Serbia cuisine

Diversity of Serbian food is endless

Country very turbulent history had left a mark also in its food. Each conquer that came and ruled Serbia, has left some distinguish characteristic of their originate food. Ottomans, Austro-Hungarians, and many other have the influence to the Serbian cuisine, and even now a lot of recipes have remained.

The great variety in Serbia’s cuisine originates from its geographical, national and cultural diversity, and the jigsaw of centuries of population changes. Influences on Serbian cuisine have been rich and varied – it first began as a mixture of Greek, Bulgarian, Turkish and Hungarian cooking.

Serbians Enjoy Food

Generally, Serbs are real gastronomes, enjoying in preparing the food and eating it. The most conventional wisdom among Serbs is that it is better to eat more because  “strength goes in through the mouth” and “a passionate eater is a passionate worker”.

All Serbs are very proud of their food and they should be, having a rich cuisine and a large diversity of alcohol beverages that accompany these amazing dishes. Although meat takes the majority of the Serbian table there is still room for a passion about fish and seafood. Especially, because Serbia is one of ten counties having the Danube Rivers flow through it, which gives a lot of possibilities for fishing. If you just take a stroll along bank of the Danube River, in Belgrade or in other areas, at each step you`ll come to different floating-boat restaurants.

Hospitality is a must in these lands

As Serbs are very well-known by their hospitality, in this beautiful country you`ll definitely never be hungry. Everywhere you go, you will be welcomed, most probably with a home-made rakija at first, and then with a rich table full of food. Rakija is a kind of brandy, original Serbian drink that can be made from various kinds of fruits and herbs as well. The best known is “šljivovica”, rakija made of plum. Beside this, rakija is also made of apricot, apple, quince, pear…

The portions in local restaurant, and also in inside county farmhouses tend to be large for the average consumer. Usual picture is that foreign guest cannot eat all what is served, leaving part of the menu behind.

Every region has its own specialities

Dough-based foods, such as breads, strudels and pasta, and various kinds of processed meats produced from healthy stocks of cattle and poultry are characteristic of modern day Vojvodina region. Spinach pies and spit-roast pork are characteristic of Šumadija region. Smoked meat is the specialty of western Serbia and the lamb dishes of Zlatibor and Zlatar are not to be missed.

The cuisine of eastern Serbia is noted for its dry shepherd’s pies, lamb cooked in milk, smoked wild boar meat, janjija with three kinds of meat and various vegetables, and Homolj kačamak (a regional type of polenta made from cornmeal, potato and sometimes feta cheese). In southern Serbia grilled or spit-roasted meat dishes, particularly the famous Leskovac grilled specialities, are very popular. Hundreds of tasty dishes, both vegetarian and meat-based, are eaten in Kosovo and Metohija: bingur, pirjanice, various pies and baklava, as well as lamb and mutton specialties.

Grilling is very popular in Serbia

Depending on the country region, you can find different methods to cook a traditional classic meal. The Serbian cuisine is rich in fat meals, and almost every dish contains meat or its derivates.

The most popular national dishes include pljeskavica (similar to the hamburger), ćevapčići (grilled minced meat usually eaten with plain onions and bread), sarma (cabbage filled with minced meat), musaka (baked minced pork with eggs and potatoes), karadjordje’s steak, gibanica (pastry), proja (corn bread) etc. Grilling is very popular in Serbia. Makes the primary offer of main courses in most restaurants and it’s often eaten as fast food.

Serbia is also very well known by its wines

Located at the same geographic latitude as the major French wine making regions, Serbia is a country of great wine producing potential. Back in the 19th century it was a significant wine producer in Europe. The philoxera, world wars and the years under the Communist regime have devastated the vineyards. It is only in the last 10 years that the wine industry is gaining positive momentum with small wineries taking the lead. The quantity of these wines is fairly low, but the quality is getting better every year with some exceptional wines getting into the market and winning international awards.

There are seven wine regions in Serbia, with good climate and ground characteristic which are very common for wine growing.

Starting from the very north of the country, from Palić region, to the very south, to Župa region, you will be able to taste great wines, in many wine cellars throughout the county.