The real Slovak cuisine consists of honest, plain, filling farmer’s food.
Visit any village pub or simple town restaurant outside of Bratislava and you will never become disappointed; you will be served a dish without pretensions.
It is good to enter hungry for you will surely exit the place filled.
Slovak food is true and honest, and that is the kind of food which is very hard to find still in Europe!
Slovak Speciality
In which other country do they serve huge portions of sauerkraut soup – kapustnica with mushroom and homemade sausage for less than 4 euro?
It will be served spilling over the edge of the plate, not because the waitress is so clumsy, but because she wants to give you as much as possible.
Other great soups we would like to advice are bean soup, or a less heavy one, garlic soup. If you are lucky you might even find home-made tripe soup.
After your soup you might feel sorry you ordered a main dish as well. Even the main dish itself would do, without the soup. Again (for a maximum of 15 euro) you will find your plate well filled, usually with a pork steak baked in breadcrumbs or smoked ham and served with cooked or baked potatoes.
Take your little travel dictionary with you because not all dishes are translated on the menu.