Slovak cuisine is famous primarily for its meat dishes. For a baked knee, a pork leg is suitable, which is baked with spices in its own juice, after boiling it in a small amount of water. For Slovak goulash - "Spish Pohutka" - pork, veal or chicken are suitable. Goulash is cooked with mushrooms and served with potato pancakes. For the holidays, duck is baked with sauerkraut. During the hunting season, local restaurants called “kolibs” serve bear meat chops, venison and elk steak. In kolibah it is customary to cook on an open fire in the presence of visitors. Starters include goat cheese, bread and wine. In Slovakia, “baked” cheese is prepared - pieces of cheese fried in breadcrumbs in a pan with ham or mushrooms. After an appetizer, cabbage soup is served - sauerkraut soup with meat and sausage. It is hard to imagine Slovak cuisine without beer. The most famous Slovak beer is Topvar. It is brewed in the town of Topolcani, located in Western Slovakia. Topwar is generally a light beer with an alcohol content of around 5%. Stein beer is brewed in Bratislava: it is more bitter. Of the dark beers, Martiner porter is popular. In kolibs you can try rezany - a mixture of dark and light beer.
In the section "Slovak cuisine" 17 recipes
The national cuisine of Slovakia was formed under the influence of Hungarian, German, Czech and Austrian cuisines, but, despite this, it has its own special flavor. The meals here are quite simple and satisfying. The brands of Slovak cuisine are meat, cheeses, dumplings, dumplings, wine and beer.
In Slovakia, you can taste delicious first courses with amazing aroma. It is worth trying cheese, meat, vegetable, mushroom and garlic soups and various broths.
Very widely used for cooking various dishes in this country and cheese. Here you will try “vyprazhanny cheese”, which is fresh cheese fried in breadcrumbs, dumplings with cheese or shepherd's dumplings with cheese.
Meat dishes in Slovakia are very similar to Czech, Hungarian and German dishes. Here you can try the baked boar's knee, Spisska Pohutka - excellent meat goulash with champignons and potato pancakes, baked goose with dumplings, pork wraps with cheese and asparagus, and various sausages.
Those with a sweet tooth should definitely try sweet pastries, which are very similar to Austrian ones. It is also worth enjoying pancakes with peaches, fried donuts, Bratislava walnut or poppy cones, Skalica trdelnik and delicious cakes: rum, spitz, veternik and Bratislava.
I recommend trying national cuisine in Bratislava at the Slovak Pub restaurant. It is located at Obchodná 613/62, 811 06 Bratislava - Staré Mesto. A very interesting and colorful place that is loved by the locals. The interior is original, there are several halls decorated in different styles, the waiters speak Russian and the prices here are quite affordable. Be sure to try garlic soup in bread, dumplings with cheese, ribs and cabbage. The restaurant is open daily from 10:00 to 02:00 at night.
You can have a great lunch with the family at Ludwig Restaurant and Café, located on Venturska 7. Here you can taste homemade cuisine. It is worth ordering venison with lingonberries and mushrooms, duck liver in wine sauce and various vegetable salads with goat cheese and nuts. The restaurant is open daily from 11:00 to 24:00.
You can drink delicious coffee and enjoy desserts in the Mayer cafe, which is located on the main square of Bratislava in the Old Town. The place is certainly touristy, but the cafe is very old and beautiful, both outside and inside. Delicious coffee is brewed here and wonderful desserts are served. The cafe is open daily from 9:30 to 23:00.
You can have a great dinner and spend a pleasant evening listening to the sound of the piano in the Roland restaurant. It is located in the center of Bratislava, not far from the Maximilian Fountain. It has an exquisite interior, around antiques and good cuisine. The restaurant is open daily from 11:00 to 01:00.
While in Bratislava, try to visit restaurants that are away from touristy places where locals dine, and remember the portions here are large, so you can often order one serving for two.
The national cuisine of Slovakia is distinguished by satiety and unpretentiousness, and Austrian, Hungarian and Balkan culinary traditions influenced its formation and development. It is this fact that has made many national dishes of Slovak cuisine more spicy and, to some extent, much more interesting.
As in any Slavic country, meat is widely used in Slovakia, pork and chicken are especially popular. The favorite dish of many Slovaks is goulash with potato pancakes and mushrooms called Spisska pohutka. In addition, goose meat dishes are often prepared: for example, a baked carcass of this bird with kendliks or a duck stuffed with sauerkraut.
Served in a wide variety of forms - smoked, stewed, fried or boiled. While in this country, be sure to try Pechono boar knee (fried pork leg). Although many recipes of Slovak cuisine are not originally local, but, for example, Czech, they have taken root in this country so much that they have acquired the status of national ones.
Slovaks simply adore fish and any dishes based on it. Fortunately, the country is rich in numerous rivers and lakes, where you can get these inhabitants of the reservoirs. The most delicious and valuable fish is trout, which is a rather important component of a traditional Slovak dinner.
Be sure to try the local first courses, which have an incomparable aroma and are amazingly tasty. There are more than one thousand recipes of Slovak cuisine for their preparation: there are vegetable, meat, cheese, mushroom and even garlic soups.
Regarding the side dishes, we can say that there are also a large number of them and basically these are all kinds of Slovak dishes prepared on the basis of other vegetables or root crops. In addition, here you can find a lot of different dumplings, dumplings and dumplings, which are often served with cheese, paprika and bacon. One of the most common dishes is Khalushki (dumplings with cheese).
Confectionery and various types of pastries in Slovakia are very tasty. Perhaps it is due to the direct influence of Austrian traditions. Slovak housewives will definitely treat you to pancakes with peaches, as well as an excellent snack for any dish - donuts with garlic and butter, which are called Longoše.
Regarding alcoholic drinks, we can say that although the local wine is cheap, it is of quite high quality and therefore is in high demand. Varieties such as Račenska Frankovka, Zeleny Velteliner and Vlašské Riesling deserve special attention. Champagne wines are not inferior to them in quality.
However, the most favorite drink of Slovaks is. The most popular and delicious varieties include foamy drinks called Sharish and Topvar. There is nothing surprising in the fact that local beer is so tasty, because it was brewed around the time when the first cities appeared in Slovakia.
In addition, local vodka deserves attention, along with tinctures, which are usually infused with juniper. Such a drink is called Borovichka and is quite famous outside the country.
Beer is usually associated with Germany or the Czech Republic. Meanwhile, in neighboring Slovakia this drink is also common and loved. Although Slovak beer is known in the world, unfortunately, it is not enough, as well as some of the most interesting dishes of Slovak cuisine.
It is best to try original Slovak dishes in kolibas, local restaurants. They are also called robber huts. The name is associated with an ancient tradition: then the robbers set up inns in the most picturesque places, in which any traveler could get shelter and food. And in some cases, lose your wallet. Three things are characteristic of any self-respecting koliba: the food in it is cooked only on an open fire in the presence of visitors. Guests are delighted with music by a folklore ensemble. In addition, some zest associated with the interior or service is required. For example, in one of the kolibas in the Slovak resort of Tatranska Lomnica, visitors who come in ties can easily lose them. In this koliba, it is not customary to enjoy food in "strict" clothes. The waiter, who sees a tie on the guest, suddenly comes up and cuts off half of it with a huge knife, which he then pins to the wall. So all the walls of this koliba are hung with halves of ties of different brands and colors. This joke, however, is not to everyone's taste. Therefore, recently the waiters still warn about "circumcision".
As for the dishes, there are plenty of them in kolibas. Slovak cuisine is characterized by the extensive use of all kinds of meat, especially pork and chicken. One of the most common dishes throughout the country is Spis pohutka, which is goulash with mushrooms and potato pancakes. For goulash, a variety of meats are used. Slovaks also love the famous knee - a piece of pork leg baked with various spices in its own juice. The knee is also consumed boiled. Poultry dishes are very good in Slovakia. For example, duck with sauerkraut, chicken in its own fat or baked turkey, the meat of which is generally harsh, but it is well prepared in kolibas. In general, people in Slovakia do not like and almost do not use rolled meat, preferring everything natural and fresh with various sauces or with fruits. During specially and regularly held days of hunting cuisine in kolibs, you can enjoy bear chop, venison or elk steak. But first, visitors are served goat cheese, onions, bread and wine - for starters. After a plentiful alcoholic libation, cabbage soup is good - cabbage soup from sauerkraut with meat and sausage. Vegetable salads are common, but things are worse with fish. The most common fish is fried or baked trout. "Vyzhenny" cheese is popular - a very tasty dish, which is pieces of soft cheese, fried in breadcrumbs in a pan with ham or mushrooms. Slovaks claim that it was they who came up with this dish, which is nothing like cheese dishes in other countries.
All food is washed down with a huge amount of beer of various varieties. The most famous Slovak beer is Topvar. Topvar comes from the small town of Topolchani, located in Western Slovakia. Topvar is generally a light beer with a moderate alcohol content (about 5%). More bitter is Stein beer, produced in Bratislava, the capital of the country. It is well known in many countries where this beer is exported. Beer bars and kolibs often serve Martiner Porter, a dark beer. Or the so-called Rezany - a mixture of dark and light beer. Rapidly gaining popularity is Urpin, a well-aged light or dark beer brewed in Banska Bystrica (Central Slovakia) from first-class malt and hops. Light urpin is somewhat reminiscent of the Czech Pilsen, dark - Guinness, but weaker than them. In various types of Urpina, the alcohol content ranges from 3.3 to 5.6%. It has been produced since 1501. In Slovakia, they also produce non-alcoholic beer for those who like to drink while driving, since the driver is not allowed to drink regular beer. The favorite beer of Eugene Sokgobenzon, the director of the capital company "Pilgrim Tours" is light Krusovice. And Olga Sevostyanova, project manager for the Moscow representative office of the Slovak travel agency Wili Travel, prefers the softer Smednik, which literally translates as a thirsty monk. There is a legend that this "sweet", women's beer was invented by an obscure monk (mnih), who wished to treat one of the parishioners he liked. This beer is produced in the city of Presov, and, like any other varieties, it costs quite inexpensively: a half-liter mug in a bar will cost only 20 crowns ($0.5). A bottle in the supermarket is even cheaper - 10-12 crowns.
In addition to beer, in Slovakia it is worth trying several more drinks of various strengths produced here. For example, fine white and red wines from grapes of local grades. Young people and women are very fond of Fernet, a kind of liquor with a strength of up to 35o, mixed with tonic. For some reason it is also called Bavarian beer. A little stronger than Demenovka - liqueurs infused with herbs. Various fruit and berry vodkas - pear, raspberry, etc. - have a fortress of 35-38o. But plum brandy is not considered vodka. This is a well-purified moonshine, reaching in some cases a fortress of 52o. The Slovaks themselves do not drink slivovitz so often, preferring Borovichka to it - a gin with a strength of 40-45o. Connoisseurs say that Borovichka is much better than the famous Befiter, because it does not have such a persistent smell. And finally, a purely tourist drink served in many kolibas in Slovak resorts. This is the so-called Tatra tea - diluted alcohol with herbs that burns in the hands of an astonished tourist. When serving a drink, the waiter sets it on fire.
Slovakia often suffers undeserved insults from its "sister" Czech Republic. It is mistakenly believed that Czech cuisine is great, and Slovak cuisine is at best a duplicate of Czech, and at worst, completely unworthy of attention. Of course, this is not the case, and real gourmets use any occasion, whether it is a vacation in Slovakia or a business visit, to once again enjoy the wonderful local cuisine.
The basis of Czech cuisine is simple and solid products typical of central Europe. These are vegetables and fruits, as well as meat and poultry. Spices are used in moderation. In Slovak cuisine, meat is the head of everything. Pork, chicken, less often beef and lamb, as well as game and poultry form the basis of the table.
Recipes of Slovak cuisine. Dishes for the holidays. National New Year's recipes.
First meal:
Main dishes:
- Baked goose with stewed cabbage and lokshe
Dough dishes and desserts:
National drinks:
- Local wines “Tokaj”, “Vlashsky Riesling”, “Rachenska Frankovka”, “Limbashsky Silvan”
Salads in Slovakia are simple and unpretentious, but tasty and healthy. Most often it is a salad of tomatoes and cucumbers, sauerkraut, or potato salad. Sometimes sheep cheese is added to the set of products - fresh or smoked.
For a snack, all kinds of pastes are often used - from game, meat and poultry. Paired with fresh bread, they are simply divine, especially after a long and intensive tourist day. Cheese is used as a filling for dishes, as an addition, or as the main note in culinary masterpieces. Trout stuffed with cheese and roasted on a spit. Cheese with bacon or ham, fried in breadcrumbs. Dumplings with cheese, dumplings with cheese and bacon and much more form the classics of the national cuisine.
The main attention is given to soups, which are not counted in the local cookbook. It is worth coming to tourism in Slovakia, counting on the most unexpected discoveries, although many delights are well known to us. So, pea soup with smoked meats here is completely original and does not look like anything else. An interesting variation is sour cabbage soup with smoked meats. Gorgeous and healthy vegetable soup, mushroom, there is even garlic soup, which has a crazy aroma and taste. You can try soup from sauerkraut, meat and sausage. The Slovak fish soup, which is made from carp, mackerel and trout, is also completely unique. There is also potato and bean soup and, where without it - cheese. In general, with the first courses, there is definitely no shortage and is not expected.
The second is usually served with meat delights, prepared with taste and skill. We recommend taking the most delicate schnitzels for the second, which, according to gourmets, will be even tastier than Viennese ones. The famous Slovak, and not only Slovak, treat is “boar knee”, or simply a baked pork leg. 
It is impossible to refuse delicious envelopes stuffed with bacon, cheese, asparagus and other fillings. Local stews and goulash enjoy well-deserved fame and love. Here you have goulash with meat, champignons and potato pancakes (“Spish pohutka”), and stew with vegetables. Especially fine Slovak trout from fast mountain streams. But other varieties of fish here are able to cook in proven ways. The main fish dish “pstrukh” is fried trout, very tender, cooked with a minimum of spices. Fans of fish cuisine also recommend baked carp and fish fried with vegetables. Well, a goose baked with dumplings or a roast duck with sauerkraut is an imperishable classic of world cuisine, so if you come to rest in Slovakia, you are lucky enough to touch the treasures of international culinary art. Dumplings have already been mentioned more than once in this article, and not by chance.
It is hard to imagine any meal in Slovakia without these great dishes. Dumplings with fruit, dumplings with cottage cheese, dumplings with liver, dumplings with cheese and many other fillings will make you fall in love with Slovak cuisine.
Nothing is more satisfying after a tiring vacation marathon than a hot meatloaf. Any tourist will tell you this. Incredibly delicious dishes quickly satisfy your hunger, give you strength, and you can again go on adventures in Slovakia, which await in the bosom of stunning local nature or surrounded by priceless architectural monuments of the country. 
What makes a holiday in Slovakia so attractive is its novelty: the country has often remained behind the scenes of the tourism industry, although travelers are interested in it no less than the famous European powers. And the cuisine plays a significant role here, because an exquisite meal is a full part of an unforgettable vacation. Breaded pork, baked turkey, juicy beef tenderloin steak, chicken cooked with spices and sauerkraut, melt-in-your-mouth fish casserole, chicken stewed in its own juice, scrambled eggs with oyster mushrooms in smoked bacon, stuffed chicken with paprika, dumplings with cheese and many other good dishes.
Desserts in Slovakia are simple and varied. First of all, these are pancakes with peaches or chocolate. Pancakes can have other fillings - fruit, berry, cottage cheese, creamy, with condensed milk, just with peaches - the most popular. Fruit jelly cake has ruined the diets of thousands of visitors to the country. And gingerbread and biscuit cookies will appeal to little sweet tooth. An unusual and colorful sweet dish - donuts fried with butter and garlic. And, of course, the incomparable, fabulous strudel is an airy roll with apples and nuts, with the most delicate taste and a disarming appetizing look, in front of which all appeals to willpower are meaningless.
Slovakia has a huge selection of drinks. The country is famous for its wines, spirits, tea and coffee. In addition, hot chocolate is very popular here. Local beer enjoys good fame, and tourism in Slovakia is a great opportunity to try a foamy drink brewed according to centuries-old recipes. It is worth trying and even buying Tokay wines. Various liqueurs, fruit tinctures and liqueurs are in use - slivovitz, pear, borovichka, mead, and since the Czech Republic is nearby, then Becherovka. There is also an extensive selection of brandies, herbal liqueurs and sweet wines.
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