Gastronomy

There are several restaurants, which offer wide and abudant choice of meal in the region the High Tatras. Especially the restaurant furnished in folk style with folk music and an offer of local specialities are favourite.

From traditional Slovak meals we choice:

We need: 500g peeled potetoes, 300g fine flour, salt, 250g sheep cheese, 60g onion, 80g smoked bacon, chives, dill

Grate raw – peeled potetoes and stir with flour and salt. The part of paste give on the cutting board. After that the paste put on to salt-boiled water by knife. Boiled potetoes take out, stir with sheep cheese and sprinkle by fried onion. Onion was fried on bacon which was cutting on small vermicelli. We can also choose second alternative: stir sheep cheese, then put it on the top of dumplings, which are sprinkled by fried onion. Except onion we can add chives or dill-cutting on small pieces. Serve it with sour or acidofil milk.

Sheep cheese pies

We need: 600g whole-meal flour, 3 eggs, salt, 100g bacon. The force meal: 300g potetoes, 100g sheep cheese, chives, salt.

We need 600g whole-meal flour, 3 eggs, salt, 100g bacon. The force meal: 300g potetoes, 100g sheep cheese, chives, salt.
Seed flour, after that from flour, eggs and salt prepare paste, then wait 15 minutes. After that
divide the paste on several pieces and roll it till the paste is thin. From paste cutt small wheels, which are later filled in with the forcemeal. Boil in salt water untill the paste is soft. Cutt and then fry onion.
The force meal: boil unpeeled potetoes. After that peel potetoes, squeeze them and add fat (from fried bacon), sheep cheese and chives, cutting on small pieces.