Sljivovica is the Serbian plum brandy, the national rakija. Twice-distilled from fresh plums, aged in oak, with a fruity edge that runs from clear to deep amber.

Sljivovica is Serbia's national spirit, protected as a geographic indication. The damson plum varieties of Sumadija and southern Serbia anchor the canonical style; every village holds its own distillery tradition. Belgrade Skadarlija kafane pour flights of regional sljivovica as the canonical Serbian opener.

Where to eat Sljivovica in Belgrade

4 editor picks for Sljivovica in Belgrade, ranked by editorial score. All Belgrade signature dishes · Sljivovica across every city.

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Make it at home

Serves 410 minEasy

Ingredients

  • Bottle of aged sljivovica (look for stara sljivovica, 5+ years)
  • Bottle of young sljivovica (clear, no oak)
  • Bottle of a regional sister: kruska (pear) or dunja (quince)
  • 4 small tulip-shaped tasting glasses
  • Walnut or hazelnut for the chasers
  • Hard cheese (Travnicki or sirene)

Method

  1. Pour 20 ml of each rakija into separate glasses, served at room temperature or slightly cool.
  2. Start with the youngest clear sljivovica to set the baseline plum profile.
  3. Move to the aged sljivovica, noting the oak and slight caramel.
  4. Compare with the regional kruska or dunja for fruit-aroma contrast.
  5. Pair small bites of cheese between pours to reset the palate.
  6. Eat a walnut after the final pour, a Serbian Skadarlija tradition.
  7. Sip slowly; rakija is for conversation, not for shooting.

Editor tip. Stara sljivovica (5+ year aged in oak) is what Belgrade kafane serve for the special occasion. Look for bottles from Sumadija or Pozega for the canonical regional anchor.

Common allergens: None.