A FOOD TRADITION
Slovenian cuisine
A diverse Central European cooking tradition shaped by Alpine, Mediterranean, Pannonian and Balkan influences, with distinctive regional dishes and preserved foods.
Dishes linked to this cuisine
25–36 of 36
Polenta
A Slovenian-style boiled cornmeal dish served hot as a soft porridge or firm sliceable side.
Posolanka
Explore the dish and its connections.
Potica
A traditional Slovenian rolled sweet yeast cake typically filled with walnuts and baked into a spiral loaf.
Prekmurska Gibanica
A traditional Slovenian layered pastry combining poppy-seed, cottage-cheese, walnut, and apple fillings between sheets of dough.
Prleska Gibanica
A layered Prlekija pastry made with wheat dough and a sweet filling of fresh cheese, sour cream, eggs, and sugar.
Prleska Tunka
A traditional Prlekija preparation of salted pork preserved and matured in pork lard.
Ricet
A Slovenian barley stew combining pearl barley, beans, root vegetables, onion, and sometimes smoked pork.
Sara
Sara is a traditional Slovenian vegetable stew, commonly prepared from potatoes and root vegetables with onion, celery, and an optional pork component.
Sebreljski Zelodec
Sebreljski Zelodec is a traditional Slovenian cured pork specialty made by packing seasoned pork and pork fat into a natural stomach casing before drying and maturing.
Selinka
Selinka is a traditional Slovenian celery-and-potato soup or thick vegetable stew, often enriched with beans and sometimes pork.
Struklji
Struklji are Slovenian rolled dumplings made from wheat dough and filled with savory or sweet ingredients such as cheese, walnuts, apples, or other regional fillings before being boiled, steamed, or baked.
Vrtanek
Vrtanek is a traditional Slovenian round enriched yeast bread made from wheat flour and commonly prepared with a lightly sweetened dough containing dairy and egg.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.