Serbian dishes remain one of Europe’s best-kept culinary secrets, waiting to be discovered by food lovers worldwide.
Ever tasted a slice of cheese-filled Gibanica or savored the smoky flavors of Ćevapi? If not, you’re missing out on centuries of rich culinary tradition. Serbian cuisine combines influences from Ottoman, Mediterranean, and Central European cooking, creating a unique food experience that’s hearty, flavorful, and surprisingly diverse. Additionally, Serbian drinks like the potent Rakija and locally produced wines perfectly complement these distinctive dishes.
Whether you’re planning a trip to Belgrade or simply want to expand your culinary horizons, this guide showcases 12 authentic Serbian specialties you absolutely must try in 2025. From savory meat platters to indulgent pastries and refreshing salads, these local favorites will give you a genuine taste of Serbia’s food culture. Certainly, each dish tells its own story about the country’s history, regional variations, and the importance of communal dining that remains central to Serbian life.
For a personalized Serbian dining experience in New York, explore our Private Chef Service — where traditional Balkan recipes meet modern presentation.
#1 Gibanica
A beloved treasure of Serbian households, Gibanica stands as the cornerstone of traditional Balkan cuisine.
First and foremost, Gibanica is a savory pie consisting of lrsaye of soft phyllo dough soaked in an egg and cheese mixture, then baked until golden brown and delightfully puffed up. This versatile dish can be prepared in both savory and sweet variations, though the cheese version remains the most popular. The texture combines crispy exterior with a soft, custardy interior that melts in your mouth.
Gibanica ingredients
The classic recipe requires:
- Thin phyllo dough (500g)
- Eggs (6 large)
- Crumbled feta cheese (400g)
- Cottage cheese
- Sparkling water (for lightness)
- Oil
- Baking powder
- Salt (adjusted based on cheese saltiness)
Gibanica cultural significance
Notably, Gibanica appears at virtually every Serbian celebration. It’s considered a type of “pita” and is prepared for holidays, dinner parties, and unexpected guests alike. In fact, some regions even host festivals dedicated to this beloved dish. Moreover, while found throughout former Yugoslav countries, Serbians proudly claim the original version.
Where to try Gibanica
Look for Gibanica in almost any restaurant across Serbia. For an authentic experience, visit traditional kafanas (Serbian taverns) where it’s served fresh. Alternatively, grab a slice from local bakeries as a convenient street food option.
Gibanica pricing
According to local sources, a slice of Gibanica costs approximately $5 USD 1, making it an affordable yet satisfying choice.
Best time to eat Gibanica
Interestingly, there’s never a wrong time for Gibanica! Serbians enjoy it for breakfast with yogurt, as a lunch appetizer paired with cold beer, or as a comforting dinner. It’s equally delicious served hot or cold, and keeps well for several days.
#2 Burek
Originally from the Ottoman Empire, burek has claimed its rightful place as one of the most cherished Serbian dishes.
Burek consists of thin, flaky layers of phyllo dough filled with various ingredients, then baked to golden perfection. In Serbia, this pastry typically comes in a round shape, cut into quarters, although rolled versions exist throughout the Balkans. Furthermore, The Guardian ranked burek fifth on its list of the best street foods worldwide in 2012.
Burek ingredients
The classic Serbian burek contains:
- Thin phyllo dough sheets
- Minced meat (traditionally beef)
- Cheese (for cheese variant called “sirnica”)
- Spinach or potatoes (for other variations)
- Oil or butter
- Onions
Burek cultural significance
Historically, the first recorded burek in Serbia was made in Niš in 1498 by a Turkish baker named Mehmed Oğlu. Throughout the years, it has become so embedded in Serbian culture that special burek-dedicated shops called “buregdzinice” exist even in small towns.
Where to try Burek
For authentic burek, visit Pekara Trpković (multiple locations) or Pekara Spasa in Belgrade’s bohemian Skadarlija quarter. Also worth trying is Era Pekara in Zlatibor, Western Serbia.
Burek pricing
A slice of burek typically costs less than €1, making it an extremely affordable meal option.
#3 Komplet Lepinja
Affectionately nicknamed “a heart attack on a plate” by locals, Komplet Lepinja delivers an unforgettable culinary experience unique to western Serbian cuisine.
Essentially, this dish consists of a soft flatbread (lepinja) cut horizontally with a dent in the middle, resembling a bowl with a lid. The bread is filled with kajmak (Serbian clotted cream), egg, and drizzled with “pretop” or “moča” – a special gravy made from meat drippings. Subsequently, it’s baked until golden brown. The combination creates a rich, hearty meal with contrasting textures – crispy exterior and soft, juicy interior.
Komplet Lepinja ingredients
The authentic recipe requires:
- Fresh lepinja (Serbian flatbread)
- Kajmak (traditional Serbian cream cheese)
- Egg
- Pretop (gravy from roasted lamb or pork)
- Salt and pepper
- Optional: smoked meat (prosciutto, neck, or kulen)
Komplet Lepinja cultural significance
Originating from Užice and the Zlatibor mountain region, this dish dates back to before World War II. The name “komplet” literally means “complete” or “with everything in it”. Initially created as nutritious food for soldiers needing sustenance during demanding days, it has since become an integral part of Serbian heritage – especially in western Serbia.
Where to try Komplet Lepinja
For the most authentic experience, visit Užice, considered the homeland of this dish. Šuljaga bakery in Užice offers what many consider the best version. Meanwhile, Era Pekara in Zlatibor and Blue Moon bakeries also receive high praise from locals.
Komplet Lepinja pricing
A standard komplet lepinja costs approximately 380 RSD (around $3-4), while variations with different meats range from 460-770 RSD ($4-7) depending on the meat type.
Best time to eat Komplet Lepinja
Above all, komplet lepinja shines as a breakfast staple, yet serves equally well as a hangover remedy. Traditionally paired with yogurt or sour milk to balance its richness, it’s considered ideal for cold winter mornings but remains available year-round in tourist areas like Zlatibor
#4 Kajmak
Described as the “lovechild between cream cheese and salty French butter,” Kajmak stands as one of the most distinctive elements in Serbian cuisine.
Kajmak is a creamy dairy product with a fluffy, light texture milasir to whipped cream cheese yet with a unique flavor profile. This unripened cheese ranges from soft and runny (young kajmak) to firmer and tangier (aged kajmak). Indeed, its taste combines mild sweetness with savory notes, offering a rich, buttery experience that many compare to clotted cream.
Kajmak ingredients
Traditional Serbian kajmak requires:
- Unpasteurized, unhomogenized cow’s milk (sheep’s milk occasionally used)
- Salt (1-2%)
- No additives or preservatives
Kajmak cultural significance
Throughout Serbia, kajmak represents more than food—it symbolizes hospitality and tradition. Consequently, a table set with kajmak signals welcome to guests. This dairy delicacy appears at family gatherings, roadside eateries, and festive occasions. Traditionally matured in wooden vessels called čabrica, aged kajmak becomes an essential ingredient in dishes like gibanica.
Where to try Kajmak
For the freshest kajmak, visit green markets (pijace) where farmers sell their homemade versions.Across Serbia, regional variations exist, with fierce debates between residents of Kraljevo and Čačak about which area produces the best kajmak.
Kajmak pricing
A serving of kajmak typically costs between $3-5 USD depending on quality and age.
Best time to eat Kajmak
Kajmak excels as a breakfast spread on fresh bread, nevertheless, it’s equally delightful when melted atop grilled meats like pljeskavica or served alongside ćevapi. Traditionally, this versatile dairy product complements nearly any meal throughout the day.
#5 Ćevapi
No exploration of Serbian cuisine would be complete without tasting Ćevapi, the country’s beloved grilled meat specialty.
Ćevapi (pronounced “CHAY-vah-pee”) are finger-sized, uncased sausages grilled over charcoal. These skinless meat rolls, typically 5cm long, deliver a juicy, smoky flavor with a slightly crispy exterior yet tender interior.
Ćevapi ingredients
Traditional Serbian Ćevapi contains:
- Ground beef (primary meat in Serbian version)
- Sometimes mixed with lamb or pork
- Garlic
- Salt and black pepper
- Paprika
- Baking soda (for tenderness)
- Onions (finely grated)
Ćevapi cultural significance
Originally introduced during Ottoman rule in the 15th century, Ćevapi evolved from Turkish kebabs into a distinctly Balkan specialty. Firstly gaining popularity in Belgrade around 1860, the dish quickly became a national symbol throughout Serbia.
Where to try Ćevapi
For authentic experiences, visit specialized eateries called “Ćevabdžinice.” Drama Ćevapi in Belgrade offers exceptional quality, as does Cevap kod Dekije.
Ćevapi pricing
Pricing varies across Serbia, yet remains affordable. A standard portion ranges from €5-10, with higher-end versions reaching €14.30 when served with kajmak.
Best time to eat Ćevapi
Traditionally served alongside lepinja (flatbread), chopped raw onions, and kajmak, Ćevapi works perfectly for lunch or dinner. Besides being a popular street food, it’s specifically appreciated after a night of drinking
You can even enjoy this authentic Serbian grill through our Private Chef Service in NYC, prepared fresh right in your kitchen.
#6 Pljeskavica
Reigning as Serbia’s national dish, Pljeskavica represents the ultimate expression of Balkan grilling tradition.
Pljeskavica (pronounced “plyeh-skah-vee-tsa”) is a mixed-meat patty resembling a large, flattened hamburger. Unlike typical burgers, these patties are thinner (about 6 inches in diameter) yet incredibly juicy. Traditionally served either on a plate with sides or in lepinja (flatbread) with condiments like kajmak, ajvar, onions, and tomatoes.
Pljeskavica ingredients
The authentic recipe requires:
- Mixed ground meat (typically beef and pork)
- Finely chopped onions
- Minced garlic
- Paprika
- Salt and black pepper
- Sparkling water (makes meat tender)
- Oil for frying
Pljeskavica cultural significance
Hailing from Serbia, this grilled specialty has spread throughout the Balkans, becoming popular in Bosnia and Herzegovina, Croatia, Montenegro and even parts of Central and Eastern Europe. Regional variations include Leskovac pljeskavica (very spicy with onions), Šar pljeskavica (stuffed with cheese), and Hajduk pljeskavica (mixed with smoked meat).
Where to try Pljeskavica
For exceptional quality, visit Ćevap kod Dekije in Belgrade, where their pljeskavica with kajmak costs around 4-5€. Other noteworthy venues include Prava Pljeskavica, Republic Grill, and Walter in Dorćol.
Pljeskavica pricing
Typically affordable, pljeskavica ranges from 6-8 USD. At street vendors, expect to pay between 2-3€.
Best time to eat Pljeskavica
Primarily enjoyed for lunch or dinner, this hearty dish pairs perfectly with cold beer. Yet its popularity as street food makes it accessible throughout the day, thereby becoming an especially favored option after a night of drinking.
#7 Sarma
Revered throughout the Balkans, sarma represents the crown jewel of winter gastronomy in Serbian cuisine.
Sarma consists of seasoned ground meat and rice wrapped in fermented cabbage leaves, then slow-cooked to perfection. This hearty dish transforms the cabbage into a tangy embrace for its flavorful filling. In addition to the rolls, sarma typically includes smoked meats like ribs or bacon that enhance the rich flavor profile.
Sarma ingredients
Traditional Serbian sarma requires:
- Sour cabbage leaves (kiseli kupus)
- Ground meat (typically beef and pork mixture)
- Rice (white, short-grain)
- Onions and garlic
- Paprika and Vegeta seasoning
- Smoked meats (ribs, bacon, or ham hocks)
- Tomato sauce
Sarma cultural significance
Despite its Turkish name meaning “to wrap,” sarma has deep roots in Serbian heritage. Often called the “Queen of Winter,” it appears at virtually every slava (patron saint celebration), family gathering, and holiday feast. Historical records claim it was even prepared for Stefan Nemanja, founder of the medieval Serbian state.
Where to try Sarma
Sarma Bar in Novi Sad offers authentic versions of this beloved dish. Throughout Belgrade, many traditional restaurants serve homemade sarma, typically on weekends.
Sarma pricing
Given rising ingredient costs, a serving now costs approximately €2 per kilogram for the cabbage alone.
Best time to eat Sarma
Primarily a winter specialty, sarma tastes even better when reheated days after cooking. Therefore, many Serbians claim they could eat it “for ten days in a row”
#8 Gulaš
Tracing its roots to Central Europe, Gulaš offers a glimpse into the hearty comfort foods that dominate Serbian cuisine.
Gulaš is a thick, savory stew-like dish with rich, bold flavors. Unlike its Hungarian counterpart, the Serbian version typically features a simpler preparation yet delivers complex aromas. The meat becomes tender after slow cooking, creating a dish that sits between a soup and stew – not too thick, yet substantial enough to satisfy hunger. A distinctive red color comes from generous amounts of paprika.
Gulaš ingredients
Serbian Gulaš requires:
- Minced onions (600g – about equal to meat weight)
- Beef or lamb cut in cubes (650g)
- Tomato juice (250ml)
- Bay leaves
- Red paprika
- Salt and pepper
- Vegeta seasoning
- Fresh parsley
Gulaš cultural significance
Dating back to the 9th century, this dish originated with Hungarian shepherds yet has been adopted throughout the Balkans. The Serbian adaptation emphasizes more meat than vegetables, reflecting the country’s carnivorous preferences. Regarded as traditional comfort food, Gulaš appears regularly on family tables throughout Serbia, particularly during colder months.
Where to try Gulaš
For authentic Serbian Gulaš, visit Rakija Grill in downtown Miami which serves traditional versions. Within Serbia itself, traditional kafanas (taverns) typically offer this beloved dish on weekends, often prepared in a kettle called “bogrács” over open fire for enhanced flavor.
Gulaš pricing
Price points vary across Eastern Europe, with a plate costing approximately 182 CZK (around $8 USD) in Prague as of 2025. In Serbia, expect slightly lower prices at local establishments.
Best time to eat Gulaš
Ideally enjoyed during chilly autumn and winter days, Gulaš tastes even better when reheated the following day as flavors deepen over time. Traditionally served over creamy mashed potatoes with fresh bread for sopping up the rich sauce.
#9 Ajvar
Celebrated as the “caviar of the Balkans,” Ajvar represents one of the most versatile condiments in Serbian dishes with deep cultural roots.
Ajvar is a smoky relish or sauce primarily made from roasted red bell peppers with a silky texture and salty-sweet flavor profile. This bright orange spread ranges from mild to extra hot, resembling a thick paste that can be used as a condiment, side dish, dip, or spread.. Its versatility allows it to transform simple foods into memorable dishes.
Ajvar ingredients
Traditional Serbian ajvar requires:
- Roasted red bell peppers (primary ingredient)
- Eggplant (optional but common)
- Sunflower or olive oil
- Salt and vinegar
- Garlic (in many versions)
- Sometimes hot peppers for spicier varieties
Ajvar cultural significance
Customarily prepared in mid-autumn when red peppers reach peak ripeness. Each fall, families gather to roast peppers over wood stoves, creating a festive atmosphere as the community works together. Throughout the Balkans, almost every household patiently awaits Leskovac peppers to bring their distinctive flavor to markets. Even popular singer Dua Lipa’s mention of ajvar sparked regional debates over its origin.
Where to try Ajvar
Found in restaurants across the Balkans, plus European grocery stores internationally. Many Trader Joe’s locations carry it under “Red Pepper Spread with Eggplant and Garlic”. Authentic ajvar can be purchased online through Amazon, Walmart, or specialized retailers like MezeHub with over 50 different brands.
Ajvar pricing
Typically affordable – jarred versions cost approximately $0.24/oz for Podravka brand. A jar of authentic ajvar generally ranges between $5-10 USD depending on quality and source.
Best time to eat Ajvar
Primarily considered a winter food but enjoyed year-round 1. Traditionally served alongside grilled meats like ćevapi or as part of meza platters with cheese and cured meats. It pairs wonderfully with fresh bread, pasta, risotto, or even as a sandwich spread.
Ajvar preparation is a signature part of our Balkan Cooking Classes, where guests roast and blend peppers the authentic Serbian way.
#10 Potato Kačamak
Originating from the mountainous regions of the Balkans, Potato Kačamak stands as a hearty cornerstone of traditional Serbian dishes that sustained generations through harsh winters.
Potato Kačamak is a thick, creamy porridge combining mashed potatoes and cornmeal into a substantial dish. In Bosnia, Montenegro and Albania, this variant is sometimes called “tučenjak” meaning “having been beaten or pounded”. The dish requires serious arm muscle as ingredients are beaten until smooth, creating a distinctive texture unlike regular cornmeal kačamak.
Potato Kačamak ingredients
The traditional recipe requires:
- 3 cups water
- 2 medium potatoes (peeled, cubed and boiled)
- 1¼ cups yellow cornmeal
- ½ cup feta cheese
- ¼ cup oil
- Salt to taste
Potato Kačamak cultural significance
Originally, this variation was born out of necessity during times when flour was scarce. Obviously, the dish tells a story of an impoverished Montenegrin nation struggling to survive. Hence, it became an energy-boosting meal prepared to sustain mountain dwellers through demanding physical labor.
Where to try Potato Kačamak
The Kolasin and Durmitor areas are famous for traditional techniques, with restaurants that still “beat” the mixture by hand. Savardak in Kolasin is often praised as serving the best kačamak.
Potato Kačamak pricing
A serving typically costs around 650 dinars (approximately $6-7).
Best time to eat Potato Kačamak
Primarily enjoyed during cooler days or before physical labor. Many locals consider it a must-try dish while hiking in the mountains.
#11 Karadjordjeva
Karadjordjeva is a breaded cutlet dish consisting of rolled veal, pork, or chicken steak stuffed with kaymak (Serbian clotted cream), then breaded and fried to golden perfection. This cylindrical creation resembles a stuffed schnitzel with a crispy exterior hiding a rich, creamy interior that oozes when cut into.
Karadjordjeva ingredients
The authentic recipe requires:
- Veal, pork, or chicken steak
- Kaymak (traditional Serbian cream cheese)
- Flour, eggs, and breadcrumbs for coating
- Oil for frying
- Occasionally ham (optional variation)
Karadjordjeva cultural significance
Created by chef Mića Stojanović in 1956 as an improvisation when lacking ingredients for Chicken Kiev. The chef named it after Serbian revolutionary leader Karađorđe Petrović. Even the garnish holds significance—tartar sauce, lemon slice, and tomato were arranged to resemble the Order of Karađorđe’s Star.
Where to try Karadjordjeva
Dva Jelena restaurant in Belgrade’s Skadarlija quarter serves exceptional Karadjordjeva. Additionally, Stara Hercegovina in Old Belgrade offers authentic versions. Outside Serbia, this dish appears in restaurants across Singapore, Tokyo, and New York.
Karadjordjeva pricing
A standard serving costs approximately $6-7 USD in most Serbian establishments.
Best time to eat Karadjordjeva
Primarily served for lunch or dinner alongside roasted potatoes, tartar sauce, and a slice of lemon. French fries, green beans, or steamed vegetables frequently accompany this filling main course.
#12 Rakija
Regarded as the “liquid soul” of the nation, Rakija holds an unmatched position among Serbian drinks, transcending its status as merely an alcoholic beverage. Rakija is a clear, potent fruit brandy with alcohol content typically ranging from 40% to 65% . This distilled spirit comes in numerous varieties based on the fruit used, with šljivovica (plum rakija) being Serbia’s most protected brand. The appearance ranges from colorless when freshly produced to golden-brown when aged in wooden barrels.
Rakija ingredients
Traditional rakija requires:
- Ripe or overripe fruit (plums, grapes, apricots, quinces, or pears)
- Fermentation without artificial yeasts
- Double distillation process
- Optional aging in oak barrels (3-15 years for premium varieties)
Rakija cultural significance
Beyond consumption, rakija symbolizes Serbian hospitality, pride, and identity. Practically every Serbian household keeps at least one bottle of homemade rakija. Historically, Prince Miloš Obrenović declared that peasants could never pledge their rakija still as debt collateral, considering it a homestead essential.
Where to try Rakija
For authentic experiences, visit green markets (pijace) to purchase homemade versions. Alternatively, Rakia Bar in Belgrade offers over 100 brands and flavors.
Rakija pricing
Homemade rakija costs approximately €4-€10 per liter, whereas quality bottled versions range from 950-1000 dinars (approximately $10).
Best time to drink Rakija
Typically served in small glasses called “čokanjčići” holding 30-50ml, rakija shines as an aperitif before meals or as accompaniment to meze platters
