Food and drink in the Slovak Republic

    Slovak cuisine shows something of the influence of Hungary; various kinds of guláš are popular, and paprika is frequently used as a flavouring. As served in restaurants, it is a diet very much based on meat; large portions are offered with potatoes, rice, or dumplings. The more typical peasant dishes, however, rely on carbohydrates to fill.
    Try bryndzové halušky, a kind of potato gnocchi served with sheep's cheese and bacon fat, or zemiakové placky (or haruľa) , potato pancakes heavily flavoured with garlic.
    Our local beers are good, especially Topvar and Martiner. The best wine-growing area is the Slovak side of the Tokaj region, which produces excellent white wines; the best reds, such as Kláštorné, are from the Lesser Carpathians round Bratislava. Favorite spirits are borovička, a juniper-flavoured gin, and slivovica, or plum brandy. There is no shortage of restaurants and wine cellars, especially in Bratislava, and the private markets are very good.