Food and drinks you must try in the Balkans

Also known as Burek or Börek, these pastry pies are a staple at bakeries from Croatia to Greece (where it’s called Spanakopita). The pies are made from flaky filo dough and filled with cheese, meat, spinach, or potatoes. The treat dates back to the Ottoman Era and thus can be found in many countries where the Empire conquered lands.

Everyone’s favorite caffeinated beverage varies throughout the region. In Bosnia & Herzegovina, you’ll find thick brown liquid that resembles Turkish. However, in Croatia and Albania, the espresso can often be mistaken for that of Italy, and Kosovo is home to hip coffee shops on par with Seattle.

The region is certainly home to some unique varietals of wine. In Croatia, you’ll find some of the most interesting on the islands, particularly Korcula. This beautiful little island is home to Grk, dry white wine with a uniquely dry and piney flavor. In Dalmatia, you can also find Babić and Plavac Mali, both full-bodied red wines. In Herzegovina, Žilavka is the white of choice and is floral and acidic with hints of vanilla. 

Sometimes known as Rakia, this alcoholic spirit can be found in many countries. It is a type of schnapps produced to avoid waste when making wine, made from the press residue. It is often flavored with local ingredients from rose to apple to herbs and lemon. 

Many families in rural parts of countries across the region have olive trees in their yards that they harvest and take to a community press to produce house olive oil. Thus, they rarely buy it in stores. From Croatia to North Macedonia to Bosnia & Herzegovina, you’ll find high-quality products of varying flavors and bitterness for a decent price.

France, Italy, and Spain don’t have a monopoly on these, the Istria Peninsula of Croatia is a large producer. Thus, you’ll find truffles on menus across the Balkans, most often in pasta dishes.

Located along the Adriatic and the Mediterranean, the Balkan countries are a haven for seafood lovers. And squid is a staple in many dishes, found in Croatian, Montenegrin, and Albanian water. It’s often served grilled, in pasta, or as part of risotto!

Albanian mussels are famously delicious, sourced from Lake Butrint, a combination of fresh and saltwater in the south of the country near the beach center of Sarande. Located in the Butrint National Park, the lake has ideal conditions for mussel farming, which can be found on menus across the country and region.

In Croatia, tuna and sea bass are must-tries on any menu if you’re a seafood lover. Also, don’t miss swordfish, mullet, and carp in Albania. In Montenegro, you’ll find grayling, various types of trout, and Danube salmon.

You’ll find everyone’s favorite lazy meal on menus all around the Balkans! And just like in Italy, it's usually quite good if you know where to look.

Particularly in Albania and Croatia, which are pretty close to (different parts) of Italy, the gelato is amazing! Sample interesting flavors like mascarpone, lemon and garlic, and carrot, as well as those made from local ingredients like wild blueberries.

Greece might be best known for this sweet treat of filo dough, pistachio, or nuts, sweetened with syrup or honey. Baklava can be found throughout the Balkans. The kind found in Bosnia & Herzegovina is most often made with pistachio, and there’s a special chocolate and pistachio version as well. In Albania, it’s typically sweeter with less nuts.

A staple in Balkan countries, each country has its version and name for dumplings. In Bosnia & Herzegovina, klepes are traditionally made with ground beef or spinach with cheese and resemble large ravioli. Gomboce in Serbia and Croatia are plumb-filled dumplings rolled in breadcrumbs. And variations of potato dumplings can be found throughout the region.

This grilled plate of sausage (typically a mix of ground beef, lamb, pork, and garlic) is a national dish in Bosnia & Herzegovina and Serbia. It’s also commonly found in Albania, Croatia, Kosovo, Montenegro, and North Macedonia. Ćevapi is typically served with grilled or roasted veggies and rice.

This stuffed pepper dish has two versions: one with meat and one vegan. The first option can use ground beef, turkey, pork, or a mixture, as well as grated veggies, rice, and various spices. The vegan option uses potatoes and more rice.

In Albania, this summer stew is very popular when the temperatures start to rise. This is because the main ingredients are most easily found in the warmer months: tomato, bell peppers, and onions, as well as yogurt, feta cheese, and chili flakes. The stew is then served with bread.

An Albanian national dish, tave kosi is a must-try while in the country! The lamb (flavored with garlic), yogurt, and rice (seasoned with oregano) dish is baked until a cheesy crust forms. You’ll also see it referred to as Elbasani, originating from the Albanian city of Elbasan.

In Sarajevo, Bosnia, the Jadranka bakery was famous for the "Bohem" cake. When the war broke out in the '90s, the favorite cake shop and dessert were nearly lost. Then, in 2007, the bakery reopened, and now locals and visitors alike can enjoy the cake made of layered pastry and hazelnut cream drizzled with chocolate.

This traditional Balkan dessert can be found throughout the region and, more recently, the European continent. It’s a sponge cake soaked in a mix of milk, then covered with caramel and served cold.

Seafood is frequently used in risotto and pasta, and nowhere as often as in Croatia, where black risotto or crni rižot is a staple on the coast. The dish gets its color from the cuttlefish, a main ingredient whose ink dish gives the rice a distinctive color.  

Identical to the flavored jelly squares found all over Turkey, in Bosnia & Herzegovina, don’t make the mistake of calling them Turkish delight! Here, they’re Bosnian delight, where popular flavors are rose and pomegranate!

These Balkan-style crepes are found in most countries of the region and will most often be served at breakfasts in hotels. Fillings are chocolate sauce, Nutella, jam, fresh fruit, or just lemon and powdered sugar.