Institution in Slovakia, impossible to miss the bryndzové halušky. This national dish is surely the best known of Slovak specialties and the most consumed by the Slovaks themselves. It is made up of dumplings or gnocchi made from potatoes, water, flour and goat or sheep cheese, and often accompanied by grilled lardons or bacon. It is eaten on all occasions, cooked in boiling water like pasta, as a side dish or as a main course.
Just as popular with Slovaks, zemiakova placká is one of the country's culinary specialties. Cooked in restaurants as in Slovak homes, zemiakova placká is a thick pancake made with potatoes, flour, eggs, garlic and oil. Everything is mixed and cooked in a pan then simply seasoned with paprika or stuffed with meat.
The third notable Slovak culinary specialty is called kapustnica. This thick cabbage soup is very popular and can be served for any occasion, even parties. Let's not forget that cabbage is the national vegetable in Slovakia. This soup is cooked with paprika and smoked sausage to which mushrooms or plums are added for special occasions such as parties. It is served at weddings around midnight to energize guests and is known to ward off colds during the winter.
