Slovakia Food

Slovakia has many food products registered under the Protected Geographical Status framework. The scheme provides indications such as Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Speciality Guaranteed (TSG) for the names of regional foods. For more detail on how these schemes work across Europe, see the EU overview of geographical indications for food and drink.

Furthermore, there are several products that have been awarded the “published” status. The “published” status indicates that the country has applied for one of the three labels, but other countries can still appeal the decision.

Registered

Skalický trdelník is a bakery product shaped like a hollow cylinder from Skalica. It was Slovakia’s first registered product in 2007 and holds PGI.

Slovenská Parenica is a type of cheese that is steamed and lightly smoked. It is made by winding the cheese into two rolls connected in an ‘S’ shape. The cheese has a delicate flavor and the aroma of sheep’s milk, with a smoky smell. It is known for its pronounced fibrous structure of the curd. In July 2008, it was granted a PGI.

Slovenská bryndza is a type of natural, spreadable cheese that is white and mature. It is made by milling a lump of matured sheep’s cheese or a mixture of sheep’s and cow’s cheese. The cheese has a delicate aroma and taste, with a pleasant sourness that is slightly spicy and salty. It contains a wide range of naturally occurring microorganisms. Slovenská bryndza received its PGI (Protected Geographical Indication) in July 2008.

Slovenský oštiepok is a half-fat, semi-hard cheese. It can be steamed or unsteamed and can be either smoked or unsmoked. One of the unique features of this cheese is its shape, which resembles a large egg, pine cone, or ellipsoid, and its decorative appearance. In September 2008, it was granted PGI status.

Ovčí salašnícky údený syr is one of two Slovak products that holds the TSG label. This cheese is made from fresh sheep’s milk and is processed in shepherd’s huts. It is smoked and often shaped into specific forms like hearts, cockerels, other animals, or hemispheres. It was granted its TSG status in October 2010.

Ovčí hrudkový syr – salašnícky is the second Slovak cheese to receive a TSG label. This cheese is made from fresh sheep’s milk and gets its unique taste from the traditional fermentation process and being hand-shaped into a lump. It was awarded the TSG label in November 2010.

Paprika Žitava or Žitavská paprika is a type of red paprika that is produced by grinding dried spice pepper fruits, which are harvested in the area of Podunajská nížina (in the Danubian Lowland). In 2014, this was the first food product to receive a PDO designation from the Slovak Republic.

Published

Tekovsky Salamovy Syr is a natural, semi-hard, ripened, full-fat cheese available in smoked or unsmoked variants and is cylindrical in shape (PGI).

Zázrivský korbáčik is a type of steamed cheese that may be smoked or unsmoked and is shaped like a little whip (korbáčik in Slovak). It is named after the village of Zázrivá in the Orava region. This product has been recognized with a Protected Geographical Indication (PGI).

Oravský korbáčik is a steamed cheese product, smoked or unsmoked, in the shape of a little whip, originating from the Orava region (PGI).

Liptovská saláma, also known as Liptovský salám, is a delicately flavored meat product with an aroma imparted by the spices used and the smoking process. It has been granted Traditional Speciality Guaranteed (TSG) status.

Lovecký saláma, also known as Lovecká salám, is a fermented meat product that has a long shelf-life. It has been granted TSG status.

Spišské párky is a wurst-like product that has a slightly piquant taste. It’s pinkish-red in color due to the paprika seasoning (TSG).

Špekáčky, a plump wurst-like heat-processed meat product, is golden-brown in colour (TSG).

Bratislavský Rožok, also known as Pressburger Kipfel or Pozsonyi kifli, is a crescent-shaped pastry filled with poppy seeds or walnuts. It has a glossy and marbled surface and is protected by the TSG certification.

In addition to the unique and delicious food products that Slovakia is known for, there are also several traditional dishes that have been passed down through generations. These dishes showcase the rich culinary heritage of the country and offer a taste of authentic Slovakian cuisine.

For an official overview of classic meals and eating traditions, see Slovakia’s Tradition on a plate.

Appetizers

Pirohy is the Slovak version of the famous Polish pierogi. It is made with a thin potato dough wrapped around a filling of grated potatoes and a traditional sheep cheese called bryndza. These dumplings are shaped like a crescent and are usually cooked until they become crispy and golden brown. Sometimes, they are fried for extra crispiness. They are traditionally topped with fried bacon, chives, and a dollop of sour cream when served.

Lokše are crispy potato pancakes commonly enjoyed during Christmas festivities and Lent. The dough is made from soft potatoes, shaped into flat circles, and then dry-baked until crispy and golden. While they are traditionally served as a savory snack filled with sauerkraut or minced meat, some regional varieties are enjoyed as a sweet treat topped with fruit preserves, poppy seeds, sugar, and melted butter.

Demikát is a classic Slovakian soup prepared using onions, garlic, lard, potatoes, stock, sour cream, and bryndza sheep cheese. The soup is seasoned with black pepper, cumin, and ground red pepper and is usually garnished with chopped chives before serving. Additionally, demikát can be served with gnocchi if desired.

Main Courses

Guláš is a hearty stew that originated in Hungary and is popular throughout Slovakia. It is typically made with beef or veal, along with peppers, potatoes, and paprika. The meat is cooked until it is very tender and almost melts in your mouth. Guláš is usually served with crusty bread and is the perfect dish to warm you up on a cold winter day.

(Potato Dumplings with Bryndza and Bacon)

Bryndzové halušky is a simple and humble dish made up of three components: halušky (a type of dumpling made with grated raw potatoes and flour), bryndza (a flavorful cheese made from sheep’s milk), and bacon. Bryndza is a unique cheese that is salty, crumbly, and light gray. However, the mass-produced versions are milder, lighter, and may contain a certain percentage of cow’s cheese. When cooking this dish, the bryndza is added directly to the halušky and mixed thoroughly until it melts. Finally, the bacon is cut into pieces, fried, and sprinkled on the dish. This hearty meal represents Slovak cuisine perfectly – simple, traditional, and delicious.

(Kapustová polievka)

Kapustnica is a Slovakian sauerkraut soup that’s perfect for winter. It has a rich flavor due to the addition of smoked pork products, sausages, and dried mushrooms. Similar soups can be found throughout Eastern and Central Europe, but in Slovakia, kapustnica is often served with bryndzové halušky, potato dumplings mixed with creamy sheep cheese.

Side Dishes

(Haruľa, Slovak Potato Pancakes)

Zemiakové placky are rustic and crispy potato pancakes made with grated potatoes, eggs, flour, and a blend of spices. They are pan-fried until golden brown and are usually served as a main course with dairy products or as a side dish accompanying hearty Slovak stews.

(Halušky s Kapustou, Kapustové Halušky)

Strapačky is a simple and rustic Slovak dish that combines traditional halušky dumplings with tangy sauerkraut. Halušky are small and soft potato dumplings that are a unique variety incorporated into various Slovak dishes. In strapačky, they have a mild taste that perfectly pairs with the sour, lightly sweetened, and stewed sauerkraut. Typically served as a filling main course, the dish is often garnished with crispy bits of bacon.

Desserts

(Pressburger Kipfel, Pozsonyi kifli)

Bratislavský rožok is a traditional pastry that comes in two varieties – the crescent-shaped pastry filled with poppy seeds or the C-shaped pastry filled with ground walnuts. Each rožok is rolled manually with equal amounts of pastry and filling and a typical glossy, golden marble pattern on top.

Bábovka is a popular dessert widely enjoyed in Slovakia and other countries like Germany, Austria, Poland, Croatia, and Slovenia. It has become a favorite across different regions, which is a testament to its deliciousness.

Bábovka is shaped like a Bundt cake, but its texture is quite different. It is more like a quick bread made with a soft dough enriched with fruit liqueur, almonds, and raisins. Despite its smaller size, a small slice of Bábovka can be quite filling, so it is best to pair it with coffee as part of an afternoon tea rather than have it as a dessert.

(Slovak Meringue Cookies)

Laskonky consists of two crispy meringues that are filled with various buttercream flavors. The meringues are sometimes made with ground walnuts or coconut and are usually baked into thin, oval shapes. Traditionally, caramel buttercream is used as a filling, but nowadays, many varieties are infused with coffee or chocolate.

These crispy, sweet treats are a staple in many traditional Slovak and Czech pastry shops. They are usually enjoyed as a dessert with a cup of warm coffee or tea.

(Bear Paws)

Medvedie labky are traditional Slovakian cookies made from flour, butter, eggs, and walnuts. The dough is placed into molds so that the baked cookies look similar to bear paws, hence the name. After baking, the cookies are typically dusted with powdered sugar, but there are also versions where the cookies’ ends are dipped into melted chocolate.