This is a perfect start of your Slovenia journey especially if you’ve just left Italy. Just over 2 hours away from Venice, you’ll find a hidden away gem, a UNESCO World Heritage Site, Idrija. It boasts the second largest mercury mine in the world. It is also the birthplace of a distinct lace-making tradition, a specific culinary legacy and unique technical heritage.

The great contribution of Idrija the national cuisine is žlikrofi, pasta pockets made with a filling of fatty spiced pork, onions and herbs such as marjoram and chives. They’re a bit like ravioli, which is not surprising with Italy so close by. The accompanying sauce can be anything from melted butter and mushroom gravy made with chanterelles to a rich meat sauce called bakalca prepared with lamb.

Hearty, rustic foods such as soups and stews, with dumplings and a variety of home-grown breads are one of the favourite rewards in Slovenia countryside, especially after a long day of exploring. In Slovenia, roast potatoes are such a big deal in the country that there’s even a Roast Potato Festival to celebrate the humble spud. Sunday lunch is the perfect opportunity to enjoy hearty roast meats with vegetable and salad side dishes – look out for Slovenian pumpkin seed dressing on big, healthy salads, a particular favourite of the natives.

So, if you are hiking Vintgar Gorge in Slovenia, you should make a mental note of the restaurant you are going to replenish at afterwards. Vintgar Gorge is a 1.6 km long gorge located in Triglav National Park. The gorge has been carved out by the Radovna River, a crystal-clear river that looks emerald green or aqua depending upon the lighting conditions.

Istria is the only sea facing side of Slovenia. It is best known for its olive oil, wine and truffles. Oysters (from Lim Fjord), crab claws, grilled fish, sardines and octopus re just some of the seasonal delights here. If you visit in Spring (April or May) you can have all of the above. The quality and freshness of Istrian seafood is top-notch.

Koper is the biggest seaside town here. The sun warms up the lagoon of the Škocjanski Zatok Nature Reserve with hundreds of birds, the Karst Edge and world famous climbing areas. Coastal Slovenia’s largest town is something of a well-concealed secret. It may appear to be a workaday port city that scarcely gives tourism a second thought. But this is why this is a little Slovenian secret. Koper’s central core is delightfully medieval and far less overrun than its ritzy cousin Piran and well worth a day visit.

As you already know, Slovenia is influenced by many surrounding cultures. Some are a little further away than others. On your visit to the capital find a lunch break to enjoy the view of the city while enjoying a shashlik – an Eastern Europe’s answer to barbecue that some recognise as a shish kebab in the Western world. Close economic and political ties between far off lands such as Russia, Latvia, Georgia and Armenia led Slovenian cuisine to diversify even more.

You can try this delicious dish almost anywhere in Slovenia but it really fits in with the busy capital’s atmosphere. Shashlik is generally a meaty dish; however you can stick almost anything on the metal skew, from bread to seafood.

Ljubljana oozes charm, a delightful confection of Baroque and Habsburg inspired-architecture, richly painted churches, abundant greenery and engaging riverside cafes. We really love how its location, at the heart of this tiny, but astonishingly diverse country, means it’s no more than a couple of hours away from anywhere. From Ljubljana Castle, former Yugoslav army barracks, the old town to hidden away wine bars and brewers, you’ll have a lot to explore here. Just be sure to grab your sushlik to unwind and re-charge.

These dumplings are made in dozens and dozens of different flavors both savory and sweet. If we had to guess every Slovenian family has their own twist on a štruklji recipe too. It’s not like an Asian dumpling that immediately comes to mind when you hear the word. Rather it’s a log roll cut into pieces, much like how a sweet strudel is made. To sum up, štruklji are boiled or baked rolls of filo pastry, which can contain various fillings, for any taste and imagination. Some of the most popular ones to try are cottage cheese or buckwheat ones with a walnut filling. Simple and delicious! Plenty of restaurants all around Ljubljana, and surely in almost every restaurant offering local food in Slovenia, you can find štruklji.