You have to take time for eating and drinking in Koroška, with many recipes for the traditional dishes from the area having been passed from generation to generation. It takes knowledge, care, and time to prepare dishes from Koroška but tourist farms and rural restaurants will happily prepare a culinary treat for you. The type of food on offer in the past used to depend greatly on the traditional ways of farming, as well as natural conditions, as the farms in Koroška were self-sufficient.

The choice and the quality of the food used to depend on the social position of the family, as well as on the environment and the resourcefulness of the housewife. Dishes made of flour were prepared most often, such as corn- or buckwheat-flour roasted polenta ("žganci"), noodles ("nudlni"), savoury or sweet filled dough rolls ("povitneki"), various types of porridge, and soup. Potato soup was often served for breakfast, and meat was only eaten during holidays and important life events, as well as during hard labour. Do not worry, though; you will get a lovely piece of cooked beef with bread and horseradish porridge, even if you did not trim a spruce tree or weed a potato field before that.

Bread was usually always at hand but it was still eaten sparingly. The most usual type of bread was rye bread, made in a brick oven according to a traditional but unwritten recipe. Koroška is still famous for its incredibly tasty rye bread, with its taste retained even after a few days.