Slovenian food – 13 vegetarian friendly & unique specialities

Frika was our favourite thing we tried in Slovenia. It’s an indulgent dish of potatoes and Tolminc cheese in a fried pan sized patty, and it’s cut and served over a block of polenta. We had it twice, and the best one was from Bovec Kitchen / Bovška Kuhn’ca food stall in Bovec. They serve it with a chive yoghurt which really livened it up. Frika can most often be found along the Soča valley and across the border in Italy. If you’re vegetarian it’s worth checking it hasn’t been fried with pancetta or in pork fat.

If you head to Bovec Kitchen, it’s closed on Mondays and Tuesdays and otherwise only open in the afternoon. You can find their opening times on google. I also highly recommend the waffles from the neighbouring stall Paulačinka.

Burek is a popular dish, similar to börek in neighboring countries. It’s made with layers of flaky pastry with various fillings. The most common we found were cheese, which we think was cottage cheese, and spinach and cheese. The latter was our favourite between them. The pure cheese version felt a bit heavy and like it needed a salad to go with it! There were also occasionally meat options.

Burek can be found for a few Euros from supermarket hot / bakery counters and bakeries all over Slovenia.

Ajdovi žganci, a traditional Slovenian dish, are buckwheat dumplings known for their rustic and hearty character. Prepared by cooking buckwheat flour with water, ajdovi žganci possess a unique earthy flavour and slightly gritty texture. Typically served alongside various savory accompaniments like sausages, sauerkraut, or mushroom sauces, this dish provides a taste of Slovenia’s rural culinary heritage and remains a comforting staple in the country’s cuisine. This dish is often enriched with lard or cracklings, so you might want to check it hasn’t been cooked in animal fat if you are strictly vegetarian.

Try it at Restaurant Zeleni Rob at Velika Planina.

Tolminc cheese, originating from the Tolmin area of Slovenia, is a renowned semi-hard cheese with a distinct character. Crafted from cow’s milk, Tolminc cheese is typically aged for varying lengths of time, resulting in different flavor profiles and textures. Young Tolminc is mild, creamy, and slightly nutty, while aged versions develop a more robust taste with crumbly texture and pronounced savory notes. This cheese reflects the alpine traditions of Slovenia, often enjoyed on its own or as a key ingredient in local dishes, and it stands as a testament to the country’s rich cheesemaking heritage.

Struklji, a traditional dish from Slovenia and parts of Croatia, are rolled or folded dumplings made from thin dough that is filled with a variety of sweet or savory fillings. The dough is usually rolled out, spread with the chosen filling – often cottage cheese – and then rolled or folded to encase the filling. The Struklji are then boiled.

They can be served as a savoury or a dessert, and their preparation and fillings can vary based on regional and personal preferences. We tried savoury cheese strukliji and they were served in butter and topped with salty breadcrumbs. We didn’t like them much and would really recommend you try the sweet versions as the fruit they are served with would really bring these to life.

Prekmurska gibanica, or Prekmurian layer cake, is a traditional Slovenian dessert originating from the Prekmurje region in the northeastern part of the country. This pastry is made by layering several thin sheets of dough, each spread with a different filling. The fillings typically include poppy seeds, ground walnuts, apples, and cottage cheese, often seasoned with sugar, cinnamon, and sometimes raisins. The layered dough and fillings are carefully stacked in a baking dish and then baked until the cake achieves a golden and crispy exterior. Prekmurska gibanica is renowned for its unique combination of sweet and savory flavors, and it holds cultural significance as a beloved treat served during various celebrations and events in Slovenia.

Potica is a traditional Slovenian roll that holds a special place in the country’s culinary heritage. The loaf consists of a sweet yeast dough that is rolled thin and spread with a variety of ingredients, most commonly ground walnuts, sugar, butter, and sometimes honey or spices. The dough is then carefully rolled into a spiral shape, creating layers of filling within the cake. Potica comes in various regional and creative variations, with fillings ranging from poppy seeds and tarragon to cottage cheese and dried fruits. It is typically baked served in slices. The Potica we had and have read about is actually quite dry and we think it’s better thought of as a bread. You can try Potica from a specialist in Lake Bled.

The Bled cream cake, referred to as ‘Blejska kremna rezina’ in Slovenian, is a famous dessert in Bled, Slovenia. This treat features two delicate layers of puff pastry sandwiching two substantial layers of cream and vanilla custard, often topped with a dusting of powdered sugar. Locals and tourists alike relish the Bled cream cake, solidifying its status as a culinary emblem of Bled, attracting numerous enthusiasts every year.

We’ve been honest before and said that we didn’t like Bled cream cake. It originated at Park Cafe and that cafe itself has tens of other patisseries with much more flavour. However, people seem to love it.

For a vegan version of Bled cream cake, head to Public & Vegan Kitchen in Bled.

Not a food, sorry, but worth trying nonetheless. Cockta originated in Slovenia and was first introduced in the 1950s. It quickly became a popular and iconic beverage in the country. It’s a fair bit like coke, but it has a blend of various natural flavours, herbs, and spices, giving it a unique and distinct taste that sets it apart.

It actually tasted a little like a mild vodka and coke to me, or a mixture between this and Dandelion and Burdock. It is often described as having a slightly herbal and bittersweet flavour profile.