2025 ‘Culinary Tour – get to know the Serbian food. Come hungry!’ Review

So, I’d been hearing some chatter about Serbian food for a while, and, honestly, I was just a little curious. They said it was hearty and full of flavor, so naturally, I saw the ‘Come Hungry!’ tour for 2025 and thought, okay, that’s pretty much my name on a sign. The idea, you know, of a trip completely centered on eating felt like a seriously good one. Frankly, I packed my bag with some very loose-fitting pants, which, as it turns out, was probably the smartest decision I made for the whole trip. Arriving in Serbia, there was this kind of palpable energy in the air, a sort of feeling that you’re about to discover something genuinely special and, like, still a little bit under the radar. As a matter of fact, the promise wasn’t just about tasting food; it was about getting to know a whole culture through its kitchen, which is, at the end of the day, my favorite way to travel.

First Bites in Belgrade: The Heart of the Feast

Alright, so our first real food stop was in Belgrade, and, honestly, it set an incredibly high bar. We basically went straight to a traditional Serbian tavern, a *kafana*, that was just buzzing with life, you know, with music and people talking. The guide explained that, in some respects, this is where the real soul of the city is. The tables were almost immediately filled with these huge platters of grilled meats. We’re talking about *ćevapi*, these small, hand-rolled sausages that were just incredibly tender, and *pljeskavica*, which is sort of like a spiced meat patty that’s a national obsession. The aroma of charcoal and spices was, like, totally intoxicating. Of course, they brought out shots of *rakija*, a fruit brandy that definitely clears your sinuses. The guide, who was really friendly, told us it was a welcome drink, and well, we felt very welcome indeed. It was a completely full-on sensory introduction to Serbian hospitality, you know, loud, generous, and absolutely delicious.

Now, it wasn’t just about stuffing our faces, you know, though we did a fair amount of that. The guide actually took the time to explain the history behind these dishes. For instance, the Ottoman influence on the grilling techniques is, apparently, pretty significant, yet Serbians have totally made it their own over the centuries. We also tried *kajmak*, which is, like, a creamy dairy product that’s somewhere between clotted cream and butter; honestly, it’s just one of the best things you can spread on warm bread. Then there was *ajvar*, a red pepper and eggplant spread that was, like, a little smoky and a little sweet. In a way, you could pretty much make a whole meal out of just the bread and these spreads. The whole experience in that Belgrade kafana felt incredibly authentic, not at all like a stuffy, pre-packaged tour. We were just there, in the middle of it all, eating what the locals eat.

Beyond the Grill: Discovering Serbia’s Home-Cooked Soul

Okay, so after a few days of absolutely amazing grilled food, I was kind of wondering what else Serbia had in its culinary locker. The tour then took a turn that was, to be honest, a little unexpected but so rewarding. We actually left the big city behind and went to a smaller town, to a family-run place, to try what they call *’jela na kašiku’* or ‘spoon dishes’. Basically, these are slow-cooked stews and soupy meals that are the very definition of comfort food. This, for me, was where the tour got really special. We were, more or less, welcomed into a home kitchen where we got to see how *sarma* is made. These are, like, little parcels of sour cabbage leaves stuffed with minced meat and rice that have been simmered for hours. The whole house smelled incredible, you know?

You think you know Serbian food after the grill, but then you taste a proper, slow-cooked *sarma* and you realize there’s a whole other level of flavor and tradition. It’s the kind of food a grandmother would make, filled with a lot of care.

In that same place, we also tried *punjena paprika*, which are sweet bell peppers similarly filled and cooked down in a rich tomato sauce. And there was a pot of *gulaš* simmering away, too; it was a version a bit different from the Hungarian style I knew, somehow deeper and more rustic in its flavor profile. What made this part of the trip so good was, frankly, the connection to the people making the food. The host, a lovely older woman, didn’t speak much English, but, you know, she communicated through her cooking. She would just, like, point at the pot and smile, knowing we were enjoying something she’d put her heart into. As a matter of fact, it was a good reminder that food is so much more than fuel; it’s a story, it’s family, it’s history served on a plate. I mean, it felt very personal.

The Sweet Side of Serbia: More Than Just Baklava

Alright, you might think after all that hearty, savory food, there would be no room for dessert. Well, you’d be wrong, and seriously, I’m so glad we pushed through. The tour dedicated a whole afternoon to Serbian sweets, which, by the way, are way more varied than just the baklava you might expect. We visited a small, old-school bakery, or *poslastičarnica*, where the air was just thick with the smell of sugar and vanilla. Instead of overly sticky, honey-drenched things, a lot of Serbian desserts are, kind of, more delicate and nutty. For example, we tried *vanilice*, which are these little vanilla cookies sandwiched together with jam and dusted with powdered sugar. They literally just melt in your mouth. They’re apparently a traditional treat for holidays and celebrations, and you could really taste why.

Then they brought out a platter of *orasnice*, which are these crescent-shaped cookies made almost entirely of walnuts and sugar. They were crunchy, chewy, and, honestly, just a perfect partner for a strong cup of domestic coffee. The baker explained that walnuts are a huge deal in Serbian cooking, used in both sweet and savory dishes, which you know, makes a lot of sense given their flavor. We also had a taste of *knedle sa šljivama*, which are potato-dough dumplings filled with a whole plum, then boiled and rolled in sweet, fried breadcrumbs. It’s a very unusual combination for some, but it just works. It’s warm, it’s soft, it’s a little tangy from the plum… it’s just a completely satisfying dessert. At the end of the day, it was so interesting to see a side of the country’s sweets that wasn’t defined solely by Ottoman influences, but had this sort of Central European character too.

The Guides and the Group: The People Who Made the Trip

You can have the best food in the world on a tour, but, honestly, if the people aren’t great, it kind of falls flat. Luckily, that absolutely wasn’t the case here. Our main guide, let’s call him Marko, was just fantastic. He wasn’t just a guide who, you know, recited facts; he was a storyteller. He had this way of explaining the context of each meal, like, tying it to a historical event or a personal family story, which made everything feel much more meaningful. He was also just really funny and approachable, so you never felt like you couldn’t ask a “stupid” question. For instance, I asked what the difference was between about five different types of cured meat, and he, like, patiently broke it all down without making me feel silly. He definitely loved his country and its food, and that passion was, sort of, infectious.

And then there was the group itself. We were a pretty mixed bunch, you know, from different countries and of different ages, but the shared love of food was, like, a great unifier. In a way, passing those big platters of food around the table felt very communal, almost like a family dinner. People were constantly saying, “Oh, you have to try this!” or “What did you think of that?” We were all, more or less, in it together, discovering things at the same time. Frankly, by the end of the first couple of days, it didn’t feel like a tour group of strangers anymore. We were just a bunch of people having a really good time, eating really good food. That kind of camaraderie, you know, is something you can’t really plan for, but it absolutely made the entire experience that much richer.

Practical Tips and What to Expect on Your Serbian Food Adventure

So, if you’re thinking about doing this tour, which I obviously think you should, there are a few things to keep in mind. First, and this is probably the most important tip, you literally need to pace yourself. The portions in Serbia are, to put it mildly, extremely generous. It’s a sign of hospitality, so, you know, they want to feed you well. But if you go all-in at the first meal, you’ll be struggling by the end of the day. So, just take a little bit of everything; you can always have more. Actually, our guide often reminded us, “This is a marathon, not a sprint,” and he was definitely not wrong. It’s also a good idea to wear comfortable walking shoes, as there’s a fair bit of walking through city streets and markets between meals, which, honestly, is a good way to work up an appetite for the next stop.

Another thing is to be open-minded. You will probably encounter ingredients and flavor combinations you haven’t had before, like the creamy *kajmak* or the powerful kick of *rakija*. Just give everything a try. The tour did a pretty good job of asking about dietary needs beforehand, but if you have a very specific restriction, it’s probably a good idea to communicate that clearly. For vegetarians, well, traditional Serbian cuisine is very meat-heavy, to be honest. There were vegetarian options available, like grilled vegetables, cheeses, and some of the spreads and salads, but, you know, the main event is often meat. Finally, just be ready to embrace the culture. Serbians are generally very warm and proud people. If you show a genuine interest in their food and their traditions, you will be welcomed with open arms and, most likely, another plate of food. It’s just their way.

Final Takeaways on the 2025 Serbian Culinary Tour

To put it simply, this tour is for someone who really wants to connect with a place through its food. It’s not just about tasting; it’s about experiencing a culture from the inside out. You’ll eat in bustling city taverns and quiet family homes, and frankly, you will leave feeling like you have a much richer picture of Serbia.

• Come With an Appetite: The tour’s name is not a suggestion. The portions are huge and the food is rich, so being ready to eat is key.
• More Than Just Grills: While the grilled meats are famous and delicious, the tour does an excellent job of showing off the country’s slow-cooked stews, fresh cheeses, and unique pastries.
• People Make the Experience: The knowledgeable and passionate guides, along with the friendly group dynamic, really elevate the trip from a simple food tour to a memorable cultural exchange.
• It’s an Active Trip: Expect a good amount of walking, which is actually a welcome activity between the very generous meals.
• An Authentic Cultural Experience: This felt less like a standard tour and more like being shown around by a local friend who knows all the best spots to eat.

Read our full review: Serbian Food Tour 2025 Full Review and Details

See Prices, Availability & Reserve Now (2025 Serbian Culinary Tour Reservations)