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Slovakia Food and Drink

Traditional Slovak eating and drinking habits date back to the old Slavic period influenced later by Austrian, German and Hungarian cooking. Slovak food revolves around a variety of soups, gruels, boiled and stewed vegetables, roast and smoked meats and dairy products. The style of cooking varies from region to region. Slovak specialities include both sweet and savoury dishes made with flour, including dumplings.

Popular drinks include Slovak beer, wine and mineral waters. Wine from the Tokaj region and sparkling wine from the Bratislava region are particular specialities. Restaurants and other catering establishments are many and varied, including cafés, buffets, snack bars, inns, alehouses and wine taverns. All restaurants are graded according to quality. The main meal of the day is usually lunch, comprising soup, a main dish, and dessert.


Bryndzovéhaluisky: Small potato dumplings with sheep's cheese.
Mutton with sauerkraut: Flavoured with prunes, mushrooms and apples.
Cabbage leaves: Filled with minced meat, served with a milky sauce.
Sulance: Potato dough turnovers filled with plum jam.
Polievka: Soup infused with garlic (cesnaková) or sauerkraut (kapustnica).
Párok: Hot frankfurter, a typical morning snack.
Jaternica: A dish derived from pig’s blood and rice.
Langoše: Deep-fried dough topped with crushed garlic, cheese, ketchup or sour cream.
Bryndza: Sheep’s cheese that's light and salty, made in the area for centuries.
Borovicka: Strong gin.
Slivovica: Plum brandy.


A 5 to 10% tip is usual.

Drinking age


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