The base is a continental breakfast with a variety of pastries with or without fillings (marmalade, chocolate, cheese, ham, nuts, poppy) and fermented milk products (yogurt, soured milk, soured cream). Cold cuts, such asprosciutto, ham, salami, kulen, bacon, and various cheeses, are also favored.
Fried eggs or omelet and Vienna sausage with mayonnaise, mustard or ajvar are very often consumed. In continental parts cottage cheesewith soured cream and some spices is traditional. Coffee is much preferred over tea (mostly herbal tea).