Taste Ljubljana

Every serious city has its football club. Its street or square where life comes together. And its flavours, the ones we remember it by. Taste Ljubljana brings together distinctive Ljubljana dishes and drinks from different periods, available in both traditional forms and contemporary interpretations. Discover the city’s typical dishes and drinks, past and present, visit the restaurants, bistros, pubs and cafés that serve them, and let every bite and sip connect you with the authentic stories of the city.

Taste Ljubljana Favourites

A tarragon pancake spread with cottage cheese on a black plate. Ingredients for the pancakes in small bowls.

Ljubljana cottage cheese pancakes with tarragon (skutne palačinke s pehtranom)

Pancakes come in countless varieties, with different fillings and ways of serving. The Ljubljana version, however, has a character all its own. They are filled with a mixture of cottage cheese and tarragon, an aromatic herb that appears surprisingly often in desserts in Ljubljana and its surroundings. Here, we even call it the dragon’s herb, a name derived from its Latin name. Arranged in a baking dish and gratinated, the pancakes develop a lightly browned crust, beneath which lies a soft, juicy centre that, much like Ljubljana itself, delights with a sense of light pleasure and easy comfort that lingers long after the final bite.

You can try them at Gostilna na Gradu.

On the plate are two pieces of crispy fried schnitzel with ham and cheese, surrounded by fresh salad and a halved boiled egg, accompanied by a glass of red wine.

Ljubljana schnitzel (Ljubljanski zrezek)

Ljubljana schnitzel is a stuffed, breaded and fried cutlet that has long been a staple of Ljubljana’s traditional restaurants. Under this name, it is recognised across the wider region, although similar dishes can be found elsewhere in Europe as well. It is usually made with pork or veal, filled with ham and cheese. The cutlet is then closed, breaded and fried until it develops a golden crust that seals in the juicy filling.

You can try it at Gostilna Čad, Bistro Švicarija (served as švicarski zrezek), Gostilna Pr' Lectar and Plečnikova južna.

On a wooden plate, there is a fresh sandwich layered with roast beef, fresh spinach leaves, and colorful micro greens, surrounded by thinly grated cheese and crunchy bread.

Boiled beef tongue (kuhan goveji jezik)

Boiled beef tongue is a delicate, slow-cooked speciality that combines simplicity with a rich, distinctive flavour. In its traditional form, it is served cold, thinly sliced, with horseradish or mustard. In a more contemporary version, it also comes to life as a sandwich in a fresh roll, accompanied by selected local ingredients.

You can try it at Slovenska hiša Ljubljančanka and Slovenska hiša Figovec.

Green salad with boiled eggs in a deep bowl.

Vodnik Salad (Vodnikova solata)

Vodnik salad is one of the oldest recorded dishes in Ljubljana cuisine. Its recipe was written down by Valentin Vodnik in 1799 in Kuharske bukve, the first cookbook in the Slovenian language. The salad is based on lamb’s lettuce, seasoned with oil, vinegar and salt. At its centre is boiled cauliflower, complemented by neatly arranged small mounds of chopped egg white, egg yolk and beetroot, which create a true harmony of colours and flavours on the green surface. How very Ljubljana.

You can try it at Slovenska hiša Ljubljančanka, Slovenska hiša Figovec and Gostilna Pr' Lectar.

Ljubljana Goulash (Ljubljanski golaž)

Ljubljana Goulash is a slow-braised beef dish prepared with gently fried onions and bacon, then seasoned with paprika, caraway and thyme to develop its full flavour. Towards the end, diced potatoes are added and cooked into the dish, rounding it into a hearty meal that satisfies and brings a comforting sense of home. Perhaps this is why it has survived especially among Slovenian emigrants in the United States, as shown by recipe records dating back to the 1930s.

You can try it at Moji štruklji Slovenije and Slovenska hiša Ljubljančanka.

A vibrant dinner scene features a plate with crispy fried chicken and a side of mashed potatoes, complemented by a filled green bowl of chicken pieces and a glass of white wine.

Flying Žganci (Leteči žganci)

Don’t worry, nothing will fly onto your plate. Flying Žganci is the witty name of a dish in which “flying” refers to poultry, while “žganci” refers to one of Slovenia’s best-known and most widespread traditional dishes. But this dish is neither one nor the other. It consists of golden-fried chicken thighs and wings, crispy on the outside and juicy on the inside. In Ljubljana, workers at the city port on the Ljubljanica River were already eating them in the 17th century. Today, they remain an extremely popular dish, satisfying all the senses with their crunchy crust, succulent centre and rich flavour.

You can try them at Slovenska hiša Ljubljančanka, Slovenska hiša Figovec and Gostilna na Gradu.

On a glass platter, a beautifully presented potica dusted with powdered sugar is surrounded by walnuts, with neatly arranged slices on a white plate.

Tarragon Potica (Pehtranova potica)

Potica is Slovenia’s most characteristic festive dessert, made from yeast dough and an essential part of Christmas and Easter celebrations. It is rolled into its distinctive shape and baked in a traditional potica mould. Its true charm lies in the richness of its fillings, from walnut, hazelnut, chocolate and poppy seed to, in Ljubljana and its surroundings, even tarragon. Tarragon Potica, also known as pehtranka, is the most Ljubljana of them all, probably also because tarragon is considered the dragon’s herb, while the dragon is the symbol of Ljubljana.

You can try it at LePotica.

On the plate are sliced pieces of rolled dough, showcasing a layered texture, adorned with a golden-brown baked crust.

Ljubljana Štrukelj Roll (Ljubljanski štrukelj)

Ljubljana Štrukelj Roll is a dessert with a long tradition. Its recipe was published as early as 1868 in Slovenska kuharica, the first original Slovenian cookbook. It is made from several layers of buttery yeast dough, shaped with great care and skill. A filling of apricot jam and candied orange peel creates a pleasant balance of sweetness and freshness, while a sprinkling of almond flakes adds a gentle crunch. Lightly rolled and baked until golden, Ljubljana Štrukelj Roll feels both refined and homely, contemporary in expression yet firmly rooted in tradition.

You can try it at Kult316, the Čajnica Primula café and Be Trendy café.

A slice of cake, drizzled with dark chocolate, on a white plate on the table.

Tivoli slice (rezina Tivoli)

Tivoli Slice is an excellent cake made with soft vanilla cream, pieces of hazelnuts and walnuts, and a chocolate coating. It is a true Ljubljana classic, carrying within it the memory of the golden age of Ljubljana patisseries. It was created in the period after the First and Second World Wars and became the signature cake of the legendary Petriček patisserie on Cankarjeva cesta. Later, it found its place in the patisserie of the Maximarket department store. Even before that, master confectioner Avgust Plestenjak is said to have delighted members of the British royal family with it at Balmoral Castle in Scotland.

You can try it at Gostilna Šestica.

Smoked sausages are arranged on a decorative plate, surrounded by a grater, spices, and salt.

Carniolan Sausage (Kranjska klobasa)

Carniolan Sausage has a long protected tradition. Its recipe dates back to 1896, while in Ljubljana it was known and prepared under this name as early as the end of the 18th century. Legend has it that it was named by an Austrian emperor who tasted it on one of his journeys and exclaimed with delight that it was the best sausage in Carniola. It is made from selected pork, seasoned with salt, pepper and garlic, filled into thin pork casings, lightly smoked and prepared for cooking. Served hot with mustard, horseradish or side dishes such as sauerkraut, turnip or sautéed potatoes, it is a simple classic that will certainly leave an impression.

You can try it at Klobasarna, Bistro Švicarija, Slovenska hiša Ljubljančanka, Slovenska hiša Figovec, Gostilna Šestica, Gostilna na Gradu in Gostilna Pr' Lectar.

Become Part of Taste Ljubljana

Join the Taste Ljubljana project and include dishes and drinks in your offer that help shape the culinary identity of the capital. Contribute to preserving and developing Ljubljana’s culinary story, and offer your guests an authentic experience of the city.

Submit your dish proposal and details about your hospitality establishment by email at [email protected].

Frequently Asked Questions About Taste Ljubljana

What is Taste Ljubljana?

Taste Ljubljana is a selection of dishes and drinks that represent Ljubljana’s culinary heritage and its contemporary interpretations. It includes dishes from old cookbooks, traditional restaurant classics, products from Ljubljana’s rural surroundings and new versions of flavours connected with the city.

Where can I try typical Ljubljana dishes?

Selected traditional inns, restaurants, bistros and specialised venues in Ljubljana offer typical Ljubljana dishes. On the map on this page, each provider is listed together with the Taste Ljubljana dishes and drinks available there.

Do all providers prepare the dishes according to the same recipes?

No. Some providers preserve traditional preparation methods, while others present the dishes in a more contemporary form. These different interpretations make it possible to experience the same Ljubljana dish either as a traditional restaurant classic or as a more modern plate.

Which dishes should I try on my first visit to Ljubljana?

For a good first taste of Ljubljana cuisine, we recommend choosing one hearty dish, such as Ljubljana Goulash, Ljubljana Schnitzel or Flying Žganci, and one dessert, such as Tarragon Potica or Ljubljana Štrukelj Roll.

Are there any vegetarian dishes among Taste Ljubljana?

Yes. Suitable options may include meat-free ričet, cheese or tarragon štruklji, Vodnik Salad and certain desserts. As recipes vary between providers, please check the ingredients and preparation method before ordering.

Is Taste Ljubljana suitable for people with allergies or special dietary requirements?

Some dishes contain gluten, milk, eggs, nuts, meat or other allergens. Please inform the provider of any allergies before ordering and check whether the dish can be adapted. The same applies to vegetarian, vegan or gluten-free diets.

Are all dishes available year-round?

Not necessarily. The offer may change depending on the season, the availability of local ingredients and the menu of each individual provider. Before visiting, please check the current offer directly with your chosen venue.

What is the difference between Ljubljana and Slovenian cuisine?

Slovenian cuisine brings together dishes from different regions, while Ljubljana cuisine is connected with the history of the city, its traditional restaurants, bourgeois cooking, the market and its rural surroundings. Some dishes, such as Carniolan Sausage or Potica, are characteristic of Slovenia more broadly, but in Ljubljana they have a long tradition and their own local versions.

Can I take any Taste Ljubljana flavours home with me?

Yes. Some local products, such as potica, beer, spirits, fruit juices and selected market products, also make suitable gifts or culinary souvenirs. For fresh dishes and products, please check the expiry date and storage conditions.