn
When you visit Slovenia, try water from a mountain spring, taste natural products and indulge in the flavours of traditional dishes on tourist farms, or enjoy the top restaurants’ latest culinary creations, all made with great respect for nature and its many gifts. This is what has always defined Slovenia.
Hops
Many of the world's beers have in them at least a small taste of Slovenia, given by our excellent varieties of hops.
Sourdough
The baking of bread, made from only flour and water, has spread from households to the kitchens of top restaurants.
Vegetables
Particularities of the local environment are reflected in vegetables and other crops that grow in Slovenian soil.
Buckwheat
Buckwheat can be found in dishes throughout Slovenia, but it is most typical for the Thermal Pannonian region.
