The first rule of Balkan food is very simple — come hungry.
Almost every country has its own versions of dishes that have travelled across the region for centuries.
In Serbia you'll hardly avoid grilled meat, kajmak and homemade rakija — nor should you.
In Bosnia and Herzegovina, be sure to try ćevapi, burek, sirnica and traditional stews.
Don't forget Bosnian coffee and one of the homemade sweets.
In Herzegovina, discover local cheeses, meats, vegetables and wines such as Žilavka and Blatina.
On the Croatian coast, fresh fish, seafood, olive oil and Dalmatian wines take centre stage.
Montenegro combines Adriatic flavours with a very strong mountain cuisine.
In Serbia you'll hardly avoid grilled meat, kajmak and homemade rakija — nor should you.
North Macedonia is known for rich salads, peppers, cheeses, meat and wines.
Albania brings a blend of Mediterranean and Balkan influences.
Slovenia is especially interesting because it links Alpine, Central European and Mediterranean cuisine.
Don't eat only in restaurants on the main squares. You'll find some of the best dinners in family restaurants, farmhouses and small wineries. Markets are also an ideal way to get to know local produce. If you have the chance, include a cooking experience in your itinerary.
Learning to prepare one local dish creates a completely different connection with a destination.
And most importantly — take your time at the table.
In the Balkans, a meal isn't a break between two attractions. Very often, the meal is one of the biggest attractions.
