Slovak Dishes and Specialties You Should Try!

When you visit Slovakia, try to experience the country not only through sightseeing and conversations with locals, but also through taste. Here are a few local specialties you definitely shouldn’t miss. Some of them are easy to find in restaurants—others you’ll have to be lucky enough to be offered by your Slovak friends.

Bryndza Cheese

This is a must-have Slovak cheese, the cornerstone of many of our national dishes. Bryndza is creamy white in appearance and known for its distinctive, strong smell and taste. It is tangy, crumbly, slightly moist, and unmistakable.

We highly recommend trying bryndzové pirohy or the iconic bryndzové halušky. But keep in mind—this is a very filling meal. After such a lunch, you’ll either want to take a nap or go chop some wood. Visiting a gallery or the opera with a stomach full of bryndza dumplings may not be the most enjoyable experience.

If you’d like to taste bryndza without overeating, try an excellent bryndza soup at Reštaurácia U Leva in Levoča. Rated 10/10 by gourmets!

Poppy Seed Dishes

In many parts of the world, growing poppy seeds is restricted, which is why recipes using this wonderful, slightly “calming” ingredient are often missing from local cuisines. In Slovakia, however, we love poppy seeds—and we eat them in generous quantities.

When visiting, try poppy seed dumplings (makové šúľance), noodles with poppy seeds, makovník (poppy seed roll), opekance with poppy seeds, or sweet buns filled with poppy seeds. We value opekance so much that they have become a traditional Christmas dessert in many parts of Slovakia.

Just one tip: after any poppy seed treat, it’s a good idea to brush your teeth. Those tiny black seeds can quickly turn your smile into a classic “hobo smile.”

Kočonina / Huspenina (Meat Jelly)

You will either love this dish unconditionally—or hate it. There is no middle ground. A lukewarm relationship with kočonina simply does not exist.

It is a strong broth made from beef or pork bones and cartilage, cooked for many hours and then left to cool. The result is a jelly-like dish that amusingly wiggles and dances when touched. It is typically served with onions, lemon, or vinegar. Personally, I could eat an endless amount of it.

Treska (Cod Salad)

This legendary delicacy from the socialist era still reigns supreme in Slovak snack bars today. A favorite among the working class, students, and food lovers alike.

Give Treska salad a chance at least once—you might be surprised. It really doesn’t disappoint.