TASTE

SLOVENIA
Green. Active. Healthy.
www.slovenia.info
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Taste Slovenia

T his is not simply so that you eat and drink well,

but above all so that you may get to know the daily
lives and festivals of the dwellers of town and village,
markets and isolated high-mountain farms, their forms
of economic and social activities and spiritual creativity
through this richness of nature and the mastery of
chefs. There’s another old wisdom that says ‘a person
is what he eats’. Thus, via the gastronomy of Slovenia,
we will help you get to know the rich culinary heritage,
modern creative explorations, ways of hospitality and
serving food in characteristic inns, as well as cooking
with nature on tourist farms. In addition, we will
discover how gastronomic and culinary events unite the
Slovenian people over a cauldron of ‘bograč’ goulash, at
competitions for the best Carniolan sausage, at global
meetings of roast potato lovers, at festivals of individual
indigenous wines such as teran, refošk, rebula and cviček
and numerous other get-togethers with good food and
good people. In the gastronomic field, Slovenia offers
a colourful image of diversity. Numerous traditional
dishes, meals, drinks and eating habits have shaped
a number of modern regional characteristics, which
today have become 24 gastronomic regions. By this we
mean areas in which certain culinary peculiarities and
characteristics are compressed. These regions feature 170
 Taste Slovenia 1

As an old Slovenian saying puts it, the route to a man’s heart is through his stomach.
There’s surely much truth in this piece of folk wisdom and this is why we would like to
draw you closer to the diversity and richness of modern culinary Slovenia.

distinguishable and characteristic dishes, which are the meeting point of the European Alps, Mediterranean
basis of Slovenian gastronomic distinctiveness and also and Pannonian Plain. Throughout history to present
serve as an excellent starting point for numerous new times the relatively small area that is today Slovenia
explorations and the creation of a rich palette of tastes. has distinguished itself by its colourful gastronomic
Important ingredients of Slovenian gastronomy also diversity, which is a consequence of the influence of
include the natural environment and food production these three worlds on it. Naturally, these influences have
methods. been adapted or ‘tailor made’ to the lives and activities of
the people here. The richness of diversity, the experience
Countless fish live in the clean rivers and streams, you of the Mediterranean, Alps or the Pannonian Plain, as
can quench your thirst in many a brook, fields produce well as some of the neighbouring Balkans - but all this in
a palette of outstanding cereals, healthy vegetables grow a special version, accomplishment and even new creative
in gardens, woodlands offer mushrooms and fruits of discoveries. So there’s no chance of getting bored at
the forest, flowery meadows and hay pastures conceal a table in Slovenia, wherever you are. No more than a
abundant herbs, there’s plentiful fruit in meadowy few kilometres down the road, you may be surprised by
fruit orchards and butchers are proud of their fresh and a completely new, different dish. With your dish, once
healthy meat offer. Then there is the sea and the bees again, a completely different kind of bread or festive
that diligently make honey. Let’s leave this list there as bread is served, along with different wines, natural
this gastronomic basis is so rich and diverse that many juices, a glass of natural spring or mineral water or a
things will have to remain unwritten. Until recent times, glass of fruit, herbal or honey brandy. As it is appropriate
Slovenia was a gastronomic unknown. But conditions to do here, we would like to wish you ‘dober tek!’ (bon
change from year to year and locals and foreign tourists appétit!) or ‘bog žegnaj!’ (God bless!) and, naturally, also
are getting to know the palette of peculiarities and ‘na zdravje!’ (cheers!).
differences that they have not noticed elsewhere. So
what’s the speciality of the Slovenian gastronomic
image? It must be its location on the world map, at the
2 Taste Slovenia

Slovenian
Gastronomic regions
13
Kranjska
KranjskaGora
Gora

14

18 16 16 Ljubno

Tolmin
Škofja Loka

17
19 20 Ljubljana

Nova Gorica 1
Idrija

21
3
22 Vipava

Postojna
Sežana 2
24
Ilirska Bistrica
Koper
Capodistria
23
 Taste Slovenia 3

9
Gornja Radgona Murska Sobota

Ravne na
Maribor
10 8
Koroškem
11 Ljutomer

Ptuj

6
12 1. Ljubljana and surroundings
2. Dolenjska and Kočevska

Celje 3. Notranjska
4. Bela krajina
Trbovlje
5 5. Kozjansko
6. Haloze, the area below Donačka gora and Boč, Ptujsko polje (Ptuj plain)

15 7. Posavje and Bizeljsko

8. Prlekija
7 9. Prekmurje
Brežice 10. Slovenske gorice
11. Maribor, Pohorje, Drava valley and Kozjak
Novo mesto 12. Celje, lower Savinja and Šaleška valley, Laško
13. Koroška
14. Upper Savinja valley
15. Zasavje
16. Gorenjska
17. Rovtarsko, Idrijsko, Cerkljansko

4 18. The Soča valley

19. Goriška brda
20. Goriška
Črnomelj 21. The Vipava valley
22. Kras (Karst)
23. Slovenian Istria
24. Brkini, the Karst fringes
4 Taste Slovenia

Ljubljana and surroundings 1

STRUDEL
Štruklji
One of the best recognised dishes, known all over Slovenia. It is made
from different kinds of dough, with a diverse range of fillings, baked or
boiled, sweet or savoury. They were once a characteristic festive and cere-
monial dish, the best known of which are tarragon, curd cheese, walnut,
apple and poppy seed ‘štruklji’, as well as other varieties.

HOLIDAY BREAD FROM

JANČE
Janška vezivka
This kind of festive bread from the
rural area around Ljubljana used to
be made for individuals who were
celebrating their name days, as well
as for other festive occasions.

PICKLED CABBAGE AND EGGS LJUBLJANA

MILLET MUSH Ljubljanska jajčna jed
Všenat zelje Probably the first
This dish of stewed sauerkraut and geographically defined and
millet porridge has a rich tradition named dish in the cookery
in top-end sauerkraut making in the book by Magdalena Pleiweis
area around Ljubljana and in the (1868).
popularity of millet porridge as a
staple diet in the past.
LJUBLJANA CURD
BARLEY MUSH HOTPOT CHEESE PANCAKES
Ričet Ljubljanske skutne
This filling and tasty dish is a stew palačinke
of meat and vegetables, known all The popularity of good-quality
over Slovenia and most commonly curd cheese available on the
referred to as 'ričet'. It’s basis is barley Ljubljana market was the
or pot barley. godparent of these pancakes
which are made with the
addition of fresh tarragon.
SAUTÉED POTATOES WITH
ONIONS
Pražen krompir NUT ROLL
Probably the most widespread dish Potice
from the 19th century on, when Alongside ‘štruklji’, nut roll
Slovenes welcomed the potato into is the most typical Slovenian
our gastronomic wealth. A society for dessert. It is made with more
the recognition of roast potatoes as a than 80 different fillings. Nut
dish on their own has been active in roll is a characteristic festive
Ljubljana since 2002. dessert made from different
kinds of dough. The most
characteristic types of nut
FROG’S LEGS roll include tarragon, honey,
Žabji kraki walnut, poppy seed, crackling,
Baked or fried in batter, they are chive, lovage and curd cheese.
one of the characteristic dishes of
the people of Ljubljana. They are
still available in certain inns as an
outstanding speciality. LJUBLJANA STRUDEL
Ljubljanski štrukelj
This is a dessert made with
FRIED CHICKEN preserves whose recipe originated
DRUMSTICKS under this name in the most
Leteči žganci popular Slovenian cookbook
This is an ironic appellation for written by Felicita Kalinšek,
fried chicken legs and wings, which which has been reprinted a
arose centuries ago in working class number of times since the end of
circles in the former city port on the the 19th century.
Ljubljanica river.
 Taste Slovenia 5

Dolenjska and Kočevska 2

ROAST GOOSE OR DUCK
CHRISTMAS BREAD WITH FLAT CAKES AND RED
Poprtnik CABBAGE
This is an ancient kind of ceremonial Pečena gos ali raca z mlinci
bread that was and is still made around
Christmas time. In the past, it had to be
in rdečim zeljem
This excellent aromatic and tasty
on the table for all three Christmases
combination of three traditional dishes
and was richly decorated with ornaments
used to be, so to speak, compulsory
made of dough.
during festivities of St Martin, the saint of
wine (November 11).

BEAN AND POTATO PUREE RIBNIŠKA POVÁNCA

WITH FRITTERS
Matevž A tasty holiday strudel with a filling
‘Matevž’ is known in some places as made of cream, egg yolk and raisins.
'the bear' or 'potato grandfather' and is
a tasty creamy side dish with cracklings
or a dish on its own made of boiled
potatoes and beans. AJDOV POTÁNCELJ OR
POTÁNCA
This salty buckwheat flat cake with
cottage cheese stuffing is a side dish
for meat and vegetable dishes during
holidays. in zelenjavnim jedem ob
BEAN STRUDEL prazničnih priložnostih.
Fižolovi štruklji
Among the most diverse kinds of ‘štruklji’
in Slovenia, bean štruklji is especially
common in Dolenjska, which may be
boiled or baked, as a dish on its own or a
side dish with roast meat or poultry. Notranjska 3
THICK KOHLRABI HOTPOT
FROM BLOKE
Bloška kavla ali trojka
POTATO DUMPLINGS Kohlrabi ('kavla' or 'kavra') is much
Kostelske hrge enjoyed in Notranjska. It also makes a
These potato dumplings are a typical dish of tasty stew, combining kohlrabi, beans
Kostel-on-the-Kolpa, and are enjoyed with and potatoes, from where the name
salad as a self-standing dish or as a side dish, 'threesome' arises. Naturally, herbs and
served especially with game in sauce. meat are added.

PIKE AND BEANS

KOSTEL STUFFED PIG´S Ščuka s fižolom
STOMACH The intermittent Cerknica lake was
Kostelski želodec richly stocked with fish for centuries.
A characteristic and traditional Easter Pike was a much appreciated dish,
dish, a kind of stomach stuffed with which was enjoyed fresh or smoked.
bread, pieces of smoked pork (ham)
and herbs.

TURNIP WITH DORMOUSE STEW

RIBNIČAN BEANS Polšja obara
Repa s fižolom ribničan In his masterpiece 'the Glory of the
The Ribničan, a special kind of tasty bean, Duchy of Carniola', published in
has almost died out. However, hard-working 1689, polyhistorian J.V. Valvasor
organisers in the village of Hrovača near wrote extensively about Cerknica
Ribnica organise an annual event called Bean lake, as well as dormouse hunts.
Day, helping to promote the return of the Numerous dormouse dishes include
former European glory of this bean. dormouse stew.
6 Taste Slovenia

Bela krajina 4

BELA KRAJINA FLATBREAD CEREAL SAUSAGES

Belokranjska pogača Žitna klobasa »jagláča«
In 2001, this was trademarked as ali »masteníca« and
a foodstuff with an indication of »čmar«
traditional reputation. It arose centuries Two typical semi-dried
ago on the basis of intercultural contact products from the farm’s
with migrants from the Balkans, the annual autumn killing of a
Uskoki, between the 15th and 16th pig in Bela krajina. The cereal
centuries. This ceremonial bread is sausage is stuffed with millet
sprinkled with salt and cumin. porridge and meat, whereas
čmar is a kind of stuffed pork
stomach.
BELA KRAJINA
NUT ROLL
Belokranjska povitica
The local dialect calls it 'povitica' and it is ČRNOMELJ STUFFING
a savoury festive bread made of stretched
dough, rolled into a spiral and baked. It Črnomaljski nádev ali
is somehow reminiscent of the Balkan fuline
burek. This compulsory Easter dish is
called 'nàdef' in the local dialect.
Bread, pork, bacon and spices
are stuffed into intestines. This
SIMPLE NUT ROLL dish is also prepared at times
of hard labour in the fields and
Prosta povitica vineyards.
This festive bread from Bela Krajina is
also trademarked. Its special feature is
its egg filling, while the name 'prosta'
(simple) suggests it is easy to make.

Kozjansko 5

CARROT SOUP KOZJANSKO

Korejevec BREAD CAKE
This vegetable stew takes its Kozjanska kruhova
name from root crops. At first,
only turnips and parsnips were potica
used, whereas today mostly A special kind of ‘potica’,
carrots and parsnips find their made by spreading layers of
way into this dish. bread soaked in milk with
warmed cream or whey. The
whole is then wrapped into
dough leaves and baked in a
KOZJANSKO FLAT baking dish.
CAKE TART
Kozjanska mlinčevka
This is a wonderfully juicy and KOZJANSKO PASTRY POCKETS
filling festive bread, made of
layers of walnut and egg filling. Kozjanski krapi ali »ajdov párjek«
It’s a very festive dish that can These are floury pockets of buckwheat dough, boiled in salted water,
stand proudly alongside the stuffed with millet porridge and dressed with cracklings and cream.
best cakes. Served as a main course or side dish to meat dishes with sauces.

SOURDOUGH
FLATCAKE WITH
CURD CHEESE
FILLING
Sirova zafrk(n)jača
A festive bread of leavened
dough with curd cheese filling
and a folded crust, from which
it takes its name.
 Taste Slovenia 7

Haloze, the area below Donačka gora and Boč, Ptujsko polje 6

LEAVENED CAKE HALOZE LAYER CAKE

Erpica, jerpica ali oprešák Haloška »gobónca«
With whatever dough is left over from In the broad range of countless
bread-making (kneaded flour with 'gibanicas' of north-eastern and eastern
bran) housewives used to make tasty Slovenia, a prominent place is held by
little breads, spread with cream and this sweet or savoury Haloze bread
topped with cracklings. These days, made of leavened dough and topped
they are an excellent warm bake at with curd cheese, egg-whites and sour
receptions and other social events. cream that is a fine accompaniment to
the excellent Haloze white wines.

Posavje, Bizeljsko 7 Prlekija 8

MEAT FROM THE

BIZELJSKO LARD BARREL
BUCKWHEAT CAKE Prleška tünka
Bizeljski ajdov kolač A speciality when preserving the best
A succulent cake of unleavened parts of pork, which is first desalinated,
buckwheat dough with curd then fried and put into wooden vessels,
cheese filling. At its tastiest fresh whereupon it is topped with lard. The
out of the oven, still warm. A meat keeps its exceptional juiciness,
typical food to accompany certain aroma and colour.
jobs that used to be done in the
fields and vineyards, and for
major holidays.
PRLEKIJA CUCUMBERS
Prleške murke
A refreshing cold dish made of sliced
fresh cucumber, sour milk, sour cream,
BIZELJSKO FLAT spices and dressing, ideal for the hottest
summer days.
CAKE TART
Bizeljska mlinčevka
A rich and juicy festive bread,
stuffed with curd cheese between BUCKWHEAT CAKE
layers of mlinci. Ajdov krapec
This dish, also known locally as 'krópec',
has a rounded bread form which bears
no reflection to its name. This tasty
festive bread is made of a thin layer of
buckwheat dough, topped with curd
cheese and sour cream.
POFALÁČA
This nourishing flat cake with a filling
made of scrambled eggs, cracknels PRLEKIJA
and chives is a treat for children when
baking bread. LAYER CAKE
Prleška gibanica
One of the best Slovenian low sweet
or savoury baked festive breads
made of stretched dough that is laid
between seven curd cheese and sour
cream fillings.

CORN CAKE AND PLAITED-DOUGH HEART

Koruzna prga ali pršjáča
in pleteno srce
Two bread products that bear testimony to the cereal
richness of this part of Slovenia. Koruzna prga is a round
festive bread with a squared net that itself tells you
how it should be eaten. Pleteno srce (woven heart) is
a traditional wedding bread from Artiče near Brežice
and the tradition is carried on in fine style by the
central Slovenian bakery in Grosuplje.
8 Taste Slovenia

Prekmurje 9

PREKMURJE LAYER CAKE

WEDDING BREAD Prekmurska gibanica
This excellent, juicy and most widespread Slovenian
Bosman dessert from Prekmurje is stuffed with poppy seeds,
A richly decorated ceremonial bread, curd cheese, walnuts and apples. It is trademarked as a
which used to be a compulsory foodstuff with an indication of traditional reputation
gift to brides, as well as newborns and therefore can only be made under this name if the
and children being christened. It original protected recipe is respected in full.
is decorated with several lines of
plaited dough and various dough
ornaments, as well as paper flowers.
PREKMURJE STEW
Prekmurski bograč
A popular thick stew that
HOLIDAY BREAD takes its name from the large
Vrtanek pot in which it is cooked. It
A characteristic bread cake made is a kind of goulash made
of plaited dough, which was made with three different meats,
to mark the end of field work, for spices, pepper, tomatoes,
example as a gift to haymakers, potato and, in season, fresh
or at various feasts. Nowadays, it mushrooms. There is an
makes an important contribution annual ‘bograč’ cooking
to creating culinary fare at competition.
receptions and social events.

THIN DRIED
FRITTER TARTLETS PANCAKES
Ocvirkove pogačice Gibíce
A very old dish, made of
These crackling cakes, also called
unleavened dough, a kind of
'fónke', 'fánke' or 'fánkice', are today a
'mlinci', enriched with lard,
generally widespread dish in Prekmurje,
cracklings, sour cream and /
especially at various social events,
or poppy seeds.
receptions and celebrations, which is
connected with their size and taste,
which go well with wine.
MEAT AND SAUSAGES
FROM PIG SLAUGHTER
PICKLED TURNIP AND AND PREKMURJE HAM
MILLET MUSH Prekmurske koline in
Bujta repa prekmurska šunka
This was once a compulsory dish The production of a whole
for lunch at pig-killing time on the range of traditional meat
farm, in which turnip and millet products from pig-killing time
porridge are cooked together with a on the farm has been preserved
piece of pork or two thrown in. in Prekmurje. These include
sausages with buckwheat and
millet porridge, pressed sausage,
blood sausage and, of course,
POTATO MUSH the high-quality trademarked
Krúmpluvi žganiki ali dödöle Prekmurje ham.
These 'žganci' made of potato and
strong white flour, dressed with lard,
onion, cracklings and topped with TURNIP STRUDEL
sour cream, are an excellent dish on Repni retáš
their own or side dish with meat. One of the more popular
roulades made of leavened or
stretched dough and stuffed
PASTA RAGS WITH with turnips. It’s a typical
POPPY SEEDS Christmas dish.
Makovi külinji
Dough squares or scraps of
dough from pasta-making, HAJDINSKA
boiled in salted water, dressed ZLÉJVANKA WITH
with sour cream and sprinkled
with poppy seeds. PUMPKIN SEED OIL
AND CRACKNEL
POVÍTNICA One of the popular flat cakes
Pork net wrap with a filling of prepared in north-eastern Slovenia
millet porridge, pork meat and from liquid buckwheat dough
spices. poured into a hot baking pan.
 Taste Slovenia 9

Slovenske gorice 10

PLUM SOUP
Slivova juha
One of countless milky soups made
with fresh or dried plums that makes a
filling and refreshing summer dish.
CURD CHEESE CONES
Sireki
Hand-shaped cones made of curd cheese, red
OLJOV POCÜK peppers and spices, dried in the sun or the oven, and
an excellent spicy snack to accompany white wines
Flaky pastry flat cake with pumpkin seed from the Slovenske gorice area.
oil rolled into a thin roll formed into a ring.

LEAVENED CAKE
Kipjena gibanca ali kvaseníca
As its name suggests, this is a sweet
KROMPIRJEV KRAPEC or savoury festive bread made of
Thin, flat cake made of potato leavened dough and topped with curd
dough, covered with minced lard and cheese and sour cream. It’s best eaten
cracknel. straight from the oven.

Maribor, Pohorje, Drava valley and Kozjak 11

ŠTAJERSKA
SOUR BROTH
Štajerska kisla juha
This soup was originally made after the
annual pig kill on the farm and included
'everything but the squeak' and then was
soured in wine. Nowadays, it’s become a
highly popular dish eaten after late nights
with lots of alcohol. It also often rounds off
wedding receptions and New Year's parties.

POHORJE HOTPOT POHORJE DRIED MEAT

Pohorski lonec Pohorska bunka
Typical meat and vegetable stew Desalted whole parts of better-quality pork is stuffed into the
made of pork, beef and lamb, with pork stomach and beef intestines, mildly smoked and air dried.
the addition of buckwheat and
mushrooms in season.

POHORJE BOGÊCA OR BOGÁJCA

POTATO MUSH Festive flat cake with cottage cheese
Olbič ali pohorski žganci stuffing with added apples and ground
A kind of 'žganci', made of potato and walnuts.
corn flour and, naturally, dressed with
cracklings.

ŠTAJERSKA POHORJE OMELETTE

BOILED STRUDEL Pohorska omleta
Štajerski kuhani štruklji This biscuit omelette, stuffed with
These 'štruklji' with curd cheese cranberries and topped with sweet
filling are boiled and then served with cream, is an example of the invention
the water, thus the soup, which is of heritage in the period after the end
dressed with cracklings or lard. of the Second World War.
10 Taste Slovenia

Celje, Lower Savinja and Šaleška valley, Laško 12

MILK SOUP WITH PASTA

GROATS AND PLUMS Koroška 13
Mlečna forflcova župa s češplji
‘Usukanci’, rolls made of flour water and
eggs, called ‘forflci’, are cooked in a milky KOROŠKA CURD
soup. To enrich the taste, fresh or dried CHEESE WITH
plums are added. ONION AND PUMPKIN-
SEED OIL
Koroška skuta s čebulo in
bučnim oljem
PLUM SOUP A tasty breakfast or snack, made
Češpljeva juha of curd cheese, cream, spices and
A milky soup with millet porridge, to onions, topped with pumpkin-
which cooked dried plums are added. seed oil.

FRUIT RAVIOLI
PEAR COMPOTE WITH Kvočevi nudlni
SWEET DUMPLINGS A kind of dough pockets or
‘žlinkrofi’ stuffed with ground
Hruškova čežana s štrukeljci dried pears. They are also made
These small ‘štruklji’ are made of flour with other fillings.
and water, in which pears have been
cooked. They are dried and lightly
baked in an oven, then cooked into a PORK LUNG AND
pear mash. BREAD DISH
Mežerli
An old and extremely tasty dish at
pig-killing time, based on pig, veal
BUTTERED HOP SHOOTS and lamb intestines, bread, spices
Zabeljeni hmeljevi vršički and eggs. It’s often served with
Boiled spring shoots of cultivated or soured potatoes or as a side dish.
wild hops, dressed with breadcrumbs,
pre-griddled in butter.

KOROŠKA BREAD
HORSERADISH
EGG STRUDEL Koroški kruhov hren
Jajčni štruklji A typical Carinthian side dish
Cooked ‘štruklji’ made of stretched or a thick sauce with meat and
dough, stuffed with eggs fried on roast potatoes, made of bread,
cracklings and sprinkled with parsley. covered with a meaty soup, grated
horseradish and sometimes sour
cream too. It’s often on the menu
at tourist farms.
BREAD ROLL CAKE
Žemeljna potica
This is, in fact, a festive bread, made
of layers of sliced bread rolls, covered CURD CHEESE PARCEL
with warmed cream or whey. The Povitnek
wrapping is made of leavened dough A roll of stretched dough with
that is laid into a round dish before curd cheese, buckwheat, egg,
the layers of topping are added. crackling or chive filling. It may be
a savoury side dish with meat or a
self-standing dessert.

PREŠEREN FIG PRALINES RYE BREAD CAKE

Fige Prešernove Trenta
Top-quality fig pralines, covered in A festive bread made of dough
plain or milk chocolate are made by the left over from the making of the
Dobnik chocolate studio in Pongrac near typical Carinthian rye bread, spread
Griže. The delicacy owes its name to the with cream and sprinkled with salt
greatest Slovenian poet France Prešeren and cumin. It takes its name from
(1800—1849), who often carried figs in the verb ‘potréntati’, which in the
his coat pocket and to whom children Carinthian dialect means to stretch
often shouted ‘Doctor, figs, figs!’ dough over a racquet.
 Taste Slovenia 11

Upper Savinja valley 14

STUFFED PIG’S STOMACH CAKE

FROM THE UPPER Pohla
SAVINJA VALLEY A round sweet or savoury festive
Zgornjesavinjski želodec bread made of white or corn flour,
A top-quality and trademarked cold cut with a folded edge and filled with curd
made of high-class pork and bacon. cheese, sour cream, cumin and salt or
alternatively apples and curd cheese,
or perhaps curd cheese, tarragon and
sugar.

SPICED CURD CHEESE

Móhovt
A kind of curd cheese spread that keeps
well in the medium term, but not for too
long, spiced with salt and cumin and the
addition of cream. It’s also suitable as a
side dish with dried meats.
Zasavje 15

SOLČAVA AGED CHEESE EGG OMELETTE OR

Solčavski sirnek MINER’S SUN
This spicy curd cheese with salt and Funštrc ali knapovsko sonce
cumin is matured in pots for three to four This dish of flour, eggs and milk or
months and makes an excellent, aromatic simply milk and water was once a
spread for brown bread. It also goes well characteristic part of the miners’ diet.
with cold cuts and apples and may be
enjoyed with elder or plum conserves or
honey. A creamy soup called ‘sirnica’ is
also made from it.
PASTA AND POTATO DISH
Grenadirmarš
FLOUR DUMPLINGS A roasted and dressed dish made from
Ubrnjenik boiled potatoes and pasta, in some
This dish is also known as ‘obrnenk’ or places with the addition of eggs, which
‘ubrnenk’ and is made of roasted wheat, is a consequence of contact with the
buckwheat or corn flour, over which former Austro-Hungarian empire.
boiling salty milk is poured. Sour cream
and butter are added. From this, balls
or dumplings are shaped and served
warm or cold with coffee or sour milk.

POTATO OMELETTE
SOUP DUMPLINGS Krumpentoč
Fíruš Omelettes or burgers made of grated
Spoon dumplings made of buckwheat potatoes that used to be made in glass-
flour and fresh pig’s blood are an making families in Hrastnik.
excellent ingredient of this soup,
typical at pig-killing time.

LIVER SAUSAGE
Zasavska jetrnica
WHEAT HOTPOT A typical semi-dried sausage made at
Zdrkanka pig-killing in Zasavje with liver filling,
Ground wheat grains are cooked in which is enjoyed warm or cold.
milk and dressed with butter. The
dish, which is served on its own for
breakfast, can also be enriched with
dried plums and cinnamon.
TROJANE DOUGHNUTS
Trojanski krofi
BUCKWHEAT CAKE The modern Konšek Inn in Trojane
Ajdnek is developing its gastronomy, among
A juicy and tasty festive bread made of other things, on the basis of the
buckwheat dough and several layers of culinary heritage of fried doughnuts,
filling made of ground walnuts, honey which are a well-established trademark
and cinnamon. as the ‘Trojane doughnuts’.
12 Taste Slovenia

Gorenjska 16

RATEČE PASTRY POCKETS WITH PEAR FILLING

Rateški kocovi krapi
Boiled and dressed pockets made of potato dough, with a filling of cooked dried
pears, corn groats, sugar (honey) and cinnamon. If they are made without sugar
and cinnamon, they are an excellent side dish to meat dishes and sauces.

CABBAGE AND POTATO

HOTPOT
Govnáč
This dish is also called 'présnek' and is a
thick dressed stew made of fresh chopped
cabbage and potato. It’s suitable as a dish
on its own or as a side dish with boiled or MOHANT SPICY
roast beef. BOHINJ CHEESE
Bohinjski môhant
ŠKOFJA LOKA STUFFED This semi-soft cheese is
TURNIPS sharply scented with a bitter
Loška smojka spicy taste and is a speciality
Cooked turnips, stuffed with millet of Bohinj cheese-making. The
porridge and dressed. In the past, it was cheese is indigenous and is
especially a fasting dish, while today it is trademarked as a foodstuff
suitable as a warm starter, main course or with geographic origin.
side dish.
CREAM AND FLOUR
ŠKOFJA LOKA DISH
MILLET MUSH Másovnik ali máslenik
Loška medla ali midla A filling, thick dish made of
A thick dressed dish made of millet white, buckwheat or corn flour,
porridge and buckwheat flour, which can which is cooked into hot cream.
be enjoyed with milk. The dish is suitable on its own
with brown bread or as a side
dish with buckwheat or corn
'žganci'.
BUCKWHEAT MUSH WITH
MUSHROOMS
Ajdova kaša z gobami STUFFED PIG’S
A tasty and aromatic combination of
boiled buckwheat mash and fried fresh
INTESTINE OR
mushrooms. Boletus mushrooms are STOMACH
most suitable, while various mixed fresh Gorenjska danka
mushrooms are also excellent. ali želodec s kašo
These tasty products of pig-killing
on the farm comprise stomach or
BUCKWHEAT AND intestines, stuffed with meat, millet
CORN MUSH porridge and spices and lightly
Ajdovi in koruzni žganci smoked. Once cooked, they are
It was often emphasised as early as the served warm or cold in round slices.
19th century that 'žganci' were the pillar
of Carniola. Buckwheat and corn, or
less frequently barley, are cooked in BOHINJ PORK MASH
two ways and are still today one of the
basic and typical dishes of Gorenjska.
Bohinjska zaseka
Bacon is first desalted, then cold
smoked and air dried. Then it’s
chopped or ground, put into
JURIJEVA KAPA OMELETTE a large pot and fat is poured
Jurjeva kapa over it. 'Zaseka' is an excellent
An omelette made of eggs, flour spread on bread or dressing for
and water that may be sweet or numerous dishes.
savoury, and as the latter served as an
enrichment to buckwheat 'žganci'.
GORENJSKA STUFFING
TRNIČ CHEESE Búdl ali gorenjska prata
Sir trnič A flat baked loaf of white
On Velika planina above Kamnik, bread, stuffed with corn flour,
they still make very old forms of precooked in butter or cream.
decorated loaves of curd cheese, Once baked, it is sliced.
which used to be given as a gift to
maidens to prove love and fidelity.
 Taste Slovenia 13

HAND CRAFTED HONEY COOKIES

Dražgoški kruhek
These hand made figurative and ornamental honey breads are
made of thick honey dough and spices. They are a traditional gift
and today are baked as a souvenir.

RATEČE PASTRY POCKETS

WITH CURD CHEESE FILLING
Rateški špresovi krapi
Boiled and dressed pockets made of white
unleavened dough, with a curd cheese, corn
polenta, onion and egg filling.

PORK OFFAL AND BRAWN

IN PORK NET SWEET CARNIOLA
Mávžlji ali máželjni STRUDEL PIES
Chopped pork and/or intestines Kranjski štrukelj
wrapped into a pork net and roasted. This recipe was first recorded in
It is very typical all over the Slovenian 1868 in the book Slovenska kuharica
Alpine world. Stewed sour turnips (Slovenian Cookbook) by Magdalena
or cabbage and boiled potatoes are Pleiweis. The dish comprises little
served with it. rolled pancake pies au gratin, with a
filling of flour-based mush cooked in
cream or milk, eggs and vanilla sugar.
TRŽIČ SADDLE OF
LAMB OR MUTTON
Tržiške bržole
A stew of cooked lamb, braised
beef and vegetables, suitable as BLED CREAM SLICE
a dish on its own or side dish. Blejska kremšnita
ali kremna rezina
A cream slice made of leaves of dough,
BUCKWHEAT FLOUR filled with vanilla and sweet cream
PASTRY POCKETS that was invented after the Second
World War and is now Bled’s main
Ajdovi krapi culinary speciality.
Although there are many recipes
for these, they are most often
cooked dough pockets made of
buckwheat dough and filled with
curd cheese or colostrum. An
excellent dressed dish on its own, ELDERBERRY JUICE
served in summer with salad or Trják ali terják
in winter with stewed sauerkraut A thick elderberry extract that is made
or turnip. by cooking elderberry juice for two
days and is used to make healing tea.
DOVŠKI KRAPI
A special type of doughnuts with
a filling made of cottage cheese,
millet porridge, onion, minced lard
and chives.

CARNIOLIAN SAUSAGE
Kranjska klobasa
This is the best known Slovenian foodstuff in the world, and is
based on the rich heritage of turning the pig into meat products.
The first mention of the sausage as 'Carniolan' was in 1896.
14 Taste Slovenia

Rovtarsko, Idrijsko, Cerkljansko 17

FLOUR DUMPLINGS WITH SAUCE

Idrijski žlikrofi z bákalco
These smaller, boiled dumplings made of a softer pasta dough
are stuffed with potato, onion, fat and spices. They are a typical
dish, that came to Idrija along with the miners' life at the start of
the 20th century. 'Žlikrofi' are excellent when dressed or served
with 'bakalca' sauce, made of ram or hare meat.

STUFFED PORK STOMACH

FROM ŠEBRELJE
Šebreljski želodec
Pork stomach, stuffed with the
best-quality pork and a little bacon.
The excellence of this product
is connected with the climatic POTICA CAKE WITH
conditions on the Šebrelje plateau LOVAGE FILLING
and its being matured between two Lúštrkajca
wooden boards. A spring and summer 'potica'
with lovage filling.

CABBAGE AND
POTATO HOTPOT
Smukávc
A dressed stew made of kale,
as well as radicchio, turnip,
cabbage and potato.
LITTLE BAKED PIES
Pajtíčke
Sliced and dressed small
'poticas', made of leavened
APPLE AND dough filled with ground
BEAN HOTPOT walnuts and onion.
Karáževc
A dressed puréed dish made of apple
and beans or apple and potatoes.

POTICA CAKE WITH

CHIVE FILLING
Želševka
A savoury spring and summer
'potica' with a chive filling.
 Taste Slovenia 15

The Soča valley 18

TOLMINC CHEESE
Sir tolminc
This is testimony to the rich cheese-making heritage of the broader
area around Tolmin. The cheese was first mentioned in writing with
this name as early as 1756.

POTATOES AND
CURD CHEESE CORN FLOUR DUMPLINGS
Čompe s skuto Búlje
Boiled unpeeled potatoes with curd Bulja or bulje are dumplings made of
cheese have been a characteristic corn flour, sugar, raisins, cinnamon
dish of this Slovenian gastronomic and butter, but can also be dough
region since the 19th century. A pockets with the same filling.
tourist event called 'Potato night' is Naturally, they can also be made with
organised annually in Bovec. other fillings.

PIES FILLED WITH

BOVEC CHEESE DRIED PEARS FROM
Bovški sir
The first documented production TRENTA
of Bovec cheese goes back to the Trentarske kloce ali krafi
year 1328, when it was made on the ‘Štruklji’ made of stretched dough
Trebščina plateau. It was initially just with a dried pear and cornflour
sheep’s cheese, whereas today it is filling, dressed with butter.
made with the addition of goat’s and
cow’s milk.

OMELETTE BOVEC POCKETS

Frika Buški krafi
This is an old shepherds’ dish, Boiled pockets with a filling made
a 'pečenjak' or omelette made of dried pears, apple puree, raisins,
with potato, cheese and egg or walnuts and spices.
other combinations of these
ingredients.

VEGETABLE AND POTATO KOBARID STRUDEL

PUREE Kobariški štruklji
Poštóklja A special kind of boiled and dressed
A purée of boiled potatoes and 'štruklji' or pockets stuffed with
turnip leaves, dressed with grated walnuts, raisins and spices, which are
cheese. Alternatively, the turnip may made in and around Kobarid.
be replaced by cabbage, radicchio,
dandelion, string beans or other
vegetables. The name is connected with
the way it is made as the ingredients are
mashed with a spoon ('štokati').

SOČA TROUT IN BUCKWHEAT OR CORN FLOUR

Soška postrv v ajdovi ali koruzni moki
The noble Soča trout, Salmo trutta marmoratus, is traditionally rolled in buckwheat or
corn flour and fried in fat or oil.
16 Taste Slovenia

Goriška brda 19

CHERRIES FROM GORIŠKA BRDA

Briške češnje
In addition to other fruits and vines, cherries are one of the basic
characteristics of the natural wealth of Brda. Cherry production has a rich
tradition here, as Brda people supplied them to large towns and resorts.

EASTER BREAD
Kruh križnik
A kind of festive Easter bread from western
Brda, made with better quality 'potica'
dough and with the addition of dried figs,
steeped in brandy or wine, hazelnuts,
honey and cinnamon. It takes its name
from the cross ('križ') cut into the top of
the loaf.

MEAT-SKIN-HEAD,
WHITE AND YELLOW POLENTA BLOOD AND OFFAL
Bela in rumena polenta SAUSAGES
Although polenta is not an original Krodegini, šankanele, mar-
dish of Goriška brda, nor other parts of kandele
Mediterranean Slovenia, it’s still today an Three characteristic products of
important component of the staple diet as pig-killing on a farm - krodegini
a main course and, even more so, as a warm or kožarice, šankanele or blood
or cold side dish with various meat and sausages and markandele or pork
vegetable dishes. intestine sausages.

EGG OMELETTE WITH HERBS BREAD ROLLS

Frtálje ali cvrče Fuje
These egg omelettes, also called 'cvrče' Rolls of bread, pre-soaked in
include various fresh herbs, scented a prosciutto soup and with
plants, but also prosciutto and sausages. flour, eggs, chive and onion
They demonstrate culinary creativity added, wrapped into slices of
connected with the natural environment. prosciutto. The dish is also
known as 'fulje' or 'punjáve'.

HOTPOTS STRUDEL WITH

Kúhnje OLIVE FILLING
The dialect term 'kuhnja' is used in Brda Štruklji wljkáva
for a whole range of the most diverse Baked 'štruklji' made with
tasty meat, vegetable and pasta stews unleavened dough, stuffed
that are otherwise known as 'mineštre' with sliced fried sausage or
(minestrone). salami, olives and spices. The
name of these 'štruklji' arose
from the dialect name for
olives ('wljke'), which are an
POTATO PUREE DISH ingredient of the filling.
Pištúnj
A thick puréed dish made of potato,
string beans and pumpkins, dressed
with cracklings or bacon. It is suitable FILO DOUGH
as a dish on its own or a side dish. POTICA CAKE
Šfojáda
A 'potica' made of dough leaves
and stuffed with diverse fillings
such as walnuts, pine nuts and
GRAVIES raisins.
Tóči
Toči is an expression referring to
the most diverse meat sauces and
goulashes, into which people dipped POTICA CAKE
('točáti') polenta or bread. It is a staple Hubánca
diet for breakfast or dinner and a real A spiral wrapped 'potica' with a
treasury of culinary improvisation. walnut and raisin filling.
 Taste Slovenia 17

Goriška 20

GORIŠKA POTICA FROM FILO DOUGH

Goriška gubánca
A typical festive dessert in the Mediterranean part of
Slovenia. The name is connected with wrinkled (layered)
dough ('gube'), which separates the fillings. Gubanca does
not have the hole in the middle that is so characteristic of
its younger relative, 'potica'.

KALE PUREE DISH

K´p´rouc
Kale stew, thickened with corn
flour and dressed.

VEAL STEW BLACK PUDDING

Žvarcet Mulce
A tasty veal sauce made as a side A kind of blood sausage stuffed
dish to polenta, 'žganci', pasta with pig’s blood, corn flour,
or rice. There is no single recipe raisins, sugar and spices. The blood
for its preparation, which again sausages are first cooked, then
shows the great creativity of sliced and fried in butter.
individual housewives.

PASTA GORIŠKA SAUSAGE IN WINE

Bleki Goriške pečenice v vinu
Popular boiled tagliatelle, dressed Fried sausages, cooked in white
with pieces of prosciutto, pre- Brda wine, which are served with
fried in butter. sour cabbage or turnip, mustard and
horseradish.

GORIŠKA RADICCHIO
Goriški radič GORIŠKA GOULAS H
The huge tradition and popularity WITH POLENTA
of radicchio and dishes made of it
originate from neighbouring Italy,
Goriški golaž s polento
A less spicy variant of
while in Goriška in Slovenia it has
Hungarian goulash that was
acquired many local variations.
one of the most suitable kinds
of late morning snack known
to man.

DRY BREAD SLICES HOLIDAY BREAD

WITH SOUP Pinca
Sope A strongly raised and ingredient-rich
Slices of old bread are put onto festive bread that is also somewhat
a plate with celery soup poured sweetened.
over them.
18 Taste Slovenia

The Vipava valley 21 Kras (Karst) 22

NANOS CHEESE HOTPOT WITH

Nanoški sir CELERY
This cheese also helps to create the Šelinka
'Tastes of the Vipava Valley' trademark. A stew or thick soup made
This high-quality dairy product is based from the celery tubers and
on the rich heritage of cattle farming leaves, potato and rice, as
and cheese making on the Nanos well as beans, soured with
plateau, where cheese making was a spoonful of vinegar or dry
documented as early as the 16th century. wine.

VIPAVA VALLEY CURED KARST JOTA

PRŠUT HAM Kraška jota
On Karst, 'jota' is made from
Vipavski pršut sour turnips or sauerkraut,
A new kind of high-quality 'pršut', but always also includes
made from the best pork produced potatoes. Sweet Karst 'jota' is
in Slovenia. It is made by MIP from a speciality and is made with
Nova Gorica under the common mashed potato and beans
trademark 'The Tastes of the Vipava with the addition of carrots,
Valley'. spices and a spoonful of
vinegar.

SOUP WITH CELERY KARST CURED

Šelínka PRŠUT HAM
A soup made of celery tubers and Kraški pršut
leaves, vegetables and spices with The many-century-long
pig’s trotter cooked in it. Polenta is tradition of salting and drying
eaten with it. pork, especially pork legs,
in the Karst wind known as
'burja', is the godparent of
this top-quality product that
is protected as a geographical
HOTPOT indication.
Skuha
A stew made of lentils or beans
with spices, soured with wine. KARST PANCETTA
Sausages and ham leftovers are Kraška panceta
also cooked in it. This meaty bacon is dried in
Karst into a tasty pancetta
which is an important
component of the offer
BEAN HOTPOT of Karst cold cuts and is
Fižolova mineštra essential in the preparation of
A thick soup made of cooked mashed some dishes.
and whole beans with corn polenta. It
is just one of countless minestrones, KARST PORK NECK
but is the most generally widespread. Kraški zašinek
Shoulder of pork is dried to make 'Karst zašinek', which is
also a vital element of the cold cuts platter.
VIPAVA VALLEY
JOTA – TURNIP, BEANS
AND POTATO
Vipavska jota
A local variant of the originally
Carnian dish. Thus this is a
sauerkraut stew (while some also
make it with sour turnip, fresh
cabbage and kale or beetroot leaves)
with beans, potato, dressing, flour,
garlic and pepper.

VIPAVA VALLEY STRUDEL

Vipavski štruklji
'Štruklji' made from leavened dough,
cooked in a tablecloth with fillings of
walnuts, curd cheese, raisins and sugar.
 Taste Slovenia 19

Slovenian Istria 23

BREAD WITH OLIVES AND SQUID RINGS (CALAMARI)

FIG BREAD Kalamari
Kruh z oljkami Calamari or squid are prepared in a
in figov kruh number of ways. The most widespread
Examples of festively enriched bread methods are grilled (they may also be
made of white flour to which sliced or stuffed) and fried. Calamari risotto is
mashed olives or dried figs are added. also excellent.

OMELETTE MUSSELS
Fritaje ali frtalje Pedoči
A typical spring egg omelette containing Mussels are, according to folk wisdom,
wild asparagus, pre-roasted with at their best in July and August. They
prosciutto or bacon, spring shoots of are prepared in a number of ways, in a
wild hops, bryony, butcher’s broom and sauce, in 'buzara' sauce or pan-fried.
clematis.

HOTPOTS ROLLS FROM BREAD

Mineštre LEFTOVERS
Minestrones used to be everyday stews Nákelda
in Istria. The most widespread were Rolls made of old bread soaked in
'bobići' and 'paštafažoj', while 'rižibiži', chicken soup, eggs, grated sheep’s
vegetable and barley minestrones were cheese, raisins, bacon and, naturally,
also made. summer savory as the basic spice.

ISTRIAN JOTA ISTRIAN STRUDEL

Istrska jota Istrski štruklji
Istrian 'jota' is made with sauerkraut All kinds of 'štruklji' are made from
and beans, but is differentiated from stretched dough in Istria. They have
Karst 'jota' in that it does not contain diverse fillings and are always boiled.
potatoes. The fillings include curd cheese,
cheese, prosciutto, cracklings,
spinach, walnuts, apple, potato and
numerous herbs.
PASTA
Pašta
Home-made pasta that was once made
just for major holidays, weddings and FIG LOAF
other occasions. This is why it was Figov hlebček
dressed with fried pancetta or eaten An exceptional product made of
with goulash and other sauces. dried ground figs, which are formed
into a loaf together with fig or grape
juice and lightly rolled in flour. Such
a loaf remains edible for a very long
DRIED CODFISH, period. Cut into slices, it is enjoyed
WHITE AND RED as a healthy natural Šavrinje dessert
Bakala na belo in rdeče without added sugar or preservatives.
'Bakala' is probably the most popular
dried cod product and was, in its white
version, a typical Christmas Eve dish.
The red version goes well with boiled
potatoes, bread and polenta. Brkini, the Karst fringes 24
PASTA
MARINATED FISH Fuži
Ribe v šavorju A special kind of hand-made home-
Marinating fish is a method that is produced pasta, where squares of
especially suitable for smaller sea fish dough are rolled into a tube, perhaps
such as various anchovies, picarel and using a stick. Boiled 'fuži' are an
red mullet. excellent accompaniment to game in
sauce and roasts.
20 Taste Slovenia

Taste the allure

of gastronomic events

Y ou may also get to know the diverse gastronomy of Slovenia

by visiting various themed events. These are connected with
demonstrating culinary heritage, emphasising the originality of
Open Door day of the Brda cellars, the Festival of teran and
prosciutto, the Festival of rebula and olive oil, to the famous
Days of Dolenjska cviček, a speciality among our wines. On the
certain wines or other drinks, cookery demonstrations and food coast, the Salt makers’ festival is something special. This is an
tasting, as well as competitions in the quality of preparation of event in Piran and on the Sečovlje saltpans, where one of the
specific local dishes. The ‘Delicacies of Slovenian farms’ is an gastronomically most interesting foodstuffs, fleur de sel, is
annual event held in Ptuj and the biggest national exhibition still produced. In autumn, many chestnut picnics come alive,
where evaluations of bread, dried meat products, pumpkin and accompanied by new wine tasting, as well as days of all those
olive oil, cheeses and other delicacies of our farms take place. In products that fill our cellars, granaries and storerooms at this
the summer months, there are numerous harvest festivals with time of year and enrich our gastronomy until the following
demonstrations of tasks that enabled survival to our forefathers. harvest, such as pumpkins, beans, plums, cabbage and so on.
A whole range of events takes place along wine roads, from the
 Taste Slovenia 21

MONTH LOCATION EVENT ORGANISER/INFORMATION

March Sevnica Sevnica salami festival Sevnica salami makers' association, +386 7 814 06 71

April Pomjan Largest Istrian asparagus fritaja Pomjan Istrian cellar, +386 41 649 339
May Rečica ob Savinji Evaluation of Upper Savinja stomachs Association of Upper Savinja stomach makers, +386 31 471 126
Višnjevik Rebula and olive oil festival TIC Brda, +386 5 395 95 94
Ptuj Delicacies of Slovenian farms Ptuj farming and forestry institute, +386 2 749 36 10
Metlika Wine spring TIC Metlika, +386 7 363 54 70
Marezige Refošk festival Refošk festival organisational board, +386 5 655 12 40
Ljubljana Wine Ljubljana Ljubljana fairgrounds, d.o.o., +386 1 300 26 00

June Dekani Traditional olive festival TD Dekani, +386 41 348 077

Dobrovo Cherry festival TIC Brda, +386 5 395 95 94
Izola Days of olives, a festival of wine, fish and olive oil Izola centre for sports, culture and events, +386 5 640 35 39
Čatež Čatež cviček festival Čatež pod Zaplazom Wine makers’Tourism Assoc., +386 41 615 295
Brda Day of open cellars TIC Brda, + 386 5 395 95 94
Šentrupert Cviček in Šentrupert Šentrupert wine makers' association, +386 31 381 080
Ljubljana Strawberry Sundays TD Besnica-Janče, +386 1 367 11 85
July Laško Beer and flowers traditional tourist event TD Laško, +386 3 733 89 50, www.turisticnodrustvo-lasko.si
Polenšak Harvest festival TD Polenšak, +386 41 403 713
Šempas (Ozeljan) Polenta festival TD Ozeljan - Šmihelj, +386 41 631 299
Smokvica 'Kur en bot' party and Day of Istrian figs Figaruola Koper Association, +386 5 657 12 01
August Polhov Gradec Days of honey Božnar beekeeping, d.o.o., +386 1 364 00 20
Medana Days of poetry and wine TIC Brda, +386 5 395 95 94
Izola Fishermen's festival Izola centre for sports, culture and events, +386 5 640 35 39
Prvačina Peach festival TZ - TIC Nova Gorica, +386 5 330 46 00
Dutovlje Teran and prosciutto festival Peter Gerc, s.p., Dutovlje, +386 41 513 675

Dornava Onion festival TED Lükari Dornava, +386 51 399 850

Piran Salt makers' festival Avditorij Portorož, +386 51 399 850
Sora pri Medvodah 'Kranjska klobasa' festival Hiša Jezeršek, Sora pri Medvodah, +386 1 361 94 11
September Hrovača Bean day VETD Hrovača, +386 51 364 701
Ljutomer (Pristava) Day of Pristava festive breads TKD Mak Pristava, +386 2 584 97 80

Ljutomer (Pristava) Pumpkin festival in Mekotnjak TD Stara Cesta, +386 41 276 402
Slivje Plum days TD Dimnice Slivje, +386 41 450 569
Ljubljana Cabbage festival TD Zajčja Dobrava, +386 41 708 362
Bodonci Pumpkin festival Klas Bodonci farming wives’ association, +386 2 549 12 03
Puconci 'Zlata kijanca' with dödöli festival KTD Pucomci, +386 2 545 14 79
Idrija Idrijski Žlikrofi Day ICRA d.o.o. Idrija, tel. 05 37 43 910
Koper Sweet Istria Turistična organizacija Koper, +386 5 6646 242
October Ljubljana Chestnut Sunday TD Besnica - Janče, +386 1 367 11 85
Šalovci Cabbage day TD Š alovci, +386 2 559 80 50
Podsreda Festival of Kozjansko apples Kozjanski park, +386 3 800 71 13
Kanal ob Soči Traditional chestnut festival in Lig TD Kolovrat Lig, +386 41 390 952
November Vipavska dolina Wine sanctuaries of the Vipava valley RA ROD Ajdovščina, +386 5 365 36 00
Numerous St Marin's celebrations throughout Slovenia
Strunjan Kaki festival, sales and exhibition of kaki delicacies TD Solinar Strunjan, +386 5 678 20 00
Zgornja Kungota Svežina cellars beckon, open door day in wine cellars TD Svečina, +386 2 656 01 71
Drašiči in okolica A walk along the paths of the Drašiči local wine cellar TIC Metlika, +386 7 363 54 70
Prevalje Must party Meža valley fruitgrowers' association, +386 41 620 631
December All larger towns Christmas - New Year's fairs with culinary offer Tourist Information Centres,
Tourism Associations and others
22 Taste Slovenia

Taste the inns, restaurants

A s an old Slovenian saying has it, an inn is where God puts

out his hand to you. If this is a synonym for hospitality,
then this wisdom of folk philosophy that has taken shape
gostilnas and among them are truly many that are genuine
bearers of gastronomic excellence. Individual owners use the
term ‘restavracija’ (restaurant) instead of ‘gostilna’, which
in inns, the sanctuaries of good food and drink, over the should not mislead you. In general, the content is the same. In
centuries, will certainly hold true. The typical characteristic addition to these, there are also high-quality hotel restaurants
of inns, based on family tradition, has been preserved to in Slovenia. The food and beverage offer is rounded off by
the present day, and nowadays, it’s ‘gostilnas’ (inns) that are various tourist farms which as a rule offer only local dishes.
the highest peak of the gastronomy in Slovenia. To tell you Thus, the everyday and festive tasks of our rural population
the truth, this is not true of all of them and they do not all are reflected in their everyday and festive fare.
reach the same quality standards. But there are thousands of
 Taste Slovenia 23

and agritourism farms

W henever the talk turns to gastronomy in Slovenia and its

gastronomic identity, we think first and foremost of its
traditional inns. The oldest form of catering to guests, in some
places also offering overnight accommodation, Slovenia’s
gostilne are run distinctly as family businesses, usually being
passed on from generation to generation. In cities, towns and
villages, inns were and still are important gathering places
for the local people and at the same time “shrines” offering
outstanding food and drink. Since 2010 Slovenia has also been
developing an association or consortium, Gostilna Slovenija,
which will link together and represent the best inns, with
select house, local and Slovenian dishes, a rich wine list and
range of non-alcoholic drinks. Good inns are indeed the final
link in the chain of supplying high-quality foods, which are the
cornerstone for creating a range of natural tastes. These tastes
are associated with the natural environment of Slovenia, with
meadows and pastures, forests and fields, gardens, rivers,
lakes and the sea. All these qualities are brought together with
great love, skill and hospitality onto plates, sumptuous tables
and to the agreeable atmosphere of the inns. And you should
not be surprised when you walk into an inn, and the host or
hostess takes a moment to come and sit at your table with you
and share a glass of wine in welcome!
There are also some top-class restaurants that can offer you
a taste of Slovenia and its gastronomic delights. They offer
many of the latest culinary masterpieces, and keep up with
the current trends of culinary development in the world. The
range of tastes on offer is further enhanced by agritourism
farms, which offer mainly local and regional dishes. The great
majority of these farms also offer overnight accommodation
in a wide variety of unspoilt natural settings, enabling guests
to fully experience the everyday – as well as festive day –
efforts of the local farming people.
24 Taste Slovenia

Taste protected special agricultural

products and foodstuffs

T he Republic of Slovenia has a variety of special agricultural

produce and foodstuffs with protected geographical indicati-
on, protected designation of origin or traditional speciality gua-
ranteed. Products with protected geographical indication include
pumpkin seed oil from the Štajerska-Prekmurje Region, Šebrelj-
ski and Zgornjesavinjski želodec, excellent prosciutto, pancetta
and zašink from the Karst region as well as prosciutto and zašink
from the nearby Vipavska dolina. A special culinary feature is also
prleška tünka, made from the best pieces of pork meat preserved
in minced lard. Eleven certified producers are known for their
Kreiner sausage – since 1896 and representing a centuries-rich
heritage of the largest Slovenian secular holiday – 'koline' – the
pig slaughter and production of excellent meat products. Moreo-
ver, chicken eggs from around Kamnik and ptujski lük (excellent,
juicy and aromatic onion from Ptujsko polje) also have protected
geographical indication. Traditional speciality guaranteed is gi-
ven to the typical Slovenian desert 'prekmurska gibanica', dough
dumplings with potato filling – 'idrijski žlikrofi' and three flat ca-
kes from Bela krajina – namely, belokranjska pogača, belokranjska
povitica and prosta povitica. Foodstuffs with protected designa-
tion of origin include Karst lamb, Nanos cheese, 'tolminc' cheese,
Bovec cheese, sheep cheese from the Karst region and a special
spicy cheese from Bohinj, mohant. This protection group also in-
cludes extra virgin olive oil from Slovenian Istria, smoked ham
 Taste Slovenia 25

from Prekmurje, honey from Kočevsko and the Karst region as tory of Slovenia represents a centuries-long juncture of the Alpi-
well as Piran salt from the Sečovlje saltpans, where high-quality ne, Mediterranean and Pannonian world. All this has created the
salt flower is produced. Slovenian gastronomic variety and is an inspiration to modern
everyday and festival culinary creations.

T he recognition of high quality has been given to 'Zlato zrno'

veal, honey with maximum 18% moisture and maximum
15 mg/kg HMF, pig breeding for the 'Pigi' trademark, free-range
chicken breeding, chicken breeding for the 'Domači gorički pišča-
nec' trademark and 'Izida' spelt. All these products significantly
co-shape the quality of the gastronomic offer in Slovenia. Resta-
urants and inns frequently use these products for the preparati-
on of tasty dishes. This also includes Slovenian natural mineral
water (Juliana, Edina, Kostela, Tiha, Dana, Kaplja, Primaqua,
Donat Mg, Tempel, Radenska Classic, Radenska – Petanjski vre-
lec, Radenska Light, Radenska Radin) and spirits. The quality of
the latter is provided by the following spirits: dolenjski sadjevec,
gorenjski tepkovec, brkinski slivovec, kraški brinjevec and ko-
stelska rakíja. Furthermore, some typical (autochthonous) wines
also deserve special mention, such as dolenjski cviček, metliška
črnina, šipon, ranina, zelen, pinela, rebula, kraški teran, klarnica,
vitovska grganja, refošk and malvazija. Several other features and
foodstuffs that significantly co-shape the gastronomic variety
and richness of Slovenia are in the process of being designated
as protected features. This comes as no surprise, since the terri-
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Publisher: SLOVENIAN TOURIST BOARD • Editors: Prof Dr Janez Bogataj, Lučka Letič • Design and layout: Terminal studio • Text: Prof Dr Janez Bogataj • Translation and proofreading:
Alasdair Green Photography: D. Dubokovič, T. Jeseničnik, D. Mladenovič, J. Pukšič, U. Trnkoczy • Preparation of dishes: Gostinstvo Hiša kulinarike Jezeršek, Sora with some external partners •
Print: Tisk Žnidarič d.o.o.; Impression: 7.000; September 2017