Please note: this is the 2018 edition. For the book to have relevance, it needs to be written in Bled or soon after a visit. but as I can’t be there in 2019, I’m happy to provide this to anyone interested with the advisory note that parts may well be out of date. You can download the PDF from this page.
Some favourite Slovenian dishes
If you are a “foodie” and want to experience the best of the whole area, the Slovenian Alps Taste Gorenjska brochure can be downloaded here. It will tell you about the specialities from each of the town in the regions.
This is a very small selection of items you might see on a menu. If you are a bit more hesitant about trying new tastes, give these a go as an introduction.
I don’t know what it is, the freshness of the mushrooms picked within a mile or two from the kitchen where the soup is made or if there is some special ingredient? The mushroom soup here – in every restaurant I have tried it, it marvellous. Often a meal in itself.
If you know what you are doing, there is mushroom picking in the forests around Pokljuka. Any restaurant in Bled serves good mushroom soup. If you want something different, though, take a short journey to Radovljica and in the old town there are two excellent restaurants. The more traditional of the two is Gostilna Lectar which serves the soup in a loaf of bread.
With chives or with walnuts or goodness knows how many other variations. It has been a part of Slovenian cuisine for over 500 years. In its simplest form štrukelji is rolled and filled dumplings. In these parts, the dough is rolled and filled with cottage cheese. I have had it with a light sprinkling of sugar, too.
Almost any restaurant will serve it as an alternative to potato, for example. A good traditional place to try it is Pension Mlino.
Kranjska klobasa (Carniolan sausage)
This is a big favourite here – and all around this region and beyond. This is a large pork sausage, often served as a pair. Kranjska klobasa is a protected name under European law and only one from this region can have that name. Be careful as you cut into one, they have been known to spit back.
Try them in Gostilna Murka.
Ričet is a traditional dish found in Slovenian and beyond in Croatia, Austria and Bavaria. It is a thick soup. In other parts of this book you will read about St Martin’s Day when the grape juice turns to wine and the outdoor festivals to celebrate. Ričet is often available to warm the hungry party goer. The main ingredients are pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, and garlic. And there should be a good portion of cured pork in it.
The Slovenian Alps Taste Gorenjska brochure recommends Gostišče klub Kovač in Naklo for ričet. Naklo is about 20km south-east of Bled. They tell me that it is on the menu but not all year round. There is a good bus service from Bled, it is on the route to and from Ljubljlana. If you want to explore food, it could be worth your time stopping off for an hour or two.
This is a celebration cake traditionally prepared for Christmas day and is something of an annual test for whomever is cooking at home. As with any traditional food, family recipes are handed down from one generation to the next. After the kneaded dough is left to rise, it is rolled-out covered in the filling and tightly rolled up before cooking.
It contains honey, vanilla essence, ground cinnamon, ground cloves, lemon peel, and rum.
Fortunately, you neither have to wait for Christmas nor an invitation to someone’s home. Potica is standard fare and while there are variations, you should look for hazelnut potica with figs from Bled Island.
Bled Cream Cake
Available everywhere in Slovenia. The Park Restaurant is the home to Bled cream cake. My favourite is Slaščičarna Zima.
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