As you can probably imagine, every time we take a trip, whether it’s to Poughkeepsie or Boston or Bratislava, I always spend a good amount of time researching what to eat and where. I want to know what local traditions and foods are and what regional specialties we can seek out and taste. One of the things that came up in both Czechia and Slovakia was trdelnik, which is a round, hollow baked cake that is wrapped around a stick, rotated and baked, then rolled in sugar, cinnamon, nuts, and other toppings. When I saw photos of trdelnik, I immediately remembered seeing it virtually at every Christmas market we’ve ever visited throughout Europe in the last ten years (in Germany and Austria, it’s called baumkuchen). I just never stopped to try one. It seemed a little touristy to get it, and I wasn’t sure how good it would actually be. But given trdelnik originates in the general Czechia/Slovakia/Hungary area, I figured that this was a good time and place to finally try it.

We ran out of time to get it in Prague, so when I saw a stall at the Bratislava main square Christmas market freshly churning them out, I knew I had to get it. Thursday was the first night of the Bratislava Christmas markets, so it was quite quiet and there weren’t any crowds. Thus, I was able to walk right up to the stall and ask for a fresh one. I got it the traditional way, simply rolled in cinnamon and sugar. When the vendor handed it to me, it was still warm from the oven. I took one bite, and I was in love: the chimney was nice and thin, super crunchy on the outside, but soft and chewy on the inside. The cinnamon sugar coating was just enough to add a bit of sweetness, but not too much. Pookster started whining immediately when she saw me eat it, so I caved in and indulged her with some. I liked it so much that on our last night in Bratislava, I waited at least 15 minutes in a long line at the same stall for one just-out-of-the-oven (on Saturday, the market was PACKED, nothing like the first night of the market on Thursday!). It was SO fresh, piping hot and steaming when the vendor handed it to me. This time, I got it with vanilla sugar, and I loved it just as much. While the line was long and moved slowly because all the trdelnik were being made to order, it was fun to watch all the workers inside the stall rolling the dough around the spits, putting them into the open oven, and periodically pulling them out to check for doneness.

Now that I know the beauty and deliciousness of trdelnik, I have a feeling I will always get it now whenever I see it being made fresh at a Christmas market. It’s fun to eat and look at, and I loved watching it be made. Plus, I have a feeling Pookster is going to want more, too.

We took a 4-hour train ride from Prague to Bratislava yesterday morning. During the train ride, I thought about how interesting it was that when I was born, the Czech Republic and Slovakia did not exist; they were once a country known as Czechoslovakia; but what’s more notable is that if you ask anyone who identifies with either nationality, it was considered an “amicable split” (unfortunately, we cannot say the same for North Korea and South Korea….). And as I was studying basic words and greetings in Czech and Slovak, I thought it was also interesting that although they are two distinct languages, many words and sayings overlap. Plus, it’s similar to how if you speak Cantonese, you can also understand some Mandarin because of overlap of sounds. So even if someone is speaking Czech to someone who is speaking Slovak, both can understand each other and converse without ever properly speaking the other’s language. So, if you want to say “thank you” in Czech, it’s “dekuji,” but in Slovak, it’s “dakujem.” The sound is similar and if you say it quickly, they can almost sound the same to an untrained ear.

While researching food for both countries, I was excited to learn that duck is a popular dish eaten during this time of year as we enter the colder months. We don’t have duck very often at all, and when we do, it’s usually Chinese style from our favorite Cantonese style roastery in Manhattan Chinatown. We had our first meal at a restaurant in the Old Town of Bratislava shortly after we arrived, and to our delight, both of the seasonal specials on the menu included duck. The first was a seared duck breast served with duck au jus, pumpkin puree, and oddly enough, crumbled gingerbread. The second was fried duck pirohy (dumplings) served with two dipping sauces. We also ordered garlic soup with egg “noodles” (they were shredded omelet strips), which is a popular Slovak dish, as well. All our food was washed down with a local Slovak beer (beer is just as refreshing and delicious in Slovakia as it is in the Czech Republic!) and a hot pear “lemonade” (not lemonade at all, but a warm fizzy dink with pear juice and warming autumnal spices). The dishes were all delicious: the duck breast was perfectly cooked, though I did wish the skin was a bit crispier; the duck pirohy really blew me away. They were clearly fried in duck fat to make them even more decadent, and when you sliced one of the dumplings in half, they were stuffed to the BRIM with shredded duck. There was certainly no skimping here! Chris I both marveled over how relatively inexpensive these duck specials were at less than 20 euros per dish. In New York, we’d likely pay double what we paid here.

Kaia didn’t really eat the duck breast, but she did enjoy the duck pirohy, as well as the gingerbread. It was a delicious first meal in Bratislava, followed by a trip to the main square Christmas market, which was our first Christmas market this season!

When Chris booked our trip to Prague and Bratislava, while I was excited for the sights, Christmas markets, and the pastries/desserts, I will be honest and say that the day to day food that Central Europe is known for is not really up my alley. I love spices, heat, texture, and complexity in food. The simple meat and potatoes food culture has never really been on my top cravings list. In fact, Chris always makes fun of the other kids at Kaia’s school when we talk about the sheer variety of food we have exposed her to, from different cuisines to various spices to even chili peppers. He likes to say, “well, of course she likes / eats (insert food we feed her). She doesn’t just eat meat and potatoes like all those other kids.”

But you know what? When I’m in Prague or anywhere in Central Europe, I am happy to eat local food and try new things. I rarely have eaten potato “dumplings” made from a dumpling “loaf” sliced like bread slices and presented with goulash. Beef and pork are commonly eaten in rich stews in this part of the world, as are potatoes in many forms, whether it’s boiled or mashed and pressed into dumplings. Our first meal at a restaurant (canteen style, where you take a tray and a ticket, then go to each stall and choose what you want, then pay at the end) on our first night was beef goulash (Czech style, which is apparently different from Hungarian style according to the menu – always learning!) stew with sliced potato dumplings, along with the local favorite beer on tap, Pilsner Urquell. The goulash was pretty tasty, and the texture of the potato dumplings really surprised me. It looked dense when you peer over it, but when you cut into it with a fork and eat it, it’s actually quite fluffy and spongy.

For something sweet to end our meal, we also had knedliky for the first time, which are sweet dessert dumplings made with quark, a type of soft cheese, flour, egg, yeast, and some sugar. They are typically filled with a fruit — most commonly apricot or berries. Once you choose the fruit filling for your sweet dumplings, the server then ladles a big dollop of a warm, sweet cheese based sauce, along with a sprinkling of savory cheese. I was pleasantly surprised — it was quite satisfying! I could see how people could grow up eating knedliky and have them as a craving.

It was a hearty meal, and one that would fill us up and keep us warm at the beginning of this cold week.