The food you must try when visiting Slovakia

29.06.2024 - 14:57 / lonelyplanet.com

Jun 28, 2024 • 5 min read

Potato dumplings, goulash, sauerkraut soup, sheep cheese...Slovak cuisine delivers robust flavors and extreme comfort in spades.

The cuisine of Slovakia blends deeply rooted customs and seasonal produce with Hungarian, Austrian and Czech traditions. Expect robust flavors and some of the most comforting meals you’ll ever enjoy.

Hearty soups, savory stews and tender dumplings showcase Slovakia’s agricultural heritage. Whether it’s the tangy bite of sauerkraut in kapustnica or the earthy richness of wild mushrooms, Slovak food beautifully captures the essence of the country’s landscapes and history.

After a breezy bike ride along the Danube or a hike through dense High Tatra forests, nothing recharges you like bryndzové halušky. This classic Slovak meal features chewy potato dumplings and creamy cheese, topped with crispy bacon. It epitomizes the rustic charm of Slovak food.

A unique soft sheep cheese, bryndza is central to this dish, and can also be enjoyed on bread or in spreads. Pair bryndzové halušky with a cold beer or a shot of Slivovica, a local plum brandy, for the complete experience.

Where to try it: The bryndzové halušky at the Slovak Pub in Bratislava is a must-try. One of the oldest and largest restaurants in the capital, it serves the homemade delicacy using fresh ingredients sourced from its organic farm. What’s more, the pub brews its own beer – the perfect complement to this authentic Slovak dish.

Since Slovakia was part of the Kingdom of Hungary until 1918, it’s no surprise that Hungarian influences are evident everywhere in its cuisine. Paprika pops up on menus all over the country, along with dishes like goulash and lecsó, a pepper and tomato stew.

Similar to its Hungarian counterpart, which is made with beef, onions and garlic, Slovak goulash includes potatoes, carrots and other root vegetables, often served with knedle (bread dumplings). Some chefs add grated apple for enriched flavor and texture. While paprika is prominent in the Hungarian version, Slovak goulash is complemented by caraway seeds, marjoram and other spices.

Local wine Tokajská Aszú balances the richness of goulash with its acidity and sweetness, a delightful combination indeed.

Where to try it: Treat yourself to a plate full to the brim at Restaurant Klapka in the historic Zichy Palace in Komárno. If it’s the season for wild boar and deer goulash, get yourself a table at Hubert Varga in the historic center, just 500m (1640ft) from the Danube and the nearby thermal spa.

In northern Slovakia, the mountainous terrain shapes a cuisine centered on hearty, warming foods perfect for cold climates. In the High Tatras, local ingredients like forest mushrooms and berries are staples, with game meats such as