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The Tastes of Pohorje—a Different Way to Explore the Mountains


Pohorje offers a myriad of possibilities to hikers, bikers, and other sports enthusiasts—but that is not its only appeal. Tucked away amid peaks and patches of forest, numerous mountain huts promise an adventure to all lovers of good food. If you want to explore the mountain range in a less conventional way and let yourself be led by your taste buds, here are the dishes to look out for.

Header image by Cirily Jazbec. Source:

Pohorski pisker

The best way to translate pohorski pisker would be as the Pohorje pot—but that doesn’t quite convey the feeling of hominess that the dialect word pisker inspires in the locals. This is a dish for long winter evenings that somehow inevitably reminds us of our roots, the way all stews seem to do. Typical ingredients for pohorski pisker include root vegetables, penny buns, pot barley, and Pohorje beef.

Where to find: Rumour has it Ruška koča has an excellent pohorski pisker. Another good suggestion is also Hotel Tisa.

Pohorje Omelette

Pohorje Omelette, is a dessert typical for the Pohorje area. A few centuries younger than the first two dishes, it has nonetheless made it to the list of traditional dishes in the collective consciousness of the locals. It’s made of folded pound cake dough and filled with cranberry marmalade and whipped cream. This dessert is always served fresh—and always the same size, which is usually enough for two to four people. Franc Pogačar invented the recipe for Pohorje Omelette in 1952 in a mountain hut called Poštarski dom. A few years ago, Hotel Tisa, previously Poštarski dom, began organising the Pohorje Omelette Festival.

Where to find: Hotel Tisa, where this dessert was born. If you’re staying in Maribor, and Pohorje is a little bit out of the way for you, head to the Pri Treh ribnikih restaurant next to the Three Ponds in City Park.

Pohorje Charlotte

This is a Pohorje version of the famous French Charlotte cake. The secret of a good charlotte is the balance between juicy sponge cake, fruit, and Bavarian cream. How did Pohorje become known for a dessert that was originally French? Well, the Šiker restaurant, who offers a really delicious Pohorje Charlotte, says their tradition began with their grandmother Brenda’s recipe—which she created when she was only fifteen.

Photo: Domen Groegl. Source:

Where to find: Šiker restaurant

Oblič or Pohorje žganci

Žganci are typically made buckwheat flour and used to be a widespread dish in the past. In contrast, Pohorje žganci consist of potatoes and cornflour. They can be eaten as a side or main dish, and are often served with pork crackling.

Where to find: Ruška koča.

Pohorje bunka

This one is for all the meat lovers. Pohorje bunka is a dried meat product made of pork that’s typically served with homemade bread, cheese, and pickles or pickled mushrooms.

Where to find: One good place to try it is the winemaker Frešer, but you’ll often find bunk as a part of cold cuts elsewhere too.

Photo: Domen Groegl. Source:

Pohorje gibanica

Slovenia’s most famous gibanica pastry may be the one from Prekmurje, but Pohorje has its own yummy version. It’s made of leavened dough and cottage cheese. Pears, walnuts, apples, forest fruits, or tarragon are often added to give the gibanica a little extra richness.

Where to find: Pri Kovačniku farm.



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