These rustic, crispy potato pancakes belong to the traditional Slovak cuisine. They consist of a thick batter made with grated potatoes, eggs, flour, and a variety of spices. Pan-fried for a short period of time until golden-brown in color, these filling snacks are usually enjoyed as the main course accompanied by various milk products, or as a side dish that is typically served alongside hearty Slovak stews.

Ovčí salašnícky údený syr is a uniquely shaped, soft cheese, handmade from unpasteurized sheep's milk in a traditional way in mountainous areas and shepherd's huts in the Slovak Republic. The word salašnícky refers to the word salaš - a shepherd's hut where it is produced.

Bryndzové halušky is a modest and simple meal consisting of three elements: halušky, bryndza, and bacon. Halušky is a traditional name for a type of dumpling made with grated raw potatoes and flour. The second essential ingredient in this dish is bryndza, a flavorful cheese made from sheep's milk, authentic to the Liptov area.

These thin, crispy potato pancakes are traditional Slovak snacks that are usually enjoyed during the Christmas festivities and Lent. They are made with a soft potato dough which is rolled into flat circular shapes and dry-baked until crispy and golden.

Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.

Halušky is the incredibly soft variety of potato dumplings, usually associated with Slovakia and the Czech Republic. The dough is created with grated raw potatoes and flour. They are typically cooked so the batter is spread on the wooden board, and small pieces of dough are cut and dropped directly into the boiling water.

This Slovakian sauerkraut soup is a hearty wintertime dish with a rich flavor, coming from a variety of added smoked pork products, sausages, and dried mushrooms. Kapustnica is related to a number of similar soups found throughout Eastern and Central Europe, but in Slovakia, it is sometimes served with bryndzové halušky, potato dumplings mixed with a creamy sheep cheese.

Germknödel is a famous Austrian steamed yeast dumpling. It consists of soft dough which is filled with rum-spiced plum jam. Before serving, the dumpling is generously doused with melted butter or vanilla-based sauce and sprinkled with a considerable amount of poppy seeds.

Slovenská parenica is a soft, steamed cheese made from unpasteurized sheep's milk of the Wallachian, Cigaya, East Friesian and improved Wallachian breeds. The cheese can also be made using a mixture of raw sheep's and cow's milk, where the content of sheep's milk must be at least 50%.