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Gastronomy

SLOVAK COOKING

In Slovakia there are a lot of restaurants that offer typical Slovak specialities, and the specialities of the neighboring countries, too. Especially you can taste Hungarian, Czech and Austrian cooking that influenced the original Slovak cooking.

The Slovak most typical of all Slovak dishes is "bryndzové halušky" - potato dumplings with special sheep's cheese and fried bacon. The menu of the restaurants offer the typical Slovak soups, as for example: the soup of garlic, onion, of potatoes, sauerkraut, bean, lentils, and so on. Soups are dense and nourishing and, expecially in the past, replaced the second dish.

The typical Slovak dishes are: the speciality of the Slovakia south and west - roast of goose and roast duck, the typical dishes of all Slovak country - speciality of game, speciality of pig (a lot of kinf of sausages, …), dishes based on fish, above all carp, pike and zander.

In the past, Slovak cooking had a lot of dishes without meat, above all based on flour, like for example the already mentioned halusky (small dumplings) - that where prepared by a mixture of flour and potatoes, accompanied with cheese of sheep (bryndza), covered with bacon, or with the combination of sauerkraut, or of cottage cheese, the pirohy - that are a kind of Italian ravioli, that are stuffed with cottage cheese, sheep cheese (bryndza) or, the sweet version, with jam, cover with poppy or with the minced walnuts.

The excellent taste and aroma of the Slovak specialities are well accompanied with the excellent quality of Slovak wines, from the zone of Bratislava (Rheinriesling, Welschriesling, Gruner Veltliner, Traminer, Silvaner and Muller-Thurgau) and of eastern Slovakia (Tokai), but also with the great offer of Slovak beers (Zlaty bazant, Kelt, Topvar, etc). The typical Slovak aperitifs is slivovica (plum brandy), borovicka (juniper brandy), demanovka (herb liqueur or herb bitter).