Best Slovenian Food – 42 Best Slovenian Dishes And Traditional Food In Slovenia To Try
We will write about the best Slovenian food with the best 42 Slovenian dishes. The Slovenian cuisine is good! There are some dishes that are an 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.
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BEST SLOVENIAN FOOD: 42 BEST SLOVENIAN DISHES AND TRADITIONAL FOOD IN SLOVENIA TO TRY
SLOVENIAN DISHES: TRADITIONAL FOOD IN SLOVENIA
Bograč is a typical Slovenian meat stew that was allegedly prepared by Hungarian shepherds during the Hungarian occupation of Prekmurje. Pork, beef, venison, and boar are indeed the usual meats used in the stew. Bograč was named after bogracs, a traditional cauldron used to cook it.
Prežganka is a Slovenian staple that uses basic ingredients. Water, flour which has been briefly toasted in oil, and spices like caraway seeds, paprika, salt, and pepper were used to make this filling soup. Prežganka is often served 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 flavored with salt and pepper and serve with polenta on the side on 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 baked or cooked, 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 served as a filling main meal.
6. KRAŠKI PRŠUT
Kraški pršut is a nonsmoke, dry cure ham with a history dating back over a century. It’s 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 composed 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 used to spice the dish. Bujta repa is a dish that can be served as a main meal or as a side dish with meat and potatoes.
9. YOTA (JOTA)
Yota is an ancient Slovenian cuisine that was once considered a poor man’s dinner. Beans, sauerkraut or sour turnips, potatoes, bacon, spare ribs, onions, and garlic were amongst the simple components used. 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 the winter season.
11. PRAŽEN KROMPIR (SAUTÉED POTATOES WITH ONION)
Pražen Krompir contains 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, braised meats, garlic, pepper, salt, butter or fat, herbs, flour, and breadcrumbs are used to make them. Kostelske hrge could be consumed on their own with seasonal vegetables or as a side dish with venison.
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 sliced into thin rectangular slices. The most frequent way to serve zgornjesavinjski želodec is as a starter with pork paté, cheese, and sourdough bread.
Tlačenica is a pressed pork sausage prepared from pigs parts such as pig’s head meat, heart, tongue, skin, and cheeks. The meat has been cooked, debone, and cut into little pieces. Tlačenica was best served cold, with garlic and bread, or as a component in a number of traditional dishes.
Močnik is a Slovenian traditional porridge. Cereals including buckwheat, corn, wheat, millet, rye, and oats were cooked in milk, cream, or sour cream to make it.
Sauerkraut is prepared by fermenting shredded cabbage in rice wine. This is commonly served as a side dish with a variety of meat meals, but it’s also used in casseroles and sandwiches. Sauerkraut also was recommended as a good source of vitamins.
18. ILDRIJSKI ŽLIKROFI
Idrijski likrofi is a famous pasta dish that is essentially a ravioli variant. This is produced by wrapping the contents in two layers of thin pasta dough. Idrijski likrofi were typically stuffed 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.
BEST 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 produced entirely by Carniolan beekeepers in Slovenia.
21. POHORSKA OMLETA
Pohorska omleta is the most well-known dessert in Slovenia’s Pohorje area. This was developed 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 consumed with bread or polenta. The best side dishes to offer with frika omelette are basic seasonal salads that add essential freshness.
23. TRNIČ CHEESE
Trnič cheese comes from the Kamnik Alps and is a classic Slovenian cheese. The pear shape cheese was produced 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 produced using whole or partially skim raw milk from only pasture-raised cows in a specific geographic area. Locals refer tolminc cheese as the King of Mountain Heaven.
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 served as a side dish to a variety of cuisines and it’s also consumed with a spoon with cook potatoes.
Potizza is a nut roll and a classic Slovenian holiday delicacy. This is usually produced for holidays and festivals like Easter and Christmas. Potizza could be purchased in stores or ordered 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 filled 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 was prepared 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 used to fill or top them. Krofi was coated with icing sugar or sprinkled with melted chocolate.
Pogača is a flatbread that has been dipped in egg and seasoned 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 decadent cream cake with a golden, crunchy, fluffy pastry as the foundation. Kremna rezina was generally served sliced in cubes and sprinkled with icing sugar.
31. BOSMAN (BRAIDED BREAD)
Bosman is an ornate design ceremonial bread that was once required as a present for newlyweds, babies, and children getting baptized. Many lines of plait dough and other dough embellishments, and also paper flowers, were used to garnish it.
32. JABOLČNI ŠTRUDELJ (SLOVENIAN APPLE STRUDEL)
Jabolčni štrudelj consists of flat layers of dough packs with a savory apple filling. Raisins, cinnamon, rum, and nuts like almonds or walnuts may also be put into the filling. Jabolčni štrudelj is advised to serve it warm.
Persimmon growing conditions in Slovenia are generally found in the southwestern 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
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 famous for their high-quality beer. Union Beer is available at select taverns and during special occasions.
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 of its moderate alcohol content and often greater total acids and lactic acid.
Cviček is a Dolenjska area wine from Slovenia. It’s one of the few examples that use both red and white grape types. Cold cuts, roast meat, pork, cabbage, stews, and sausages work especially well with Cviček.
Brinjevec is indeed a powerful alcoholic beverage produced in Slovenia’s Karst and Brkini districts. It differentiates from comparable cocktails that have various alcoholic bases and adds juniper taste through being re-distill. Brinjevec has a characteristic acidic flavor and comprises between 40 and 50 percent alcohol.
Pelinkovac is indeed a liquor compose of herbal macerates that were distilled. The distillate gets combined with water, alcohol, and the macerate base once it has been modified. Many residents still believe in the medicinal virtues of Pelinkovac, which was first advertised as a health treatment.
Schnapps is a spirit that has been distilled. This is a strong alcoholic beverage with fruit, herbs, and spices added to it. Peach, apple, peppermint, and cinnamon scents are hugely common in schnapps.
Rakjia is a broad name for a range of fruit brandies distributed across the Balkans. This potent spirit is made from a variety of fruits and is often sweetened or used on a liquor basis. Rakjia has often been served neat in a shot glass, ideally cold.
42. MULLED WINE
Mulled Wine has been recognized 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.
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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