Ćevapi no longer cheap: Why a Croatian favourite is getting pricier 

Ćevapi (Photo: Brenda Annerl/CC BY 2.0)

Ćevapi, one of Croatia’s favourite meat dishes, have long been known as a quick, tasty, and affordable meal. But those days might be behind us.

Just a few years ago, you could find a portion of ćevapi for around 25 kuna (around €3.40). Today, in some places around Zagreb, a portion of ćevapi can set you back over €10.

Index took a look at how ćevapi prices are currently shaping up across some of Zagreb’s popular grill spots—and it’s clear that the costs have risen sharply.

How much are ćevapi in Zagreb?

At Mitnica, beef ćevapi with onions cost €8.40, while the version with kajmak (creamy dairy spread) goes for €9.50. They also offer cheese-stuffed ćevapi for €9.40. Bread (lepinja) is charged separately at €1.60.

At Batak, Croatia’s largest grill chain, seven ćevapi will cost you €7.60, and ten ćevapi €9.60. If you prefer them with cheese, the price is €8.30 for seven or €9.90 for ten.

Chicken ćevapi with cheese are slightly cheaper—€8.10 for seven or €9.60 for ten. Lepinja, again, is sold separately for €1.60.

Other well-known spots in Zagreb show similar pricing:

• Chevos: 10 ćevapi in lepinja – €9

• Sofra: large ćevapi in somun – €10

• Chevap: 10 ćevapi in somun – €8.80

• Kod Dede (Prečko): ćevapi with lepinja – €10

• Stari Kotač (two locations): ćevapi with onions and lepinja – between €9.10 and €10.80; individual ćevapi also available at €1.45 each

The most expensive ćevapi are found at Budweiser Pub, where a portion with onions and lepinja costs €12. Gourmet or cheese-stuffed versions go up to €12.50, while the kajmak version reaches a steep €14.30.

(Photo: Brenda Annerl/CC BY 2.0)

Why have ćevapi become so expensive?

The main reason behind the price hike is the rising cost of raw materials—especially beef. Ana Matijević, director of Slavonica (brands the meat and Mesoprerada), explained the situation to Index.

“In the last 5 to 6 months, beef prices have jumped over 30%, both domestically and internationally,” she said. “And that upward trend is continuing week by week.”

She added that sourcing cheaper meat from abroad is currently not an option, which further complicates matters for producers. On top of raw meat costs, other expenses like labour, packaging, and logistics have also increased.

Prices have risen

“At the moment, the cost of raw beef alone for ćevapi exceeds €7, and the final price depends on the quality and type of beef used,” Matijević said.

While ćevapi remain a beloved dish in Croatian cuisine, they’re no longer the budget-friendly option they once were.