Serbian cuisine is characterized by very diverse, strong and spicy food.

Once upon a time on the Balkans there was a country, a city, people making magic… As someone who’s tasted this magic, I will tell you the secret, tell you the story. Read carefully, and you might even smell this magic, the Serbian cuisine.

For centuries, Serbia and Belgrade were a turning point for many historical and cultural events. Serbian traditional cuisine includes treasury of taste and smell caused by the impact of a mixture of different peoples who have passed through here and live in this region. As the culture in general, this fusion of different influences resulted in originality, and rich Serbian table provides an unforgettable taste that can only be felt in Serbia.

Serbian cuisine is characterized by very diverse, strong and spicy food, which would roughly be said that a combination of Greek, Bulgarian, Turkish and Hungarian cuisine. Preparing food is a special part of Serbian tradition and culture. In Serbian villages, kitchen is still called “the house “, a central part of it was the fireplace, which was a matter cult site, next to which was taking place everyday life and gather the whole family.

If one comes to Belgrade and wants to experience food delight, they should visit one and only place in Belgrade where they can get the mixture of spices and fun, they should go to Skadarlija. Skadarlija street is surrounded by restaurants that emit the spirit of Belgrade and smells of various delicacies. Here you will find the atmosphere that you will not find anywhere else in the world. You will also come across the hospitality, get to know Serbian national music, be able to make new friends and to have a great time.In the case that you find yourself in this place these delicacies you must not forget to try.

Karadjordjeva snicla (steak):

Karađorđeva steak has become a classic dish, so popular that it is often considered gourmet traditional Serbian food. However, the creator of the famous spicy steak is Tito’s cook, culinary professor Milovan Mica Stojanovic. This spicy dish of steak and cream. Rolled in flour and eggs, was created in 1956, and it was named after the Karadjordjevic dynasty.

The steak was created by accident when one of the guests asked for a famous restaurant cutlet Kiev for which the cook did not have enough ingredients. Wanting to impress a guest, the cook took the steak and cream and made a fantastic dish that is decorated in the form of Karadjordje’s medals stars. I recommend that you try Karadjordjeva snicla in Tri sesira restaurant.

Tri sesira

Skadarska 29, Belgrade

Ajvar (domestic caviar):

Etymological dictionaries reveal to us that it is derived from the Turkish “Havyar” (caviar). Thus, under the implied ajvar is first domestic caviar , which was created in Smederevo, Kladovo and smaller towns at the end of the Djerdap National Park . What we now call ajvar came in a Belgrade restaurant in the late 19th century, where a salad of red peppers and tomatoes, which are minced and cooked, was served as an appetizer.

 You can buy a domestic Ajvar at Zeleni Venac from the local vendors.

Zeleni Venac, bb Belgrade

 Gibanica:

Cheese pie or gibanica is a sign of recognition of these regions and unavoidable culinary offer in Serbia. There are similar pies around the world, but you can try Gibanica only in Serbia. First, gibanica is a type of pie that is made exclusively with cheese . However, this is not just any cheese! The cheese is also the specificity of these areas. It is the quark very specific taste, which is often not available to people who live outside the Balkan peninsula, which itself is a specialty that you must try. It is made of cheese, flower, and eggs.

Is gibanica appetizer, main dish, side dish? Do we eat it for breakfast, lunch or dinner? In Serbia, the answer to all these questions is yes. Serbs can eat gibanica anytime!

 A comfortable restaurant where you can eat the best Gibanica in Belgrade is so-called Dva Jelena.

Dva jelena

Skadarska 32, Belgrade

Cevapi:

Cevapcici or kebabs are the dishes of minced meat shaped into small rolls and grilled. They occur in all parts of the Balkans, particularly in the former Yugoslavia, which was ruled by the Turks. Types of meat vary from place to place, and often of religion that prevails in some area. They can be found as fast food with attachments (mostly onions and sour cream).

The best cevapi in the city are served in the restaurant Sarajevski.

Sarajevski

Cara Dušana 32‚ Belgrade

Baklava:

Migration of Serbs on the territory of Hungary after the Battle of Kosovo and throughout the Ottoman period led the Serbian baklava across the Sava and Danube rivers. Since the Serbian baklava was a treat for special occasions , its historical traces are located in Srem, Backa, Banat, made of thin crust topped with walnuts, honey or sugar syrup. Serbian baklava is preserved as part of the Christmas table and represents a delicious desert in all occasions.

 Where to try this desert in Belgrade? I suggest visiting Dukat restaurant.

Dukat restaurant

Vase Čarapića 9, Belgrade

Come to Serbia, to Belgrade, and leave your diet at home!