Inns, restaurants and wine shops are indispensable part of Slovene tourist offer.

Opulence, diversity and flavour of Slovene food combined with topmost quality wines is an authentic experience for every tourist or visitor. Slovene geographical position at the junction of the Pannonian, the Alpine and the Mediterranean culture reflects also in culinary heritage. Variety of customs and food habits surprises us pleasantly. Slovene cuisine is a result of frugality and shows a great love for cooking different dishes for guests and friends. When local specialities have been included in a modern culinary offer our dishes have become recognized at home and abroad.

To stimulate the quality of tourism industry and its accompanied activites, the Community of Ljubljana and International Tourism Institute, started a project „Ljubljana Tourism Quality Selection – LTQS“, where they eveluate the top restaurants, hotels and shops in Ljubljana.

Slovene regions and typical dishes

Cuisine, typical for the region of Primorska is at the top of Slovene cooking. As for the Mediterranean influence local cuisine up to Tolminsko area offers light and tasty food.  Seafood specialities, pasta, seafood risotto, pršut (air dried ham from the Karst), jota (thick soup made of cabbage, potatoes, beans and dried pork), plum dumplings, štruklji (roll of buckwheat or wheat dough with curds or walnut filling) and famous Soča trout are only some dishes from a reach culinary choice of the area. Gorenjska region with mountain pastureland is famous for making of cheese. Known dishes are žganci (side dish made of buckwheat or maize flour), zaseka (ground pork in rendered fat with garlic, sausages, home-made bread, venison etc. Dolenjska region is known for štruklji and other old dishes like porridge, matevž (mashed potato with beans) with dry meat, cabbage or turnip, goose and turkey meet with mlinci (pastry), mashroom dishes... People living in Štajerska region are very innovative in preparing koline (pork and sausage), Štajerska's sauer soup is very famous as well as farm feast, dried maw (stomack). People of Koroška prepare  mežerla. A roast goose stuffed with plums, chestnut, apples and raisins accompanied with side dish of mlinci and cabbage cannot be missed on Martinmas Feast. Hospitality of Prekmurje people is widespread all around and their cooks make bograč (goulash), flat cakes, reteš and the most famous prekmurska gibanica (several layers of dough alternating with layers of apple, poppy, curd cheese and walnut filling).

Restaurants and wine-cellars

At times people gathered only in different inns built to accommodate transporters, pilgrims, ferrymen, miners, students, people going to fairs. Nowadays guests can choose among the most prestigious restaurants with international cuisine, trendy taverns, thematically equipped bars, pizzerias, fast food restaurants, national cuisine restaurants of different countries etc. More and more guests though appreciate Slovene inns with authentic architecture and equipment, special ambience, Slovene food and original grannies' recipes.

Diversity of Slovene landscape, climate and soil conditions, special position and over 2300 years of vine cultivation gave significance to topmost quality of Slovene wines that go side by side with wines produced in world famous wine-growing regions. Slovene wine-growing areas are divided into three districts: Primorska, Posavje and Podravje, which differ in natural conditions in sorts and wine characteristics. Wines of all 14 wine-growing regions accompany different dish flavours. An individual choosing of wine sorts enables you to become aware of the harmony of food and wine.