My own way of trying out local recipes

The Pohorje Pot

You just have to taste the typical dish of the Rogla-Pohorje Hills destination – the Pohorje Pot. The dish was invented by the main hotel chef on Rogla, Darinka Orlačnik, and it has the Tastes of Rogla designation of quality.

Curd-filled dumplings from Rateče

Curd-filled potato dumplings can be served as an appetizer, as a main meal, dressed with cooked zaseka (minced lard), as a side dish to meat dishes, or even as a dessert.

Ajdnek

Ajdnek is a cake made of light leavened buckwheat dough poured into a baking pan, sprinkled with ground walnuts and drizzled with honey. You can make this tasty dessert yourselves or try it at one of the tourist farms.

Bread prgovc

Prgarija is an old common name for the village of Zasip pri Bledu, as in the past they baked bread from dried and ground tepka pears (prgas) and called it prgovc.

Kobarid rolled dumplings

In the past, these rolled dumplings were offered as a snack during summer grass cutting and now are a popular dessert in the Kobarid region. Each homemaker in Kobarid prepares them their own way and “signs” them with a finger print in the middle of e

Baked Lake Trout with Mohant Cheese

Try the native lake trout from Lake Bohinj in combination with Mohant cheese, a special cheese from the Bohinj area bearing the European designation of origin.

Kranj štruklji (rolled dumplings)

The recipe for Kranj štruklji was published in Slovenska kuharica (Slovenian cookbook) by Magdalena Pleiweis back in 1868. The gourmet chefs of Kranj preserve the tradition of preparation and they take it to another level with modern creativity.

The Pohorje omelette

The Pohorje omelette combines ingredients that provide the authentic Pohorje taste. The sweet batter complements the lovely acidity of cranberries and the rich milky aroma of the whipped cream. The colour and the aroma of the peppermint liqueur will

Kunstelj's Cake Pops (“grizike”)

Delicious cupcakes on a stick, dipped in chocolate. They are easy to prepare and if you set out to make them with your children, the fun is guaranteed. 

Kvočevi nudlni

“Kvočevi” or “kločevi nudlni” got their name after the filling made from dried pears.Seasoned with “grumpi” (cracklings), they can be made as a side dish to go with meat or can be prepared with toasted breadcrumbs, sugar and cinnamon as a delicious d

Pajtičke

Pajtičke are the miniature version of the real savoury onion loaf, a regional specialty. Savoury Pajtičke with onion and walnut stuffing are an excellent snack. They can also be a side and go well with vegetable and meat dishes as a substitute for br

Belokranjska pogača

Bela krajina flatbread is a welcome dish served warm. It is a type of bread coated with an egg and sprinkled with caraway and coarse-grain salt. The traditional way of serving it binds and connects all the people present who tear off pieces of it to

Millet groats with dried prunes

Millet groats with cooked dried prunes is a very delicious dish. It is (was) typical especially for the winter and early spring.

"Idrijski žlikrofi"

The Idrija žlikrofi are a famous culinary feature of Idrija with a protected status under European law. The filling is made from potatoes, bacon and aromatic herbs, while the dumplings are shaped to resemble Napoleon's bicorn hat.

The Visoko roast

The Visoko roast The Visoko roast originates in the village of Visoko in the Poljane Valley in the immediate vicinity of Škofja Loka. This is a tied-up piece of pork chop, filled with carrots and laden with lemon slices, garlic, parsley and bay leave

Beehives (panjčki)

This dessert is made in the shape of the beehives from which it takes its name. The recipe and wooden mould for making hive-shaped sweets came to the area of Kočevje some time between WW1 and WW2.

Leteči žganci

Žganci are usually a dish made of different types of flour. However, leteči žganci (Flying žganci) – fried chicken legs and wings – was a popular dish of the workers who worked at the town port by the Ljubljanica River in the 17th century.

Trnič cheese

Trnič is a type of pear-shaped hard cheese made of cottage cheese, cream and salt, embellished with special ornaments. Make a delicious ice cream with trnič.

Capon

Capon is a young, castrated rooster that is especially well-fed. It is particularly prized for its tender white meat. Capon is a culinary speciality of the Kozjansko region.

Walnut bread

Bake the excellent walnut bread as it is prepared by the homemakers from Dobrna and the surrounding areas.

Potica with browned cream

Cream is an important ingredient in cuisines all around the world, and in this part of Slovenia it has taken on its own unique character and flavour.

Bizeljsko Buckwheat Cake

A juicy cake made from unleavened buckwheat dough with cottage cheese filling. It is tastiest immediately after baking, therefore when still warm. A typical dish served in the past to workers in the fields or vineyards and at the time of major holida

Haloze layer cake (gibanica)

The Haloze layer cake or gibanica is a traditional cake made of leavened dough, topped with skuta curd cheese, egg yolks, and sour cream. Originally, it was made in a wood-burning oven. It is best right after it is baked, and it goes great with world

Matevž

Matevž is a delicious dish made of cooked potatoes and beans. It was once eaten in late autumn and winter, together with sauerkrat, pickled turnip, and on holidays, also with pork meat and sausages.

Prekmurska gibanica (Prekmurje layer cake)

Prekmurska gibanica is a unique dessert, which carries the European traditional speciality guaranteed designation. Apple, cottage cheese, walnut and poppy seed fillings mix among layers of filo pastry.

Chicken liver pâté with pears and truffles

Try to recreate the house specialty of the Vila Herberstein restaurant where masterpieces are created under the guidance of chef Igor Stankovič.

Plum dumplings

As a reward for a job well done, homemakers indulged the family and guests with dumplings stuffed with homegrown plums.

Scampi alla busara

The cuisine of Ankaran is very diverse. A variety of fish and seafood dishes are popular. Scampi alla busara is also among the excellent seafood dishes.

Vipava Jota with Turnip Fermented in Pomace

Traditional Vipava jota interweaves all the characteristic flavours of the valley, grapes, crops and meat products. It is prepared from turnip fermented in grape pomace. Dried meat or a sausage adds character to the dish.

Fish stew

Try the fish speciality from Izola, brodet – a fish stew with polenta that tastes great with any fish. The main flavours come from the Istrian herbs, wine and seafood.

Piran sea bass in salt

The Piran sea bass in salt is one of the healthiest and tastiest ways of preparing sea bass, as this dish can be prepared without adding any fat. 

Frittata (frtalja)

Frtalja is a signature regional dish, an omelette made from whisked eggs. Locals add their individual signature touches with an aromatic mix of fresh, finely chopped herbs such as lemon balm, chives, fennel shoots, feverfew and costmary.

Fritaja with Wild Asparagus on Olive Oil

Istrian olive oils are among the most valued oils in the world. Golden olive oil should serve as the basis for the preparation of fritaja with wild asparagus, as it hides inside the power of the sun which also makes the wild asparagus in the Istrian