Top 10 Typical Slovenian Dishes

The Slovenian cuisine is influenced by the diversity of Slovenian landscape, climate, history and neighbouring cultures. To the northeast lies the Pannonian Plain to the east Dolenjska hills in the south the Karst and the Adriatic Sea and on the west mountainous Alpine world.  For that reason, Slovenian cuisine has elements of Austrian, German, Hungary, Italian and Balkan cuisine. Every Slovenian region has some of its culinary features and their typical dishes. Since Slovenia is a small country with 24 different regions you can find a variety of Slovenian cuisine every few kilometres.


In the history, the meat was served only on special occasions, beef soup, roast and fried potatoes are today synonymous for classic Slovenian Sunday lunch.

The first Slovene-language cookbook was published by Valentin Vodnik in 1798.




Žlikrofi is small dumplings cooked in hot water and filled with potato, onion, minced lard or smoked bacon, herbs and spices, which originated in the old mining town of Idrija at the end of the 18th or the beginning of the 19th century. They served with the typical meat sauce, baklava, made from mutton or rabbit meat. They are also served as an independent dish with pork cracklings or butter, or as a side dish.



This is a round originally unleavened flat bread (3-4 cm thick) brushed with a beaten egg and sprinkled with caraway seeds and salt. Before baking, a square net pattern is cut into the surface of the pogača with a knife. Bela Krajina pogača is served warm and is not cut but individual squares are broken away by hand.




In the region of Primorska traditional Slovenian dish is also polenta, which was often used as a replacement for bread. Polenta is made from boiled cornmeal. The region of Koroška is known for the special way how they cook polenta: first, they dry fry the flour and then they water it with salted water and at the end they add fat.



Is one of the oldest Slovenian dishes and is cooked pot barley. In some regions, beans are added to it and it is even more delicious if a sausage, smoked ribs or a piece of smoked pork is added to the stew while cooking.


Jota comes from Istria and is a thick stew made of sour cabbage and beans. In the Karst and Vipava, they add in jota also potato. Now also carrots, celery, peas, pot barley and other ingredients can be added to it.



Kranjska is sausage and is one of the most famous Slovenian dishes. It comes from Gorenjska and is based on the rich heritage of processing pork into meat products. Kranjska sausage is also a protected product, for which certified recipe prescribes supreme pork, bacon fat, garlic, pepper, salt and pig’s intestine.



Štruklji are the most common Slovenian dish and is eaten in all Slovenian regions. They are made from different types of dough (filo pastry, leavened dough, puff pastry, noodle, buckwheat and potato dough). They can have different fillings (cheese, walnut, apple, etc.). They can be baked or cooked, sweet or savoury. Štruklji filled with tarragon are the most known in Slovenia.


Slovenian can prepare more than 70 different fillings for potica, which is made from different types of dough. Potica filled with tarragon is the most typical Slovenian one. Other typical fillings include walnuts, poppy seeds, pork cracklings, chives, lovage, cheese and others.


Is on of the most famous Slovenian dishes from Prekmurje. This is a sweet cake made of shortcrust pastry (bottom layer) and several layers of filo pastry laid between apple, walnut, cottage cheese (today also raisins) and poppy seed fillings.



Is the most famous Slovenian dessert that originated from Bled. The Hotel Park in Bled has the original recipe that was brought by Ištvan Kovačević in 1953. Kremšnita is a cream cake filled with custard cream.



Copyright by: Slovenian House

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