What to eat in Serbia

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• What else should the list cover? Desserts and pastriesNon-alcoholic drinksLocal alcohol

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1. Try ćevapi

   Hand-rolled minced meat fingers, grilled over charcoal until juicy inside with a smoky crust. They are served in portions of five or ten tucked into a warm flatbread, smothered with finely diced raw white onions.

   Look for authentic ćevabdžinice. Always order them *sa kajmakom* so the rich clotted cream melts instantly over the sizzling meat.

2. Try pljeskavica

   A massive, coarsely ground spiced meat patty seared over screaming-hot coals. Served plated in sit-down taverns or stuffed inside freshly baked lepinja bread at fast-casual street kiosks.

   For maximum flavor, ask for *gurmanska pljeskavica*, which is studded with cubes of smoky bacon, melted kčkavalj cheese, and crushed hot chili flakes.

3. Try Karađorđeva šnicla

   A rolled pork or veal cutlet generously stuffed with mature kajmak, breaded, and deep-fried to an immaculate golden crisp. Invented in the 1950s by Josip Broz Tito’s personal chef.

   When sliced open, the molten kajmak spills out like a velvety sauce. Best ordered at traditional sit-down taverns alongside french fries and tartar sauce.

4. Try Serbian kajmak

   An iconic Balkan dairy staple made by slowly simmering unpasteurized milk and skimming off the rich layers of cooling cream. It lands deliciously between clotted cream, cultured butter, and mild cheese.

   Sample both *mladi* (young, mild, and spreadable) and *stari* (aged, crumbly, and pungent). The finest artisanal varieties are found in the refrigerated cheese halls of open-air markets.

5. Try ajvar

   A velvety relish made from wood-roasted red horn peppers, peeled by hand and slow-cooked in oil for hours until thick and spreadable. Often celebrated locally as 'Balkan caviar'.

   Peak production happens each autumn. Choose between *blagi* (mild, sweet) and *ljuti* (spicy). Farmstead jars sold at farmers' markets vastly outperform supermarket brands.

6. Try sarma

   Hearty cabbage rolls made with naturally fermented sour cabbage leaves packed with minced beef, pork, and rice. Simmered for hours alongside smoked pork ribs and pancetta.

   A quintessential cold-weather comfort dish. Locals swear sarma tastes even better on the second day once the fermented cabbage broth deeply melds with the smoked meats.

7. Try gibanica

   A beloved Serbian pie where delicate filo pastry sheets are crumpled and soaked in a rich batter of fresh cow's cheese, eggs, milk, and kajmak, then baked until puffed and crisp.

   Standard breakfast fare across bakeries and an essential appetizer at family patron saint celebrations (*slava*). Pair it with a cold glass of tart drinking yogurt.

8. Try burek

   Flaky, golden layered pastry stretched by hand and baked in large circular pans with plenty of lard or oil. The definitive classics are filled with crumbly white cheese or seasoned minced meat.

   Best grabbed before noon in dedicated burek bakeries (*buregdžinica*). Authentic spots slice fresh wedges directly from massive round baking pans onto greaseproof paper.

9. Try prebranac

   Large white beans slow-baked in an earthenware dish with caramelized onions, garlic, bay leaves, and heaps of sweet ground paprika until thick, velvety, and nearly crusty on top.

   A fundamental vegan staple during Orthodox fasting periods, though regular tavern menus often bake hearty smoked sausages (*kobasice*) directly into the bean casserole.

10. Try komplet lepinja

    A Western Serbian culinary icon from the Zlatibor region: hollowed flatbread filled with whipped egg and mature kajmak, baked briefly, then doused with sizzling meat drippings from roasted pork or lamb.

    Eat it with your hands: snap off pieces of the crispy top lid to dip into the molten, savory center before tackling the rich base. The definitive versions belong to Užice and Zlatibor.

11. Try teleća čorba

    A rich, velvety veal ragout soup packed with tender root vegetables like carrots, parsnip, and celery. Thickened right before serving with a liaison of egg yolks and sour cream.

    The quintessential first course across kafanas before the barbecue feast begins. Squeeze a fresh lemon wedge into your bowl at the table to cut through the broth's richness.

12. Try pečenje

    Whole suckling pig (*praseće*) or milk-fed lamb (*jagnjeće*) roasted on a rotating spit over hardwood coals. Yields fork-tender meat and blistered, glass-like crackling skin.

    Head to dedicated spit-roast houses (*pečenjara*), where meat is ordered strictly by weight (in kilograms). In Serbia, it is traditionally served chopped into pieces at room temperature.

13. Try šopska salata

    Coarsely chopped ripe tomatoes, crisp cucumbers, onions, and raw green peppers, lightly dressed in oil and buried under a heavy snowfall of grated salty brined sheep or cow cheese.

    The essential refreshing balance to heavy grilled meats. If you crave heat instead, order *urnebes*—a punchy salad spread of crumbly cheese mashed with spicy chili and garlic.

14. Try krempita Desserts and pastries

    A classic Austro-Hungarian pastry consisting of a thick, wobbly slab of airy vanilla custard cream nestled between two flaky sheets of golden puff pastry dusted with confectioners' sugar.

    Sample this in vintage confectionery shops (*poslastičarnica*). Freshness is critical: the pastry crusts must remain perfectly crisp rather than soggy from the custard.

15. Try knedle sa šljivama Desserts and pastries

    Plump dumplings made from a delicate mashed potato dough, each encasing a whole pitted sweet plum. Boiled and immediately rolled in butter-toasted breadcrumbs, sugar, and cinnamon.

    Extremely popular throughout Vojvodina during late summer plum harvests. Modern pastry shops also experiment with fillings like Nutella, pistachio cream, and sour cherries.

16. Try padobranci cookies Desserts and pastries

    Traditional dome-shaped walnut meringue sandwich cookies named after parachutes (*padobranci*). Two airy, nutty shells are held together by a rich chocolate and butter buttercream.

    A mainstay at celebratory holiday tables, readily bought by the gram at heritage confectioneries to enjoy alongside a strong cup of Turkish-style coffee.

17. Try vanilice Desserts and pastries

    Bite-sized shortbread cookies traditionally baked with lard and ground walnuts. Glued together in pairs with tart apricot or plum jam and buried under vanilla-scented powdered sugar.

    Lard provides an unmistakably delicate, melt-in-the-mouth texture unmatched by butter. They peak in flavor after resting for a day or two as the jam softens the cookie crumb.

18. Try domaća kafa Non-alcoholic drinks

    Finely ground coffee brewed meticulously in a small copper pot (*džezva*) until a thick, golden foam crowns the top. Served unfiltered in tiny demitasse cups with a cold water glass and a cube of Turkish delight.

    Listed interchangeably as *domaća*, *turska*, or *srpska kafa*. If you want it sweetened, specify beforehand—sugar is traditionally stirred into the water before heating.

19. Try Balkan drinking yogurt Non-alcoholic drinks

    A runny, unsweetened cultured dairy drink boasting a clean, pleasantly tart profile. In Serbia, it acts as the quintessential culinary balancer sold in every convenience store and bakery.

    The non-negotiable partner to warm, buttery morning burek. Look for cartons with 2.8% to 3.2% milk fat, and always shake well before peeling back the foil lid.

20. Try boza Non-alcoholic drinks

    An ancient fermented beverage made from slow-cooked cornmeal, wheat, yeast, and sugar. Lightly effervescent, thick, and opaque, offering a distinctive sweet-sour malty grain profile.

    Find genuine unpasteurized boza at venerable heritage sweetshops (*poslastičarnica*), where it is poured ice-cold from classic retro counter dispensers.

21. Try Serbian rakija Local alcohol

    The national double-distilled fruit brandy bottled at 40–45% ABV. The benchmark is oak-aged plum brandy (*šljivovica*), alongside exceptionally fragrant quince (*dunjevača*) and Williams pear (*viljamovka*).

    Frequently poured in distinctive miniature narrow-necked glass carafes called *čokanjčići*. Premium craft rakija delivers an intense aroma of real fruit without harsh alcohol burn.

22. Try Prokupac and Tamjanika wines Local alcohol

    Serbia's star indigenous grape varieties. Prokupac yields medium-bodied ruby reds boasting dried plum and spice notes, while white Tamjanika is celebrated for its intoxicating elderflower and muscat perfume.

    Key growing zones center around Župa and Negotin. In rustic kafanas, everyday white house wine is commonly mixed with sparkling mineral water to make a crisp spritzer (*špricer*).

23. Try Serbian beer Local alcohol

    Crisp, unpretentious Balkan bottom-fermented pale lagers characterized by mild malt sweetness and gentle grassy bitterness. Heritage staples like Zaječarsko are ubiquitous across local taverns.

    Beyond heritage macro lagers, Serbia boasts a thriving craft brewing scene in Belgrade and Novi Sad turning out hoppy IPAs and stouts that slice neatly through rich grilled meats.