Recipe Stifado

The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets. The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk. Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.

Hrudka is a traditional meal of Eastern Slovakia and it’s an essential part of the Easter table. Eggs were considered the symbol of life and fertility and because of that, food made of eggs was served especially during Easter (celebrated in spring), when nature wakes up after winter rest.

Alongside štruklji, Pehtranova Potica is the most typical Slovenian dessert. It is made with more than 80 different fillings. Potica is a characteristic festive dessert made from different kinds of dough. The most characteristic types of potica include tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese.

This is a typical soup in the Krkonose Mountains and the adjacent regions. It is made of bread yeast and served at almost all restaurants in the Krkonose region of the Czech Republic.