Cuisine
- Extra virgin olive oil from Slovenian Istria. Photo: Katarina Krmelj
In every corner of Slovenia, visitors are pleasantly surprised by new and different culinary delicacies and by the autochthonous wines along the numerous Wine Roads that crisscross its three winegrowing regions. Slovene wines are popularly served with homemade sausage specialties, karst prsut (prosciutto) dried in the bora wind, and other original Slovene dishes.
Features
Bovec Cheese Gets Special EU Status
August 2012
Bovški sir is the fourteenth Slovenian food product registered by the EU. The traditional bovški sir is made of sheep milk, with cow or goat milk added occasionally coming from a sheep breed indigenous to the Upper Soča Valley....
Manor of Culinary Creativity
June 2012
Towards the middle of the windswept Vipava Valley, Zemono Manor sits atop a little hill. It is famous for its Gostilna pri Lojzetu, a restaurant managed by an exceptional host, Tomaž Kavčič. Recently, the Dining Guide presented...
Na Gradu - the Restaurant where the aroma of homemade chicken soup fills the air
March 2012
When you arrive in the courtyard of Ljubljana Castle, you are welcomed by a pleasant aroma of home-cooked food, including fresh homemade chicken soup, which is on the menu every day and is made from the same recipe as that used...
Slovenian food
Slovenian food is a feast for the gourmet. Many restaurants offer a wide range of traditional national dishes. The coast affords excellent seafood, including shellfish and the Adriatic bluefish. Read more ›
Slovenian Gastronomy (brochure)
Slovenian Gastronomy/Fresh and Tasty from the Sunny Side -
A quick overview of the Slovenian culinary heritage through the Slovenian regions on 19 pages. Read more »
Potica
Potica is a typical Slovenian festive dish known all around the world. It used to be baked in special baking dishes which reflect the local folk’s genuine creativity. Potica cake pans are usually round, with a cylinder in the centre of the dish. Baked potica comes in the shape of a ring or circular loaf.
There are at least fifty recognised variants, which differ according to the filling: originally, the filling was made of walnuts, hazelnuts, honey, peppermint, cottage cheese, sour cream, cracklings, bacon or dried fruit. Cocoa, chocolate or carob are later additions. Potica was usually not sweetened. A typical dough is made of wheat flour, which is rolled out flat, over which the filling is then spread; and finally, the wrapped potica is placed in a cake pan. The ends are neatly cut and the trimmed bits then shaped into small buns or dumplings. Read more »
Slovenian Wines
Slovenia lies on the southern slopes of the Alps and touches the Mediterranean, so it enjoys the best of both worlds, as well as climatic uncertainties from both North and South. However, the tradition of wine production is very long, going back at least to the time of the Roman Empire. This, together with the natural conditions mentioned above, provides a very rich diversity of taste, smell and colour in the different wines. Read more ›