Slovenian food can hardly be classified as national. They have been developed throug centuries in various regions and smaller areas. As such, it is extremly diversive and can be classified in 40 different cuisines. It is neted through Panonian and Alpine world, Karst, Adriatic sea and Carniolian hills, through yearly seasons, feasts, traditional week schedule and types. This wealth waits to be tasted. Typical combination of cereal meals, different kinds of mushrooms and meat preparations, along with local desserts and few autochtonous dishes, which spreaded in neighbour countries. Among them are bograč, potica cake, žganci (buckweat grain dish), polenta, dumplings along many others. One of their main features is their tradition, which has not been threatened by globalization – in that sense we can say that some of them are relatively exotic.