Radost Fina Kuhinjica
Serbian cuisine
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rakija uvodna

We can freely say that rakija is the favorite alcoholic drink in Serbia. We like producing and drinking it or talking and bragging about it. Many would say that rakija has been a part of our tradition ever since, however the Serbs started producing rakija not earlier than at the end of 19th century. Until that time, wine had the primacy in this region.


What is rakija?

Rakija is produced by distillation of fermented fruit. Since it contains an average of 40% alc/vol, (homemade rakija can even contain up to 60% alc/vol), rakija is regarded as a strong alcoholic drink. Therefore, we recommend you grab some finger food whenever you drink rakija, since you might easily get drunk.

There are many different types of rakija, however šljivovica (made of plum) is by far the most popular. Šljivovica was forerunner of all other rakija types. Beside this, the most commonly used rakijas are those made of apricot (kajsijevača), quince (dunjevača), grape (lozovača) and with herbs (travarica). Although today's diverse market offers variety of rakijas made by combining various flavors and ingredients, šljivovica has always remained the No.1 choice.

Rakija tasting

You can never go wrong when ordering rakija. However, if you want to be sure that you are tasting the true original Serbian rakija, we suggest you to visit one of several Rakia bars where you can taste among more than 120 rakija types. 

Belgrade often feels more Balkan than European. There are old-style cafés with pavement terraces; smoky bars and stalls selling burek pies.

The Telegraph