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What's the food like in Slovenia?
Slovenia’s been a cultural crossroads since Roman times, and there’s tons to discover – whether we’re talking World Heritage sites or regional recipes.
Speaking of, it’s got some of the most varied food in Europe, and while it doesn’t have high-profile dishes like pizza and pasta in neighbouring Italy, there’s plenty to get excited about. Take a look at this round-up of the best food to try in Slovenia and get those taste buds tingling long before you hear the words ‘enjoy your meal’ – or as the locals say, ‘dober tek’.
Jota (yoh-tah)
This hotpot is a proper family favourite, as well as a lunchtime staple in mountain huts around Kranjska Gora. Order a bowlful and you’ll get a hearty serving of borlotti beans and sauerkraut. And extra ingredients like pork, potatoes and polenta are often added too. However it comes, it’s the perfect fuel for a day of walking and exploring.
Štruklji (Shtrook-lee)
These little pastry rolls are one of Slovenia’s most popular foods, and you’ll see them everywhere when you visit. Eat them as a grab-and-go snack from a market stall, or order a few as a side with a proper sit-down meal. As for fillings, there’s a long list to choose from – everything from meat and cheese to sweet fruit and chopped nuts. But if you fancy a traditional flavour combo, try tarragon and stewed apple.
Regratova solata (Reh-gra-toh-va soh-la-tah)
Sustainability’s a big deal here, so it’s no surprise that lots of recipes use ingredients which grow naturally in the countryside and that foraging is a popular pastime. Spring and early summer are the best times to visit if you fancy trying dishes made from nature’s larder, like this dandelion leaf salad. The plant’s new shoots have an earthy, nutty flavour and are served up with bacon, boiled eggs, warm new potatoes and a drizzle of oil – it’s simple and delicious.
Žlikrofi (Zlee-kro-fee)
This 150-year-old dish was the first Slovenian recipe to be given protected status – so look out for it in restaurants that are approved by the Society for the Promotion and Protection of the Traditional Dishes. Said to look like Napoleon’s hat, the little potato-filled pasta parcels are simply seasoned with black pepper, then served straight from the pan with some grated cheese. Or for a proper fill-your-boots meal, order them as a side with some stew instead.
Kranjska klobasa (Crans-ka kloh-basa)
Kranjska klobasa, Carniolan sausage, Kransky sausage – this speciality goes by a few names. To make it, pork is seasoned with garlic and pepper, then cured over a wood fire. Then it’s cooked in warm water, rather than being fried, to keep that distinctive smoky flavour. It’ll usually be served hot, and to eat yours in authentic Slovenian style, order it with some sauerkraut and a dollop of horseradish or mustard.
Potica (poh-tee-sah)
In the original version of this treat, crushed walnuts are wrapped in sweetened dough to make a loaf with a distinctive swirling pattern – the name potica even comes from the word ‘to wrap’. This recipe dates way back to the 16th century, making it one of Slovenia’s oldest. And traditionally it was only served at Easter and Christmas, but it was too popular to save for just a couple of days a year, and today you’ll find it in almost every café. Almost anything goes flavour-wise too – from chocolate and raisins to savoury fillings like cottage cheese or even pork crackling.
Blejska kremšnita (bley-ska krem-shni-tah)
You can find cream cakes all over the world, but Slovenia’s take on the dessert is one of the best around. Nicknamed the ‘sweet queen of Lake Bled’, it’s made from layers of custard and vanilla cream, which are sandwiched between sheets of flaky pastry to make a treat that’s crumbly, creamy and oh-so moreish. Get the authentic experience by eating one at the Hotel Park café in Bled, where it was invented in 1953.
Get a true taste of Slovenia on your next Lakes & Mountains holiday. Hungry for more? See what else is on the menu with our run-down of Europe’s other must-try food.
Head to our Lakes & Mountains homepage to discover more about our favourite holidays.
Author: Matt Robinson
Last updated: 12/5/2022