![]() Lunch is traditionally the main meal, eaten at noon, with soup and the main course (some main courses are sweet dishes, see below). In recent decades, a growing number of health-conscious Slovaks add fruits and vegetables, and substitute the gluten and fat-heavy stuff with cereal like muesli and yogurt. Fried or boiled eggs sometimes accompany the meal as well. Goose is popular in Western Slovakia, Hungarian dishes along the border with that country, and sheep milk specialties in the mountainous Northeast.Īs for eating habits, Slovaks eat three main meals every day, with desiata (a ten o’clock elevenses) and olovrant (afternoon snack) sometimes squeezed in between, particularly for children.īread is the foundation of breakfast, served with butter and jam or honey, and more and more frequently with meat products like ham and salami. From the mountains in the north to the plains in the south, Slovak cooks traditionally used efficient produce from their gardens and fields and products from animals they raised or tended to. Moreover, there are quite a few regional variations to the traditional dishes, and some regions developed their own dishes not found elsewhere. Of course, the greatest influence is American by way of the potato. With Slovakia’s territory located in the heart of Europe and the lands historically ruled by outside powers, traditional Slovak cuisine is heavily influenced by Hungarian, Austrian, and Czech cuisines, with some Turkish influences. Typical Slovak dishes are simple, filling, comforting, and homey-and they pair well with beer.įor example, the Slovak national dish, bryndzové halušky, is potato-dough gnocchi smothered in salty sheep bryndza cheese, and topped with smoked bacon bits. ![]() How to enjoy traditional Slovak food on the road and at home.
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