Slovak food is rural Central European: bryndzové halušky (potato dumplings with sheep cheese and bacon — the national dish), kapustnica (sauerkraut soup), pirohy (filled dumplings), and lokše (potato flatbreads). Bratislava sits at the crossroads of Slovak, Hungarian, and Austrian culinary influences, with a Danube wine region (Tokaj overlap) and a new generation of modern Slovak restaurants reclaiming peasant ingredients.
Cities in Slovakia
Each city has its own way of feeding you. Pick where to start.