Traditional Slovak food has been influenced by Slavic, Hungarian, Austrian and German cooking. The Slovak diet includes many different kinds of soups, boiled and stewed vegetables, roast and smoked meats, and dairy products. The best known Slovak soup is kapustnica, a hearty cabbage soup with smoked pork sausage that may contain mushrooms. It is often served with bryndzové halušky, or sheep cheese dumplings.

Breakfast is usually little more than a coffee with a pastry or cake. Slovak coffee is usually strong, like Turkish coffee. Lunch is the largest meal of the day, consisting mainly of a soup and a hot main dish. Dinner usually consists of a light meat or vegetable dish. Before eating, Slovaks wish each other Dobrú chut, or Bon Appétit!

Styles of cooking vary from region to region. In the south, the cooking resembles Hungarian cuisine, and people enjoy goulash and dishes seasoned with paprika. Slovak specialties include sweet and sour dishes made with flour, dumplings, cabbage rolls, preserved pickled vegetables and preserved fruits. Dumplings may be stuffed with potatoes, cheese or even fruit such as cherries or apples. Popular fish are trout or carp. Many people bake their own bread.

 Slovaks enjoy beer, particularly domestic brands. Golden Pheasant, Topvar and Corgon are well-known Slovak beers that are also exported. Other drinks include Borovicka, a juniper brandy similar to dry gin, and Slivovica, a plum brandy. Wines from the southeast lowlands and sparkling wine from the Bratislava region are also popular. Mineral waters from the many natural springs are sold throughout the country.

  Did you know?
Honey-cake production started in the 14th century in Slovakia. By the 17th century, a honey-cake-makers' guild was established in Bratislava. The moulds used to make honey cakes were elegantly carved wooden frames in the shapes of hearts, horses, hussars, babies or houses.
  Bryndzové Halušky

2-3 potatoes 
1 egg
4-5 tbsp. flour
3 tsp. salt
3-4 slices of bacon
100 g sheep or goat cheese


Peel potatoes and finely shred them. Add egg, flour and 1 tsp. salt. Make a dough that is not too tough but not too thin. Add flour or water to achieve the right consistency. Boil a large pot of water with 2 tsp. of salt. Use a teaspoon to drop a little bit of the dough into the boiling water. Be sure the water is always boiling. When halucky are done they will float on top of the water. Pick them out with a strainer. Chop up bacon slices and fry in a pan. Top dumplings with crumbled cheese and fried bacon bits.