What isn’t there to like about a cream cake that is the symbol of a town? Bled Cream Cake, or Kremšnita in Slovenian, has been served since 1953, and is veritable orgy of butter, whipped cream and icing sugar.


Rezultat iskanja slik za prekmurska gibanica

Originally made using cheese and egs, it is the version of gibanica that originates from Prekmurje that tempts us the most. Adding a mixture of apples, raisns, walnuts and poppy seeds as filling, it may just be the nation’s most unique dessert.


Rezultat iskanja slik za bograč

Suffice to say, bograč is must for all meat-lovers. A thicker than thick stew that takes its name from the large pot in which it is cooked, bograč is along the same lines as goulash, but with something special about it all the while.


Idria is famous for many things, and since the middle of the 19th century one of these things has been Idrijski Žlikrofi. Often described as ravioli-type dish, Idrija’s famous dumplings gained protected status in 2010, the first Slovenian speciality to do so.


Hotpots might be typical to almost all cultures, but they take on a special importance in Slovenia. The ingredients of this thick, hearty soup (or stew) depend on the seasons, and it is almost guaranteed to chase away any and all ills.


This heavily smoked sausage is traditionally eaten with sauerkraut and fermented turnip, which is much tastier than it sounds. Emperor Franz Josef once famously proclaimed that it is “no ordinary sausage”, and we tend to agree.


A traditional dessert of choise during most holidays, Potica is a type of nut roll cake that has a seemingly endless number of different fillings. Potica is baked using round baking dish made of clay, and each region prepares it slightly differently.


A thick stew made with barley porridge and dried meat, the plain version of ričet is actually served in Slovenian prisons. We hope you’ll never have to verify that, and can enjoy the much heartier and flavoursome version throughout the homes of Slovenia.


Slovenia’s coast is full of excellent fresh fish, but it is possibly the gorgeous Soča valley that provides the tastiest. The Soča River Trout is wonderful prepared in a variety of ways, but wrapped in pršut might just be our favourite.


Known all over Slovenia, štruklji is a very characteristic dish that comes in a few different forms. Made from different kinds of dough and comming with a huge range of fillings, the most adored can be found in spring and summer stuffed with tarragon. Cottage cheese is also a popular filling.