Geography 
Slovenia is located in central Europe. Four major European geographic regions meet in Slovenia: the Alps are in the northwest, the Pannonian Plain in the northeast, the Dinaric area in the south and the Mediterranean in the west.

Climate
Slovenia has three climate zones: Continental, Alpine and Mediterranean. The average summer temperature is 23 C, winter -2 on the northwest and +6 C on the Adriatic coast. The best time for rest is June-October.
The average temperatures of air/water in Slovenia:
On the Adriatic coast-in April +13/+12, in May +18/+18, June +24/+22, July +27/+24, august +27/+24, September +22/+22, October +17/+19
On the Bled lake –April +12/+12, May +16/+16, June +20/+19, July +22/+22, August +22/+23, September+18/+20, October +13/+15.

Currency Import/Export Restrictions:
The import and export of foreign currencies is limited by the sum indicated in declaration. The export of local currency is limited to 50 USD.

Currency
Official currency is Euro
Foreign currencies can be exchanged at banks and some hotels, supermarkets, petrol stations, tourist agencies and exchange bureaux.
Credit cards and Traveler’s Cheques are accepted at upmarket establishments; elsewhere cash is preferred. Credit cards can be used to get cash advances from banks.

Communications
Country telephone network is quite modern and quickly renovated. 
Public telephones are operated with tokens or magnetic cards, which are available from newsagents, post offices.
The outgoing code is 00 followed by the relative country code. Country code: 386. City or area codes are in use, e.g. (0)1 for Ljubljana, 02 Maribor, 05 Koper, 04 Kranj, 07 Novo mesto.

Food and Drink
Slovenia's national cuisine shows an Austro-German influence with sauerkraut, grilled sausage and apple strudel often appearing on menus. A typical three-course meal starts with a soup (juha), often just beef or chicken broth with egg noodles, and then a meat dish served with potatoes (krompir) and a vinegary fresh salad (solata). Fresh bread (kruh) is often served on the side and is uniformly delicious.
Other common dishes include; cutlets (zrezek), sausage (klobasa) and goulash (golaž), all usually prepared from pork, but there is a large choice of fish (ribe) and seafood even further away from the coast. Popular Italian imports include all sorts of pasta (testenine), pizza (pica), ravioli (žlikrofi) and risotto (rižota). A major event in the countryside which remains today, is the slaughtering of a pig, from which many various products are made: blood sausage, roasts, stuffed tripe, smoked sausage, salami (salama), ham (šunka) and bacon.
Slovenia has a beer (pivo) drinking culture, and the main brands are Laško and Union. An inside tip would be Adam Ravbar beer, which is usually hard to find anywhere except in their small brewery. A bottle or jug will cost you in the order of €1.5 in a pub (pivnica). Ask for veliko (large) for 0.5L and malo (small) for 0.3L.
You might not think of Slovenia as a wine (vino) making country, but some of their wines are quite good. A specialty worth sampling is Cvicek, a red, so dry and light, it is almost “rosé”. They also have locally made brandy known as žganje, not unlike the Hungarian palinka, which can be distilled from almost any fruit. Medeno žganje, also known as medica, has been sweetened with honey.

[Tags: Tours to Slovenia]
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