Where locals actually eat — by neighborhood, budget, and what to order.
Flavia Voican · Updated April 14, 2026 · Belgrade, SerbiaSome links are affiliate links. Learn more.
Belgrade is a city where Ottoman, Austro-Hungarian, and Balkan influences fuse into hearty, smoky, and often fermented flavors. You must try ćevapi (grilled minced meat skewers), sarma (meat-stuffed cabbage rolls), and kajmak (creamy dairy spread). Prices are honest—€10-15 covers a full meal at a good restaurant.
Savamala is Belgrade’s new dining epicenter, where old industrial warehouses now house trendy pizzerias, seafood spots, and craft beer bars. Look for trattorias with wood-fired pizzas and fresh sarma served in €15-20 mains. Best after dark, when the riverfront glows and the crowds start to arrive.
Skadarlija is Belgrade’s village-in-the-city, known for its folk music, wood-fired stoves, and hearty Serbian classics. The narrow lanes are lined with taverns serving grilled meats and plum brandy. It’s charming but touristy, so arrive early to beat the crowds.
Dorćol is where Belgrade’s young creatives eat, with a mix of vegan bistros, kebab houses, and casual wine bars. The area has a buzzing night scene and a good kebab spot around every corner, with grilled meat in pita for €6-8. It’s perfect for late-night eats after a concert.
Zemun, a former village now part of Belgrade, is quieter and offers a mix of Serbian and international cuisine. Try the trout restaurants along the Danube or the fish soup at local taverns. It’s ideal for a relaxed lunch or dinner with views over the river.
Ćevapi are grilled minced meat skewers, often served with flatbread, onions, and ajvar. The best versions are in Dorćol and Skadarlija, where you can get a plate of four for €7-10.
Sarma is cabbage or grape leaves stuffed with a mix of minced beef and rice. It’s a Balkan staple and a must for lunch. Look for it in Skadarlija or Savamala for €12-15 per serving.
Kajmak is a creamy, buttery dairy spread made from fermented milk. It’s often served with bread, eggs, or grilled cheese. Try it at a local bakery in Dorćol or Zemun for under €2 per serving.
Belgrade’s version of goulash is heavier and more meaty than the Hungarian style. It’s usually made with beef, paprika, and served with bread. Look for it in Skadarli
lija or Zemun for €10-14.
Somun is a type of leavened bread, often used as a side to grilled meats or cheeses. You can find it at most taverns and bakeries, with a fresh loaf for €1-2.
Krompiruša is a creamy mashed potato soup, often served with bacon or cheese. It’s a comfort food staple and easy to find in Skadarlija for €6-8.
Pita is a baked or grilled flatbread filled with cheese, meat, or spinach. The best are in Zemun and Dorćol, with meat-filled versions for €5-7.
Burek is a flaky, layered pastry filled with meat, cheese, or eggs. It’s best eaten hot from the oven. Look for it at morning markets or local bakeries for €2-3 each.
Ajvar is a roasted red pepper and eggplant spread, often served with grilled meats. It’s a Serbian staple and a must-order side. You can get it free with most grilled dishes or buy it in jars at the market.
Pljeskavica is a Serbian burger made from grilled minced meat, often with onions and ajvar. It’s a hearty street food staple. Try it in Savamala or Dorćol for €7-10.
| Meal type | Est. cost | What you get |
|---|---|---|
| Street food / market | €2-8 | *Burek*, *ćevapi*, *krompiruša*, *kajmak* |
| Casual sit-down | €10-18 | Grilled meats, *sarma*, *pita* |
| Mid-range restaurant | €20-35 | Full meal with wine or beer |
| Fine |