Top 24 Traditional Foods
in Upper Carniola

Kremna rezina is a specialty of the Slovenian Lake Bled area. It is a luscious cream cake with a golden, crispy, buttery pastry acting as its base. The base is topped with flavorful vanilla custard, whipped cream, and a layer of thin, buttery dough. The whole cake is traditionally dusted with icing sugar and served sliced in cubes. The story of kremna rezina (or Bled cream cake) began with the arrival of chef Ištvan Lukačević to Bled's Park Hotel, where he modified the Hungarian cream cake by adding the right proportions of whipped cream into it, and in 1953, the hotel presented Lukačević's invention to the public. The new dessert was a huge success and became a popular tourist treat, with up to 3,500 slices sold per day. The authentic kremna rezina is not just a cake, but a piece of art – it is said that the pastry is folded seven times before it's left to rest, the custard is cooked for exactly seven minutes, and each cake is cut into a seven-by-seven centimeter square.Expand

Dražgoški kruhek is a type of gingerbread that is prepared with honey-flavored dough, and it is usually enriched with various spices such as cloves or cinnamon. The gingerbread comes in different shape and sizes, but each is skillfully imprinted or embellished and then glazed with honey. Its origins go back to the 18th century, and its production is typically associated with Dražgoše and Škofja Loka, as well as the entire Gorenjska region. Kruhek is nowadays usually sold as a souvenir.Expand

Leteči žganci is a traditional dish originating from Ljubljana. It’s made with a combination of chicken wings and legs, flour, eggs, breadcrumbs, salt, and oil. The chicken wings and legs are washed, seasoned with salt, rolled in flour, dipped in beaten eggs, then dredged in breadcrumbs. Originally, the meat was fried in pork fat or linseed oil, but nowadays the dish is fried in sunflower oil. Leteči žganci were originally prepared centuries ago in working class circles.Expand

Ajdovi krapi are traditional buckwheat dumplings filled with a mixture of cottage cheese and millet porridge. They are traditionally served topped with sour cream and sprinkled with cracklings. Although ajdovi krapi are a typical Slovenian side dish, they can easily be enjoyed as the main course. There is also a sweet version which is usually filled with hazelnuts and served doused in vanilla sauce.Expand

Bohinjski sir is a Slovenian emmentaler-style cheese originating from the Bohinj region. The cheese was first made in 1873 when a cheesemaker from Switzerland started to educate local shepherds about Swiss cheese production. Bohinjski sir is made from raw or thermized cow's milk. Underneath its firm and dry natural rind, the texture is hard and open with many large eyes dispersed throughout the body. The flavors are aromatic, mild, and nutty, but with prolonged maturation the cheese becomes even more aromatic and slightly piquant. In the past, the first stage of ripening was done on highland farms, and the cheese was then brought to valley dairies for prolonged ripening at higher temperatures, while the final stage of maturation was done in a cold place once again for further flavor development.Expand

Posmodula is a traditional dish originating from the Kranj area. The dough is made with a combination of flour, water, salt, and yeast. It is then thinly rolled and typically topped with sour cream, minced lard, and various aromatic herbs before it's baked. This old Slovenian dish used to be made for children by their housekeepers who waited for the bread to be baked. Another name for the dish is posmojevka, and it also originates from the same area. If desired, cheese and garlic can also be added as toppings for posmodula.Expand

Pohorc is a traditional bread originating from the Pohorje region. This homemade bread is usually made with a combination of wheat flour, rye flour, yeast, salt, and water. The yeast is mixed with flour, salt, and water in order to make the dough. Once it has doubled in size, the dough is kneaded and shaped into a round loaf. After some time, when it has risen again, the loaf is baked for about an hour in a hot oven until the bread becomes golden brown and crisp. Pohorc is typically enjoyed with local cheese and cold cuts.Expand

Blejska grmada is a traditional dessert originating from the Bled area. The base is made with eggs, sugar, flour, baking powder, and cocoa, while the sweet topping consists of milk, eggs, sugar, flour, vanilla sugar, heavy cream, walnuts, chocolate, and fruit such as berries. The base is usually softened with rum (or fruity liqueurs) and milk, and the dessert is topped with chopped walnuts and fruit, followed by another layer of the base and the topping. When served, this dessert is scooped with an ice cream scooper and once again topped with whipped cream or melted chocolate.Expand

Classified as a semi-soft cheese of a white to pale yellowish or buttery beige color, Mohant is made from raw cow's milk. It's famous for a savory and quite tangy taste, slightly bitter, and a strong musty aroma, which makes it distinguishable from other cheeses produced across the country. The traditional method of producing Mohant in two phases, together with a specific process of ripening, has a great influence on its final flavor and lumpy texture. In summer, when the cheese naturally ripens faster and it takes only about six weeks to mature, Mohant is made from full-fat milk, while in winter skimmed milk is used instead, and it can take up to three months to ripen. This Slovenian cheese variety is traditionally made in the historical Goriška region of northwestern Slovenia, namely on farms and villages around the Bohinj basin in the Julian Alps. On the outskirts of Triglav National Park, Mohant is often enjoyed as a side to various dishes, but it's more commonly eaten with a spoon, served with boiled unskinned potatoes.Expand

Tlačenica is a type of pressed pork sausage that is made with pork parts, usually pig’s head meat, heart, tongue, skin, and cheeks. The meat is cooked, deboned, and chopped into pieces, and it is then seasoned and mixed with some of the cooking liquid before it’s stuffed into a clean pig’s stomach or large intestine. The spices used for seasoning the meat vary from one region to another, but they usually include salt, black pepper, sweet or hot paprika, and garlic. Once stuffed, the sausage is cooked in water over low heat, and it is then chilled and pressed. Also known by other names, including švargl, presvuršt, or prezvuršt, this meat product can be consumed after it’s been cooked and pressed, or it can undergo a process of smoking and drying in traditional smokehouses for up to two weeks. This delicacy is traditionally prepared in rural households after the pig slaughter, and it is typically enjoyed sliced as a cold appetizer. It is recommended to serve tlačenica as a cold cut with garlic and bread, or use it as an ingredient in a variety of traditional specialties.Expand

Loške Mesnine is a Slovenian company specializing in the production of fresh meat and meat products, emphasizing high-quality, locally sourced ingredients. Their product range includes fresh meats, meat products, 100% beef items, halal-certified products, and gift packages. Notably, their Arvaj brand Kranjska klobasa, a traditional Slovenian sausage protected by geographical indication, has received multiple awards, including the title of Best Kranjska Klobasa. Additionally, their 100% beef products have obtained halal certification, ensuring quality through in-house processing. Expand

Argeta is a well-known producer of high-quality meat, fish, and vegetable spreads, recognized for its carefully selected ingredients and dedication to great taste. Their products are made without artificial colors, preservatives, or flavor enhancers—using only clean cuts of meat, natural spices, and selected additions. The brand offers a wide range of options, including classic, kids’, plant-based, and gourmet lines, catering to diverse tastes and dietary preferences. Argeta stands for reliability, convenience, and rich, authentic flavor, making it one of the most trusted names in the world of spreads.Expand

Sirarna Pr' Prangarčk is a family-owned dairy located in Brod, near Bohinjska Bistrica in Slovenia. It is well known for producing high-quality, traditional dairy products, including various types of cheese, butter, yogurt, and other dairy delicacies. Their products carry the "Izbrana kakovost Slovenije – kmečki" certification, guaranteeing their quality and authentic origin. In addition to dairy products, Sirarna Pr' Prangarčk also offers handcrafted artisan items, such as gift bags with hand-embroidered motifs and hand-embroidered tablecloths with crocheted lace.Expand

Since 1999, the Gartner family has been dedicated to producing authentic Bohinj dairy products. They have established a small dairy facility where they process their home-produced milk into various specialties. These products are crafted with love and adhere to traditional methods, ensuring an authentic taste of the Bohinj region. During the summer months, the Gartner family resides on Planina v Lazu in the Bohinj Mountains, where they continue their cheese-making traditions. Visitors are welcome to hike to their mountain cottage, approximately a 1.5-hour walk from Planina Blato, to experience authentic alpine life and sample homemade products. Expand

Mesarstvo Čadež is a Slovenian family-owned company specializing in meat processing since 1987. Located in Visoko, Gorenjska region, they produce high-quality meat products from their own livestock, ensuring premium quality and authentic taste. Their offerings include fresh meat, eco-friendly meat products, semi-prepared dishes, and ready-made meals. Expand

Anton Meso Kamnik is a distinguished Slovenian meat producer with roots tracing back nearly 700 years in the Kamnik region's butchery tradition. Operating under the brand name Mesar Anton, the company is renowned for its commitment to quality, offering a wide range of fresh pork and beef products, as well as over 50 varieties of meat delicacies, including both pasteurized and raw meat products. These products are crafted from carefully selected cuts and seasoned with traditional spices to deliver authentic, home-style flavors. In collaboration with over 60 Slovenian farms, Anton Meso Kamnik raises pigs locally, ensuring high-quality, fresh pork of Slovenian origin. Notably, the company is one of thirteen certified producers of the traditional Kranjska klobasa, following precise preparation methods to maintain its esteemed reputation. Expand

Mesarija Mlinarič is one of Slovenia's oldest family-run butcheries, offering a wide range of fresh and prepared meats, as well as high-quality meat products. They supply over a hundred different shops, restaurants, inns, and hotels across Slovenia daily. Expand