Novi Sad eats heavily in the Vojvodina tradition: paprika, sour cream, smoked sausages, breaded schnitzels, and freshwater fish from the Danube. The portions are large, the prices low, and the wine list — increasingly — full of Fruška Gora reds that hold up against anything from Hungary across the border.
The old centre has the most concentrated cluster of restaurants, especially along Laze Telečkog and around Dunavska. For Serbian classics, head to a kafana; for something modern, try the wave of newer places that have opened around Stari Grad in the last decade.