Must-Try Foods When Visiting Slovakia

Indulge in potato dumplings, goulash, sauerkraut soup, and sheep cheese—Slovak cuisine offers rich flavors and unparalleled comfort.

Slovak cuisine combines traditional practices and seasonal ingredients, influenced by Hungarian, Austrian, and Czech culinary styles. Anticipate bold tastes and some of the coziest meals you’ll ever experience.

Hearty soups, flavorful stews, and delicate dumplings reflect Slovakia’s agricultural roots. From the tangy flavor of sauerkraut in kapustnica to the deep richness of wild mushrooms, Slovak dishes vividly express the country’s landscapes and heritage.

Explore the delights of bryndzové halušky, the national dish of Slovakia.

After a refreshing bike ride along the Danube or a hike through the lush forests of the High Tatra, nothing revitalizes you like bryndzové halušky. This traditional Slovak meal features chewy potato dumplings smothered in creamy cheese and topped with crispy bacon, perfectly showcasing the rustic allure of Slovak cuisine.

The unique soft sheep cheese known as bryndza is essential to this dish and can also be enjoyed on bread or in spreads. Enjoy bryndzové halušky with a chilled beer or a shot of Slivovica, a local plum brandy, for the full experience.

Where to try it: The bryndzové halušky at Slovak Pub in Bratislava is a must-try. As one of the oldest and largest restaurants in the city, it serves this homemade delicacy with fresh ingredients sourced from its own organic farm. Plus, the pub brews its own beer, making it the perfect pairing for this authentic Slovak dish.

Indulge in Slovak goulash in the town of Komárno.

Having been part of the Kingdom of Hungary until 1918, it's no wonder that Hungarian influences are prominent in Slovak cuisine. Paprika features heavily on menus throughout the country, alongside dishes such as goulash and lecsó, a delicious pepper and tomato stew.

Unlike the Hungarian version made with beef, onions, and garlic, Slovak goulash includes potatoes, carrots, and other root vegetables, typically served with knedle (bread dumplings). Some chefs enhance the dish with grated apple for added flavor and texture. While paprika is a key ingredient in the Hungarian recipe, Slovak goulash is flavored with caraway seeds, marjoram, and a variety of other spices.

The local wine Tokajská Aszú perfectly complements the richness of goulash with its balanced acidity and sweetness, creating a delightful pairing.

Where to try it: Indulge in a generous serving at Restaurant Klapka, located in the historic Zichy Palace in Komárno. If wild boar or deer goulash is in season, be sure to reserve a table at Hubert Varga, just 500m (1640ft) from the Danube and close to the thermal spa.

Warm up with a bowl of kapustnica in the High Tatras.

In northern Slovakia, the rugged landscape influences a cuisine focused on hearty, warming dishes ideal for chilly weather. In the High Tatras, local ingredients such as forest mushrooms and berries are common, alongside game meats like venison and wild boar. Dairy products, particularly from sheep, are also widely used.

Kapustnica (sauerkraut soup) is a beloved winter dish. This hearty offering combines tangy sauerkraut with a variety of meats, including pork, sausage, and sometimes smoked ham or bacon for added richness. Flavored with onions, garlic, and paprika, the broth is both rich and savory. Dried mushrooms lend an earthy flavor, while potatoes add a comforting, starchy element. Seasoned with bay leaves, black pepper, and caraway seeds, kapustnica is warm, fragrant, and deeply fulfilling—often tasting even better the next day as the flavors continue to develop.

Where to try it: Head to Koliba Tatry in Nova Lesna for an extensive menu of local dishes, including kapustnica. Another must-visit is Koliba Patria in Štrbské Pleso, renowned for its authentic flavors and quality ingredients in their sauerkraut soup.

Turning tradition into a modern trend through fermentation

Pickling and fermenting, particularly with sauerkraut, are essential practices in Slovak cuisine. This age-old method emerged from the necessity of food preservation and waste reduction. Today, its popularity is surging again, driven by the health benefits of fermented foods and the rich flavors they impart.

In the Slovak culinary heritage, fermented and preserved foods acquire unique and complex flavors that fresh ingredients cannot replicate. These distinctive tastes are integral to dishes like kyslá polievka, a sour soup crafted from fermented wheat or barley. A new wave of Slovak chefs is breathing new life into this tradition by creatively incorporating fermentation into contemporary dishes.

Chefs are exploring the fermentation of innovative ingredients like garlic, carrots, and radishes, leading to sauces and dressings with captivating flavor profiles. They are also infusing fermented elements into cocktails and drinks, creating one-of-a-kind Slovak creations. Additionally, fermented ingredients enhance desserts, providing subtle and intricate nuances to sweet recipes.

Where to try it: At ECK Restaurant in Devín, known for its historic castle, pickled autumn pears pair beautifully with white chocolate mousse infused with milk, juniper berries, and walnuts—a brilliant blend of tradition and innovation. To complement the seven-course tasting menu, opt for a subtly sparkling, delicately acidic fermented black-tea beverage infused with fruits and herbs, offering complex flavors reminiscent of fine wine.

Vegetarian and vegan options

In major cities like Bratislava and Košice (the second city in eastern Slovakia), vegetarian and vegan eateries are increasingly common, with many traditional restaurants now adding options. In more rural regions, however, plant-based dining can be more difficult. Yet, despite the meat and dairy focus of Slovak cuisine, those following a vegetarian or vegan diet can still enjoy local offerings with a little creativity.

For instance, bryndzové halušky can be made without bacon or sausage, and vegans can replace bryndza with plant-based cheese. The lard or butter usually used with lokshe (potato flatbreads) can be swapped for vegetable oil or vegan spreads. These dishes go beautifully with traditional (and inherently vegan) sides like šalát z červenej repy (beetroot salad) or uhorkový šalát (cucumber salad).