Our Slovenian Food Story – List of Slovenian Food to Try

Located centrally in Europe, Slovenia has been influenced by its neighbours for centuries and it’s food has been no exception. Slovenian food has evolved through time under various kings that ruled the land and in recent times through adoption of different popular foods to S its local version. Food in Slovenia is influenced by its geography, its mountains, of livestock that graze in green meadows, abundance of wild fruits and vegetables resulting in hearty, wholesome and comforting food. 

During our road trip of Slovenia, we travelled across the country and relished some of the best loved dishes of the country. This is our Slovenian food story - list of Slovenian food to try while visiting the country.

Sirovi Struklji (Rolled Dumpling)

Sirovi Struklji is a popular dish in Slovenian household and can be eaten as starter, side dish or main course

Also known as Farmer’s Cheese Dumplings, Sirovi štruklji is a popular Slovenian side dish and is made  of rolled dumplings filled with a creamy mixture of cottage cheese (skuta) and sour cream. It is made all over the country and every region has its own version. But the most common one is made of the dough which is prepared with a mixture of flour, water, eggs, oil, and salt. Then the dough is rolled flat and topped with a mixture of sour cream and skuta (curd cottage cheese). Then the flat sheet of dough is rolled into a cylindrical shape and boiled in salt water until cooked. Before serving it is cut into circular pieces and topped with buttered breadcrumbs.

We tried Sirovi Struklji in a local restaurant in Kranjska Gora, the dumplings were served fresh and warm, soft in texture and had a generous portion of cheese filling.

Kranjska Klobasa (Carniolan Sausage)

Kranjska Klobasa or Carniolan Sausage is one of the most popular Slovenian food and is a protected agricultural products in the European Union

Kranjska Klobasa or Carniolan Sausage is one of the most recognisable Slovenian specialties internationally and since 2014 has been listed among the protected agricultural products in the European Union, which means it can only be produced by specific certified companies following strict prescribed recipe and confirmed procedure.

Originating in the Gorenjska region of Slovenia in 19^th century, the sausage quickly gained popularity and spread across the country and beyond. It became part of the celebration and important dinner events. The sausage has 80-20 ratio of good quality pork and bacon, seasoned well with salt, black pepper, and garlic and packed in pork intestine, twisted into links, pasteurized and hung to be hot-smoked till it gets a reddish-brown colour. To enjoy it’s authentic flavour, Kranjska Klobasa should only be warmed in hot water before serving and is best enjoyed with sour cabbage or sour turnip and freshly grated horseradish.

We tried Kranjska Klobasa in a restaurant in Bled area and the sausage had light to moderate smoky flavour and the seasoning was well balanced. 

Ajdovi žganci

Ajdovi žganci is the national dish of Slovenia, a buckwheat flour porridge that used to supply hardworking people with basic nutritions and high level of energy

Considered basic nutritious and high energy meal for hard working people in the past, Ajdovi žganci is now the national dish of Slovenia. The word žganci in the dish is derived from žgati, meaning ‘to burn’. Ajdovi žganci is easy and quick to make, simple, affordable and can be eaten for breakfast, lunch, or dinner. It is popular and every region has its own version, The most basic version is made from buckwheat flour, salt and water. The buckwheat flour is boiled in salt water till it becomes a soft porridge., It is then cooled and broken into small pieces. Pork cracklings fried in pork lard is poured over it before serving. When served hot, it is an ultimate comfort food on cold winter days.

We tried Ajdovi žganci in a small local restaurant located next to the car park of Savica Waterfall. We visited the restaurant late afternoon exhausted from the long hike and ordered Ajdovi žganci and a few other local dishes. It was raining outside, and the warm porridge was truly comfortable and helped us regain energy.

Goveji golaž (Slovenian beef goulash)

Goveji golaž or Slovenian beef goulash is a common household dish

Originating in Hungary, goulash in central European countries is a very popular dish and every country has its own version. Slovenia is no exception and Slovenian beef goulash or Goveji golaž is a common household dish.

Chunks of beef combined with chopped onions, carrots, garlic and herbs are sautéed in oil along with tomato puree. Beef broth is added and boiled until the meat is tender and well-cooked.

We tried Slovenian goulash few times when we were in the norther part of the country and always found it hearty and flavourful.

Obara (Meat Stew)

Obara is a hearty traditional Slovenian meat and vegetable stew, it is mainly made with either chicken or beef

Originating in Slovenia's Štajerska region, Obara is a hearty traditional Slovenian meat and vegetable stew. The meat used to prepare obara is usually added in front, like Telečja Obara meaning veal stew. The dish is usually prepared with chicken or beef in combination with vegetables such as onions, carrots, celery, beans, garlic and potatoes. Flour or barley is used to thicken the stew.  Obara is traditionally served with žganci (savoury buckwheat porridge). In old days obara used to be a dish for celebrations or special days such as weddings, or Sundays, but is now prepared throughout the week in Slovenian households.

In a local restaurant in Bled we tried veal Obara and it was served with traditional potato dumplings- Krompirjevi svaljki.

Gobova Juha (mushroom soup)

Gobova Juha or Slovenian mushroom soup is a traditional dish from mountain region of Slovenia, made from wild mushrooms its a rustic, erathy and hearty soup best enjoyed during winter months

Originating in the mountain regions of Slovenia, Gobova juha or mushroom potato soup is a traditional rustic, earthy and hearty soup of Slovenia. There are many versions of this soup, but in general it is made by sautéing chopped onions and garlic in butter with salt, pepper and bay leaves. Thick slices of mushrooms and potatoes are added along with vegetable stock with a little bit of flour to thicken the soup. A splash of white wine is added towards the end. The soup served hot with chopped parsley and a sometimes a dollop of sour cream is also added.

We tried this simple hearty soup at a popular local restaurant in Bled.   

Idrijski Zlikrofi (Stuffed dumpling)

Idrijski Zlikrofi or stuffed dumpling is a traditional Slovenia dish and is the first Slovenia dish to be registered by the European Commission as a traditional speciality guaranteed in the EU

Originating   in the town of Idrija in Western Slovenia, Idrija žlikrofi is a traditional Slovenia dish which can be best described as little pasta pocket or dumpling filled with flavourful mashed potato, a bit like ravioli. Idrija žlikrofi is made by wrapping two thin layers of pasta sheets around the potato filling and shaping it like a traditional two cornered hat (bicorne). It’s said that authentic Idrija žlikrofi should not be more that 3 cm in length and 2 cm in height.

It can be served as a hot appetizer, side dish or a main dish. It is usually served with either a meal sauce (mainly beef sauce) or a vegetable sauce made with butter and sage. This simple yet flavourful dish is the first Slovenia dish to be registered by the European Commission as a traditional speciality guaranteed in the EU, making both the recipe and the traditional method of preparation protected along with the name of the dush throughout the EU.  

We tried Idrija žlikrofi for lunch at a popular restaurant located near the car park of Vršič Mountain Pass after returning from hiking the Slemenova Špica trail. The dish was served hot, the dumplings were small in size, soft with a generous amount of potato filling.

Kremna Rezina or Kremsnita

Kremna Rezina or Kremsnita which is also known as Bled cream cake is one of the most popular Slovenian dessert and was originated in the town of Bled

Kremna Rezina or Kremsnita, also known as Bled Cream Cake is a popular Slovenian dessert and said to be invented in the beautiful and picturesque town of Bled in Park hotel by chef Ištvan Lukačević. No trip to the town of Bled is complete without trying a slice of this cream cake. Legend has it that chef Ištvan Lukačević created Kremna Rezina by drawing inspiration from Hungarian cream cake by adding the right proportions of whipped cream into it.

Kremna rezina is a layered cake made from pastry, custard and whipped cream. At the bottom a golden, crispy, buttery puff pastry is placed as a base on which a thick layer of light and airy vanilla custard is added, on top of that another thick layer of fresh whipped cream is placed and finally another layer of golden, crispy, buttery puff pastry is placed on top of it which then dusted with icing sugar.

There is an interesting connection of the number 7 with this cake, as the cake when assembled should be 7 centimetre in height and then cut into 7 x 7 centimetre square making each slice exactly 7 x 7 x 7 cm cube. Also, the custard is boiled for 7 minutes and the pastry is folded 7 times before its baked. 

We enjoyed the cake at a café located next to lake Bled, a perfect location to devour the luscious cake while enjoying the beautiful surroundings.

Potica or Povitiva (rolled dough Slovenian Cake)

Potica or Povitiva is a rolled dough Slovenian cake which is mainly a festive dessert made during Christmas and Easter

Potica or Povitiva is a famous traditional Slovenian cake mainly prepared for festive occasions such as Christmas and Easter, though now a days it can also be served as weddings and funerals. Originating from rolled dough cakes from the 16^th century, initially the cake was only confined within the kitchens of wealthy and upper class but gradually gained popularity within commoners.

Potica is a folded and rolled out yeast dough and filled with various fillings like walnuts, hazelnuts, honey, poppy seeds, and cottage cheese and more. Apparently in Slovenia Potica is made with over 60 to 70 different types of fillings. Traditionally the rolled dough is placed in a ring-shaped baking mould with a cone in the centre called a “potičnik” and baked

We tried Potica from a coffee shop located at the end of the Vintgar Gorge trail. We tried it with two different fillings – walnuts and hazelnuts. Both tasted extremely satisfying paired with a cup of coffee.

Prekmurska Gibanica (Prekmurian Layer Cake)

Prekmurska Gibanica is a layer cake and is the most famous traditional Slovenian dessert made up on 10 layers of filling and pastry

Prekmurska Gibanica is the most famous traditional Slovenian dessert originating from the country’s northeastern region – Prekmurje. It is a rich, flavourful and delicious dessert traditionally prepared during festive seasons and weddings. It is a combination of cake, pastry and strudel. One interesting aspect is that if the ingredients from original recipe are changed then the dessert can’t be called Prekmurska Gibanica as the name and ingredients are protected by law. It is one of the most famous desserts and can be found in most restaurants and cake shops throughout the country.

Prekmurska Gibanica is a layered cake and consist of 10 layers in total, with two pastry layers and 8 layers of filling in between. The bottom layer is made with shortcrust pastry, and 4 different layers are placed on top of each other in the following exact order - poppy seeds, cottage cheese, ground walnuts, and grated apples. Then these four layers are repeated in same order, and the cake is then finished with a top layer of filo pastry, brushed with egg wash and baked. The finished cake then sprinkled with icing sugar, cut in square pieces and served.

Orehovi štruklji s cokolado (Slovenian Doughroll with walnuts and chocolate)

Slovenia struklji is the sweet version of Slovenian struklji

This is the sweet version of Slovenian struklji where the filling is made of chocolate and walnut. We tried this at a small local restaurant near the car park of Savica Waterfall. The dough is made with flour and chocolate powder and is served with chocolate sauce and whipped cream.