Podgorica Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Podgorica's culinary identity is defined by hearty, unpretentious cooking that emphasizes quality ingredients over elaborate preparation. The city's food culture balances Mediterranean lightness with Balkan robustness, featuring grilled meats, fresh dairy products, and seasonal vegetables prepared in time-honored ways that reflect Montenegro's agricultural heritage and multi-cultural influences.
Traditional Dishes
Must-try local specialties that define Podgorica's culinary heritage
Kačamak (Cornmeal Porridge)
A dense, creamy porridge made from cornmeal, potatoes, and cheese, often enriched with kajmak (clotted cream). This humble mountain dish becomes surprisingly rich and satisfying, with a texture somewhere between polenta and mashed potatoes. Traditionally served in a wooden bowl with a pool of melted butter on top.
Originally a subsistence food for shepherds and mountain dwellers, kačamak represents the resourcefulness of Montenegrin highland cuisine. It was designed to provide maximum calories and warmth using minimal ingredients available in isolated mountain communities.
Ćevapi (Grilled Minced Meat Sausages)
Small, finger-sized grilled sausages made from minced beef, lamb, or a mixture of both, seasoned with garlic, salt, and pepper. Served in groups of 5-10 pieces with lepinja (flatbread), chopped onions, kajmak, and ajvar (red pepper spread). The meat is juicy and flavorful with a slightly smoky char from the grill.
While variations exist throughout the Balkans, ćevapi became ubiquitous during the Yugoslav era and remain the region's most popular fast-casual meal. Each city claims its version is superior, and Podgorica's style tends toward a slightly coarser grind with robust seasoning.
Njeguški Pršut (Smoked Ham)
Air-dried, lightly smoked ham from the village of Njeguši in Montenegro's mountains, though widely served in Podgorica. The meat is delicate, slightly sweet, and less salty than Italian prosciutto, with a subtle smokiness. Typically served thinly sliced with local cheese and olives.
Named after the village of Njeguši, birthplace of Montenegro's royal dynasty, this ham has been produced using traditional methods for centuries. The unique microclimate of the mountain village and the smoking process using beech wood create its distinctive flavor.
Riblja Čorba (Fish Soup)
A hearty fish soup made with freshwater fish from Lake Skadar or river catches, simmered with vegetables, paprika, and herbs. The broth is rich and slightly spicy, often containing chunks of carp, catfish, or eel. Served piping hot with crusty bread for dipping.
This dish reflects Montenegro's inland fishing traditions, particularly around Lake Skadar. The soup showcases the country's freshwater fish heritage and was traditionally a fisherman's meal, using the day's catch and whatever vegetables were available.
Cicvara
A creamy, cheese-based dish similar to kačamak but made with wheat flour instead of cornmeal, cooked with butter and kajmak until it reaches a smooth, fondue-like consistency. The result is intensely rich and satisfying, with a golden color and stretchy texture from the melted cheese.
Another traditional mountain dish, cicvara was historically prepared by shepherds and served as both sustenance and celebration food. The name comes from the sizzling sound (cvrčanje) the mixture makes while cooking.
Punjene Paprike (Stuffed Peppers)
Bell peppers stuffed with a mixture of ground meat and rice, slowly braised in a tomato-based sauce. The peppers become tender while the filling absorbs the sweet-savory flavors of the sauce. Often served with mashed potatoes or bread and a dollop of sour cream.
A staple of home cooking throughout the former Yugoslavia, this dish reflects Ottoman influences on Balkan cuisine. Each family has its own recipe variation, making it a deeply personal dish that evokes nostalgia for home-cooked meals.
Burek
Flaky phyllo pastry filled with either cheese (sirnica), meat (burek proper), potatoes (krompiruša), or spinach. Baked until golden and crispy on the outside while remaining moist inside. Served in large coiled portions or by weight, traditionally eaten with yogurt.
Brought by the Ottomans and thoroughly adopted throughout the Balkans, burek has become a breakfast staple and late-night comfort food. In Montenegro, purists insist that only the meat version is true burek, while other fillings have different names.
Priganice
Small, puffy fried dough balls similar to doughnuts but less sweet, served hot with honey, jam, or cheese. Light and airy inside with a golden exterior, they're best eaten fresh from the fryer. Often accompanied by kajmak and prosciutto for a sweet-savory combination.
These traditional fried treats are served at celebrations, family gatherings, and as a special breakfast. The dough is allowed to rise slowly, then fried in hot oil, creating a pillowy texture that's distinctly different from Western doughnuts.
Krap u Raštan (Carp with Collard Greens)
A Lake Skadar specialty featuring carp cooked with raštan (collard greens), potatoes, and smoked meat. The dish is slowly simmered, allowing the flavors to meld into a hearty, earthy stew. The fish remains tender while the greens add a slightly bitter contrast to the rich broth.
This dish is intrinsically linked to Lake Skadar's fishing culture and represents the traditional cuisine of the lake region. It's particularly popular in winter when collard greens are in season and hearty meals are most appreciated.
Komplet Lepinja
A hearty breakfast dish consisting of lepinja bread hollowed out and filled with kajmak, butter, and a fried egg, then baked until the egg sets and the cheese melts. The bread becomes crispy on the outside while soaking up all the rich flavors inside.
Created in Belgrade but widely adopted throughout the former Yugoslavia, komplet lepinja has become a beloved hangover cure and weekend breakfast treat in Podgorica. It represents the region's love for combining simple ingredients into something greater than the sum of its parts.
Njeguški Sir (Njeguški Cheese)
A semi-hard cow's milk cheese from the Njeguši region, with a slightly tangy, complex flavor and crumbly texture. Often served alongside pršut as part of a traditional appetizer platter. The cheese has a natural rind and becomes more pungent with age.
Like the famous ham from the same region, Njeguški cheese benefits from the mountain microclimate and traditional production methods passed down through generations. It's considered one of Montenegro's finest artisanal products.
Palačinke (Crepes)
Thin crepes filled with various sweet fillings such as Eurocrem (hazelnut spread), jam, walnuts with honey, or simply sugar and cinnamon. Rolled or folded and often dusted with powdered sugar. Light yet satisfying, they're a popular dessert and afternoon snack.
While crepes exist in many cuisines, the Balkan version with Eurocrem filling has achieved iconic status, particularly among younger generations who grew up with this chocolate-hazelnut spread. They're a nostalgic comfort food for many Montenegrins.
Taste Podgorica's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Dining in Podgorica is a relaxed, social affair where meals are meant to be enjoyed slowly and conversation flows freely. Montenegrins value hospitality highly, and dining customs reflect a culture that prioritizes personal connections over formality. While the atmosphere is generally casual, showing respect for local customs will enhance your dining experience.
Greetings and Service
Restaurant staff in Podgorica tend to be friendly but may not be as attentive as in some Western countries. Service is generally unhurried, reflecting the local pace of life. It's common to spend hours at a table without feeling rushed. Eye contact and a greeting when entering or leaving is appreciated.
Do
- Greet staff with 'Dobar dan' (good day) when entering
- Make eye contact and acknowledge servers
- Be patient with service - slow doesn't mean bad
- Signal clearly when you're ready to order or pay
Don't
- Don't snap fingers or whistle to get attention
- Don't expect servers to check on you constantly
- Don't rush through meals - it's considered odd
- Don't leave immediately after eating - lingering is normal
Toasting and Drinking
If offered rakija (fruit brandy) or wine, it's polite to accept at least a small amount. Toasting is an important ritual, and the most common toast is 'Živeli!' (to life!). Eye contact during toasts is important, and it's customary to clink glasses with everyone at the table. Refusing a drink can be seen as slightly rude, though explaining you don't drink alcohol is acceptable.
Do
- Make eye contact when toasting
- Wait for the host to make the first toast
- Say 'Živeli!' when clinking glasses
- Accept at least a small taste if offered rakija
Don't
- Don't drink before the toast is made
- Don't refuse drinks without explanation
- Don't cross arms when clinking glasses with multiple people
- Don't toast with water - it's considered bad luck
Paying the Bill
The bill is typically brought only when requested. Splitting bills is becoming more common but traditionally one person pays for the group, with the expectation that others will reciprocate on future occasions. If dining with locals, there may be friendly competition over who pays. In casual settings, asking for separate checks is acceptable, though some smaller establishments may find it inconvenient.
Do
- Ask for the bill by saying 'Račun, molim' or making a writing gesture
- Offer to pay if dining with locals, but don't insist if they refuse
- Check the bill for accuracy
- Be prepared to pay in cash at smaller establishments
Don't
- Don't expect the bill to arrive automatically
- Don't assume splitting is easy everywhere
- Don't leave money on the table without confirming the amount
- Don't be offended if a local insists on paying - it's a hospitality gesture
Dress Code and Behavior
Podgorica's dining scene is generally casual, and formal dress codes are rare even at upscale restaurants. However, Montenegrins tend to dress neatly when going out. Loud behavior is generally tolerated in casual settings, but excessive noise or drunkenness is frowned upon. Smoking regulations exist but enforcement can be inconsistent.
Do
- Dress neatly but comfortably
- Keep conversations at a reasonable volume in upscale venues
- Be respectful of other diners' space
- Ask about smoking areas if relevant
Don't
- Don't wear beachwear or overly casual attire to restaurants
- Don't expect strict enforcement of smoking bans everywhere
- Don't place phones on the table during meals with locals
- Don't photograph food obsessively in traditional establishments
Breakfast
Breakfast (doručak) is typically eaten between 7-10 AM and is often light, consisting of coffee, burek, or bread with cheese and prosciutto. Many Podgorica residents grab breakfast on the go from bakeries. Hotels serve more substantial buffet breakfasts, but traditional home breakfasts are simple affairs.
Lunch
Lunch (ručak) is served between 1-3 PM and is traditionally the main meal of the day, though this is changing with modern work schedules. Many restaurants offer daily specials (dnevna ponuda) at lunch with better prices. Expect restaurants to be busy during this time, and some may close between lunch and dinner service.
Dinner
Dinner (večera) typically begins around 7-8 PM but can extend much later, especially on weekends. This is a social meal meant to be enjoyed slowly, often lasting several hours. Restaurants remain open late, and it's common to see families with children dining at 9 or 10 PM. Kitchen closing times vary but are generally around 11 PM on weekdays and midnight or later on weekends.
Tipping Guide
Restaurants: Tipping 10% is standard for good service in restaurants. Round up to the nearest convenient amount or leave 10-15% for excellent service. Tips can be left in cash on the table or added when paying by card, though cash is preferred. Service charges are rarely included in the bill.
Cafes: In cafes, rounding up to the nearest euro or leaving small change (0.50-1 EUR) is sufficient. For just coffee, tipping is optional but appreciated. If you've occupied a table for an extended period or received table service, leaving a euro or two is courteous.
Bars: In bars, rounding up the bill or leaving 5-10% is appropriate. For simple drink orders at the bar, tipping is not expected but leaving change is appreciated. In cocktail bars with more elaborate service, 10% is appropriate.
Tipping is appreciated but not obligatory in Montenegro. Service staff earn regular wages, so tips are genuinely seen as a bonus for good service rather than an expected part of income. Cash tips are always preferred as they go directly to the server. Never feel pressured to tip for poor service.
Street Food
Podgorica doesn't have a vibrant street food scene in the traditional sense of food carts or night markets. Instead, the city's fast-casual culture revolves around small specialized shops and bakeries that serve quick, affordable meals. The buregdžinicas (burek shops) and ćevabdžinicas (grill houses) function as the local equivalent of street food, offering inexpensive, satisfying meals that locals grab throughout the day. These establishments are particularly busy in the mornings before work and late at night after socializing. The closest thing to street food culture exists around the Green Market (Zelena Pijaca) and in the city center where bakeries with outdoor seating serve fresh pastries and grilled items. During summer, outdoor terraces and cafes extend onto sidewalks, creating a more animated street-level food scene. While you won't find elaborate food stalls, the accessibility and affordability of burek shops and small eateries provide a similar experience of quick, delicious, local food on the go.
Burek with Yogurt
Flaky phyllo pastry filled with cheese, meat, or potato, served hot from the oven with a side of cold, tangy yogurt. The contrast between the crispy, buttery pastry and cool yogurt is quintessentially Balkan. Best eaten fresh when the pastry is still crackling.
Buregdžinicas throughout the city, particularly near the bus station, in Stara Varoš, and around the city center. Many operate 24 hours or open very early
2-4 EUR for a generous portionĆevapi in Lepinja
Five to ten small grilled meat sausages tucked into warm flatbread with raw onions, kajmak (clotted cream), and ajvar (red pepper spread). Juicy, smoky, and incredibly satisfying, this is Montenegro's ultimate fast food. The quality varies significantly between establishments.
Ćevabdžinicas near the city center, particularly along Slobode Street and around Trg Republike. Look for places with grills visible from the street and locals queuing
3-5 EUR for a portion with 5-10 piecesPljeskavica
A large, seasoned ground meat patty (like a Balkan burger) served in lepinja bread with the usual accompaniments. Often mixed with onions and spices, it's juicier and more flavorful than a typical hamburger. Can be ordered with cheese (sa sirom) for extra richness.
Same establishments that serve ćevapi, fast-casual grill restaurants, and some bakeries with grills
3-5 EURFresh Kifle
Crescent-shaped rolls that can be plain, filled with cheese, chocolate, or various savory fillings. Eaten warm for breakfast or as a snack throughout the day. The dough is slightly sweet and buttery, making them addictive even when plain.
Every bakery (pekara) in the city, with fresh batches emerging throughout the morning. The smell will guide you
0.30-0.80 EUR eachGrilled Corn (Kukuruz)
Fresh corn on the cob grilled over charcoal and brushed with butter and salt. A simple summer treat that's particularly popular in parks and outdoor areas. Sweet, smoky, and messy to eat - in the best way possible.
Occasional vendors near parks and the riverside during summer months, though not as common as in some other cities
1-2 EURBest Areas for Street Food
Around Zelena Pijaca (Green Market)
Known for: Fresh produce, small eateries serving traditional breakfast items, burek shops, and bakeries. The market itself operates in the mornings with vendors selling local cheeses, prosciutto, and produce. Surrounding streets have several affordable eating options.
Best time: Early morning (6-10 AM) for the freshest market goods and breakfast foods; the area quiets down significantly after noon
Stara Varoš (Old Town)
Known for: Traditional bakeries, small kafanas serving home-style food, and a few burek shops. This historic neighborhood maintains a more authentic, local atmosphere with fewer tourists and better prices than the main center.
Best time: Morning for breakfast items, lunch for traditional daily specials at local restaurants. Evening can be quiet as this isn't a major nightlife area
City Center (Trg Republike and Slobode Street)
Known for: Higher concentration of ćevabdžinicas, fast-casual restaurants, cafes, and bakeries. More variety but also more tourist-oriented. Good for finding food at any hour, especially late night.
Best time: Lunch and dinner for the full range of options. Late night (after 10 PM) for post-bar snacks when many places stay open
Near Bus and Train Stations
Known for: 24-hour burek shops and bakeries catering to travelers. Not the highest quality but reliable for early morning or late night food. Prices are reasonable and portions are large.
Best time: Anytime, particularly useful for early morning departures or late arrivals. These establishments operate around the clock
Dining by Budget
Podgorica remains one of the more affordable European capitals for dining, though prices have increased in recent years. The cost of eating out varies significantly based on venue type and location, with traditional establishments and those in residential neighborhoods offering much better value than tourist-oriented restaurants in the city center. Local specialties and traditional dishes are generally the most affordable options, while international cuisine and upscale dining can approach Western European prices.
Budget-Friendly
Typical meal: 3-8 EUR for a substantial meal
- Look for 'dnevna ponuda' (daily specials) at lunch - often includes soup, main course, and salad for 5-7 EUR
- Eat at bakeries and burek shops for the cheapest hot meals
- Shop at Zelena Pijaca (Green Market) for fresh, affordable produce and local products
- Avoid restaurants on main tourist streets - walk a block or two away for better prices
- Ask for tap water ('voda iz česme') instead of bottled water to save 1-2 EUR per meal
- Supermarkets like Idea, Aroma, and Voli have prepared foods and bakery sections with good value
Mid-Range
Typical meal: 8-15 EUR for a main course
Splurge
Dietary Considerations
Podgorica's traditional cuisine is heavily meat-based, which can present challenges for vegetarians, vegans, and those with specific dietary restrictions. However, the dining scene is gradually becoming more accommodating, particularly in the city center where awareness of dietary preferences is increasing. Communication is key, as many traditional dishes can be modified, and some naturally vegetarian options exist within Montenegrin cuisine.
Vegetarian & Vegan
Vegetarian options exist but require some effort to find. Traditional Montenegrin cuisine includes several vegetarian dishes like kačamak, cicvara, and various cheese-based items, though many seemingly vegetarian dishes contain meat broth or lard. Vegan options are more limited and often require special requests. Larger restaurants and those catering to international visitors are more likely to understand and accommodate vegetarian and vegan diets.
Local options: Kačamak (ensure it's made without meat broth), Cicvara (cheese and flour dish), Shopska salad (tomatoes, cucumbers, peppers, onions, and cheese), Ajvar (roasted red pepper spread), Prebranac (baked beans - verify no meat is added), Cheese burek (sirnica), Potato burek (krompiruša), Spinach burek (zeljanica), Fresh salads and grilled vegetables, Priganice with honey or jam
- Learn to say 'Ja sam vegetarijanac/vegetarijanka' (I am vegetarian) and 'bez mesa' (without meat)
- Ask specifically about meat broths and lard, which are commonly used
- Request 'samo povrće' (only vegetables) when ordering
- Seek out Italian restaurants for reliable vegetarian pizza and pasta options
- Visit markets for fresh produce, cheese, and bread to supplement restaurant meals
- Be prepared to eat a lot of cheese-based dishes and salads
- Breakfast is often the easiest meal for vegetarians with bread, cheese, and pastries readily available
Food Allergies
Common allergens: Dairy (cheese, kajmak, and milk feature heavily in traditional cuisine), Gluten (bread, burek, and phyllo pastry are ubiquitous), Nuts (walnuts used in desserts and some dishes), Eggs (in many baked goods and some traditional dishes), Fish (Lake Skadar fish specialties)
Allergy awareness is improving but isn't as developed as in Western Europe. Many servers may not fully understand cross-contamination concerns. Write down your allergies in Serbian/Montenegrin to show servers and kitchen staff. Better restaurants and hotels are more likely to understand and accommodate allergies. Be very clear and specific about your needs, and consider carrying an allergy card in the local language.
Useful phrase: Imam alergiju na... (I have an allergy to...). Key allergen words: mleko (milk), gluten (gluten), orasi (nuts), jaja (eggs), riba (fish). For severe allergies, carry a card stating: 'Imam ozbiljnu alergiju na [allergen]. Molim vas proverite da moja hrana ne sadrži [allergen]' (I have a serious allergy to [allergen]. Please check that my food doesn't contain [allergen]).
Halal & Kosher
Halal options are available due to Montenegro's Muslim population (around 20%), though not all restaurants advertise this. Some traditional restaurants and grill houses serve halal meat, particularly in areas with larger Muslim communities. Ask 'Da li je meso halal?' (Is the meat halal?). Kosher options are extremely rare, and there are no certified kosher restaurants in Podgorica. The Jewish community is very small, and kosher infrastructure is minimal.
Look for restaurants in or near Stara Varoš (the old town), which has a historically Muslim population. Some ćevabdžinicas and grill houses serve halal meat. The city's mosques may provide information about nearby halal restaurants. For strict dietary requirements, consider self-catering or contacting restaurants in advance to discuss options.
Gluten-Free
Gluten-free awareness is limited in Podgorica, and dedicated gluten-free options are rare. Traditional cuisine is heavily bread-based, making this a challenging dietary restriction. However, some naturally gluten-free dishes exist, particularly grilled meats and certain traditional preparations. Celiac disease is understood by medical professionals but not widely known in the restaurant industry.
Naturally gluten-free: Grilled meats (ćevapi, pljeskavica, ražnjići - verify no bread crumbs in preparation), Roasted or grilled fish, Shopska salad and other fresh salads (without croutons), Ajvar (red pepper spread), Grilled vegetables, Njeguški pršut and cheese (verify no contamination), Plain grilled or roasted meats, Some bean dishes like prebranac (verify preparation), Fresh fruit and vegetables from markets
Food Markets
Experience local food culture at markets and food halls
Zelena Pijaca (Green Market)
Podgorica's main open-air market is the heart of the city's fresh food scene. Local farmers and vendors sell seasonal produce, fresh cheeses, homemade kajmak, prosciutto, honey, rakija, and other local products. The market building also houses butchers, fishmongers, and small shops selling dried goods and spices. The atmosphere is lively and authentically local, with vendors calling out prices and haggling being common.
Best for: Fresh seasonal fruits and vegetables, local cheeses (especially from mountain regions), homemade kajmak, Njeguški pršut, honey, fresh herbs, and getting a feel for local food culture. Also good for people-watching and experiencing daily Podgorica life.
Open daily from early morning (around 6 AM) until early afternoon (1-2 PM). Best selection and atmosphere is between 7-11 AM. Busiest on Saturday mornings. Some vendors may stay later, but selection diminishes significantly after noon.
Stara Varoš Market Area
The historic Old Town neighborhood has small shops, bakeries, and informal market stalls selling traditional products. Less touristy than Zelena Pijaca, this area offers a glimpse into how locals shop for daily needs. Small family-run shops sell cheese, dried meats, and local specialties, often from their own production or from relatives in mountain villages.
Best for: Traditional products, artisanal cheese and prosciutto, homemade preserves and ajvar, and experiencing a more neighborhood-oriented shopping atmosphere. Good for conversation with shopkeepers who often speak some English and enjoy sharing information about their products.
Shops generally open around 7-8 AM and close in early evening (6-7 PM). Many close for a lunch break between 1-4 PM. Best visited in the morning or late afternoon.
Supermarket Chains (Idea, Aroma, Voli)
While not traditional markets, these modern supermarkets offer good selections of local products alongside international goods. They're useful for travelers wanting to self-cater or try local products with clear labeling and prices. The deli sections often have local cheeses, prosciutto, and prepared foods at reasonable prices.
Best for: Packaged local products to take home (ajvar, honey, rakija), self-catering supplies, prepared foods, and shopping with clear prices and air conditioning. Good for those uncomfortable with market haggling or visiting outside market hours.
Generally open daily from 7 AM to 9 or 10 PM, with some locations open until 11 PM or midnight. Sunday hours may be shorter. More convenient than traditional markets for evening shopping.
Weekend Flea Market (Buvljak)
While primarily selling clothing, household goods, and miscellaneous items, this large weekend market also has sections with food vendors selling fresh produce, honey, homemade rakija, dried herbs, and other local products. The atmosphere is chaotic and distinctly local, offering a cultural experience beyond just shopping.
Best for: Adventurous shoppers looking for local color, homemade products from rural areas, bulk honey and rakija, and experiencing a slice of Balkan market culture. Not essential for food shopping but interesting for the experience.
Primarily operates on Saturday and Sunday mornings, starting very early (around 6 AM) and continuing until early afternoon. Most active between 7 AM and noon.
Seasonal Eating
Podgorica's food culture is deeply connected to the seasons, with menus and market offerings changing dramatically throughout the year. The city's Mediterranean-influenced climate means hot, dry summers and mild, wet winters, each bringing distinct produce and traditional dishes. Montenegrins take pride in eating seasonally, and many traditional dishes are specifically associated with particular times of year. Visiting in different seasons offers notably different culinary experiences.
Spring (March-May)
- Fresh wild greens and herbs (wild asparagus, nettles, dandelion greens)
- Early vegetables like peas, fava beans, and spring onions
- Lamb (traditionally eaten around Easter)
- Fresh cheeses and kajmak from spring milk
- Strawberries and cherries toward late spring
- Lake Skadar fish as fishing season resumes
- Outdoor dining begins as weather warms
Summer (June-August)
- Abundant fresh vegetables (tomatoes, peppers, eggplant, zucchini)
- Stone fruits (peaches, apricots, plums)
- Watermelons and melons
- Fresh figs
- Outdoor grilling culture at its peak
- Cold soups and fresh salads dominate menus
- Beach-style fish restaurants popular for day trips
- Outdoor terrace dining throughout the city
Fall (September-November)
- Grape harvest and new wine
- Mushroom foraging season (wild mushrooms appear on menus)
- Chestnuts roasted and sold
- Late summer vegetables still abundant
- Apple and pear harvest
- Pomegranates and figs
- Preparation of winter preserves (ajvar making season)
- Hunting season brings game to some menus
Winter (December-February)
- Hearty stews and soups dominate menus
- Smoked and cured meats at their best
- Root vegetables and cabbage dishes
- Collard greens (raštan) in season
- Citrus fruits from the coast
- Holiday specialties around Christmas and New Year
- Indoor dining and cozy kafana atmosphere
- Rakija consumption increases for 'warmth'