What is in season in Bratislava, and what to order when the market changes.

Next up in Bratislava

Bratislava Christmas Market

26 Nov to 3 JanLokse, vianocna kapustnica, varene vino, klobasa

Hotels for these dates

Spring

Wild garlic (cesnak medvedi)
Foraged in the Small Carpathian woods through April and May, served in soups and pasta at Bratislava bistros.
Spring lamb
Slovak shepherd lamb arrives at Mileticova market through April and May, served roasted at heritage restaurants.
Asparagus
Slovak green and white asparagus from the Danube lowlands run through April and May at the city's markets.

Summer

Stone fruit and apricots
Marhule apricots from the Small Carpathian slopes hit Mileticova in late June and July, used in slivovica-style brandy.
Sheep cheese (bryndza)
Fresh-pressed bryndza arrives at Stara Trznica through summer, the canonical halusky topping at peak quality.
Terrace tomatoes
Slovak heirloom tomatoes flood Mileticova July through September; the city's terrace season runs simultaneously.

Autumn

Burciak (young wine)
Cloudy fermenting Small Carpathian wine arrives in early September; Modra and Pezinok cellars pour by the litre at harvest.
Mushrooms
Slovak forest mushrooms hit Mileticova September and October, the canonical pirohy filling at heritage Slovak restaurants.
Pumpkin and squash
October pumpkin in soups and Slovak roasted plates across the city's bistros, plus pumpkin oil from the lowlands.

Winter

Vianocna kapustnica
Sauerkraut, sausage and dried mushroom Christmas soup served on Christmas Eve at every Slovak home and Bratislava restaurant.
Vianocny kapor (Christmas carp)
Fried carp and potato salad anchor the Slovak Christmas Eve table, bought live from Danube fishmongers in late December.
Varene vino
Mulled Slovak red wine pours from Christmas market stalls on Hlavne and Hviezdoslavovo through November and December.

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