Macedonian cuisine

[1] The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits.

Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija.

However, because of the negative stereotypes surrounding the kafana, many younger people prefer to frequent the more Western-styled cafés which are also seen as being classier.

From the days of the Ottoman Empire through to the present, coffee has played an important role in the lifestyle and culture of the region.

Other coffee beverages such as lattes, cafe mochas and cappuccinos are becoming increasingly popular with the opening of more upmarket cafés.

Tavče gravče , the national dish of North Macedonia .
Ǵomleze prepared on a tray. Gjomleze is typically cut into diamond-shaped pieces
Bieno Siren̂e served with olives
Turli tava (baked vegetables) with baked potato and salad
Tulumba
Macedonian coffee, with lokum
The best known Macedonian brand of Mastika, Strumicka Mastika. In North Macedonia, Mastika is traditionally made in the Strumica region