20 Outstanding Slovenian Dishes and Popular Foods

Slovenian dishes are characterized by the use of fresh, local, and seasonal ingredients.

Lastest Updated April 19, 2024
Home » Dishes A-Z » 20 Outstanding Slovenian Dishes and Popular Foods
Basic Information

Slovenian Food: Basic Overview

Common Ingredients

Fresh, local, seasonal ingredients; meat (especially pork), mushrooms, berries, herbs, vegetables, legumes, grains, dairy products.

Common Cooking Methods

Boiling, baking, simmering, stewing, frying


Appetizer, main course, dessert, soup, salad


Breakfast, lunch, and dinner

Key Taste

Savory, sweet, sour, neutral, bitter

Eating Etiquette

Greet upon arrival, follow seating arrangements, use utensils in the continental style, toast with ‘Na zdravje’, maintain a relaxed eating pace with polite conversation, compliment host, offer cleanup help, say say individual goodbyes with thanks.

Meal Presentation

Rustic and hearty, with an emphasis on showcasing the natural flavors and freshness of the ingredients.

Culinary Festivals

Christmas, Easter, Bogračfest, and other important celebrations

Influence and Fusion

Influenced by Austria and Hungary, with a notable impact from the Austro-Hungarian Empire. Regionally diverse, with cuisine categorized into 24 distinct regions.
Origin and Region

Slovenian Food: Origin and Region



Cuisine’s Geographical Territory

Central Europe

Country’s Region

Ljubljana and Surroundings, Notranjska, Gorenjska (Upper Carniola), Dolenjska (Lower Carniola), Belakranjska (White Carniola), Primorska (Littoral Region), Kras (Karst), Goriška Brda, Vipavska dolina (Vipava Valley), Istra (Istria), Soča Valley, Idrija and Cerkno, Tolmin and Kobarid, Bohinj, Bled, Kamnik, Savinjska dolina (Savinja Valley), Koroška (Carinthia), Štajerska (Styria), Prekmurje, Pomurje, Posavje, Zasavje, Pohorje and surroundings
Slovenia Map
Ingredients and Preparation

Popular Types of Slovenian Food

  • Cakes and pastries

    Slovenian cakes and pastries are often enjoyed on occasions like Christmas and Easter.

    They range from flaky, thin-doughed delights filled with various ingredients like nuts and seeds, to layered cakes with rich, creamy fillings and crisp pastry.

  • Stews

    Slovenian stews are made with meats, vegetables, and spices. They might include everything from beans and potatoes to various meats, cooked slowly to meld flavors beautifully.

    Neighboring culinary traditions inspire some stews, and they’re a staple in Slovenian homes, especially during winter or special gatherings.

  • Cured Meat

    Slovenia takes pride in its cured meats, with specialties like dry-cured ham that’s air-dried in local winds and a sausage with a specific pork-to-bacon ratio, smoked over beech wood.

    These meats are enjoyed thinly sliced with wine or as part of more complex dishes.

Slovenian dishes are specialties associated with the cuisine of Slovenia, a country in Central Europe. The country’s historical and cultural ties make its cuisine fairly similar to Austrian fare and Hungarian delicacies.

However, what makes Slovenian dishes stand out is the extensive use of fresh and seasonal ingredients. Slovenia’s vast forests and mountainous regions provide a wide range of organic ingredients widely used in local dishes.

In addition, many traditional Slovenian dishes have a simple and rustic character, using easy cooking methods and common ingredients.

I will cover other features of traditional Slovenian food, as well as its international popularity and healthy aspects.

But that’s not all; stick around for detailed descriptions of the 20 most popular dishes in Slovenia. Then, I will provide an overview of Slovenian cuisine and suggest the best beverages for pairing with local food.

Traditional Slovenian food encompasses various dishes with a long tradition in Slovenia. What do they all have in common? Below is a brief answer.

Austrian and Hungarian Influence

The Austro-Hungarian Empire, which Slovenia was a part of, has left a noticeable mark on local cuisine.

Rustic Roots

Many dishes in Slovenia hail from rural or mountainous areas and are based on simple ingredients and preparation methods.

Forest Bounty

Mushrooms, berries, herbs, and meat found in the vast forests of Slovenia are popular ingredients in local cuisine.


Slovenians pride themselves on using fresh, local, and seasonal ingredients in preparing their food, especially meat, vegetables, and forest herbs.

Regional Diversity

A study in 2016 categorized Slovenian cuisine into 24 regions, each with its own well-known specialties.

Meat Dishes

Meat, especially pork, is a central component of many traditional Slovenian dishes and meals.

Soups and Stews

Slovenian cuisine features a wide range of soups and stews, often served as the first course in traditional meals.

Do you know how internationally popular Slovenian dishes are? Find out the answer by continuing to the next section.

Compared to famous European cuisines like Italy or France, Slovenian food isn’t very well-known around the world. Slovenian dishes mainly have a regional reputation in the Central European regions, though they may boast a niche appeal to food enthusiasts elsewhere.

Nevertheless, you can find Slovenian food outside its home country in cities with a diverse international cuisine scene or areas with established Slovenian communities. The US, Italy, and Austria are home to such destinations.

Next, I will look at the most notable aspects that contribute to the healthfulness of Slovenian cuisine.

I have made a concise list of all the factors that make Slovenian food ideal for a healthy diet; read on to expand your knowledge of this wonderful cuisine.


Slovenian cuisine emphasizes seasonal eating, meaning that dishes are prepared using ingredients that are fresh and at their most nutritious.

Local and Organic Eating

Slovenians cultivate a strong tradition of farming and foraging, with many families producing a significant portion of their own food. The use of local and organic produce minimizes the intake of harmful chemicals and contributes to healthier food choices.

Moderation in Meat Consumption

While meat is a part of Slovenian cuisine, it is often used in moderation and alongside a large amount of vegetables, legumes, and grains. This balanced approach can contribute to a healthier diet.

Dairy Products

The moderate consumption of fresh, locally produced dairy products like milk, cheese, and yogurt provides Slovenians with essential nutrients, including calcium, protein, and probiotics.

You can see for yourself how wholesome Slovenian dishes are in the following section, in which I will introduce well-known dishes in this country.

20 Most Popular Slovenian Dishes with Filters

The 20 most delicious dishes in Slovenia are waiting for you to discover. Use advanced filters like alphabetical sorting, main ingredients, taste, cooking methods, dish types, courses, and global popularity to navigate this content more smoothly.

There are also filters based on specific culinary styles, such as traditional, national, street food, fusion, exotic, and vegetarian options, that you can use to improve your reading experience.

  • Slovenia’s most popular dishes are widely recognized in the country as well as in neighboring countries.
  • These dishes are available in various restaurants and households.
  • Slovenia’s national dishes are emblematic of the local culinary tradition.
  • These dishes demonstrate the heartiness and richness of Slovenian rustic fare.
  • Traditional Slovenian dishes are time-honored recipes handed down through generations.
  • They reflect the extensive use of organic, seasonal, and local ingredients in Slovenian dishes.
  • Characterized by a unique blend of tastes and cooking techniques, these dishes are integral to Slovenia’s culinary traditions.
  • Slovenian street food is known for its convenience, affordability, and communal appeal.
  • They are available in many settings, from bustling street stalls to colorful fairs.
  • These dishes offer a quick and delicious way to experience the flavors of Slovenia in a casual, lively setting.
Slovenian Dumplings

Idrijski Žlikrofi

  • National
  • Traditional

Idrijski žlikrofi is a traditional Slovenian dumpling dish that originated from the town of Idrija in the western part. A prevalent theory says that it was created by local miners’ wives in the 19th century.

Idrijski žlikrofi is filled with a savory mixture of potatoes, onions, lard, bacon or cracklings, and herbs. This Slovenian dumpling may look like ravioli, but it has two layers of pasta and is twice as fulfilling.

Locals typically serve Idrijski žlikrofi with mutton or rabbit sauce. As a hugely popular type of dumpling in Slovenia, it also enjoys the EU-issued Traditional Speciality Guaranteed (TSG) status.

Slovenian Rolls With Fillings


  • National
  • Street Food
  • Traditional

Štruklji is a classic Slovenian dumpling-like dish. Its dough is made from wheat or buckwheat filo pastry, while its filling is usually cottage cheese, nuts, or fruits for the sweet version and meat, vegetables, or tarragon for the savory version.

Created in the 16th century, štruklji was originally only available to nobles and the middle class on special occasions, such as Christmas. However, it is currently an everyday side dish to go with meat and gravy or to relish with buttered breadcrumbs as a dessert.

A popular štruklji variant is Kobariški štruklji, which hails from Kobarid, an area mentioned in Ernest Hemingway’s classic 1929 “A Farewell to Arms.” Kobariški štruklji is a sweet dumpling made by wrapping a thin layer of dough around a filling of walnuts, raisins, or lemon zest.

Slovenian Nut Roll


  • Traditional

Potica is a superb Slovenian pastry dessert for festive occasions, such as Christmas and Easter. Its first recipe appeared as early as the 15th century.

Potica derives its appeal from a flaky crust of paper-thin dough covering a toothsome filling. There are more than one hundred choices of fillings, with ground walnuts, pumpkin seeds, bacon, and tarragon being the most preferred options.

Making potica requires a special baking mold to create distinct, mosaic-like patterns on each slice of this pastry. Its intricate preparation and rich flavors make it a popular festive dish and an EU-approved TSG specialty.

Slovenian Layered Cake

Prekmurska Gibanica

  • Traditional

Prekmurska gibanica is a famous Slovenian dessert hailing from the Prekmurje region in the country’s northeastern part. It is a type of gibanica (layered pastry) made by alternating layers of poppy seeds, cottage cheese, nuts, and fruits between layers of filo pastry.

A complete Prekmurska gibanica offers a decadent contrast between the rich, creamy fillings and crisp pastry. This layered dessert is a must-have dessert for many special occasions, especially weddings.

In 2010, Prekmurska gibanica achieved the TSG status and has been under EU protection ever since.

Carniolan Sausage

Kranjska Klobasa

  • Street Food
  • Traditional

Kranjska klobasa, also known as Carniolan sausage, is a renowned type of Slovenian sausage from the Carniola region in the western part. What is so special about this iconic kind of sausage is its complicated makeup.

Unlike regular sausages, Kranjska klobasa requires a specific ratio of pork to bacon, which is often 80% and 20%, respectively. The selection of herbs and spices is also strictly defined, and the sausage is traditionally smoked over beech wood.

Carniolan sausage has a distinctly savory and smoky taste. In 2006, this renowned sausage was brought to space by astronauts of Slovenian descent.

Interestingly, Kranjska klobasa received the prestigious Protected Geographical Indication (PGI) status from the EU in 2016.

Karst Dry Cured Ham


  • Traditional

Pršut is a popular type of dry-cured ham in Slovenia, especially in its birthplace, the Karst Plateau in the country’s southwestern region. It enjoys the PGI status ordained by the EU.

Locals prepare pršut by salting the hind legs of pigs with coarse sea salt, seasoning them with local herbs, and air-drying them in the bora wind. The aging process can last from 12 to 36 months and results in a complex taste and a tender texture.

The best way to serve the famed Slovenian dry-cured ham is to thinly slice it and enjoy it alongside Teran, the fragrant red wine in Karst.

Meat And Vegetable Stew


  • Traditional

Jota is a hearty stew originating from the mountainous and alpine regions of Slovenia. It is also known as Istrian stew since the Slovene Istria region in southwestern Slovenia is its birthplace.

Classic jota consists of boiled sour turnips, mashed potatoes, mashed beans, and cured pork (optional). This nutritious stew has a long shelf life and usually goes with boiled cornmeal.

Offering a tangy and savory taste and a thick, comforting texture, jota is a beloved dish for winter. Outside Slovenia, this energy-rich dish is also a famous dish in Croatia and Italy.

Slovenian Barley Soup


  • Traditional

Ričet, also known as barley stew, is a traditional Slovenian dish popular in rural and mountainous regions. Its main ingredients are barley, stock, sauteed seasonal vegetables, and cured pork (or other kinds of meat).

Showcasing the simplicity and heartiness of peasant cuisine, ričet was historically the typical fare for prisoners. Nowadays, this rich stew is a well-liked comfort food for Slovenians from all walks of life.

Buckwheat Spoonbread

Ajdovi Žganci

  • Traditional

Ajdovi žganci, translating to “buckwheat spoonbread,” is a traditional Slovenian dish made from buckwheat flour, water, and salt. The mixture is cooked and stirred until it forms crumbly bits, which are then served hot.

Ajdovi žganci was formerly a peasant food for people too poor to afford real bread. Today, people pair it with all kinds of food and dishes, like cracklings, yogurt, salads, sausages, or soups.

Although buckwheat flour is the namesake ingredient for ajdovi žganci, people often prepare it with other ingredients, such as actual wheat or cornmeal.

Pureed Beans With Cracklings


  • Traditional

Matevž is a simple and rustic Slovenian dish that comes from the Kočevsko region in central Slovenia. It is a mixture of mashed beans, potatoes, and occasional cracklings, which is seasoned with garlic and olive oil.

Matevž has its roots in rural, agricultural communities. Its name probably has its roots in the popular male name Matej (Mathew).

Slovenians usually enjoy matevž as a versatile side dish with bacon, salads, smoked meat, or sauerkraut.



  • Street Food
  • Traditional

Bograč is a Slovenian meat stew that drew inspiration from the similar Hungarian dish goulash. It is especially popular in the Prekmurje region, near the Hungarian border.

The main ingredients of this rich stew are meat (such as beef, pork, or venison), mushrooms, onions, potatoes, paprika, and other spices. Bograč is traditionally prepared over an open fire in a traditional cooking pot called bogracs, hence the name.

In August, the inhabitants of the town of Lendava organize an annual competition called Bogračfest to find the best bograč cook.

Sour Turnip Hot Pot

Bujta Repa

  • Traditional

Bujta repa is a Slovenian stew of grated pickled turnips, spices, and various pig parts such as the head, skin, or neck. Also, people often add boiled beans and a lot of lard to the stew so that it can reach its famously rich and nourishing taste.

Concerning the name, “repa” means “turnip,” while “bujta” is “kill” or “slaughter.” The latter refers to the fact that locals gather ingredients from slaughterhouses to cook this stew.

Slovenians in Prekmurje were the ones who first came up with bujta repa as a way to survive winter. Today, some vegetarian recipes replace fatty, meaty ingredients with wholesome plant-based stuff.

Stephanie Roast

Štefani Pečenka

  • Traditional

Štefani pečenka, literally “Stephanie roast,” is the Slovenian version of meatloaf. It is a common sight at celebratory meals, such as Christmas and New Year’s Eve feasts.

Štefani pečenka includes minced meat (pork or beef), spices, and, most importantly, hard-cooked eggs stuffed inside the loaf. Chefs have to position the eggs carefully so that when they cut the savory meatloaf, every slice contains a piece of creamy eggs.

People in Slovenia usually dip the rich slices of Štefani pečenka in meat gravy and serve them with roasted potatoes.

Frtalja Slovenian


  • Street Food
  • Traditional

Frtalja is a popular half-omelette, half-pancake dish in Slovenia. It is especially popular in western Slovenia, where locals mostly serve it as a light meal or appetizer.

Because frtalja relies heavily on fresh herbs and greens, it is more common during spring and summer, with wild asparagus, young garlic sprouts, fennel, and parsley being popular ingredients. People chop and mix them with a batter of flour and eggs, then pan-fry the dish.

Frtalja goes well with bacon chops, sausages, or mushrooms, though this pancake-like dish is delicious enough on its own. According to a local custom, preparing frtalja with fennel on May 1st will chase vipers away.

Slovenian Dandelion Salad

Regratova Solata

  • Traditional

Regratova solata, also known as dandelion salad, is a favorite springtime dish in Slovenia. It is made by dressing fresh dandelion greens in a simple vinaigrette of red wine vinegar, olive oil, and salt.

While fresh dandelion is bitter, the tanginess of vinegar and the richness of olive oil help balance the flavor profile perfectly. Some versions feature hard-boiled eggs, potatoes, or sweet dandelion flowers for a more substantial meal.



  • Traditional

Tlačenica, also known as resvuršt, or švargl, is the Slovenian version of head cheese. It is often associated with rural areas and farm life and represents an economical way to use leftover meat and offal.

Slovenians make tlačenica by filling a pig intestine or stomach with a spiced mixture of pork chops, pork cheeks, skin, and offal, like hearts and tongues. The final step is to boil the sausage in water.

Tlačenica can be eaten right away with bread and garlic as a cold appetizer or smoked for long-term preservation. This savory dish boasts a rich, savory flavor and gelatinous texture.

Browned Soup With Eggs


  • Traditional

Prežganka, literally “browned soup,” is a traditional Slovenian soup with a base of browned flour or breadcrumbs. It hails from the mountainous region of Upper Carniola in northern Slovenia.

From a dish with humble origins, prežganka is now a widely enjoyed specialty across Slovenia and a recommended dish for people with digestive problems. Locals sometimes whisk eggs into the soup to create a richer flavor.

Some people even regard prežganka as an effective cure for hangovers.



  • Traditional

Obara is a traditional Slovenian stew made with a variety of meats, including beef, chicken, game, or even offal. It often includes various vegetables, such as carrots, potatoes, onions, garlic, and parsnips.

Thanks to the diversity of its ingredients, obara offers many seasonal and regional variations within Slovenia. Its thick, rich sauce and tender chunks of meat and vegetables are an ideal match for the buckwheat spoonbread ajdovi žganci.

Several restaurants even offer polšja obara, a variety made from edible dormouse!

White Bean Stew


  • Traditional

Pasulj is a popular Slovenian bean stew that has its roots in the broader Balkan region. Created as a peasant dish for winter survival, it is a hearty and nutritious mixture of white beans, bacon or sausage (optional), onions, garlic, and various spices.

Pasulj is prepared by slowly cooking the ingredients to meld their flavors together. In terms of side dishes, bread and pickled vegetables are ideal options.

Traditional Slovenian Cream Cake

Kremna Rezina

  • Traditional

Kremna rezina, also known as Kremsnita or Bled cream cake, is a beloved Slovenian dessert based on an Austrian pastry called cremeschnitte.

Bled cream cake is particularly associated with the town of Bled in the northern region, hence its alternative name. The modern recipe was created by a chef in Bled in the mid-20th century.

Kremna rezina consists of two layers of crisp puff pastry with a thick layer of vanilla custard and whipped cream in between. The puff pastry is typically dusted with sugar icing on top.

Kremsnita is a much sought-after specialty of Bled and is usually served in a seven-by-seven centimeter square. Its mix of delicate, flaky pastry and rich, decadent filling has charmed countless guests and locals.

After learning about the individual Slovenian dishes, why don’t you take a look at the common features that unite them? The following section will shed light on this matter.

What Are the Notable Features of Slovenian Dishes?

To truly understand Slovenian cuisine, you must grasp the factors that define its unique characteristics; the content below will help you learn about them.

Austrian and Hungarian dishes lay the foundation for many Slovenian specialties. Due to historical and cultural ties, Balkan cuisine also plays a role in shaping Slovenian fare.

But most importantly, the local tradition of cooking food with easily accessible ingredients and simple techniques is the driving force behind many traditional Slovenian dishes.

Since forests and mountainous areas make up a large part of Slovakia’s terrain, ingredients like game meat, mushrooms, herbs, forest fruits, and so on are extensively used in local cuisine. Foraging for forest bounty has been a long-standing tradition in Slovakia.

Slovenian cuisine features many types of agricultural produce, such as pork, poultry, and vegetables. Seasonal and fresh ingredients are highly valued.

Next, I will recommend the best beverages for pairing with local food in Slovenia. Although this country is famous for wine, many other choices are worth considering.

What Beverages to Pair With Slovenian Dishes?

While there are many beverages in Slovenia, locals mainly enjoy the four following types of alcoholic and non-alcoholic drinks with their food.


Slovenia offers many brands of world-famous wine, which leads to various drink pairings with this type of beverage. My top picks are idrijski, pršut, and bujta repa for dry white wine, potica and Prekmurska gibanica for sweet dessert wine, and ričet and tlačenica for robust red wine.


From fruit brandy to aged spirits, many rich and savory Slovenian dishes make ideal accompaniments, namely pršut, bograč, and bujta repa.


Slovenian beer is a traditional choice for cold cuts, appetizers, or stews, including Kranjska klobasa, pasulj, and ričet.


The rich and bitter taste of Slovenian coffee makes it an ideal beverage for serving alongside desserts and pastries, such as potica, prekmurska Gibanica, and kremna rezina.

Let me know what you think about my Slovenian specialty recommendations in the comment section. Do you think that more dishes should be added? Feel free to speak your mind! And don’t forget to share this list of Slovenian dishes with your friends.

Jamie Scott

Jamie Scott

Editor in Chief, Senior Content Writer


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Western Food Evaluation Expert


Le Cordon Bleu College of Culinary Arts

  • Program: Bachelor’s degree in Culinary Arts
  • Focus: Gained foundational knowledge in French and European culinary techniques. Participated in workshops and hands-on training sessions under the guidance of seasoned chefs.

Local Community College, New York, NY

  • Program: Associate’s Degree in Nutrition
  • Focus: Acquired basic understanding of nutrition principles, dietary needs, and the importance of balanced diets in daily life.

Jamie Scott is a skilled culinary expert and content creator specializing in Western cuisine. With over 15 years in the culinary field and formal training from Le Cordon Bleu, Paris, Jamie deeply understands how to blend nutrition with delicious flavors. His passion for cooking matches his commitment to making healthy eating accessible and enjoyable.

On Fifteen.net, Jamie brings a fresh perspective to classic dishes and beverages, offering readers insightful recipes, cooking tips, and a fresh view on meal planning that emphasizes taste, health, and simplicity.

Leave a Reply

Your email address will not be published. Required fields are marked *