Taste Central Slovenia: selected dishes

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LJUBLJANA: Little mixed or tripe stew and goulash © T. Jeseničnik

LJUBLJANA: Little mixed or tripe stew and goulash

The Ljubljana gostilna-style restaurant Šestica began its catering activities as early as 1776 and became famous for two popular dishes, goulash and tripe stew. Numerous guests usually ordered a half-portion of goulash and a half-portion of tripe stew on the same platter, therefore the dish became known as “little mixed”. The dish is still part of the gostilna's menu.

DOL PRI LJUBLJANI: Roast knuckle of veal with a side dish © T. Jeseničnik

DOL PRI LJUBLJANI: Roast knuckle of veal with a side dish

The culinary scene of Dol pri Ljubljani is co-shaped in particular by the Vegov Hram gostilna and Pr' Krač tourist farm. One of the culinary specialities of the Pr' Krač farm is definitely roast knuckle of veal, which is served with different seasonal side dishes.

TRZIN: Trzin sausage © T. Jeseničnik

TRZIN: Trzin sausage

Back in the 19th century, Trzin was supposedly the home of many butchers, who also made sausages. The typical local sausages are today called Trzin sausages or trzinke and are prepared with sauerkraut, fermented turnips or žganci (a dish similar to polenta). The Trzin sausages are served during St. Florian’s Fair, held in Trzin on the first weekend in May.

DOMŽALE: Domžale šobelj (stuffed pig stomach) © T. Jeseničnik

DOMŽALE: Domžale šobelj (stuffed pig stomach)

The offerings of gostilnas in Domžale is mostly based on the former festive rural dishes from the end of the 19th century. One such dish is stuffed pig stomach, known as šobelj in Domžale (the Domžale šobelj) and želodec in the Gorenjska region (the Gorenjska želodec). The mixture, made of pieces of pork meat and pearl millet porridge, is stuffed into a pig stomach or intestines and served cold, as part of a cold cut, or warm with side dishes.

MENGEŠ: Mengeš bizgec stew © T. Jeseničnik

MENGEŠ: Mengeš bizgec stew

Mengeš is especially famous for its long tradition of making accordions and other instruments. Their culinary speciality is a tasty stew, named bizgec by the writer Janez Trdina in the 19th century. The dish is composed of sauerkraut and fermented turnips, pearl barley porridge, carrots, parsley and a piece of smoked meat.

KOMENDA: Pork roast with pražen krompir (sautéed potatoes) © T. Jeseničnik

KOMENDA: Pork roast with pražen krompir (sautéed potatoes)

The inhabitants of Komenda used to be known for making vessels used in food preparation, including potica baking moulds (potičniki). In 1929, a pottery cooperative was also established. Their culinary offerings are marked by what is probably one of the most generally established festive dishes, pork roast with pražen krompir (sautéed potatoes), which is excellently prepared at the Čubr gostilna.

VODICE: Vodice pretzels © T. Jeseničnik

VODICE: Vodice pretzels

The village of Repnje is the home of the School Sisters of Saint Francis of Christ the King, who play an important educational role in the field of gastronomy. The latter originates from a long-established tradition of cooking classes, from which many girls and young women of the past learnt the basics of cooking. The culinary representatives of the municipality are the Vodice pretzels, which are today unfortunately only the remains of a formerly extensive craft in this area.

KAMNIK: Trnič – cheese from Velika planina © T. Jeseničnik

KAMNIK: Trnič – cheese from Velika planina

Kamnik and its surroundings boast excellent culinary offerings, united under the common brand Taste Kamnik. One of the typical dishes within the project is the Trnič cheese, a speciality of the Velika Planina high mountain plateau. According to the tradition, boys would give the salty pear-shaped cheese, decorated with carved wooden “seals”, as a present to girls.

LUKOVICA: Trojane doughnuts © T. Jeseničnik

LUKOVICA: Trojane doughnuts

The culinary scene of the Municipality of Lukovica is connected to the activity of the Slovenian Beekeeping Centre and the famous Trojane doughnuts. The latter have been fried at Gostilna Trojane since 1961. Around 100 million have been produced in a little over 50 years. They are filled with different fillings and covered with various toppings and there is no Slovenian who would drive past Trojane and not stop at the famous gostilna to enjoy the doughnuts.

MORAVČE: Stuffed veal breast © T. Jeseničnik

MORAVČE: Stuffed veal breast

Most of the visitors know Moravče as a base for pleasant trips and Sunday lunches in local gostilna-style restaurants. The popular stuffed veal breast, one of the standard Sunday dishes, is prepared at the Peterka guest house. Their special feature is the stuffing, which each housewife prepares a little in her own way.

LITIJA: Liver sausages © T. Jeseničnik

LITIJA: Liver sausages

Although liver sausages (jetrnice in Slovenian) were one of the most typical products of pork butchery feasts in almost all Slovenian regions, the tradition of making them was most widely preserved right in the area of the Municipality of Litija and the Zasavje region. There are several recipes, but the stuffing should always contain meat and fat from the pig's head, pig's tongue, belly meat, liver, fried onions, pearl millet porridge, and seasoning.

ŠMARTNO PRI LITIJI: Valvasor platter © T. Jeseničnik

ŠMARTNO PRI LITIJI: Valvasor platter

At Bogenšperk Castle near Šmartno, Janez Vajkard Valvasor created his seminal work, The Glory of the Duchy of Carniola, which was published in 1689 and is considered an exceptional example of a record of local history and culture. The local dish, Valvasor platter, bears his name but is not connected to the dietary habits of his time. The platter includes crisply roasted loin of pork and a side dish.

DOBREPOLJE: Mushroom soup with žganci © T. Jeseničnik

DOBREPOLJE: Mushroom soup with žganci

The fertile Dobrepolje Valley is surrounded by forests with plenty of mushrooms. The picking of mushrooms is not only an additional source of income for local inhabitants, but also offers a seasonal diversification of family menus. The mushroom soup with žganci is usually the main course or a stew. The taste of buckwheat žganci goes perfectly with the taste of mushrooms.

IVANČNA GORICA: Stična cheese © T. Jeseničnik

IVANČNA GORICA: Stična cheese

An important role in the development of food culture is being played by monasteries, which have contributed a lot to culinary education. Cheese-making is one of the greatest traditions of the large majority of monasteries. At Stična, Slovenia's only Cistercian monastery, still functioning today, the Stična cheese is produced, which is famous for its exceptional taste, obtained by using quality milk derived from a high standard of cattle feed.

VELIKE LAŠČE: Poprtnik bread © T. Jeseničnik

VELIKE LAŠČE: Poprtnik bread

The everyday and festive diet with dishes made of cereals, vegetables, legumes and the rare consumption of meat shaped the dietary image of the Municipality of Velike Lašče for centuries. Poprtnik us a type of Christmas ritual bread. As it is a festive bread, it is made of the finest white flour and decorated with pieces of dough. A few years ago, the tradition of making the poprtnik bread was revived in Velike Lašče.

GROSUPLJE: Bread and bakery products of the Pekarna Grosuplje bakery © T. Jeseničnik

GROSUPLJE: Bread and bakery products of the Pekarna Grosuplje bakery

The Pekarna Grosuplje bakery introduces long-forgotten types of bread and bakery products into its production programme. With its innovative technological specialities, based on centuries-old experiences of our cultural heritage of making bread, it makes special editions of bread for all important festive occasions. Bread, bread plaits, dough birds and other bakery products are available in all Mercator shops.

ŠKOFLJICA: Delicious game meat from the marshes in sauce © T. Jeseničnik

ŠKOFLJICA: Delicious game meat from the marshes in sauce

This municipality, where the Ljubljana Marshes, flowering meadows and rich forests meet, has all the conditions for the co-existence of man with the natural environment, which includes its dietary habits. The proximity of the Ljubljana Marshes and forests provide enough game meat to prepare game dishes. One of them is the game meat from the marshes, served in the Gostilna Petkovšek.

IG: Pile-dweller's lunch © T. Jeseničnik

IG: Pile-dweller's lunch

Around 6,500 years ago, farmers settled the area of the Ljubljana Marshes and built pile-dwellings. Detailed archaeological research revealed several features of the dietary culture of pile-dwellers, which can be an excellent starting point and challenge for the local modern culinary offerings. The modern pile-dweller's lunch is composed of foodstuffs which were, according to archaeological research, known and consumed in the past by pile-dwellers. The lunch is offered in the local gostilna Gerbec.

BOROVNICA: Pekel trout © T. Jeseničnik

BOROVNICA: Pekel trout

A natural special feature of the municipality of Borovnica is the Pekel Gorge (Hell Gorge) with several waterfalls. At the head of the gorge there is also a gostilna bearing the same name that is famous for serving trout prepared in different ways. They are caught directly from the pool into which clear water from the picturesque gorge flows. The municipality is also known for its plantations of American blueberries. At the end of every July, they also prepare the major event called Blueberry Day.

LOGATEC: Wine štruklji © T. Jeseničnik

LOGATEC: Wine štruklji

The modern culinary image of Logatec is created by a series of gostilna-style restaurants and the so-called open doors tourist farms. One such is certainly the Šinkovc Tourist Farm, where you can taste typical Logatec dishes. A distinct speciality of Logatec are certainly the moist wine štruklji (rolls with various types of fillings), which are first baked and then doused with wine.

© T. Jeseničnik

Prešce are bread rolls, given to children and poor people as a gift on All Saints' Day, and sometimes also on St. Martin's Day (November 11th). The name of the roll is associated with the former types of raw, unleavened bread. You can learn about the rich bread tradition of this area at the Technical Museum Bistra, where the museum collections also demonstrate the milling industry and bread baking. Different bread workshops are also organised.

HORJUL: Štruklji with chives © T. Jeseničnik

HORJUL: Štruklji with chives

Horjul is a very young municipality, which is still discovering its culinary identity and characteristics. One of the typical dishes from the area are certainly štruklji with chives – cooked štruklji rolls filled with cottage cheese to which chives are added. It is due to the chives that they are a suitable dish in spring and summer.

LOG-DRAGOMER: Apple sticks © T. Jeseničnik

LOG-DRAGOMER: Apple sticks

Although the culinary identity of the municipality is not fully developed yet due to its youth (founded only in 2006), the farming areas on the Ljubljana Marshes and the surrounding forests offer a good starting point for the selection of typical dishes. A distinctive local version of apple strudel are apple sticks, offered by the Klasek bakery.

BREZOVICA PRI LJUBLJANI: Wild boar in spicy sauce © T. Jeseničnik

BREZOVICA PRI LJUBLJANI: Wild boar in spicy sauce

The municipality boasts several well-known and reputable family gostilna-style restaurants, which have been co-shaping quality restaurant offerings in Central Slovenia for decades. Their menus are based on dishes with a proven quality and are considered house specialities. Rakitna and its surroundings boasts wild animals, including wild boars, roe deer and red deer.

DOBROVA – POLHOV GRADEC: The Bundle of Delights of Count Blagaj's Land © Š. Arh

DOBROVA – POLHOV GRADEC: The Bundle of Delights of Count Blagaj's Land

The municipality presents its culinary story with the slogan Delights of Count Blagaj's Land. Blagaj was a count who married the owner of the Polhov Gradec Castle. As the manager of the estate and mayor, he was popular among the locals. The Bundle of Delights of Count Blagaj's Land consists of local products, grown on farms by using traditional methods, and it can be ordered at the Božnar House of Honey.

MEDVODE: Carniolan sausage © T. Jeseničnik

MEDVODE: Carniolan sausage

In the last week of August, the village of Sora pri Medvodah hosts the annual Carniolan Sausage Festival, a several-day event dedicated to this famous Slovenian sausage. The festival includes the assessment and selection of the best sausage, the exhibition of dishes with Carniolan sausages and, at the end, a celebration during which sausages, the Cviček wine and the Union beer are served.