Serbian cuisine is a reflection of the historical circumstances this country has been exposed to throughout the centuries - a combination of various culinary influences prepared in an entirely unique and original way. The food served in restaurants is healthy and completely organic - with no genetically modified products or artificial flavourings, and the portions tend to be large. Most meals are prepared with a considerable amount of meat, and served with a variety of vegetables. Home-cooked meals tend to be more spicy. 

For the main course, most restaurants in Belgrade will offer roštilj - different types of barbecued meat cuts served with finely chopped onion. Although many world nations prepare their meat in a similar style, Serbs have managed to elevate barbecued meat to an art form, and nowhere else will you have the opportunity to try such specialities. The meat needs to be primed in a particular way before it can be tossed on the grill, typically heated with beech charcoal. Barbecue chefs are a class of their own, and the best of the bunch come from the south-Serbian town of Leskovac.

Types of barbecued meat include ćevapčići (cylinder-shaped minced meat), pljeskavice (similar to a hamburger), kobasice (a special, spicy type of sausage for the barbecue), ražnjići (chunks of meat on a skewer), vešalice (boneless pork loin, cut lengthwise), chicken liver rolled in strips of bacon, etc. If you order the Mixed meat, you will get a little of all the above specialities on one plate. If you order the leskovački voz (Leskovac Train), you will get the same combination, but on separate plates that will arrive one by one, so that the various types of meat stay warm.