Slovenian food (slovenska kuhinja) is very diverse due to its small size, but varied landscape and history. Thanks to its neighbors, common dishes found in a Slovene home can range from strudel (Austria), goulash (Hungary), burek (Balkans), and pasta (Italy). But let’s not forget that Slovenia has its own cuisine, which is quite delicious, and is establishing its place in the international food scene.
The most famous of these recognitions is from Ana Roš from Hiša Franko, rated the 48th best restaurant in the world and awarded 2 Michelin Stars in 2020. In 2017, she was named world’s best female chef and has been featured on Netflix’s Chef’s Table. What I find so compelling about this, other than bragging rights, is that she works primarly with local recipes and ingredients. She is literally putting Slovenian food on the map for the world to see.
International Institute of Gastronomy, Culture, Arts, and Tourism recently awarded Slovenia as a European Region of Gastronomy for 2021. Even BBC Good Food ranked Ljubljana as #3 in their list of Top 10 Destinations for Foodies 2019. Yes, you can book your flights now!
There are 23 gastronomic regions – for a country that is smaller than the state of New Jersey this is so impressive – and good news for me and you.
What is typical Slovenian food?
If you go to someone’s home for nedeljsko kosilo (Sunday Lunch), which is taken quite seriously, you will be served first a soup, either gobova juha (mushroom soup) or goveja juha (beef soup). Picking mushrooms is almost a sport here so it is possible, depending on the time of the year, to have handpicked fresh mushrooms! If you go with the beef soup, it is a very light soup, with an almost clear broth and egg noodles.
Then you will be served the main dish which is composed of some meat and potatoes in various combinations. The meat is usually some sort of zrezek (steak) but this word is used for any cut of meat, not just beef. Also, it is common to get breaded meats (chicken, turkey, or pork).
If you come to Slovenia, then you must try pražen krompir. It translates literally to roasted potatoes, but they are not this exactly. The potatoes are boiled, then peeled and sautéed with onions. You end up with this semi-mashed, semi-sautéed potatoes that are so delicious.
Also commonly served with nedeljsko kosilo is a side salad with lettuce, cabbage, and vinegar dressing. In restaurants, you can also find beans and other veggies in it. And the meal will be finished off with something sweet and coffee.
Traditional Slovenian Food
Traditional Slovenian food is a treasure. Many of the dishes I’ve never heard of let alone encountered in my travels around Europe until I came to Slovenia. They can be very meat heavy – sorry vegetarians, and just heavy in general aka the perfect hiking food!
One of the most popular Slovene dishes is potato-filled dumplings. It is the first Slovenian dish awarded protected geographical status. It can be served as a side or as the main dish. If you have it in Idrija try it with bakalca, a stew made from mutton and vegetables.
Made of dough and different fillings (often cheese) that have been rolled up and cut into slices. It can be boiled, baked, or fried. You can have them savory or sweet and there are some different variations around Slovenia. I highly recommend going to Velika Planina, not only because I think it is one of the most special places in the world, but because the ričet and štruklji are SO. GOOD.
Also known as Carniolan sausage in English. It is granted protected geographic indication. It must contain 75-80% pork, at most 20% bacon, water, sea salt from Sečovlje salt pans, garlic, and pepper and prepared a very specific way. Order this with some pražen krompir and thank me later. It is a quintessential Slovenian dish loved by many who try it.
While krvavica does not originate from Slovenia you will occasionally find this dish on the menu, especially around All Saints Day (November 1st). Krvavica is blood sausage or black pudding. Traditionally it was made after a yearly pig slaughter called koline that still happens in parts of Slovenia. The most common type is buckwheat but there are variations in different regions. Personally, I am not a fan of black pudding but krvavica is worth a try because it is unlike anything I’ve had before and delicious.
As mentioned above, pražen krompir are potatoes that have been boiled, peeled, and sauteed with some onions. This dish is a Slovenian staple and loved so much that there is even a society for pražen krompir and a yearly festival. The first documentation appeared in the first copywritten cookbook in Slovenia in 1868!
Ajda is buckwheat, žganci is well..žganci, haha. Google Translate insists it means porridge but that is a poor interpretation. Wikipedia shares that it comes from the Slovenian verb žgati, which means to burn, or toast. There are various forms of žganci, and you can find others in parts of Italy and Croatia, but ajdovi žganci is a national Slovenian dish. Made from buckwheat flour, water, salt, oil, and cracking.
Matevž is a side dish made with pureed beans and potatoes mixed with pork cracklings. Think of it as very dense mashed potatoes without milk or butter. It originates from Dolenjska and it is common to find sauerkraut served with it.
Regratova solata is dandelion salad that is typically served in the springtime. Typically it is prepared fresh; dandelion greens are picked early when the leaves are more tender and bitter. The salad is served with greens, potatoes, egg, and bacon or cracklings.
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Also sometimes referred to as Istrian Stew you can find it in this region which also includes Italy and Croatia. People always think I am weird for loving this dish. It is a sour soup made with beans, sauerkraut, potatoes, bacon or sausage, and garlic.
Ričet is another one of those dishes shared by a wider region include Croatia, Austria, and Germany), but I think there are variations between them. It is a thick soup with barley, beans, potatoes, carrots, celery, onions, garlic, and some cured pork. It is the perfect dish on a cold day or after a long hike.
This soup is made with wild garlic and while it is not exclusively a Slovenian dish, it can be found across Europe. It is a very popular dish that you can find at traditional restaurants especially when wild garlic is in season. I tried my very first taste with Ljubljananjam and it quickly became my favorite soup.
DESSERTS AND SWEETS
This is the first thing everyone asks me if I have tried while living in Slovenia. It seems everyone has a love/hate relationship with this nut roll pastry. They are so proud to call it theirs. When the holidays roll around you eat so many pieces you can’t even think about it for another year. It is made with a sweet dough, filled with ground nuts and honey, and rolled into a log. Although it can be found in different shapes.
If you plan on visiting Bled then you will most certainly come across kremna rezina, also called kremšnita. It has been served at Hotel Park since 1953 and is now a Slovenian staple. Made with layers of custard, cream, and puff pastry with powdered sugar on top.
Krofi are the official dessert of Pust in Slovenia. They are big fluffy pastries, similar to a donut, filled with marmalade or chocolate. Take it from me, always eat them fresh! The best krofi are said to be found in a town called Trojane
Also awarded protected geographical status in Europe, Prekmurksa gibanica is a layered pastry that is more like a cake because of its sheer size. Gibanica has poppy seeds, apples, raisins, walnuts, and quark filling and is just all-around delicious. This is my favorite dessert from Slovenia (sorry kremšnita). Gibanica comes from Prekmurje the eastern-most region of Slovenia.
Planning to visit Slovenia?
These articles will help you plan your trip!
Try these if you are looking for food adventures
- A Food and Heritage Walk in Idrija
- Explore Kras: Kraški Pršut at Pršutarna Ščuka
- Wine Tasting in Ljubljana with Dobrote Dolenjske
More to come for Foodie Fridays!
I’m looking for people who want to share their food stories with me for upcoming articles. Send an email to firstname.lastname@example.org to be featured in an upcoming post. Thank you again as always for taking the time to read Wandering Helene and follow me on Instagram -Helene
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