I arrived in Slovenia’s capital, Ljubljana, midafternoon and had a few hours to kill before my couchsurfing host could meet me. I stepped off the bus into the central station and my head started to spin. Just a few hours before, I had finally been enjoying the comfort of understanding people and signs (in Italian), and now everywhere I turned there was nothing but nonsense written on every billboard. It literally looked as though someone had strung together random letters of roughly word length, and replaced everything with gobbledygook. Consonants were smashed together in unholy unions with no respect for vowels, and accents floated above, below, beside (thank you Mr. Pineda) at least half of the letters. Having never been so utterly out of my language league, my bewilderment verged on hysterics.
I wandered into the center ville, following surprisingly loud traditional alpine music. When I found the source, I was not surprised to see an accordionist, keyboardist, and singers all dressed in knee-highs and vests dancing to a polka of sorts. Asking around, I found out it was Slovenia’s national spring-cleaning day, and the 8 hour concert was a celebration for everyone who helped out. I listened to a really cool percussion band called Stroj Machine and wandered through the fairy-tale quaintness of the city center. The buildings were straight out of the Sound of Music and the castle on the hill overlooked the sleepy-feeling capital.
I finally met my host and we headed out to a thai bar and then to a swing club to while the night away. The next morning she brought me back into the city to have some unique Slovenian cuisine. It started with a little streetside stall famous for serving only one item: hot horseburger. I indulged my curiosity and on a bun with ketchup, mustard, lettuce, and tomato, I had my first taste of horse meat. Needless to say, thinking about it too much made my stomach turn over, but if I didn’t pay attention it just tasted like a slightly gamey hamburger. For dessert we went to a touristy place where all the waiters dressed in national garb, and I had essentially a log of raw pastry dough wrapped around a sort of creamy cottage cheese. The sauce, however, was absolutely delicious: a local red-wine reduction turned syrupy with so much sugar. Heavenly. And it helped take my mind off the cheesey dough…
I then took my leave and jumped on an afternoon train for the Croatian capital of Zagreb. One last stop before Budapest!













