The traditional foods that best represent the country are honey, forest fruit, edible mushrooms and truffles, and meadow and forest herbs and aromatic plants. Slovenians have long been a nation of beekeepers and Slovenia is the only European Union Member State to have protected its native bee, which means that no other breed of bee may be kept in Slovenia. Slovenian honey is also protected in the EU. Acacia, linden, chestnut, fir, pine, flower or nectar, and forest or honeydew honey may be sold under the trademark of Slovenski med (Slovenian Honey). The richness and diversity of flora in Slovenia are reflected in the aroma, colour and flavour of Slovenian Honey with a protected geographical indication. The different climatic conditions and geographic diversity create exceptional conditions for honey production and for a great variety of honey types. Kočevski gozdni med (Kočevje Forest Honey) and Kraški med (Karst Honey) are additionally protected by a protected designation of origin.

• kranjska klobasa (Carniolan sausage)
• sauerkraut
• fermented turnip
• žganci (mush)
• prekmurska gibanica (a pastry with layered apples, poppy seeds, cottage cheese and walnuts)
• prleška gibanica (a layered cheese pastry)
• ajdov krapec (buckwheat cheese pie)
• Piran sea bass
• walnut potica

One of the most typical Slovenian dishes is potica, a traditional holiday pastry with different fillings. The European Commission officially protected Slovenian potica by registering it as a traditional specialty guaranteed. This protects the recipe, production procedure and ingredients.

Potica can be made with five different traditional fillings: walnut, walnut and raisin, raisin, tarragon, or tarragon and cottage cheese. It must be baked in a potičnik, i.e. a traditional potica pan, which is round with a hole in the middle and with smooth or ribbed walls, to ensure the correct traditional form. It can be dusted with powdered sugar. Slovenians are very proud of this traditional Slovenian dessert.

Typical foods of Alpine Slovenia are kranjska klobasa, sauerkraut, fermented turnip and žganci.

Pickling and fermenting were initially used to preserve food and prolong its shelf life. Today, fermented cabbage and turnip are also valued for their unique aroma and flavour, as well as nutritional value. They boost the immune system, so it is especially recommended to eat them in the autumn and winter months. Kranjska klobasa, the only Slovenian sausage to fly to space with Sunita Williams, an astronaut of Slovenian descent, is popular with locals and tourists. It is characterised by a unique combination of spices and high-quality meat. Kranjska klobasa and fermented cabbage or turnip go well with žganci, which used to be one of the staple foods. This is a simple rustic dish made of flour and can be eaten as a main course or a side dish.

The eastern part of Slovenia is famous for pogačas. The most acclaimed is prekmurska gibanica, a rich holiday pastry. It is made of repeated layers of poppy seed, cottage cheese, walnut and apple fillings. Prleška gibanica and ajdov krapec are also delicious. Both desserts are made of thin pastry, the first from wheat flour and the second from buckwheat flour, filled with cottage cheese and cream.

The chosen food in the region where the bora wind blows and the air is filled with the smell of the sea is Piran sea bass. Fonda sea bass, farm-raised in the Bay of Piran in accordance with the highest nutritional standards and based on the best expert knowledge, has become the favourite choice of many people. It is also served in many prestigious restaurants in Slovenia and abroad.