Forget bland stereotypes! Serbian food is a flavour explosion waiting to be devoured. Centuries of cultural exchange with the Ottomans and the Habsburgs have shaped Serbian cuisine. Discover the best of Serbian cuisine and must-try dishes in Serbia such as cevapi, burek, sarma, and more.
Serbia
Beyond the stunning scenery and rich tapestry of tradition lies a world waiting to be explored by your taste buds: the delectable realm of Serbian cuisine. Summer bursts with vibrant salads like the iconic Srpska Salata, a refreshing mix of chopped goodness drizzled in olive oil. As autumn approaches, sarma, delicate vine leaves stuffed with savoury goodness, simmer in fragrant stews. Winter brings soul-warming Prebranac, a hearty bean dish, and smoky Ajvar, a roasted red pepper spread. Lunch is the largest meal of the day and usually contains meat. The Serbian larder brims with seasonal produce and eating here is heavily influenced by the traditions of the Orthodox Church. During fasting periods, meat and animal products barring fish are not consumed by a majority of church-goers.
At first glance, Serbian cuisine appears to be all about slow-cooked comfort: dishes like prebanac, podvarak, punjene paprike, and muckalica feature on most menus but look closer and you will find a variety of small eats: “Roštilj” (barbecues) are a national pastime, sizzling with cevapčići (miniature sausages) and ražnjići (skewers) alongside fresh-baked flatbread. Outside Belgrade, regional specialities await – catfish stews in Novi Sad, smoky Niški cevapčići, and the unique Užice prebanac. Then there is the wine: Serbian wine is delicious! We particularly loved bermet, a wine so prized it was said to be on board the Titanic for wealthy guests. If you can, go on a wine tasting tour to the wine producing region of Šumadija where you can taste locally vintages at some of the region’s acclaimed wineries.
We knew next to nothing when we visited Serbia but totally fell in love with the local Serbian cuisine on our 7 days trip to Serbia. Restaurants serving regional Serbian food can be found in every city and we ate our weight in some of the best dishes to try in Serbia! So, ditch the diet and embrace the feast. Serbian food is more than sustenance; it’s a cultural adventure, savoured with loved ones and toasted with a hearty “Živeli!” (Cheers!). Get ready to discover your new favourite cuisine!
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Note: Restaurant recommendations in this post are limited to Belgrade, Novi Sad, and Subotica.
Roštilj
Ćevapi or Ćevapčići
Hands-down, Ćevapi tops all lists of must-try dishes in Serbia. These are bite-sized marvels bursting with Balkan flavour. These hand-shaped, skinless sausages are typically a blend of beef, lamb, and pork, though variations exist. Grilled to juicy perfection, cevapi takes on a smoky depth that mingles beautifully with the rich, savoury meat. The uncased form allows for a delightful char on the outside, while the inside stays tender and herbaceous from fragrant spices like paprika. Often served tucked into warm flatbread with chopped onions and a dollop of creamy kajmak cheese, cevapi are a national treasure in Serbia but can be enjoyed throughout Southeast Europe. Interestingly, their origin story is debated, with some tracing it back to Ottoman influences. No matter their history, one thing’s for sure: cevapi are a delicious testament to the region’s culinary traditions.
Where to try cevapi: Ćevabdžinica Savčić Vračar, Belgrade (and numerous other Ćevapi shops)
Pljeskavica
Serbia’s other national grill hero, the pljeskavica, is a far cry from cevapi’s petite size. This king of the patty is a thick, generously sized concoction of seasoned ground meat, usually a mix of beef, lamb, and pork. Unlike a hamburger, spices like paprika take centre stage, infusing the meat with a smoky, savoury depth. Pljeskavica is all about juicy indulgence, cooked on a sizzling grill to develop a satisfying char on the outside while remaining luxuriously moist within. Unlike cevapi, it’s often served open-faced on flatbread, overflowing with toppings like chopped onions, kajmak cheese, and ajvar (a roasted red pepper spread). This versatility and its bold, meaty flavour make pljeskavica a beloved handheld meal in Serbia, a true testament to the country’s love for hearty, flavorful grilled specialities. We say fly into Belgrade and head straight to a cevapi shop and thank us later!
Where to try pljeskavica: Ćevabdžinica Savčić Vračar, Belgrade (and numerous other Ćevapi shops)
BELGRADE FOOD TOUR: If you are visiting Belgrade but are short on time, the best way to get a feel of Belgrade’s food scene and try some tasty Serbian food is going on a food tour in Belgrade. This highly recommend food and drinks tour in Belgrade will take you to some of the city’s best local eateries where you can try Ćevapi, Belgrade-style pizza, rakija and lot a more.
Kobasica
Kobasica, the Serbian word for sausage, isn’t just one type. Regional variations offer a spectrum of flavours. Sremska kobasica, a national favourite, boasts a smoky blend of pork and beef seasoned with paprika. While traditionally grilled, kobasica can be enjoyed simmered in stews or even boiled for a lighter option. This versatility, along with its savoury, smoky taste, makes kobasica a perfect companion to various drinks. Pair it with a cold Serbian lager for a classic combo, or try a glass of robust local red wine for a heartier experience.
Where to try kobasica: Kuća Kobasice, Novi Sad
Teleća Džigerica
Teleća Džigerica, Serbian for “calf’s liver,” is a must-try dish in Serbia and known for its rich, iron-tinged flavour. The thinly sliced liver is often dredged in flour and pan-fried, resulting in a crispy exterior and a melt-in-your-mouth interior. Onions, garlic, and spices like paprika add depth, while some recipes incorporate cream or tomato for a touch of richness. Teleća Džigerica is versatile. Enjoy it simply with mashed potatoes, or get creative. It can be transformed into a hearty stew, stuffed into savoury pastries, or even used for a quick and flavourful pasta sauce.
Burek
Serbian burek is a flaky masterpiece, perfect for any time of day. Layers of phyllo dough, buttery and shatteringly crisp, encase a savoury filling. This filling can be anything from spiced ground meat to creamy cheeses or a combination of both. Each bite delivers a delightful contrast: the flaky, buttery pastry gives way to the warm, savoury filling, leaving you wanting more. Unlike its Turkish cousin, the Serbian burek uses ample butter, resulting in a richer taste. The beauty of burek lies in its versatility. It’s a delicious breakfast, a satisfying lunch, or a perfect on-the-go snack. Baked in a pan, it can be easily sliced and shared, making it ideal for picnics, potlucks, or feeding a crowd. So next time you need a portable and flavorful treat, look no further than the humble Serbian burek, one of the top must-try dishes in Serbia.
Gibanica
Gibanica, a Balkan treasure, is a layered pastry that can be sweet or savoury. Imagine flaky phyllo dough cradling a symphony of flavours. Savoury versions might boast cheese, spinach, or spiced meat, while sweet ones sing with poppy seeds, nuts, apples, or even pumpkin. The layering is key, creating delightful textural contrasts between the crisp pastry and the soft fillings. This versatile dish has origins possibly linked to the Egyptian word for cheese, reflecting its historical importance. From simple, everyday fare to festive showstoppers, gibanica offers a taste of Balkan culinary tradition in every bite.
Sarma
One of the best food to eat in Serbia is Sarma and we had some of the best sarma on our trip to Novi Sad. Sarma are bite-sized parcels formed by meticulously wrapping seasoned ground meat in brined cabbage leaves. The simmering process transforms the cabbage into a tender, tangy envelope for the savoury filling, often a mix of beef and pork with rice, onions, and fragrant spices like paprika. The shape, resembling miniature cigars, is a testament to skilled culinary hands. You can also learn to make sarma at this cooking class in Belgrade should you want to immerse yourself in the delicious world of Serbian food. Interestingly, sarma is believed to have originated from the Ottoman Empire, reflecting the rich cultural exchange in the region. Beyond their deliciousness, sarma is also seen as a healing food, with the cabbage leaves offering vitamins and aiding digestion. Whether enjoyed as a comforting side dish or a hearty main course, sarma is a true Serbian culinary gem.
Where to try sarma: Restoran Kafanica in Novi Sad (they also do a vegetarian version on request). Sokace in Novi Sad does a vegetarian sarma with walnuts
Karađorđeva šnicla
Unique to Belgrade, Karađorđeva šnicla, is one of the best food to try in Serbia. Named after the Serbian revolutionary leader Karađorđe and roughly translated as a young maiden’s dream (you will know why when you see it), this breaded and fried veal or pork cutlet isn’t your average schnitzel. The surprise lies within – a hidden heart of creamy kajmak, a clotted cream specific to Serbia. This adds a luxurious richness that complements the savoury meat perfectly. A squeeze of lemon and a dollop of tartar sauce complete the picture, creating a symphony of textures and tastes. Unlike its breaded cousins, Karađorđeva šnicla boasts a distinct Balkan twist with the use of kajmak. This unexpected element elevates the dish from familiar to truly special, making it a must-try for anyone seeking an adventure for their taste buds.
Where to try Karađorđeva šnicla: Bela Reka Restoran, Belgrade
TIP: The restaurants on Skardalija in Belgrade serve traditional Serbian food such as Karađorđeva šnicla. We heard great things about Tri Sesira but were completely disappointed. The music was great but the Karađorđeva šnicla we ordered was very average and service was more or less absent. Make sure you book in advance if you still want to go but don’t expect to be smitten by the food or the service. There are a few other restaurants next door such as Dva Jelena but they are all very touristy and lacking in service.
Prebenac
Every country has a recipe with beans and in Serbia, it is the prebranac which originated as a hearty winter meal for farmers. Serbia’s baked bean hug in a bowl, is deceptively simple. White beans are simmered with caramelized onions, paprika, and oil, creating a thick, comforting stew. It is usually served with sausages but you can order a meat-free vegetarian version. Today, prebenac is enjoyed year-round as a main course or a side to grilled meats.
Ispod Sač
Ispod sač, Serbia’s iconic Serbian dish cooked under a bell-shaped lid, is a taste of tradition. This slow-cooking method, fueled by hot coals, imbues meats and vegetables with smoky goodness. A melody of flavours unfold: succulent lamb or chicken roasts to tender perfection, absorbing the smoky essence of the coals. Alongside, potatoes and onions caramelize, their sweetness mingling with the savoury juices. Peppers add a vibrant touch, their colour contrasting the rich brown of the dish. Lifting the lid releases a burst of steam carrying the aroma of wood smoke, roasting meat, and caramelized vegetables.
Where to try ispod sača: Durmitor in Belgrade for teletina ispod sača (reservations required), Koliba in Novi Sad
Medaljoni sa gljivama
Pork is the Serb’s meat of choice, said our driver as we drove through Fruska Gora chatting about Serbian food and the Ottoman history of Serbia, and one of the most popular dishes to try in Serbia are pork medallions. In this dish called medaljoni sa gljivama, slices of tender pork loin are seasoned and pan-seared. Meanwhile, a medley of earthy mushrooms like cremini and portobello are sautéed with garlic and fragrant herbs like rosemary with a dash of brandy and wine, and the dish is served with rice. We ate it at Bates on our visit to the art nouveau city of Subotica and absolutely loved it!
Where to try Medaljoni sa gljivama: Restoran Bates in Subotica
Fis Paprikaš
Tender Danube catfish, known for its firm flesh and slightly sweet flavour, stars in this paprika-kissed masterpiece. Thick tomato sauce, infused with Hungarian paprika, creates a rich, brick-red base. Chopped peppers add pops of colour and a touch of sweetness. Onions and garlic lend depth, while a hint of sour cream provides a cooling counterpoint. Each spoonful bursts with vibrant colour and a symphony of sweet, savoury, and smoky notes, a true testament to Novi Sad’s culinary heritage. It is certainly one of the must-try dishes in Serbia.
Where to try Fis Paprikaš: Aqua Doria in Novi Sad
Novi Sad is known for restaurants like Aqua Doria and Fis e Zelenis, which specialise in fresh fish and seafood. If you could only accommodate one of these two, we recommend Fis e Zelenis where we tried octopus carpaccio and a sea bream and they were both excellent. For a taste of the famed Danube catfish, head to Aqua Doria and either order the catfish stew or fried catfish. A single dish is big enough for 2-3 people.
Podvarak
Podvarak, Serbia’s humble baked sauerkraut, proves that simplicity reigns supreme. Tangy fermented cabbage, or sauerkraut, takes centre stage, its brightness balanced by the richness of meat, typically smoked pork or sausage. Onions and garlic add depth, while paprika infuses a warm, smoky essence. Despite its basic ingredients, podvarak bursts with flavour. The slow baking process allows the flavours to meld, creating a comforting and satisfying dish. Beyond taste, podvarak holds cultural significance. Traditionally a winter staple, it’s a reminder of resourcefulness, utilizing preserved ingredients to create a hearty meal that warms the body and soul. It’s a dish that brings families together, a testament to Serbia’s rich culinary heritage.
Turšija
Turšija, Serbia’s vibrant pickled vegetable medley, bursts with tangy flavour and colourful crunch. A summer tradition, it utilizes seasonal bounty. Peppers, carrots, green beans, cabbage leaves, and cauliflower are sliced and packed into jars. Garlic, dill, and hot peppers add a spicy kick. Brine, infused with vinegar and aromatics, preserves the vegetables and creates a symphony of sour, salty, and savoury. Turšija transcends a side dish. It’s a flavour bomb alongside grilled meats, a tangy counterpoint to creamy cheese, or enjoyed solo as a delightful appetizer.
Spreads – Ajvar & Kaymak
Serbian cuisine isn’t complete without its dynamic duo of condiments: ajvar and kajmak. Ajvar, a vibrant red pepper spread, delivers a delightful smoky sweetness with a hint of spice. Roasted peppers and sometimes eggplant are blended with olive oil, creating a versatile condiment. Spread it on warm bread, use it as a dip with vegetables, or dollop it on grilled meats for a burst of flavour.
Kajmak, on the other hand, offers a rich and creamy counterpoint. This clotted cream, made from cow’s, sheep’s, or goat’s milk, boasts a tangy sweetness that intensifies with age. Enjoy it spread on bread for a luxurious breakfast, or add it to grilled meats like pljeskavica for a decadent touch. Together, ajvar and kajmak elevate any Serbian meal, offering a delightful dance of sweet, smoky, and savoury flavours.
To try some homemade ajvar, kaymak, sausages, rakija, and other Serbian specialities, join this excellent culinary tour of Belgrade that will take you to some of city’s oldest markets and introduce you to Serbian cuisine. If you love to visit markets, we highly recommend it!
Salads
Serbian salads offer a refreshing contrast to the country’s hearty grilled specialities. Srpska salata, the “Serbian salad,” is a classic summer staple. Chopped tomatoes, cucumbers, and onions are dressed simply with oil and vinegar, offering a clean and refreshing burst of flavour. Shopska salad adds a salty dimension with crumbled feta cheese, making it a heartier option. For a smoky twist, Moravska salata features roasted peppers alongside fresh vegetables, adding depth to the mix. Whether you seek a classic summer salad, a smoky twist, or a vegetarian option, Serbian salads offer a delightful variety to complement any meal.
Where to try Serbian salad: While salads are on every restaurant’s menu, the best we had were the roasted peppers at Bates in Subotica. It was simple but unforgettable: the char was perfect, the olive oil was light and fragrant, and the crushed garlic added oomph.
Mućkalica
Mućkalica, Serbia’s champion of leftovers, is a hearty stew brimming with history and one of the must-try dishes in Serbia. Made with yesterday’s grilled meats, typically pork and sausages, it’s a testament to resourcefulness and reducing waste. Chopped roasted peppers, onions, and tomatoes join the party, simmered in a rich broth until the flavours meld beautifully. A sprinkle of paprika adds a touch of smoky warmth. Muckalica isn’t just delicious, it’s a symbol of togetherness. Traditionally enjoyed with family after a barbecue, it’s a way to transform leftovers into a new and satisfying meal. This dish reflects Serbian values of community and making the most of what you have.
Where to try Mućkalica: Restaurant Djerdan, Belgrade
Uštipci
Ustipci, Serbia’s take on fritters, are delightful bites of yeasty goodness and a must-try dish in Serbia. Unlike their perfectly round doughnut hole cousins, ustipci are more freeform – think of irregular, puffy clouds. Deep-fried to a golden brown, they boast a slightly crispy exterior that gives way to a soft, doughy interior. Dusted with powdered sugar or drizzled with honey, they’re a sweet and satisfying snack. But ustipci can also be enjoyed savoury, with a sprinkle of cheese or a dollop of kajmak. The best part? Ustipci are fun to eat – their irregular shapes and fluffy texture make them playful finger food, perfect for sharing with friends or enjoying on your own.
Where to try Ustipci: Restaurant Djerdan, Belgrade
Punjene Paprike
If you are staying in Novi Sad city centre, you cannot miss Sokace, one of our favourite restaurants in Serbia. It was in Sokace that we first ate this dish and became a fan. Punjene paprike, Serbian for “stuffed peppers,” are a symphony of flavour and comfort food at its finest. Bell peppers, vibrant in red, yellow, or green, are hollowed out and become colourful vessels for a delicious filling. This savoury mixture typically features ground meat, rice, onions, and a delightful medley of spices like paprika. The simmering process allows the flavors to meld, infusing the peppers with a hint of smoky sweetness. Punjene paprike are a national favourite, enjoyed across Serbia. Variations abound – some incorporate cheese into the filling, while vegetarians might find delightful options stuffed with mushrooms or lentils. No matter the variation, Punjene paprike are a guaranteed crowd-pleaser, offering a hearty and flavorful taste of Serbian home cooking. Punjene paprike is undoubtedly one of the must-try dishes in Serbia.
Where to try Punjene paprike: Sokace in Novi Sad
Čvarci
Serbia’s čvarci are like savoury popcorn for adults. These deep-fried pork cracklings boast a shattering crunch and a rich, salty flavour with hints of caramelized fat. Unlike American pork rinds, they tend to be a bit softer and chewier. You’ll often find them sold by weight at butcher shops and sometimes even street vendors, alongside other cured meats and sausages. Serbs are generally divided on čvarci. Some find them irresistible – a perfect bar snack or beer companion. Others might avoid them due to the higher fat content. But love them or hate them, čvarci are a quintessential part of Serbian cuisine.
Tufahije
Tufahije, a legacy dating back to Ottoman influences, is a dessert that’s both beautiful and light. Plump apples are meticulously hollowed, creating picture-perfect vessels. Simmered in a fragrant sugar syrup, they take on a glistening, translucent quality. A walnut and raisin filling, delicately spiced with cinnamon, peeks from within. The magic lies in the textural contrast: the apples, tender and slightly caramelized, cradle a filling that’s surprisingly light despite its richness. A dusting of cinnamon and a dollop of whipped cream complete this delightful treat, making Tufahije, a testament to both culinary heritage and delightful simplicity.
Where to try Tufahije: Kafanica and Sokace in Novi Sad
Knedle
Knedle, Serbia’s playful dumplings, are a delightful burst of flavour in every bite. These little pockets of joy are traditionally made from a simple dough of flour, mashed potatoes, and eggs. The real fun lies in the fillings! Sweet or savoury, the possibilities are endless. Plums, apricots, or cherries burst with juicy sweetness when cooked, while savoury fillings of cheese, mushrooms, or ground meat offer a heartier experience. Knedle are boiled until fluffy, then often coated in breadcrumbs and pan-fried for a touch of crispy goodness. Served with a sprinkle of powdered sugar, a dollop of sour cream, or a drizzle of melted butter, knedles are a fun and satisfying snack, perfect for sharing with friends or enjoying on your own.
Where to try knedles: Ferdinand Knedle in Belgrade is a must-visit on any Belgrade itinerary
Rakija
One of the best drinks to try in Serbia is Rakija, Serbia’s fiery spirit. This clear brandy, typically around 40% alcohol, comes in a kaleidoscope of flavours depending on the base fruit. Plums (šljivovica) are the undisputed king, offering a smooth, slightly sweet taste. Pears (viljamovka) create a lighter, more floral spirit, while grapes (lozovača) lend a crisp, earthy character. Apricots, quinces, and even honey can also be used, each adding a unique twist. Rakija is often a homemade affair, passed down through generations and you can go on a curated rakija tasting tour to savour several flavours and learn about the history of rakija in the Balkans. The fruit is fermented and then distilled in traditional copper pots called kotlići. The resulting spirit is then enjoyed in small glasses, chilled or at room temperature. Rakija is more than just a drink; it’s a social lubricant, a toast of “Živeli!” (cheers!) precedes each sip, celebrating life, friendship, and the spirit of Serbia itself.
Bermet
Serbian wines are quietly emerging from the shadows, offering world-class quality with unique character. Wineries nestled in regions like Fruška Gora and Župa are crafting exceptional reds from indigenous grapes like Prokupac, known for its smoky depth, and Vranac, bursting with dark fruit notes. But Serbia’s hidden gem is Bermet, a dessert wine produced in small batches. Made from dried Muscat grapes, Bermet boasts a rich, amber colour and an intoxicating aroma of honey, dried apricot, and citrus peel. Each sip is a luxurious experience, showcasing the dedication of small Serbian producers. Despite limited production, Serbian wines are gaining recognition on the international stage and we highly recommend a guided wine tour through wineries outside Belgrade and Novi Sad to learn more about Serbian wines. So, next time you’re looking for a new wine adventure, explore the hidden treasures of Serbia – you might just discover your next favourite bottle.
What do you think of Serbian food? What would you recommend as the must-try dishes in Serbia?
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