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Serbia

Visitors can explore Belgrade’s museums and galleries, enjoy world-class opera and theatre productions or check out the city’s burgeoning club scene. Or they may head to elegant Novi Sad, stretching along the banks of the Danube, and known as the ’Serbian Athens’. The city is host to Exit, southeast Europe’s largest music festival. Beyond the cities, Serbia encompasses vineyards, majestic gorges and vast national parks, and is home to 80% of all bird species found in Europe.

Practical Information

Area: 88 361 km² (39 449 miles²)

Capital: Belgrade. Population: 1.5 million

Population: 7.5 million

Currency: The official currency in Serbia is the New Yugoslav Dinar

Government: Republic since 2006.

Tipping: 10% is expected.

Time zone: GMT + 1 (GMT + 2 from last Sunday in March to last Sunday in October)

Languages: Serbian

Additional descriptions

Serbia: Social customs

There are some restrictions on photography.Read more

Serbia: Food and local specialties

Cuisine varies greatly from one region to another. On the whole, the meat specialities are better than the fish dishes. Things to know: Table service is usual in hotel restaurants. Bars and cafes have counter and table service. Most places serving alcohol close by 2200. The national specialties are: Pihtije (jellied pork or duck). Cevapcici (charcoal-grilled minced meat). Raznjici (skewered meat). Sarma or japrak (vine or cabbage leaves stuffed with meat and rice). Strukli (nuts and plums stuffed into cheese balls and then boiled). Slivovica (a potent plum brandy). Loza and maraskino (made of morello cherries). Wine: Ljutomer, Traminer, Riesling and Vugava. Read more counter and table service. Most places serving alcohol close by 2200. The national specialties are: Pihtije (jellied pork or duck). Cevapcici (charcoal-grilled minced meat). Raznjici (skewered meat). Sarma or japrak (vine or cabbage leaves stuffed with meat and rice). Strukli (nuts and plums stuffed into cheese balls and then boiled). Slivovica (a potent plum brandy). Loza and maraskino (made of morello cherries). Wine: Ljutomer, Traminer, Riesling and Vugava.

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