Eating and Drinking with the Slovaks
Let’s face it. Slovakian cuisine is what you might call comfort food, a hearty blend of Hungarian, Austrian and Czech influences. That means most of the dishes are based on pork, poultry, rabbit, venison, potatoes, onions, cabbage, corn, parsley and both cow and sheep’s cheese. It’s the kind of nosh you wish your grandmother had cooked for you, (assuming for a moment she didn’t). Bread accompanies almost every meal, and in many households at breakfast time, it is the meal.But Bratislava offers more than Slovak food; you can find everything from decent Mexican to a good Irish stew, excellent Italian to quite serviceable Japanese food within the compact Old Town.
You’ll be missing out if you don’t wash it down with a liqueur and some fine Slovak beer. Slivovica (made of plums) and borovička (made of juniper berries) are two of the most popular brands of firewater. You can chase them with one of any number of fine Slovakian beers. Zlatý Bažant, Topvar, Šariš, Smädný mních, and Corgoň are all popular brews. It’d be a shame not to try at least one of them.
Chaps with a slightly more sophisticated palate may want to get acquainted with Slovakian wines, especially as they’re quite hard to find outside Slovakia. Believe it or not, there are actually six different wine growing regions. Try Cviček, which is a very pleasant tasting blend of red and white grapes. Who knows? After a few glasses you may even be able to pronounce its name.