SLOVENIAN FOOD: 42 BEST SLOVENIAN DISHES AND TRADITIONAL FOOD IN SLOVENIA TO TRY

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We will write about Slovenian food with the best 42 Slovenian dishes. The Slovenian cuisine is good! There are some dishes that are authentic traditional food in Slovenia to try and drinks in Slovenia!

Slovenia is an ideal destination for foodies. Slovenian cuisine is affected by the country’s diverse terrain, climate, history, and cultural influences. Slovenes are proud of Slovenian products and cuisine with a geographical indication mark that represents the state internationally and encourages Slovenia’s regional cultural culinary diversity.

Read here best: Slovenia Sim Card for Tourist, Slovenia travel tips, how to get from Ljubljana airport to city center, how to get from Ljubljana airport to Lake Bled and Zagreb airport to Ljubljana.

Read here Lake Bohinj Slovenia and Lake Bled Slovenia.

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WHERE TO STAY IN SLOVENIA

Accommodation in Slovenia isn’t so expensive than other countries around Euro. You can access a dorm from that can go up to €15-20. And while a hotel that is double room in a budget can go up to €70. This prices vary depending on how much luxurious you want to. Also prices of accommodation can go up and down depending on what season you choose to go.

CLICK HERE TO BOOK YOUR ACCOMMODATION IN SLOVENIA BEFORE YOUR TRIP WITH BOOKING.

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SLOVENIAN FOOD: 42 BEST SLOVENIAN DISHES AND TRADITIONAL FOOD IN SLOVENIA TO TRY

SLOVENIAN DISHES: TRADITIONAL FOOD IN SLOVENIA

1. BOGRAČ

Bograč is a typical Slovenian meat stew that was allegedly prepare by Hungarian shepherds during the Hungarian occupation of Prekmurje. Pork, beef, venison, and boar are indeed the usual meats use in the stew. Bograč was name after bogracs, a traditional cauldron use to cook it.

2. PREŽGANKA

Prežganka is a Slovenian staple that uses basic ingredients. Water, flour which has been briefly toast in oil, and spices like caraway seeds, paprika, salt, and pepper were use to make this filling soup. Prežganka is often serve with buttery toast on the side and is thought to be an excellent hangover cure.

3. ŠELINKA (CELERY HOT POT CURD)

Šelinka is a celery soup from the Vipava region of Slovenia. The soup was famous a long time ago, but it is now nearly forgotten. Šelinka was flavor with salt and pepper and serve it with polenta on the side in a huge platter.

4. ŠTRUKLJI (CHEESE DUMPLINGS)

Štruklji was a traditional Slovenian dishes prepared up of many types of curly dough. Cottage cheese, walnuts, apples, and poppy seeds are among the savory and sweet components used. Štruklji could be bake or cook, and one particular kind is very famous in the spring and early summer.

5. GOULASH (BOGRAČ)

Goulash was prepared with onions, peppers, root vegetables, various spices, and sometimes tomatoes. It is a well-known meal that is well like even outside of Hungary’s borders. Goulash was typically serve as a filling main meal.

6. KRAŠKI PRŠUT

Kraški pršut is a non smoke, dry cure ham with a history dating back over a century. Its very original flavor is the outcome of the Karst region’s excellent climate. The ideal way to eat kraški pršut is to slice it into thin, nearly transparent strips.

7. KRANJSKA KLOBASA (CARNIOLAN SAUSAGE)

Kranjska klobasa comes from the historical Kranjska region. It has the ideal meat-to-bacon ratio, with at least 80% finely ground great pig cuts and 20% bacon. The finest way to eat kranjska klobasa is with sauerkraut and mustard.

8. BUJTA REPA

Bujta repa was compose of a mixture of sour turnip, millet, and pork bones with flesh and fat, including pork head, skin, or neck pieces. Zaseka, a preserve made from cook bacon, several spices, and local pumpkin seed oil, was commonly use to spice the dish. Bujta repa is a dish which can be serve as a main meal or as a side dish with meat and potatoes.

9. YOTA (JOTA)

Yota is an ancient Slovenian cuisine which was once consider a poor man’s dinner. Beans, sauerkraut or sour turnips, potatoes, bacon, spare ribs, onions, and garlic were amongst the simple components use. Yota is a one-course Karst and Friulian meal.

10. AJDOVI ŽGANCI

Ajdovi žganci is Slovenia’s traditional dish, made with buckwheat flour and water. Traditionally, the meal was a simple breakfast that provides farmers with the nourishment and energy they will need for their hard work throughout the day. Ajdovi žganc is the perfect comfort food during winter season.

11. PRAŽEN KROMPIR (SAUTÉED POTATOES WITH ONION)

Pražen Krompir contains of corn flour polenta and potatoes. Chop the potatoes into tiny chunks and boil them in simmering water. Pražen Krompir was a great match for Stephanie’s roast.

12. KOSTELSKE HRGE

Kostelske hrge are Slovenian dumplings arising from the neighborhood of Kostel. Potatoes, eggs, braise meats, garlic, pepper, salt, butter or fat, herbs, flour, and breadcrumbs are use to make them. Kostelske hrge could be consume on their own with seasonal vegetables or as a side dish with venison.

13. MATEVŽ

Matevž is a purée of creamy potatoes and beans. Sauerkraut, turnip, pork cracklings, roast meat, ham, or sausages are common accompaniments. Matevž is today regarded as a traditional delicacy linked mostly with the Koevsko region and the larger Dolénjska region.

14. ZGORNJESAVINJSKI ŽELODEC (STUFFED PIG´S STOMACH)

Zgornjesavinjski želodec was cure meat cut is by far the most prize delicacy of northeastern Slovenia. This is usually slice into thin rectangular slices. The most frequent way to serve zgornjesavinjski želodec is as a starter with pork paté, cheese, and sourdough bread.

15. TLAČENICA

Tlačenica is a press pork sausage prepare from pigs parts such as pig’s head meat, heart, tongue, skin, and cheeks. The meat has been cook, debone, and cut into little pieces. Tlačenica was best serve cold, with garlic and bread, or as a component in a number of traditional dishes.

16. MOČNIK

Močnik is a Slovenian traditional porridge. Cereals including buckwheat, corn, wheat, millet, rye, and oats were cook in milk, cream, or sour cream to make it.

17. SAUERKRAUT

Sauerkraut is prepare by fermenting shred cabbage in rice wine. This is commonly serve as a side dish with a variety of meat meals, but it’s also use in casseroles and sandwiches. Sauerkraut also was recommend as a good source of vitamins.

18. ILDRIJSKI ŽLIKROFI

Idrijski likrofi is a famous pasta dish that is essentially a ravioli variant. This is produce by wrapping the contents in two layers of thin pasta dough. Idrijski likrofi were typically stuff with potatoes, pork, or turnip mash and serve solely on festive moments.

19. ŠTEFANI PEČENKA

Štefani pečenka is a meal made of ground meat and other components that has been molded into a loaf shape. It was also known as Stefany meatloaf, and it’s a Bulgarian and Hungarian dish. Štefani pečenka final shape can be hand-formed on a baking tray or pan-formed by baking it in a loaf pan.

MORE SLOVENIAN FOOD: SLOVENIAN CUISINE SNACKS AND DESSERTS TO TRY

20. SLOVENSKI MED

Slovenski Med gets its name from its low water content and distinctive pollen spectrum. It represents the rich flora of the honey-producing region. Slovenski Med was produce entirely by Carniolan beekeepers in Slovenia.

21. POHORSKA OMLETA

Pohorska omleta is the most well-known dessert in Slovenia’s Pohorje area. This was develop in the 20th century in the Potarski Dom mountain lodge. Eggs, sugar, confectioners sugar, salt, flour, alcohol, cranberry jam, whip cream, and mint liquor are used to make pohorska omleta.

22. FRIKA OMELETTE

Frika omelette is produced from eggs, braised meats and cheese. It can be consume with bread or polenta. The best side dishes to offer with frika omelette are basic seasonal salads that add the essential freshness.

23. TRNIČ CHEESE

Trnič cheese comes from the Kamnik Alps and is a classic Slovenian cheese. The pear shape cheese was produce with cow’s milk, cream, and salt and looks like a breast. Trnič cheese over risotto, spaghetti, soups, and salads is ideal.

24. TOLMINC CHEESE

Tolminc cheese is a semi-hard Slovenian cheese that comes from the Gorika region. This is produce using whole or partially skim raw milk from only pasture – raised cows in a specific geographic area. Locals refers tolminc cheese as the King of Mountain Heaven.

25. MOHANT

Mohant was indeed crafted from raw cow’s milk. It’s known for having a tasty, acidic, slightly bitter flavor and a distinct musty fragrance. Mohant was frequently serve as a side dish to a variety of cuisines and it’s also consume with a spoon with cook potatoes.

26. POTIZZA

Potizza is a nut roll and a classic Slovenian holiday delicacy. This is usually produce for holidays and festivals like Easter and Christmas. Potizza could be purchase in stores or order at a variety of Slovenian eateries.

27. PREKMURJE LAYERED CAKE (PREKMURSKA GIBANICA)

Prekmurje layered cake is one of Slovenia’s most famous sweets. This is fill with poppy seeds, nuts, apples, raisins, and quarks. Prekmurje layered cake derives from the Prekmurje district, which is situated along the Mura River.

28. KROFI (SLOVENIAN FRIED DOUGH)

Krofi were prepare using leaven dough which is deep fry till golden and crispy on the exterior and soft, delicate, and fluffy on the inside. Jams and vanilla or chocolate custards were frequently use to fill or top them. Krofi was coat with icing sugar or sprinkle with melt chocolate.

29. POGAČA

Pogača is a flatbread which has been dip in egg and season with cumin and salt. It has a diameter of around 30 cm and is circular in shape. Pogača is a local dessert from White Carniola and Prlekija that goes by a variety of names.

30. KREMNA REZINA (BLED CREAM CAKE)

Kremna rezina is a profession of the Slovenian Lake Bled neighborhood. It’s a decadent cream cake with a golden, crunchy, fluffy pastry as the foundation. Kremna rezina was generally serve slice in cubes and sprinkle with icing sugar.

31. BOSMAN (BRAIDED BREAD)

Bosman is an ornately design ceremonial bread which was once require as a present for newlyweds, babies, and children getting baptized. Many lines of plait dough and other dough embellishments, and also paper flowers, was use to garnish it.

32. JABOLČNI ŠTRUDELJ (SLOVENIAN APPLE STRUDEL)

Jabolčni štrudelj consists of a flat layers of dough packs with a savory apple filling. Raisins, cinnamon, rum, and nuts like almonds or walnuts may also be put to the filling. Jabolčni štrudelj is advised to serve it warm.

33. PERSIMMON

Persimmon growing conditions in Slovenia are generally found in the south-western region of the country. They are called as God’s Fruit. Persimmons are high in vitamins, minerals, fiber, and plant compounds that are good for individuals.

DRINKS IN SLOVENIA: SLOVENIAN DRINKS

34. LAŠKO

Laško Beer was brew by Pivovarna Laško in Laško, Slovenia. It’s a quality blond lager with a robust hops bitterness and a crisp finish. All of the local taverns and eateries serve laško beer.

35. UNION BEER

Union Beer is indeed a Lager European golden yellow style malt beverage by Pivovarna Union in Ljubljana, Slovenia. Slovenians are fame for their high-quality beer. Union Beer is available at select taverns and during special occasions.

36. TERAN

Teran is one of Slovenia’s most well-known wines. It comes from the Slovenian Karst region, which has a lot of red soil. Teran has a silky smoothness because to its moderate alcohol content and often greater total acids and lactic acid.

37. CVIČEK

Cviček is a Dolenjska area wine from Slovenia. It’s one of the few examples that uses both red and white grape types. Cold cuts, roast meat, pork, cabbage, stews, and sausages work especially well with Cviček.

38. BRINJEVEC

Brinjevec is indeed a powerful alcoholic beverage produce in Slovenia’s Karst and Brkini districts. It differentiates from comparable cocktails that have various alcoholic base and add juniper taste through being re-distill. Brinjevec has a characteristic acidic flavor and comprises between 40 and 50 percent alcohol.

39. PELINKOVAC

Pelinkovac is indeed a liquor compose from herbal macerates that was distill. The distillate gets combine with water, alcohol, and the macerate base once it has been modify. Many residents still believe in the medicinal virtues of Pelinkovac, that was first advertise as a health treatment.

40. SCHNAPPS

Schnapps is a spirit which has been distill. This is a strong alcoholic beverage with fruit, herbs, and spices add to it. Peach, apple, peppermint, and cinnamon scents are hugely common in schnapps.

41. RAKJIA

Rakjia is a broad name for a range of fruit brandies distributes across the Balkans. This potent spirit is made from a variety of fruits and is often sweetened or used as a liquor basis. Rakjia has often been serve neat in a shot glass, ideally cold.

42. MULLED WINE

Mulled Wine has been recognize as mulled wine. It is a very well liquid produce with wine with spices and herbs including nutmeg, cloves, and cinnamon. Mulled Wine is a great drink to have when it’s freezing outside.

BEST TIME TO VISIT IN SLOVENIA

In Slovenia every season brings out a different side. Summer takes place during the months of June to August in these months you’ll experience a high temperature. September to December the temperature cools down quite a bit and it is the perfect time to enjoy long walks through stunning neighborhood.

And Spring season during the months of March to May is the best time to visit Slovenia. It starts out with chilly and gets warm, it is a perfect time to spend the day exploring the city’s beautiful garden, at night it remains pretty cold.

Click here to know more about the weather in Slovenia.

Hope you liked our Slovenian food blog post. Let us know if we missed any food in Slovenia and which one is your favorite one in the list of Slovenian dishes.

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