In Slovakia there are a lot of restaurants that offer typical Slovak specialities, and the specialities of the neighbouring countries, too. Especially you can taste Hungarian, Czech and Austrian cooking that influenced the original Slovak cooking.
The "most-Slovak" meal is bryndzové halušky (gnocchi with sheep's cheese) with aromatic fried chopped bacon atop.
Any decent Slovak restaurant would omit halušky in its menu, as well as traditional Slovak soups, such as bean soup, cabbage soup with sausage and dried mushrooms, lentil soup, mushroom soup or potato soup. All these soups can substitute the main meal - they are rather filling.
On the south of Slovakia, in the village of Chorvátsky Grob and its surroundings, you can enjoy so-called goose feast. Roasted goose is served with dry salted potato pancake called lokša.
Typical Slovak "pig-slaughtering feast" enables you to taste roasted or grilled sausages, special type of sausages with rice inside called jaternica, pork cracklings, sour-cabbage soup and other specialties of the pig-slaughtering feast. No chance for vegetarians there.
Meatless meals are also popular in Slovakia, e.g. potato pancakes with garlic and marjoram (haruľa). Children like especially dumplings (pirohy) filled with fruit or jam, sprinkled with ground poppy seeds, nuts or tvaroh (kind of smooth, creamy cottage cheese) and poured over with melted butter.
People usually adhere to traditions especially while preparing meals for Christmas or Easter. On Christmas, people usually have thin wafers with honey and garlic, sour cabbage soup with dried mushrooms or lentil soup, roasted or fried fish (carp) and mayonnaise potato salad. Women bake and decorate traditional honey-ginger cookies. Traditional Eastern meals are: cooked ham with horseradish and pickled beet-root and boiled eggs. People usually decorate their homes with hand-decorated Eastern eggs.
Delicious tastes of national specialties are well accompanied by vines of high-quality from the south and the east of Slovakia.
In Slovakia, freshwater fish are eaten quite often - especially trout, carp, pike and zander. In some special facilities you can even catch your fish first.
Slovak beers Zlatý Bažant, Kelt, Šariš, Corgoň and Topvar are known also abroad and they are especially tasty after filling meat meals or after sport. Typical Slovak aperitifs are slivovica (fiery clear brandy made from plums), borovička (liquor made from juniper berries) and Demänovka (herb liquor). Slovak gastronomy is manifold and even the most faddy tongues will find the tasty meals in it.
Source: traveltoslovakia.sk/kuchyna_an.php
