The Slovenian cuisine is diverse. It is influenced by the diversity of Slovenian landscape, climate, neighbours cultures and history.
Primorska - Slovenian Mediterranean
In Istria and the costal towns, you can enjoy combinations of fish and other seafood seasoned with Mediterranean herbs and spices and the delicious Refosco and Malvasia wines. Kras region offers delightful vegetable combinations, meat sauces, pasta and the local prosciutto (kraški pršut), wine named Teran and other fine wines.
Ljubljana and the surrounding region offers excellent original dishes such as wheat and various types of potica which differ according to the filling. The most famous is the walnut . Potica is a typical Slovenian festive dish known also all around the world.
When visiting Bled in Gorenjska region, do not forget to try the Bled cream cake (kremna rezina/kremšnita).
This region is a treasury of flour-based food. This is a home of well know and excellent gibanica.
Many restaurants offer a wide range of traditional national dishes.
The tradition of wine production in Slovenia is very long. Good climatic conditions provides a very rich diversity of taste, smell and color in different wines. Slovenia has three wine-producing regions: Primorska, Posavje and Podravje. Each is divided into many wine-making districts, each having a selection of fine wines.
There are twenty wine routes in Slovenia. The common features of all of them are genuine wines, along with local culinary specialties and their cultural and historical backgrounds.
Primorska region and Karst: Refošk, Malvazija, Kraški teran
Vipavska dolina and Goriška Brda: Zelen, Pinela, Grganja, Rebula
Dolenjska and Posavje: Cviček
Bela Krajina: Metliška črnina, Modra frankinja
Podravje: Laški rizling, Renski rizling