Kačamak is prepared from white or yellow corn flour, the so-called old rustic flint minced exclusively in water mill. It is then cooked exclusively in a copper bowl in boiled water for half an hour. It is usually served with „kajmak“ (local sort of soft creamy cheese).
Gravče na tavče
A variety of baked white or brown beans with smoked meat. It is normally thicker and more spicy than a thick soup. Commonly known as „grah“ in the rest of the Balkans.
A steak named after Karađorđe, the leader of the First Serbian Uprising against the Turks. A veal steak is stuffed with „kajmak“ (local sort of soft creamy cheese), rolled up and dipped in egg. It is then covered with breadcrumbs and deep-fried. This dish is served with tartar sauce and a glass of quality wine suits it very well.
Mixed grill meat
Mixed grill meat combines all the delights from the grill on a single plate: „čevapčići“ (small meat rolls), „pljeskavice“ (beef burgers), „uštipci“ (meatballs stuffed with cheese and smoked ham), „kobasice“ (sausages), „krmenadle“ (pork chops), „ražnjići“ (shish kebab) and „vešalica“ (strips of smoked meat). As it is food from the grill it is best eaten freshly prepared and still piping hot.
Dry pie with walnuts
Every good Serbian „kafana“ (traditional restaurant) wishing to live up to its reputation ought to have „suva pita s orasima“ (walnut pie), which has a layer of special rolled and lightly baked pastry, then a layer of ground walnuts. It is very refreshing after a heavy meal enjoyed with coffee.