Slovakia Food Guide

Like Czech food, Slovak food too is heavy, high in calories and basically meat and starch. The staple is meat- pork or beef, both usually complemented by dumplings (locally called knedliky), rice, potatoes, and sauerkraut; most dishes are seasoned with three main flavourings: bacon, caraway seeds, and salt. The national dish is bryndzove halusky, or potato dumplings, which is served with a sauce of sheep’s cheese and bacon fat. Most meat is served with heavy cream sauces, and generally preceded by a hot soup. Desserts are often a combination of fruit and pastry, such as apple strudel served with ice cream. Whereas beer is the mainstay of most Czech meals, in Slovakia wine takes precedence- the country’s vineyards produce some good wines, and they invariably appear on local tables.