Culinary Štajerska

Two Stories, One Taste of Štajerska

Together with Kaja, we invite you on a journey through Štajerska – a region where every dish tells a story and every bite carries a touch of nature and heartfelt tradition. Visit one of the 41 municipalities of the Štajerska destination and let yourself be indulged with flavours, heritage, and genuine hospitality.

Mushroom soup

Mushrooms have long been valued for their unique aroma and rich flavour, adding a distinctive touch to any dish. For centuries, people have gathered them in the forests and used them in cooking, where they form the base of many traditional recipes.

Carefully selected mushrooms are what turn mushroom soup into a true delicacy. Their delicate texture and refined aroma come together beautifully during slow cooking, while dried mushrooms add an extra depth of flavour. The result? A warm, fragrant soup that wraps you in the rich taste of nature.

Mushroom soup providers

Wild garlic soup

Wild garlic soup is a spring delicacy, full of vitamins and refreshing flavour. Wild garlic (Allium ursinum) has a mild garlic taste and is perfect for preparing soups, spreads, sauces, and salads.

Štajerska sour soup

Štajerska sour soup is a true classic of Slovenian cuisine, renowned for its comforting and refreshing flavour. Often served after celebrations or enjoyed as the perfect remedy following a joyful night, this dish combines the rich taste of pork, vinegar, and aromatic spices into a hearty and satisfying specialty.

Štruklji soup

Štruklji soup is a traditional Slovenian dish that combines delicious homemade Štruklji with a rich broth. It is a warm and hearty meal, especially popular during the colder months.

Obara (Stew)

Obara is a traditional, hearty Slovenian stew made from various types of meat, offal, and vegetables such as onions, carrots, celery, peas, beans, and turnips. In the past, obara was prepared mainly on festive occasions, weddings, or Sundays, but today it can be enjoyed at any time of the year.

It is often served with a side dish such as buckwheat žganci, which perfectly complement its flavour. A special variation is dormouse obara, made from dormice, once considered a delicacy in certain Slovenian regions.

Pohorski pisker (Pohorje stew)

This popular stew owes its distinctive flavour to local ingredients such as root vegetables, porcini mushrooms, pearl barley, and Pohorje beef seasoned with herbs. It pairs well with less aromatic, medium-bodied wines such as Welschriesling, Rhine Riesling, Chardonnay, and Pinot Gris.

Pumpkin seed oil

Pumpkins are one of the oldest cultivated plants, and over the centuries people have developed many varieties that differ in shape, colour, size, and, of course, flavour.

The oil pumpkin (Golica) is the variety from which pumpkin seed oil is produced today, just as it was more than a hundred years ago. As much as 2.8 kg of dried seeds are needed to press one litre of this precious, richly textured oil.

Pohorska Bunka with homemade cheese

When premium Pohorska Bunka, matured in the fresh air of the Pohorje hills, meets authentic homemade cheese, an unforgettable culinary experience is created. Thin slices of this carefully selected smoked meat, with a hint of pepper and delicate smokiness, pair beautifully with the rich, creamy flavour of the cheese.

For the perfect indulgence, it is served with crusty wood-fired bread, pickled mushrooms or gherkins that provide a refreshing contrast. The addition of walnuts, honey, or homemade jam creates a true symphony of flavours.

An essential combination for all lovers of genuine, homemade delicacies!

Meat from the tünka

Meat from the tünka is another renowned culinary specialty. Historical records suggest that it has been prepared in this region since the 15th century. It is made from carefully selected, properly sized premium cuts of pork, which are salted by skilled craftsmen and immersed in brine for 14 days.

Fried mushrooms with eggs

Fried mushrooms with eggs are a simple yet exceptionally delicious dish that combines creamy scrambled eggs with aromatic, lightly crispy mushrooms.

Olbič or Pohorje žganci

Olbič, also known as Pohorski žganci, is a simple yet exceptionally tasty dish typical of the wider Pohorje region. This rustic meal, made from buckwheat or corn flour, was once a staple food of Pohorje farmers. Today, it is regarded as a true culinary specialty, appreciated by lovers of authentic, homemade flavours.

Fried chicken

Fried chicken is part of the Štajerska tradition and still enjoys an almost cult status today. Did you know you can even eat it with your hands in a traditional restaurant? The crispy crust that hides juicy meat underneath is simply so delicious that you won’t want to worry about etiquette.

Traditional pork feast with turnips and sauerkraut

Traditional pork feast with turnips and sauerkraut are a traditional Slovenian dish, especially popular in winter, particularly during the traditional pig slaughter season season, when fresh meat and homemade meat products are prepared. It is a rich and hearty meal that combines meat specialties with fermented or braised vegetables, giving the dish its distinctive, slightly tangy flavour.

Dandelion salad with pumpkin seed oil and potatoes

Dandelion salad with pumpkin seed oil and potatoes is one of the most popular spring salads in Slovenia. This simple yet exceptionally tasty and nutritious dish combines fresh dandelion greens, boiled potatoes, and aromatic pumpkin seed oil, which gives it its distinctive nutty flavour.

It can be enjoyed as a standalone meal or as a side dish to meat dishes. Besides its excellent taste, it is also very healthy, as it contains plenty of vitamins, minerals, and healthy fats from pumpkin seed oil.

Trout fillet fried with pumpkin seeds

Tender, flavourful trout is coated in a crispy crust with a special touch of pumpkin seeds, which highlight its natural taste and add a pleasant nutty note. The trout fillets are lightly seasoned, then breaded in a mixture of crushed pumpkin seeds and breadcrumbs, and fried until perfectly golden.

Served with a fresh seasonal salad and homemade tartar sauce, this dish offers a harmonious combination of crispiness, juiciness, and delicate flavours.

Roast wrapped in pork caul with roasted potatoes

Caul-wrapped roast is a true classic of Slovenian cuisine, delighting generations of gourmets with its juiciness and rich flavour. A tender cut of pork is wrapped in pork caul, which helps retain the juices during roasting and creates an evenly crisp crust. Slowly roasted in the oven and seasoned with aromatic herbs and spices, it develops a full flavour that pairs perfectly with its traditional side dish – sautéed potatoes.

The potatoes, prepared in the classic way with onions and gently browned to form a delicate crust, provide the perfect balance between a creamy interior and a lightly crispy exterior.

Roast wrapped in pork caul with roasted potatoes

Ocvirkovka

Die Ocvirkovka (Savory crackling bread) gehört zur Gruppe der für die Slovenske gorice typischen Pogača-Fladen. Pogače sind einfache ländliche Spezialitäten aus Blätter- oder gezogenem Teig, die mit Topfen, heimischem Obst oder anderen regionalen Zutaten gefüllt werden. Sie werden traditionell im Backblech im Ofen oder im Holzbackofen gebacken.

Die Ocvirkovka (Savory crackling bread)wird aus ausgerolltem Hefeteig hergestellt, der oben mit Grieben belegt wird. Den Grieben können Knoblauch, Sauerrahm, Schmalz oder Käse hinzugefügt werden, was dem Gebäck seinen besonders herzhaften Charakter verleiht.

Pohorje omelette

Despite its simple preparation, the Pohorska omleta delights with a beautiful harmony of flavours. The sweetness of the batter meets the pleasant tartness of cranberries and the rich, creamy aroma of whipped cream. The mint liqueur, with its colour and fragrance, evokes the vast spruce forests of Pohorje, adding a distinctive and memorable touch to the dessert.

Gibanica from Slovenske gorice

The Slovenske gorice are also known as the “land of pogača flatbreads,” among which the Gibanica (traditional layered pastry) undoubtedly holds pride of place. Pogača pastries are simple rural dishes made from puff or stretched dough, filled with cottage cheese, local fruit, or other homemade ingredients, and traditionally baked in trays in an oven or wood-fired oven.

The distinctive feature of the Gibanica from the Slovenske gorice lies in its preparation with multiple layers (“gibe”) of stretched dough covering the entire surface, brushed with cream between each layer. The finest Gibanica from the Slovenske gorice is traditionally baked in a wood-fired oven, which gives it its characteristic flavour and aroma.

Gibanica from Štajerska

This is a gibanica (traditional layered pastry made from yeast dough, with a folded edge and a cottage cheese filling, representing just one of many traditional pogača-style pastries.

This type of pastry is known by several names, including Haloška gibanca, Kvasenica, Sirova zafrknjača, and Kipjena gibanca, yet they are essentially variations of the same dish. In the past, it was shaped on a round wooden bread peel and baked in a wood-fired oven. It was enjoyed at gatherings after finishing work in the fields or vineyards, on Sundays, or during festive occasions.

Layer Cake - Tourist & Organic farm Pri Baronu

Charlotte

Charlotte (Šarlota), originally a French dessert, has firmly established itself in the Štajerska region and become an indispensable part of the local culinary scene. Its harmonious blend of moist sponge cake, refreshing fruit, and delicate Bavarian cream delights everyone who tastes it. Each layer contributes to a perfect balance of flavours and textures, making charlotte a popular choice for special occasions or as a sweet finale to a meal.

For the perfect pairing, we recommend enjoying it with a glass of local semi-sweet Muscat, whose aromatic character beautifully enhances the dessert’s gentle sweetness.

Kvasenica

Kvasenica is a single-layer pogača made from yeast dough, generously topped with cottage cheese filling and spread with sour cream. Pogača pastries are simple rural dishes made from puff or stretched dough, filled with cottage cheese, local fruit, or other homemade ingredients, and baked in trays in an oven or traditional wood-fired oven.

This everyday dish was once prepared as provisions for working long days in the fields or vineyards.

Walnut potica

Walnut potica is a festive version of the traditional Slovenian pogača. It is made from enriched yeast dough, spread with ground walnuts, and rolled into a spiral-shaped loaf. Traditionally, potica is baked in a special clay baking mould known as a potičnik.

Instead of walnuts, the filling may also include poppy seeds, tarragon, or carob, each giving the pastry its own distinctive flavour.