I hope I’m not being intrusive, but I’m really interested in your reasons for going vegetarian after visiting LJ. We found them to be succulent and tasty wherever we tried them. Our first taste of Ljubljana came in the form of a sharing platter of meat, cheese and olives. All orange wines aren’t orange (some are deep yellow, peach or copper). (I may or may not have a salt buying habit.) The lower class used to eat it as a main dish many years go but today it’s enjoyed as a side dish. This is another cheese that is produced according to regulations and has been given the European Commission’s Protected Designation of Origin label. Traditional Slovenian pogača from Bela Krajina. We kept reminding ourselves to look for it and completely forget to in Lake Bled, the area known for the cake.
Note if you visit Slovenia in the fall, right after St. Martin’s Day in November, a huge festival the entire country celebrates, many wineries may be closed for a week or more to recuperate from the festivities. Clearly they are committed to keeping bees and making honey, and it shows. It’s amazing that a country with just 2 million people has about 10,000 beekeepers producing 2,000 tons of honey a year! But it was once a huge commodity and a spice deeply valued and revered. In the US these are called doughnuts, in France they are called beignets, and in Slovenia they are called Krofi. And there are many interesting reasons why.
It didn’t take me long to decide to buy two jars: mushroom flavored and lemon. We learned if you are a wine enthusiast it’s one of the most unique countries to visit. This simple omelette dish from the Soča valley is made of eggs and grated cheese (usually Tolmin) and is fried in fat or oil with potato, cheese and sometimes bacon or sausage added. Bohinj is one of the more popular day trips from Ljubljana and an easy (less than an hour) drive. I can’t recommend it enough! I was over the moon to find a small salt maker, Barba, when we stopped by the Persimmon Festival near Piran. It’s usually accompanied by sauerkraut at restaurants while food stands serve it with bread, mustard, and horseradish. The beer is Slovenia is mostly pale lagers, and there is a burgeoning craft beer scene found in Ljubljana and smaller regional towns around the country. Thankfully, a small frozen yoghurt place was nearby to the bike docking station and drew our attention. Their salt harvesting techniques date back to traditions followed 700 years ago. Now that we’re very much the voice of experience when it comes to cream cakes, here is that review – they were all great!
Gibanica is the most famous and the most popular of all Slovenia desserts, and as all the other foods of Slovenia, there are several variations. Go to Lake Bled to hike, for the incredible scenery or a boat ride. Its flaky pastry shell topping added a beautiful light texture to the dessert.
The majority of the wine production from some 28,000 wineries is drunk in Slovenia with a small portion being exported mostly to the US. Piran, in particular, is known for salt. Besides the inviting and ginormous thermal pool with its mineral rich natural water and fun water features scattered throughout, there’s also a relaxing sauna, whirlpool, and an outdoor pool that’s like a small water park. The Grand Hotel Union is a 4-star hotel in the historic heart of Ljubljana, and the largest conference facility in the city. The beautiful cheese plate pictured below was one we enjoyed while driving between Lake Bled and Lake Bohinj, at a restaurant named Strud’l. These dumplings are made in dozens and dozens of different flavors both savory and sweet. On top, another thin piece of puff pastry and a dusting of icing sugar (in case anyone gets worried it’s not sweet enough). Slices of soft, melty parma ham laid alongside slices of salami-like dried sausage. These are common ingredients found in the cellars of cottages. Our path to cutting out meat was gradual as our awareness of the cruelty of meat production grew. We were fortunate enough to attend the Persimmon Festival held annually in Strunjan, about a 10 minute drive from Piran. Slovenia has a cheese making tradition that can be traced back to over 500 years. Required fields are marked *. Families will find a lot of things to do at Terme Snovik for kids, like horseback riding, an outdoor fitness course, climbing wall, and cycling. Did we leave anything out? Besides playing on the river, swimming, and kayaking, you can spend your days traversing the quiet roads meeting local farmers, artisans, and producers, or hiking the breathtaking landscape around Bela Krajina. The burgers are simple. We’ll leave the reason for our switch for another post, but I will say that visiting Hot Horse wasn’t the reason why we now don’t eat meat. kozovč. So, what can you expect to eat when you visit Slovenia? It was soft and aromatic and the salt adds a wonderful taste to the bread. Avoiding Italian food in Ljubljana is pretty tricky.
Definitely order it with coffee! And the best Krofi come from Trojane, northeast of Ljubljana. It’s fluffy yellow cream tasted a lot like vanilla pudding or a custard with whipped cream on top. We were able to try a mixture of 50% sheep and 50% goat cheese, called kozovč. It is used in breads, stews, as a side dish, porridge, and spoon dumplings. Spoil your tastebuds while on holiday in Slovenia with traditional Slovenian food. Luckily we visited during fall when it was the perfect temperature outside to be craving it…often. Alenka, with LjubljanaYum, educated us it’s served with grated horseradish and Slovenian mustard. It was not an afterthought at any point of our vacation; touring Slovenia through food and their cuisine was a driving force for a lot of our schedule and many of our destinations. Check rates and availability. It was served with dried apples, raisins, and walnuts. If you can’t make up your mind whether to go with a hotel or AirBnB in Ljubljana, the B&B Slamic might be just the right fit for you! Traditional Slovenian Food Layered Cake: Prekmurska Gibanica. If your stomach just churned, I have even worse news for you. Our visit to Ljubljana coincided with a rather warm spell of weather.
), We had sausage during our food tour on our first day in town.
!” My friend tasted it and gave the nod of approval. 2. Slovenia is a small country that packs a punch when it comes to its gorgeous, varied landscape, and that also translates directly to amazing cuisine. Wondering what to eat in Slovenia?
The resort proudly lays claim to being the “highest lying thermal spa in Slovenia” and are committed to preserving the environment and coexistence with nature, a concept that’s dear to our hearts. What a completely unique experience! This dish was on the menu at all of the Ljubljana restaurants we visited. We were presented with cubes of bread surrounding a shallowly filled dish with dark oil during our food tour with LjubljanaYum. One thing we discovered about Slovenia that really struck a chord with us is their commitment to the slow food movement which originated in the northern Piedmont of Italy (and also spurred the slow travel movement too). After we came back down, we made a beeline for the nearest restaurant for a big slice. Your email address will not be published.
If not buckwheat then wheat or potato flour is used. 80% of the milk used to make tominc comes from Cika cows, a breed indigenous to this area. Be warned, the servings here are enormous, so make sure you show up having not eaten for a while beforehand if you want to finish everything. Pogača. Bring an appetite for lunch to visit five restaurants for tastings and drinks, then walk through the bustling Central Market and the Krakovo kitchen gardens as your guide shares stories about life, food, and culture in Slovenia. Prekmurska gibanica
I dipped eat bite in a fruit jam that accompanied it.
No one can take one on and maintain their dignity, yet everyone ends up with a big cake-induced grin on their face. My favorite pages of their self-guided food tour e-book are 21 through 31 of the 38 pages. We’ve not looked back since and recommend vegetarianism to everyone. The largest is the Drava region in the northeast. Some producers will add a small amount of goat or cow’s milk.
It looks black in a large volume but if you hold it up to the light its dark green hue is revealed. This fruit looks a bit like an orange colored tomato that grows on trees. Sauerkraut is something Slovenians often eat yet it’s not always served in such a modern interpretation. Thankfully, the popularity growth in food from other nations is not at the expense of traditional Slovenian … They are really good but also really filling. It’s close to everything and all you could want in a Ljubljana hotel. Fruits - When is season, wild strawberries, blackberries, and loganberries are harvested to be used just as you might imagine. I’m afraid nothing in Ljubljana contributed to our decision to become vegetarians. It’s basically a yeasted flat bread a lot like Italian focaccia but that’s where the similarity ends. It’s used all over Slovenia as a low cost nutritious dish on its own, dumplings and breads, or as an accompaniment to main courses. We do like a bit of cake every now and then, particularly with a cup of tea. They finished it with a piece of prosciutto and small sliver of red onion. We loved it so much, in fact, we went back the next day to get more.
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