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Slovene cuisine draws on Austrian, Italian and Balkan influences. There鈥檚 a native tradition, too, based on age-old peasant recipes, which you may encounter at tourist farms across the country; but traditional Slovene dishes are becoming harder to find on restaurant menus increasingly dominated by Italian pizzas and pastas. For breakfast and snacks, 辞办谤别辫膷别惫补濒苍颈肠别 (snack bars) and street kiosks dole out burek, a flaky pastry filled with cheese (sirov burek) or meat (burek z mesom). Sausages come in various forms, most commonly kranjska klobasa (big spicy sausages). Menus in a restavracija (restaurant) or gostilna (inn) will usually include roast meats (辫别膷别苍办补) and schnitzels (zrezek). Goulash (驳辞濒补啪) is also common. Two traditional dishes are 啪濒颈办谤辞蹿颈, ravioli filled with potato, onion and bacon; and 啪驳补苍肠颈, once the staple diet of rural Slovenes, a buckwheat or maize porridge often served with sauerkraut. Few local dishes are suitable for vegetarians, though international restaurants usually offer a choice of dishes without meat. On the coast you鈥檒l find plenty of fresh fish (riba), mussels (啪办辞濒箩办别) and squid (kalamari). Typical desserts include strudel filled with apple or rhubarb; 啪迟谤耻办濒箩颈, dumplings with fruit filling; and prekmurska gibanica, a delicious local cheesecake.

Drinking

Daytime drinking takes place in small caf茅-bars, or in a kavarna, where a range of cakes, pastries and ice cream is usually on offer. Coffee (kava) is generally served strong and black, as is tea (膷补箩), unless specified otherwise 鈥� ask for mleko (milk) or smetana (cream). Slovene beer (pivo) is usually excellent (La拧ko Zlatorog is considered the best), although most breweries also produce temno pivo (鈥渄ark beer鈥�), a Guinness-like stout. The superb local wine (vino) is either 膷谤苍辞 (red) or belo (white) and has an international reputation. Favourite aperitifs include slivovka (plum brandy), the fiery sadjevec, a brandy made from various fruits, and the gin-like brinovec.