Why I love The Julian Alps, Slovenia's lush green region

Castle overlooking a lake, surrounded by snowy mountains

Learn all about what makes the cuisine of this mountainous region so special from local chef David Žefran. From wine harvest celebrations to forest floor foraging and freshwater seafood, there is plenty for foodies to enjoy.

Want to learn more about regional cuisine? Check out our guides to the cuisines of Trentino in Italy, Istria in Croatia, the Algarve in Portugal or Cork in Ireland.

Julian Alps cuisine: 10 things we love

Cross-alpine culture

The beautiful thing about culture and cuisine is it can’t be contained. Slovenian produce and traditions are intertwined with those from neighbouring countries across the region – Italian snails and Austrian strawberry farms, for example, might be the closest to us to source.

Restaurant overlooking lake in Slovenia — Image credit: Claudio Parada Nunez

Ottoman legacy

The Ottomans brought with them a love of grilled meats and fried breads. A popular dish still on many menus in the area is čevapčiči – small Bosnian-style shish kebabs in a grilled lepinja bread pocket topped with kaymak cheese that slowly melts into the bread, often served with roasted peppers.

Austro-Hungarian influence

The Austro-Hungarian empire left its mark on Slovenian cuisine – think Hungarian goulash with polenta, fluffy shredded kaiserschmarrn and potato dumplings, or knödels, filled with apricot or plum. Family-run gostilnas still serve this style of food, preserving the heritage.

Kaiserschmarrn, a typical German dessert. It's a lightly sweetened pancake that takes its name from the Austrian emperor Franz Joseph I.

Agrarian culture

The region is rooted in agricultural practices so we have many hearty mountain dishes to sustain through the winter – kranjska klobasa sausages with fermented cabbage, ričet barley stew and jota, a sauerkraut and bean stew.

Kranj, Slovenia — Image credit: Josh Gantar

Walnuts are everywhere

We are lucky to have walnut trees all over the region and we use the crop in everything from liqueurs to breads and sweet treats. They are rolled with buckwheat dough and soured cream into štruklji dumplings or baked into sweet dough to create potica for special occasions.

Freshwater fish

Our lakes and rivers are abundant with freshwater seafood, from the Drava’s crayfish to the Soča river’s trout and Lake Bohinj’s char. We often eat this fresh and grilled with seasonal vegetables and salads.

Colorful row boats for touring Lake Bled and beautiful fall colors. Bled Island and Church of Mary the Queen, also known as Church of the Assumption in backdrop. Bled, Slovenia

Wild game

We have a responsibility to adapt to our environment, for example during venison hunting season we enjoy everything from venison stew with mash and lingonberry jam to deer heart ragu. I also use game meat in elevated dishes such as wild boar ’nduja and beetroot with bear fat sauce.

Forest floor foraging

Foraging is part of life here. We forage frequently from the forest floor and mountain ridges. Yields include an eclectic variety of wild herbs, spruce tips, pine cones and ramsons, often dried into Julian Alps tea. Families forage blueberries to create their own unique desserts, for example traditional sweet omelette, pohorska omleta, filled with fresh berries and wild blueberry jam.

Close up of a food forager with her haul of foraged food in her basket. Including; havtorn, berries and nuts

Wine harvest celebrations

Slovenia has a rich wine culture and Martinovanje, or St Martin’s Day, is one of our most joyful traditions. After the grapes are pressed and fermentation begins we celebrate with roast duck or goat with red cabbage and mlinci – crispy flatbread softened by pouring beef broth over the top.

Eco-conscious culture

Slovenia is a green country with sustainability deeply embedded into its customs. Many of us have gardens where we grow mostly organic produce, harvesting only what we need. There is something special about picking something fresh and cooking it immediately.