Traditional Slovak eating and drinking habits date back to the old Slavic period influenced later by Austrian, German and Hungarian cooking. Slovak food is based on many different kinds of soups, gruels, boiled and stewed vegetables, roast and smoked meats and dairy products. The style of cooking varies from region to region. Slovak specialities include both sweet and savoury dishes made with flour, including dumplings. Popular drinks include Slovak beer, wine and mineral waters. are particular specialities, as are wine from the Tokay region and sparkling wine from the Bratislava region. Restaurants and other catering establishments are many and varied, including cafes, buffets, snack bars, inns, ale houses and wine taverns. All restaurants are graded according to quality. The main meal of the day is usually lunch, comprising soup, a main meal and desert.
National specialities:
• Bryndzové haluisky (small potato dumplings with sheep’s cheese).
• Mutton with sauerkraut (flavoured with prunes, mushrooms and apples).
• Cabbage leaves filled with minced meat (served with a milky sauce).
• Sulance (potato dough turnovers filled with plum jam).
National drinks:
• Borovicka (strong gin).
• Slivovica (plum brandy).
Tipping: A 5 to 10 per cent tip is usual.

Theatre and opera are of a high standard. Much of the nightlife takes place in hotels, although nightclubs are to be found in major cities.

Souvenirs include pottery, porcelain, woodcarvings, hand-embroidered clothing and food items. There are a number of excellent shops specialising in glass and crystal, while various associations of regional artists and artisans run their own retail outlets (pay in local currency). Other special purchases include folk ceramics from all regions of the Slovak Republic and woodcarvings from the eastern and central parts of the Slovak Republic (Kyjatice, Michalovce and Spiˇsská Belá). Shopping hours: Mon-Fri 0900-1800, Sat 0900-1200. Shopping centres open until 2100, with hypermarkets open 24 hours.