Kranj

Posmodula is a traditional dish originating from the Kranj area. The dough is made with a combination of flour, water, salt, and yeast. It is then thinly rolled and typically topped with sour cream, minced lard, and various aromatic herbs before it's baked. This old Slovenian dish used to be made... Read more

Kremna rezina is a specialty of the Slovenian Lake Bled area. It is a luscious cream cake with a golden, crispy, buttery pastry acting as its base. The base is topped with flavorful vanilla custard, whipped cream, and a layer of thin, buttery dough. The whole cake is traditionally dusted with ici... Read more

Leteči žganci is a traditional dish originating from Ljubljana. It’s made with a combination of chicken wings and legs, flour, eggs, breadcrumbs, salt, and oil. The chicken wings and legs are washed, seasoned with salt, rolled in flour, dipped in beaten eggs, then dredged in breadcrumbs. Or... Read more

Blejska grmada is a traditional dessert originating from the Bled area. The base is made with eggs, sugar, flour, baking powder, and cocoa, while the sweet topping consists of milk, eggs, sugar, flour, vanilla sugar, heavy cream, walnuts, chocolate, and fruit such as berries. The base is usually ... Read more

Ajdovi krapi are traditional buckwheat dumplings filled with a mixture of cottage cheese and millet porridge. They are traditionally served topped with sour cream and sprinkled with cracklings. Although ajdovi krapi are a typical Slovenian side dish, they can easily be enjoyed as the main course.... Read more

Pohorski pisker is a traditional stew originating from the region of Pohorje. Although there is no set recipe for this stew, it's usually made with any of the following ingredients: beef, venison, pork ribs, bacon, lamb, carrots, cabbage, garlic, onions, potatoes, parsley, barley, rye, buckwheat,... Read more

Tržiške bržole is a traditional stew originating from the Tržič and Gorenjska (Upper Carniola) area. The stew is usually made with a combination of mutton, onions, garlic, juniper berries, bay leaves, stock, potatoes, summer savory, salt, and pepper. The onions, garlic, and spices are saut... Read more

Dražgoški kruhek is a type of gingerbread that is prepared with honey-flavored dough, and it is usually enriched with various spices such as cloves or cinnamon. The gingerbread comes in different shape and sizes, but each is skillfully imprinted or embellished and then glazed with honey. I... Read more

Mavželj is a traditional dish originating from the Upper Carniola and Slovene Carinthia regions. The dish is usually made with a combination of pork (head, lungs, brains), cornmeal, onions, and spices. The offal is chopped and mixed with cooked polenta, spices, and sautéed onions. The mixt... Read more

Prekmaš is a traditional peasant dish originating from the Kamnik area. This simple dish is made with a combination of ocvirki (a type of pork cracklings), apples, beans, and salt. The cracklings are lightly fried in a pot and mixed with apple cubes. The mixture is cooked for a few minutes... Read more

Loška medla is a traditional dish originating from the town of Škofja Loka. This porridge is usually made with a combination of millet groats, wheat or buckwheat flour, pork fat, smoked pork ribs, water, bacon, and salt. In order to prepare it, the ribs are shortly boiled and taken ... Read more

Maslovnik or másuvnjek is a traditional dish originating from the region of Gorenjska. This filling dish is prepared with white, buckwheat, or corn flour which is cooked into hot cream, both the sweet and the sour versions. Maslovnik can be eaten as it is, spread on slices of rye ... Read more

Tuhinjska fila or Tuhinj stuffing is a traditional dish that is only prepared on festive occasions, such as Easter. It is made with white bread, eggs, ham or smoked meat, onions, cream, and various spices. Visually, it is reminiscent of savory pogača breads.... Read more

Tlačenica is a type of pressed pork sausage that is made with pork parts, usually pig’s head meat, heart, tongue, skin, and cheeks. The meat is cooked, deboned, and chopped into pieces, and it is then seasoned and mixed with some of the cooking liquid before it’s stuffed into... Read more

Classified as a semi-soft cheese of a white to pale yellowish or buttery beige color, Mohant is made from raw cow's milk. It's famous for a savory and quite tangy taste, slightly bitter, and a strong musty aroma, which makes it distinguishable from other cheeses produced across the count... Read more

Bohinjski sir is a Slovenian emmentaler-style cheese originating from the Bohinj region. The cheese was first made in 1873 when a cheesemaker from Switzerland started to educate local shepherds about Swiss cheese production. Bohinjski sir is made from raw or thermized cow's milk. Underne... Read more

Gorenjski želodec is a traditional sausage originating from the Gorenjska region (Upper Carniola). It's usually made with a combination of ground pork, garlic, salt, pepper, and millet gruel. The meat is mixed with garlic, salt, and pepper, and it's then chilled for a few hours. The mixture is kn... Read more

Trnič is a traditional cheese hailing from the Kamnik Alps. Initially, the herdsmen who were spending their summers in the mountains started making the cheese while longing for their loved ones down in the valley. This pear-shaped cheese also resembles a breast, and it's made from cow's ... Read more

Trdinka is a traditional corn variety originating from Bohinj. This indigenous type of corn is adapted to the Alpine regions. The kernels are yellow, orange, and red-colored, typically milled into coarse flour. The flour is used to prepare a local polenta-like specialty known as bohi... Read more

The specific microclimate of the Slovenian Kamnik Alps ensures the high quality of goods produced in this region and Jajca izpod Kamniških planin (Kamnik Alps eggs) are definitely one of its best-known products. During the summer, temperatures in the Kamnik Alps do not rise signif... Read more