Slovakia

🇸🇰Slovakia

Lekvár

Plum butter cooked without sugar for a whole day until it is thick, dark and spreadable, used in buchty, koláče and on bread.

🇸🇰Slovakia

Liptauer

Liptovská bryndzová nátierka

Liptauer is a paprika-seasoned spread based on fresh curd cheese, onion, capers, and herbs; the Slovak Liptov form and Austrian Heuriger version share one canonical.

🇸🇰Slovakia

Lokše

Thin unleavened pancakes of cooked mashed potato and flour, dry-fried on a hot plate and spread with goose fat, poppy seed and sugar, or duck liver.

🇭🇺Hungary

Lángos

Langoš

Lángos is a deep-fried flatbread topped with garlic, sour cream, and cheese, light airy interior with crispy exterior.

🇵🇱Poland

Makowiec

Polish poppy seed roll: a yeast dough rolled with a sweet poppy seed filling, raisins, and nuts, baked until golden. A Christmas and Easter tradition, sweet and nutty, a national dessert.

🇨🇿Czech Republic

Medovina

A Czech honey mead, fermented from honey and water, a national and ancient classic.

🇸🇰Slovakia

Medovníky

Medovníky are Slovak honey-and-spice biscuits cut into shapes, baked firm, and often decorated with white icing for Christmas.

🇸🇰Eastern Slovakia, Slovakia

Mushroom Soup

Hubová polievka

Dried forest mushrooms simmered with potato, soured with cream and vinegar and thickened with a pale roux, eaten at Christmas in the east.

🇸🇰Central Slovakia, Slovakia

Orava Potato Balls

Zemiakové gule

Fist-sized dumplings of raw and cooked potato stuffed with smoked meat, boiled and served under melted butter, cabbage or bryndza.

🇸🇰Slovakia

Orechovnik

Orechovník

Walnut roll with sweet yeasted dough.

🇸🇰Central Slovakia, Slovakia

Oštiepok

Sheep's or mixed-milk cheese pressed in a carved wooden mould, brined and lightly smoked into a firm, patterned oval.

🇸🇰Slovakia

Pagáč

Small savoury scones made with cracklings, cheese or potato in the dough, sold in bags and eaten with beer.

🇸🇰Central Slovakia, Slovakia

Parenica

Slovenská parenica

Steamed sheep's-milk cheese drawn into ribbons and wound into a flat spiral, half of it smoked, sold as a coil to be unrolled and eaten in strands.

🇸🇰Slovakia

Paska

Паска

Paska is a Ukrainian Easter bread rich with eggs, butter, and raisins, often baked as a tall cylindrical loaf.

🇸🇰Slovakia

Poppy Seed Noodles

Makové rezance

Boiled egg noodles tossed with butter, ground poppy seed and sugar, eaten as a sweet main course, especially on Christmas Eve.

🇸🇰Slovakia

Rindergulasch

Gulasch

Hungarian-influenced beef stew with paprika, popular throughout Germany as a hearty main dish.

🇸🇰Slovakia

Roast Pork Knuckle

Bravčové koleno

Whole pork knuckle brined, boiled in beer and roasted until the skin crackles, served with horseradish, mustard and a knife stuck in the bone.

🇩🇪Germany

Sauerkraut

Hapukapsas

Sauerkraut is finely cut cabbage fermented with salt until pleasantly sour and crunchy-soft, with Slovak Kyslá kapusta as a named tradition.

🇨🇿Czech Republic

Segedínský guláš

Segedínsky guláš

A Czech pork goulash with sauerkraut and sour cream, served with dumplings, a pub and home classic

🇸🇰Skalica, Slovakia

Skalica Trdelník

Skalický trdelník

Sweet dough wound round a wooden roller, baked over an open flame and rolled in walnuts and sugar — protected by origin to the town of Skalica.

🇸🇰Slovakia

Slivkové Gule

Slovak potato dough dumplings stuffed with whole plums, rolled in breadcrumbs fried in butter, dusted with sugar and cinnamon.

🇨🇿Czech Republic

Slivovice

Slivovica

A Czech strong plum brandy

🇸🇰Slovakia

Slovak Kapustník

Kapustník

A Slovak cabbage pie of yeast dough layered with sauerkraut, onion and sometimes sausage or mushrooms, baked into a savoury pastry.

🇸🇰Slovakia

Slovak Paska

Paska

A Slovak Easter bread of sweet enriched dough, sometimes decorated with a braided cross, baked for Easter Sunday and served with ham and horseradish.

🇸🇰Slovakia

Slovak Pirohy

Pirohy

Boiled dough parcels stuffed with potato and onion, curd, sauerkraut or plum, dressed with butter, crumbs or bacon.

🇸🇰Eastern Slovakia, Slovakia

Slovak Tokaj

Tokajské víno

Sweet wine from the small Slovak section of the Tokaj region, made from Furmint, Lipovina and Muscat with botrytised grapes and graded in putňa.

🇸🇰Slovakia

Slovenska Bryndza

Slovenská bryndza

Slovenská bryndza is a tangy, crumbly sheep-milk cheese made from fermented curd and used as the foundation of bryndzové halušky.

🇨🇿Czech Republic

Smažený sýr

Rántott sajt

A Czech fried cheese (Edam or Hermelín) in breadcrumbs, served with tartar sauce and potatoes, a street and pub classic

🇸🇰Eastern Slovakia, Slovakia

Spiš Sausage

Spišské párky

Fine-textured smoked frankfurters from the Spiš region, sold in pairs and simmered rather than grilled.

🇸🇰Central Slovakia, Slovakia

Strapačky

The same potato dumplings tossed with braised sauerkraut and pork cracklings instead of cheese — the everyday, cheaper counterpart.

🇸🇰Stupava, Slovakia

Stupava Cabbage

Stupavské zelé

Large flat cabbages grown around Stupava and shredded for sauerkraut, protected by origin and fermented in barrels each autumn.

🇨🇿Czech Republic

Svíčková na smetaně

Sviečková na smotane

A Czech classic: slow-braised beef sirloin in creamy root vegetable sauce, served with dumplings, cranberries, and whipped cream.

🇭🇺Hungary

Székely Goulash

Székelygulyás

Székely goulash is a thick stew of pork, sauerkraut, sour cream, paprika, and potatoes.

🇸🇰Slovakia

Tatratea

Herbal-tea liqueur from the Tatra region, sold in a numbered strength range from 22% up to 72%, in a black bottle with a mountain silhouette.

🇸🇰Slovakia

Tlačenka

Head meat and skin set in its own gelatine, pressed into a casing and sliced thin, eaten cold with raw onion and vinegar.

🇸🇰Slovakia

Treska

Flaked cod with mayonnaise, carrots and onion, a Slovak deli staple.