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Exploring Serbia is such a thrill — especially for your taste buds. With traditional food that lures visitors from all corners of the world, leaving without sampling the local delicacies is like going to Paris and skipping the Eiffel Tower. And it’s no secret — the grill rules the traditional cuisine, so why not learn how to order meat in a Serbian restaurant?
Mastering a few key phrases will keep you from getting tongue-tied or accidentally ordering a salad (gasp!) when your heart’s set on sizzling meat. So let’s cut to the chase — or better yet, slice into the juicy part — here’s all you need to know!
Tasting the tastes is one of the best things for folks staying in Serbia. And to make the experience seamless (and scrumptious), we’ve already crafted a guide on how to order like a local.
This time, we’ll be getting more into the meat of the matter — quite literally. And here’s some good news — you can sink your teeth into quality meat (meso) virtually everywhere! Fast food kiosks, kafanas, and restaurants (except for vegetarian ones) all offer a fine spread. So, if you belong to Carnivorous Anonymous but refuse to quit, it’s time to dig in.
Serbs love their meat, so no farm animal is safe. Svinjetina (pork), piletina (chicken), teletina (veal), and lamb (jagnjetina) are some of the most beloved proteins.
As for the cooking method, the good old grill never fails. For your reference, BBQ meat is called meso sa roštilja.
The second best is meso na ražnju — meat cooked on a spit over fire. Of course, some meats are best roasted or fried.
No matter how they’re cooked, though, these are the clear winners of Serbian cuisine.
Pljeskavica is a Serbian answer to the burger, but the difference lies in the size. The Balkan variety is enormous compared to McDonald’s petty, for instance.
On top of being a mouthful, pljeskavica is also juicier than your regular burger, and it pairs wonderfully with kajmak.
If you’re extra hungry, you can order gurmanska pljeskavica, a variety filled with cheese, garlic, bacon, and spices.
Another delicacy made from minced meat, ćevap, is a cylinder-shaped burger’s cousin. Get them in a bun, or on a plate, with a sizable dollop of kajmak, and you’ll understand why everyone praises Serbian traditional food.
Bite-sized pieces of meat threaded with a skewer are called ražnjići in Serbian. You can choose between chicken and pork. In any case, you’re in for a juicy treat that’s practically built for sharing — though no one will judge you if you don’t.
Although vešalica sounds like something to hang your clothes on (veš-lanudry), don’t let the name fool you. It’s actually a smoky, juicy strip of pork, seasoned just right and grilled to perfection. Think of it as the tastiest thing you’ll ever mistake for a drying rack.
Serbian gym bros love pileće belo meso (chicken breast filet) — but so does everybody else. A lean cut, seasoned and grilled, packs both protein and flavor. Whether you’re bulking, cutting, or just hungry, it’s a go-to that never disappoints.
Same poultry but different cut, pileći batak (chicken thigh) brings a little more fat, a lot more flavor, and some serious juiciness to the table. Grilled, roasted, or straight off the bone, it’s all about the taste, not the gain.
Serbian sausage (kobasica) comes in many forms — smoked, spicy, garlicky, or all of the above. As piquant as they are, barbecue sausages go best with cold beer (pivo) and a warm loaf of bread (hleb).
They hail from the grill capital of Serbia, Leskovac, so you know they mean business. Think of leskovački uštipci as pljeskavica’s hot-headed cousin.
Although they are smaller, these meaty delicacies pack plenty of heat. Dare to try them?
Can’t decide? Just get everything. Mešano meso literally means mixed meat, and that’s what you’ll get — a grilled greatest hits platter featuring ćevapi, pljeskavica, vešalica, ražnjići, kobasica, and probably a chicken thigh.
You can order it for two people (za dvoje), four (za četvoro), or specify the size of the portion in grams. The more the merrier!
Karađorđeva šnicla is a breaded, rolled veal (or pork) steak, stuffed with kajmak, then deep-fried into crispy, golden goodness.
It’s rich, indulgent, and completely over-the-top — which is probably why Serbs love it so much.
This isn’t your everyday lunch — pečenje appears at celebrations, family gatherings, and any event that calls for elastic-waist pants. You’ll often see it brought out at weddings and slavas, sometimes with a whole pig turning on a spit.
Of course, you can have it any day of the week. All you need to do is go to a pečenjara (restaurant specializing in pečenje) and ask for a portion. You’ll get a plateful of the most tender pork (or lamb) you’ve ever tried, with the skin that sticks to your fingers.
And while you’re there, you can try some of the less mainstream parts — pig’s head (glava), ears (uši), or legs (nogice).
Yup, every cut counts, and no meat goes to waste in Serbia!
Meso ispod sača (meat under the bell) cooks slowly under a heavy lid covered with hot coals. This method locks in juices and smoke, yielding tender, flavorful meat, usually lamb, veal, or pork.
If you spot it on the menu, order up and mop the plate clean with some fresh bread. It’s a true Serbian comfort classic.
Finally, here are the phrases you need to order meat in a Serbian restaurant.
Serbian | English |
Šta preporučujete? | What do you recommend? |
Jednu pljeskavicu na kajmaku. | One Serbian burger on kajmak. |
Deset ćevapa sa lukom. | Ten ćevapi with onion. |
Može bez luka. | Without onion, please. |
Da li imate mešano meso? | Do you have mixed meat? |
Da li je ovo svinjetina ili piletina? | Is this pork or chicken? |
Da li je ljuto? | Is it spicy? |
Može srednje pečeno. | Medium, please. (for steak, pljeskavica, etc) |
Reš pečeno. | Well done. (crispy) |
Pileći batak na tanjiru i pomfrit. | Chicken thigh on a plate and French fries. |
Može pileće belo meso u lepinji? | Can I have chicken filet in a bun? |
Teletina ispod sača za dvoje. | Veal under the bell for two. |
Račun, molim. | Check, please. |
Here are some extra tips to prepare you for Serbian dining:
Pair it right: A glass of rakija before, a cold beer during, or a sip of kisela voda (sparkling water) after — that’s the Serbian way to round out a meaty meal.
At last, you’ve chewed through the essentials, and you’re more than ready to order meat in a Serbian restaurant. No more awkwardly pointing at the menu or accidentally asking for laundry instead of lunch. So, grab a menu and order away — the most delicious bites are awaiting.
And if you’re hungry for more than just meat — like casual conversations, real-life phrases, and proper slang — come join our group Serbian lessons. They’re fun, supportive, and easy to attend wherever you are. See you in class!
Exploring Serbia is such a thrill — especially for your taste buds. With traditional food that lures visitors from all corners of the world, leaving
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