eating out

Slovak cuisine is unique. True Slovak food and recipes are really only available in Slovakia itself, all other versions are not really authentic. Slovak cuisine was greatly influenced by the food of two neighbouring countries - Hungary and Austria and to add to the spice of life,  the dishes vary from one region to the next.

The Slovak dishes use items such as pork, poultry, cabbage, wheat and potato flour, cheese from cows and sheep, potatoes, onions and garlic. Although rice does not grow in Slovakia, it is widely-used and incorporated in Slovakian homes and restaurants. Beans, corn on the cob, lentils, parsley,  carrots and other vegetables are often used to create soup dishes and other dishes in all Slovakia.  Fruit like apples, plums, apricots, peaches, plums and cherries are offered as a side dish alongside the main meal in Slovakia.

Pork, beef and chicken are the three most popular meats used in Slovakian food. Meat from wild animals such as rabbit and venison are widely used in Slovak restaurants and also appear now and again in private Slovakian households. Lamb, duck or goose are not quite so popular in Slovaka cuisine but Goose Feasts (husacie hody) are held in some restaurants in Slovakia. Slovensky Grob is one the most famous restaurants offering Goose Feasts. Bread is well-known in Slovakia. Black bread (rye bread) is a direct influence from Austria and many Slovaks eat bread for breakfast or for lunch with soup and very frequently for their evening meal.