Slovenian cuisine reflects the country's position at the crossroads of Alpine, Mediterranean, Pannonian, and Balkan traditions. It is more varied and interesting than most visitors expect.
Potica is the most iconic Slovenian food -- a rolled pastry with fillings that range from walnuts (the most traditional) to tarragon, poppy seeds, or cheese. It appears at every celebration and has been made in Slovenia since at least the 17th century. You will find it in bakeries and at markets.
Struklji are rolled dumplings that can be boiled or baked, with sweet or savory fillings. Tarragon struklji are a Slovenian classic, and cottage cheese struklji are equally popular. They appear as a side dish, a main course, or a dessert depending on the filling.
Jota is a hearty bean and sauerkraut stew from the Karst region, flavored with pork. It is warming, unpretentious, and perfect after a day of hiking.
The coast around Piran brings Mediterranean flavors -- fresh fish, calamari, olive oil, and Istrian truffles from the forests near the Croatian border. Seafood risotto and fuzi (hand-rolled pasta) show the Italian influence on this part of the country.
Kranjska klobasa (Carniolan sausage) is a Protected Geographic Indication product -- a smoked pork sausage that is a staple at markets and festivals. Served with mustard and bread, it is simple and excellent.
Kremna rezina (cream cake) from Bled is a layered pastry of vanilla custard, whipped cream, and puff pastry, and you are almost obligated to eat one while sitting by the lake.
Slovenian wines deserve more attention than they get. The Goriska Brda region near Nova Gorica produces excellent whites, and the orange wines made from Rebula grapes in extended skin contact are gaining international recognition. Teran, a sharp red from the Karst, pairs perfectly with the local prosciutto and cheese. The wine roads through Goriska Brda and the Vipava Valley are beautiful drives.