Slovenian cuisine is heavily influenced by the cuisines of its neighbouring countries. Slovenia's cuisine combines the influences of the rural population, medieval lords, the bourgeoisie and monastic orders. It is based on cereal, dairy products, meat (especially pork), sea and freshwater fish, vegetables, legumes and tubers, olives and grapes. The best-known Slovenian dishes are: Ajdovi žganci, struklji, kraški pršut and krvavice. These specialities are best complemented by high quality Slovenian wines. Slovenian wines are due to climate conditions very rich in taste, smell and colour. There are many restaurants specialize in traditional Slovene food, as well as many Italian restaurants, Serbian restaurants with grilled food, international restaurants and numerous Asian restaurants, particularly Chinese.


National specialties:

Struklji are dumpings filled with fruit, jam or cottage cheese.
Potica a culinary symbol of Slovenia is a yeast-based raised pastry filled with ground walnuts or poppy seed prepared for holidays and festive occasions.
Kraški pršut: air-dried ham
Štruklji: dumplings stuffed with sweet fillings, meat or vegetables;
Žganci: a type of polenta
Žlikrofi: potato dumplings;
Jota: a type of soup made of beans, sauerkraut, potatoes, bacon, spare ribs, and the main seasoning is garlic;



National drinks:

Češnjevec: cherry liqueur
Rakija
Beer: Lasko and Union
Wine
Žganje: brandy