Traditional Slovak Gastronomy

Traditional Slovak gastronomy reflects the time and environment in which it was being made. Its basic ingredients are potatoes, cereals, cabbage, meat and milk, especially sheep’s milk, as well as products made from it. Slovaks have achieved the greatest popularity in the form of unique Slovak bryndza. It is exported not just to Vienna but also to Switzerland, cheese superpower. Smoked oštiepky, parenice, and cheese "whips" are very popular. Potato dishes include mashed potatoes with smoked bacon, potato – based halušky and pirohy with bryndza. Among meat dishes there are fried liver, special kettle guláš ( goulash ) and fried lamb. In the south the cousine is characterized by chicken, prepared in different ways. Roast goose with potato pancakes is very popular. There are also fish dishes, spicy guláš soups, influenced by Hungarian cousine. In the eastern parts of the country, pork steak with home – made sausages are typical. These meals are available on menus in specialized canteens and restaurants – cottages or motorests. All restaurants of higher categories offer them. Vodka and medovina are traditional alcoholics drinks. Plum brandy, called slivovica and borovicka, as well as herb liqueurs are very popular. Brand Slovak wines, ranging from Small Carpathian to Tokay in the East are very popular. For non – alcoholic drinks, sour milk and zincica – a drink from sheep’s milk, are widely consumed. In Slovakia is no shortage of restaurants and wine cellars, especially in Bratislava, and the privat markets are very good.

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