What to eat in Slovenia: traditional dishes and how Slovenes eat
Slovenian food is a meeting of Alpine, Mediterranean, Central European and Pannonian cooking: sausages and soups, polenta and dumplings, sea bass on the coast, and nut-filled cakes. The one thing to know is that the food changes with the region, so what you eat in the mountains is not what you find at the sea.
The short answer
- Order this first
- Kranjska klobasa, the Carniolan sausage, with mustard and bread. It is a safe, local start.
- When people eat
- Lunch is the main meal, often at midday or 1pm. Dinner is early to mid evening, often by 7 or 8.
- Tipping
- Not required. Rounding up or adding about 10 percent for good service is common.
- Where to eat well
- Our Ljubljana food guide names the places, each checked against a source.
What to eat in Slovenia
- Kranjska klobasaA pork sausage with a protected name, often grilled and served with mustard, bread or sauerkraut. Look for it at casual lunch spots and stalls.Carniola and Ljubljana
- JotaA thick soup of beans, sauerkraut or sour turnip and smoked meat. A winter staple in the west.Karst and Primorska
- ŠtrukljiRolled dumplings, sweet or savory, filled with cottage cheese, walnuts or tarragon. Served boiled or baked, as a side or a dessert.Nationwide
- ŽlikrofiSmall dumplings filled with potato, bacon and herbs, from the town of Idrija. Often served with a meat sauce.Idrija
- ŽganciBuckwheat or cornmeal, boiled and crumbled, eaten with cracklings, milk or a stew. A rural, hearty staple.Nationwide
- PoticaA rolled sweet bread filled with walnuts, tarragon, poppy seeds or other fillings, eaten at holidays and sold in bakeries.Nationwide
- Prekmurska gibanicaA layered pastry with poppy seeds, walnuts, apple and curd, from the north-east. A heavy, rich dessert, usually shared.Prekmurje
- Gostilna lunch menuA set lunch of soup, a main and a salad at a traditional inn. It is usually the best value meal of the day.Nationwide
- Fish and seafoodSea bass, sardines, squid and seafood pasta around Piran and Koper. Look for the catch of the day.The coast
- Pumpkin seed oil dishesDark, nutty oil from roasted pumpkin seeds, drizzled on salad, soup and ice cream. A regional speciality worth tasting.Styria and Prekmurje
How the food changes across Slovenia
Ljubljana and Carniola
Sausages, soups, dumplings and cakes, with bakeries and cafes in the capital. Home of the Carniolan sausage.
The Alps
Mountain huts serve hearty soups, žganci, cheeses and potica. Lake Bled is known for its cream cake.
The coast and Karst
Fish, olive oil, prosciutto and wine from the Karst, with Italian influence. Jota is typical inland.
The east
Styria and Prekmurje bring pumpkin oil, white wine, goulash-style stews and layered cakes, with Hungarian and Austrian touches.
What to drink in Slovenia
- WineWhite wines such as Rebula and Malvazija, and reds like Teran. Slovenia has three wine regions and many small producers.
- Craft beerSmall breweries have grown in Ljubljana and beyond. Ask for a local pale ale or lager.
- ŽganjeA fruit brandy made from plums, pears or other fruit, drunk in small glasses after a meal.
- CoffeeSlovenes take coffee seriously, usually small and strong, often with a slice of cake.
Where to eat in Slovenia, city by city
Ljubljana
A small, green capital with a car-free riverside center, a hilltop castle and a relaxed cafe culture. It suits couples, families and anyone who wants an easy base for the lakes and caves.
Order Kranjska klobasa
How Slovenia eats
- Meal timesLunch around midday or 1pm, dinner from about 7. Kitchens often close by 9 or 10.
- CoffeeA social habit, usually mid-morning or afternoon. Cafes sit open for hours.
- ReservationsBook dinner at known restaurants a week or two ahead for weekends. Lunch spots and inns usually take walk-ins.
- TippingNot required. Rounding up the bill or leaving around 10 percent for good service is common.
Signs of a place to walk past
Menus with photographs of every dish at the door.
A menu in many languages with pizza, burgers and schnitzel all on it.
Staff on the pavement calling you in.
A lake or river view with no local dishes on the menu, only generic grills.
Food in Slovenia: questions people ask
What food is Slovenia known for?
Kranjska klobasa, štruklji, potica, jota and the layered cake prekmurska gibanica are the best known. Wine and pumpkin seed oil are also well regarded.
What is the national dish of Slovenia?
There is no single national dish, but kranjska klobasa and potica are often named. Štruklji and žganci are also very traditional.
What is potica?
A rolled sweet bread with a filling such as walnut, tarragon or poppy seed. It is a holiday food, but bakeries sell it all year.
What is štruklji?
A rolled dumpling filled with cottage cheese, walnuts or herbs, boiled or baked. It can be served as a side dish or a dessert.
Is food expensive in Slovenia?
It is cheaper than in Austria or Italy, but prices rise at Bled and the coast. A set lunch menu at a traditional inn is usually the best value.
Do you tip in Slovenia?
Tipping is not required, but rounding up or adding around 10 percent for good service is common.
Is Slovenia good for vegetarians?
Fairly. Cheese štruklji, soups, salads and pumpkin dishes are common, though many traditional dishes use pork, so ask before you order.