Skopje eats in time with the rest of Europe; breakfast (dorucek) in the morning, lunch (rucek) around 2pm and dinner (vecera) sometime after 6pm in the evening. Meals tend to be long, drawn-out affairs where the food and drink are secondary to conversation and company. Various restaurants serve traditional Macedonian cuisine that can trace an ancestry back to the Turkish and Slav kitchens.
Tipping and reservations
Tipping is expected. Five to ten per cent is generally sufficient. Reservations are normally a must on Friday and Saturday evenings, but are not usually needed during the week.