Different food is available on the coast than among the Alpine peaks. The flavours of the Pannonian Plain are different to those of the Karst. Everywhere you go, you will discover how nature and culture have always been combined here on a plate with distinctive local dishes.
Photo: Tomo Jeseničnik
1–17 of 17
ALPINE SLOVENIA
The most widespread everyday dish in Alpine and Central Slovenia used to be ‘žganci’ (mush). It was said in the 19th century that this was the ‘pillar of the Land of Carniola’. ‘Žganci’, also known as ‘drobljenci’, can be the main course or a side dish to hotpots, sweet or sour milk, or yoghurt. They also taste great with eggs, sauerkraut, and turnip.
ALPINE SLOVENIA
A special feature of Bled cuisine since 1953. This dessert consists of filo dough with vanilla cream, a thinner layer of whipped cream, and another layer of filo dough with caster sugar on top. By the autumn of 2011, eleven million original Bled Cream Slices had already been prepared at the Hotel Park in Bled.
ALPINE SLOVENIA
A special type of ‘zaseka’ or pork mash is made in Bohinj – this is a spread made from ground smoked bacon. Dry sausage and pieces of meat are conserved in ‘zaseka’. Dry sausage with ‘zaseka’ is an incredibly tasty snack and smoked ‘zaseka’ gives amazing flavour to dishes if used as a dressing.
ALPINE SLOVENIA
A special type of spicy ‘skuta’ curd cheese or sour milk curd cheese, which matures in wooden firkins known as ‘deža’. Maturing is faster in the summer months, so ‘Mohant’ is full-fat during this season, while in the winter skimmed milk is used. This incredible Slovenian delicacy has a European protected designation of origin.
ALPINE SLOVENIA
Traditional natural sauerkraut and sour turnip are held in high regard in all of Slovenia's gastronomic regions. Particularly in the winter, these foodstuffs enrich everyday dishes and holiday dishes alike – as a side dish or as an ingredient in main dishes. Due to their pleasant acidity, they are considered to aid digestive health.
ALPINE SLOVENIA
These cooked flour dumplings or pockets with a filling made of bread crumbs, raw butter, walnuts, raisins, and aromatic herbs is a typical holiday dish. A similar dish was mentioned by the cook of the Bishop of Aquileia as early as in the 15th century.
ALPINE SLOVENIA
In the region of Koroška, rye bread has a special place in the everyday and festive diet. It is made from home-made sourdough according to an old recipe that has been passed down from generation to generation. In the past, a loaf of this kind of bread used to be considered a means of payment, and a piece given to a stranger was a symbolic way of protecting their newborn from evil.
ALPINE SLOVENIA
The most well-known Slovenian food product in the world, this originates from the rich heritage of pork processing to make semi-durable meat products. The oldest mention of this sausage, calling it ‘kranjska klobasa’, dates back to the second half of the 18th century.
ALPINE SLOVENIA
‘Pohorski lonec’ is a tasty vegetable and meat hotpot created by Chef Darinka Orlačnik in 1996 in the Zreče Pohorje Hills. Every year at the end of July, a culinary event called ‘Praznik pohorskega lonca’ or the Pohorje Hotpot Festival is held in the Zreče Pohorje Hills.
ALPINE SLOVENIA
There are two types of pastry pockets or dumplings in Rateče. The first one (‘Rateški kocovi’) has a filling made of cooked and ground dried pears, some honey, and cinnamon. The second one (‘špresovi krapi’) has a ‘skuta’ curd cheese or ‘špres’ and cornmeal filling. Some home cooks also add millet groats, fried onions, ‘zaseka’ pork mash, cinnamon, and chives to their filling. The Gorenjska region offers ‘ajdovi krapi’, buckwheat dough pockets filled with ‘skuta’ curd cheese or colostrum.
ALPINE SLOVENIA
The tall mountains towering above the River Soča have been home to cows and indigenous Bovec sheep for centuries. The ‘Tolminc’ and ‘Bovec’ sheep cheeses, which have a European protected geographical indication, are made from extremely high-quality milk.
ALPINE SLOVENIA
The crystal-clear River Soča is home to the indigenous Soča trout (Salmo trutta marmoratus), an incredible culinary delicacy. This is prepared by rolling it in buckwheat or maize flour and then frying; it is also very delicious if enjoyed with dried ‘pršut’ ham.
ALPINE SLOVENIA
The vast forests in Triglav National Park provide a habitat for numerous wild animals. This is why venison is often represented in the locals’ food culture.
ALPINE SLOVENIA
The once widespread pear variety used to cook delicious compote also enriches snacks with cheese and ‘skuta’ curd cheese, ‘štruklji’ (traditional dumpling) fillings, and many other dishes. Their reputation has also been kept alive due to ‘Gorenjski Tepkovec’, a natural Tepka brandy with a protected geographical indication.
ALPINE SLOVENIA
Carnia is the home of ‘frika’ or fried cheese. From there, the dish spread to the Bovec region, where it is prepared using potatoes, cheese, and bacon. In the Trenta Valley area, it’s prepared using cheese, polenta, bacon, and eggs, while potatoes, cheese, bacon, eggs, and onions are used on the Alpine dairy farms of the Soča Valley.
ALPINE SLOVENIA
V Zgornji Savinjski dolini pripravljajo značilno sušeno mesnino iz kakovostnega svinjskega mesa in slanine. Ustrezno soljen in začinjen nadev polnijo v naravne ovitke, v preteklosti predvsem v svinjske želodce. Priljubljena mesnina ima zaščiteno evropsko geografsko označbo.
ALPINE SLOVENIA
‘Čompe’ is just one of the 132 names for potatoes in Slovenia. As ‘čompe’, potatoes have been cooked in abundance in the Soča Valley since the 19th century, complemented with delicious ‘skuta’ curd cheese. Every year, the Čompe Night (Čomparska noč) tourist event is held in Bovec.
Taste Slovenia
Subscribe to the tastiest newsletter Taste Slovenia.
