The cuisine of northern Slovakia comes from areas with harsh climatic conditions, where at least three months it is usually intensively cold. This is one of the reasons, why there is a predominance of smoked meat, potatoes, sauerkraut, dairy products, products of flour and pulses in this cuisine. 

In the 18th century, manufactures for sheep cheese processing were formed in Slovakia: the first was established in Detva in 1787 and the second in Zvolenská Slatina in 1797, which is operating until these days.

Easter Cheese is a traditional meal of eastern Slovakia. It is an essential part of Easter bowl. Eggs were considered the symbol of life and fertility. 

Rivers and streams once provided freshwater fish more than today. In Slovakia, the most popular are carp, trout and pike even at present. 

The most typical Slovak national food is sheep cheese gnocchi with bacon. They are from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of the shepherds or mountain chalets.

Greaves “pogachas” are the favourite savoury pastries with wine or beer. They can´t be missing any celebration, feast or gathering. They are known throughout Slovakia and each region has "its" recipe that is the best.

As traditional Slovak dishes are most often listed gnocchi with sheep cheese, sheep cheese pasties and other dishes, for the preparation of which potato dough and sheep cheese – a soft salty cheese made of sheep's milk with a strong aroma and taste, produced by traditional method- are used.

During the summer, many fruits ripen, which also got into traditional Slovak recipes. Among our most popular dishes are also cooked dough dishes, where besides gnocchi, noodles and others, potato dumplings with fruit are sought. 

To the autumn in Slovakia belong the goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country.