Macedonian food is hearty, fresh, and very good value. It draws on Ottoman, Greek, and Balkan traditions, with an emphasis on grilled meats, fresh vegetables, cheese, and beans.
Tavče gravče — baked white beans in a clay pot with onion and peppers — is the national dish. It's filling, cheap, and available almost everywhere. Don't leave without trying it.
Ajvar is a roasted red pepper and eggplant relish that appears on almost every table. The homemade version, made in late September when peppers are harvested, is extraordinarily good.
Grilled meats (skara) dominate restaurant menus: kebapche (minced meat rolls), pljeskavica (a flat burger patty), and various cuts served with shopska salad — chopped tomatoes, cucumber, and onion topped with grated white cheese (sirenje).
Cheese and dairy are excellent. Macedonian white cheese (a firm brined variety) and yellow cheese appear in salads, pastries (burek), and as appetisers. Burek — flaky pastry filled with cheese or meat — makes a cheap and satisfying breakfast, found at any bakery.
Macedonian wine has a long history and is underrated internationally. The Tikveš region produces good reds, particularly Vranec, a full-bodied local grape. Rakija (grape or plum brandy) is ubiquitous and offered as a welcome drink everywhere from homes to petrol stations.
Eating out is cheap. A full meal with drinks rarely exceeds 500–600 MKD (€8–10) in a sit-down restaurant. A burek and coffee for breakfast costs under 100 MKD.