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Serbia Food and Drink

Like most of the Balkans, Serbian cuisine is strongly influenced by its centuries of Ottoman and Austro-Hungarian rule, so expect plenty of cevapcici – grilled minced meat – borek-style meat pies, and baklava.

There's also a taste for cured meats here, as well as hearty stews, soups and examples of Western influence such as pickled foods and jams. Turkish-style coffee is popular in Serbia, though it has begun to be overtaken by espresso in recent years, at least amongst the metropolitan crowd.

Diners can also expect plenty of fish on the menu, particularly freshwater fish such as trout and carp. Vegetarian options are, alas, somewhat limited.

Specialities

Pihtije: Jellied pork or duck.
Cevapcici: Charcoal-grilled minced meat.
Raznjici. Skewered meat.
Sarmaorjaprak: Vine or cabbage leaves stuffed with meat and rice.
Pljeskavica: Meat patties of pork, beef and lamb.
Karađorđevašnicla: Stuffed and bread veal steak, served with tartar sauce.
Srpskiđuveč: Casserole prepared with tomatoes, peppers, potatoes, rice, hot chilli peppers, diced pork and onion, first fried and then baked in the oven.
Telećišumadijskikotlet: Veal cutlet served with Serbian cheese, tomatoes, bacon, sour cream, potato, rice and hot chilli peppers.
Dimljenavešalica: Smoked, grilled strip of pork.
Pasulj: Serbian beans preapred in a broth or a soup cooked with onion, bay leaves, bacon or smoked spare-ribs.
Riblja čorba: A fiery fish stew made with plenty of pepper and paprika.
Slivovica: Potent plum brandy.
Rakija: Traditional regional spirit derived from grapes.

Tipping

10% is expected.

Drinking age

18.