Macedonian food is generous, seasonal and built around vegetables grown under a hot summer sun — peppers, tomatoes, beans — alongside grilled meat, white cheese and fresh bread. Lunch is the main meal, portions are big, and a meal often starts with a small glass of rakija. Wine has been made here for thousands of years, and the country's own red grape, Vranec, is the one to try.
What to eat in Skopje
- Tavče gravče — white beans baked in a clay pot with peppers and onion; the national dish.
- Ajvar — a relish of roasted red peppers. In September and October families roast peppers for the winter, and the smell fills the streets.
- Šopska salad — tomatoes, cucumber, peppers and onion under a snow of grated white cheese.
- Kebapi — small grilled sausages of minced meat, served with bread and chopped onion. The Old Bazaar is the place.
- Burek — flaky pastry with cheese, meat or spinach, eaten for breakfast with a glass of drinking yogurt.
- Pastrmajlija — an oval flatbread topped with cured meat and egg, originally from the town of Štip.
- Baklava and tulumba — syrupy sweets from the Old Bazaar pastry shops, with a Turkish coffee.
Where to eat
The Old Bazaar (Čaršija)
Skopje's Ottoman-era bazaar, across the Stone Bridge from Macedonia Square, is full of kebapi grills, bakeries and old pastry shops. Nearby, the Bit Pazar market is where locals buy vegetables, cheese and, in autumn, sacks of red peppers.
Debar Maalo
A leafy neighbourhood a short walk from the centre, lined with restaurants and traditional kafanas — taverns serving grilled meat, salads and local wine, often with live music in the evening.
Macedonian wine
Vineyards cover the warm valleys of the south, and the Tikveš region around Kavadarci and Negotino produces much of the country's wine. Look for Vranec, a deep, dark red, and Temjanika, an aromatic white. Rakija, the grape brandy offered as a welcome almost everywhere, is meant to be sipped, not shot.
Our winery tour: Lazar Chateau & Sopot
We drive you from Skopje to visit the Lazar Chateau and Sopot wineries for cellar visits and tastings, and bring you back to your hotel — so everyone in the group can taste. Send a request with your date and we will arrange the times with the wineries.
Local tips from our drivers
- Lunch is the main meal. Many kitchens are at their best at midday, and portions are large — order salads to share.
- Sip the rakija. It is often homemade and strong, and it is offered as hospitality, not a challenge.
- Carry some cash. Restaurants in the centre take cards, but small Old Bazaar grills and bakeries often prefer cash.
- Tip about 10%. Rounding up is normal in cafés; around 10% is usual in restaurants for good service.
- Come in autumn for ajvar. In September and October, markets fill with red peppers and you can see ajvar being made.
Last updated October 2026 · Written by the Skopje Airport Transfers team
