Slovakia's national dish, soft potato dumplings under a thick layer of fresh bryndza sheep cheese and topped with bacon, served at every honest Bratislava restaurant.

Bryndza is a soft sheep cheese with Slovak PDO status traditionally produced in the Tatra mountains. Slovak shepherds in the High Tatras have made bryndzove halusky on open fires for centuries, the recipe codified in Slovak national cooking through the 1918 Czechoslovak Republic and protected by EU PDO in 2008.

Where to eat Bryndzove halusky in Bratislava

6 editor picks for Bryndzove halusky in Bratislava, ranked by editorial score. All Bratislava signature dishes · Bryndzove halusky across every city.

Make it at home

Serves 41 hrIntermediate

Ingredients

  • 1 kg floury potatoes, peeled
  • 300 g plain flour
  • 1 egg
  • 1 teaspoon salt
  • 250 g bryndza sheep cheese, at room temperature
  • 200 g smoked bacon, cubed
  • 100 ml sour cream
  • Chopped chives to serve

Method

  1. Grate the raw potatoes finely into a bowl. Press out excess liquid through a clean cloth.
  2. Stir in the flour, egg and salt to a thick batter.
  3. Bring a large pot of salted water to a rolling boil.
  4. Push the batter through a halusky press (or a potato ricer with large holes) into the boiling water in small pieces. Cook 3-4 minutes until the dumplings float.
  5. Lift out with a slotted spoon and drain well.
  6. Render the bacon in a hot pan until crisp.
  7. Toss the hot dumplings with the bryndza so the cheese melts into a thick sauce.
  8. Top with the bacon and rendered fat, finish with sour cream and chives.

Editor tip. Use a real Slovak halusky press if you can find one; the holes give the dumplings their distinct shape.

Common allergens: Gluten, Dairy.