Slovak Gastronomy Gabriella Gubics & Márk Magosi Kosice, Slovakia

The cooks

History Slovakian cuisine was dependent on a number of staple foods that could stand the hot summers and cold winters: wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion.

Regions The traditional cuisine of mountain areas mainly favours those who love cheese and milk products. In low lying areas, you can taste more spicy food, cabbage specialities, goose.

Bryndzové halušky The Slovak national meal is bryndzové halušky. Tasty meals typical for Slovak cuisine can be prepared by combining the traditional basic ingredients. Bryndzové halušky consists of dumplings made of potato dough mixed with a special kind of soft and salty sheep curd. Fried bacon chopped in tiny pieces is added to the ready meal, which makes it especially tasty. The traditional beverage to accompany the meal is sour milk or whey.

Kapustnica soup Varied classes of sheep cheese and cabbage are also popular materials used for cooking in Slovakia. In Slovakia kapustnica is served for Christmas dinner.

Strapačky It is similar to bryndzové halušky where the main ingredient of the dish is halušky (dumplings). However, instead of bryndza, stewed sauerkraut is used.

Dessert- šišky Traditional desserts are pastries of risen dough filled with marmalade, curd, nuts or poppy seeds.

In the kitchen of Hotel Maraton The Slovak cuisine is now gradually acquiring the European character with high consumption of meat and foreign diets are also represented in menus such as French, Hungarian, Italian and Chinese. The following pictures show our products prepared in the kitchen of the hotel.

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