Serbian cuisine, tasty and provocative, finds its place among the most desirable menus in the world. One gets easily hooked on Serbian traditional hospitality and generous portions of inviting home-made food.
Serbian cuisine is derived from mixture of tradition under the influence mostly from the Mediterranean, Oriental, Austro-Hungarian and Bulgarian cuisine, customized to fit Serbian gourmet taste.

Serbian families will often invite guests for lunch or dinner and gallantly present traditional dishes made with love and experience, trying to share as much as possible and making every guest feel like at home. A proud host will usually serve three dishes for lunch and at least two for dinner. Be hungry, because you’ll eat a lot!

An advice is also to announce if you do not eat meat, because in Serbian cuisine everything is about meat.

Specific domestic dishes are kajmak (sort of milk cream without equivalent anywhere in the world), gibanica (specifically prepared cheese pie), corn bread, pihtije (aspic-like appetizer with meat), original and unique smoked ham, bacon and sausage recipes, cracklings, corn polenta with cheese, ajvar and many long cooked meat-vegetables combinations, fruit or vegetable jam.

Serbs traditionally serve home-made fruit brandy or home-made liqueur before lunch.

They drink a lot of coffee which is mostly home cooked black coffee. Serbia is a home for number of medicinal plants which are often used for various conditions or just for refreshment. Most common are mint, chamomile and domestic hibiscus.

In Serbia, someone with a large appetite is described as eating like a blizzard, while one who eats modestly is said to eat like a bird