Slovakian cuisine is a “cocktail” formed from European cuisine (in particular, Hungarian, German and Austrian) and components of national flavor.
National cuisine of Slovakia
The basis of Slovak cuisine is made up of dumplings, dumplings, meat, vegetables and cheese. Meat eaters will love the consumption of roast duck with sauerkraut; pork envelopes with asparagus, chopped ham and cheese; game meat pates; baked goose with dumplings. Local cuisine cannot be imagined without first courses - in Slovakia they eat vegetable, cheese, meat, mushroom and even garlic soups.
Fans of confectionery and flour products do not deprive themselves of attention of Slovak pancakes with peach filling and "longoshe" (donuts fried in oil, to which garlic is added).
Popular dishes of Slovak cuisine:
- “Baked boar knee” (a dish in the form of a fried pork leg);
- “Grated cheese” (cheese fried in breadcrumbs);
- “Spishskaya pohutka” (a dish in the form of meat goulash with potato pancakes and mushrooms);
- potato cakes - "loksha" with goose wings;
- stuffed chicken with paprika.
Where to taste Slovak cuisine?
Before ordering anything at local restaurants, tourists are advised to familiarize themselves with the menu and prices. It is worth noting that most restaurants are concentrated in large cities and main regions, therefore, while resting away from tourist routes, you should prepare for the fact that restaurants will be encountered much less frequently (it is advisable to look for them in hotels, hostels and boarding houses). Delicious food can be enjoyed in beer bars: Slovak pivnice offer food at lower prices than in other dining establishments.
It is recommended to satisfy hunger in Bratislava in “Slovak Pub” (guests will find Slovak cuisine here - on the menu they will find potato dumplings with cheese and sour milk desserts, and there is no doubt that cheese will be served here with cold beer) or “Modra Hviezda” (here you should try beef stew with vegetables and spices, as well as baked boar knee).
Cooking courses in Slovakia
Staying in one of the eco-hotels in the Slovak city of Kosice, those who wish will not only be treated to seasonal dishes, but will also hold master classes on their preparation (if you wish, you can take part in the cooking after the chef).
You can pamper yourself with proper organic food in one of the Slovak farms, and if you wish, gastronomic master classes will be held here for you, involving the self-preparation of Slovak dishes and their tasting with boletus and plum brandy.
A trip to Slovakia should be timed to coincide with the “Vinoborne” holiday in honor of the harvest of grapes and young wine (September), or the Winter Culinary Festival (January-February) dedicated to Slovak cuisine.
