Begin your tasting exploration as the locals do: with phyllo pastry called burek, in a family-owned bakery that's been in business for 80 years.

Next, hop to the stall with the awarded ajvar, a pepper spread with the reputation of vegetable caviar. Hear how Milanka prepares ajvar following the recipe that's been in the family for generations.

Ajvar naturally leads to kaymak, a dairy spread that contains nothing but cow milk and salt, and its younger brother, the protein bomb fresh cheese, made of goat milk in the previous 24 hours.

Next, sample čvarci, similar to pork cracklings, that both crunch and melt on palates.

End the tasting with desserts of diverse and intriguing origins. First, the traditional Serbian žito (kolyevo), made of wheat and walnuts, with important orthodox religious connotations. Then the oriental pastry of Middle East origin, that came to the Balkans with the Ottomans, 500 years ago. Taste both these desserts at the stall of a third-generation producer with whom you explore how these traditions arrived and stayed in Belgrade.

After the tasting on the market, the guide will take you for an easy 30-minute walk around the area of Vračar. This is the place to people-watch and understand the Belgrade way of living. Discover the places where Belgrade locals come for a cup of coffee with long-time friends or where they eat out with families. From traditional Serbian cuisine to the innovative bistros with promising young chefs, end the tour knowing where to book the table.