Bosnia and Herzegovina Food and Drink
Like much of the Balkans, the cuisine of Bosnia and Herzegovina reflects the rich interplay of cultures that have shaped the region over centuries. The Ottoman Turks, who ruled the area from the 15th century, left perhaps the most significant mark on the culinary landscape, introducing lamb and beef sausages, filo pastries, spiced meats, and kebabs, all of which remain staples of Bosnian cuisine today. However, the country's gastronomy is more than Ottoman-inspired. Hearty soups and stews are common, and the influence of Austrian rule is also evident in the use of pastries and desserts. The Herzegovina region, meanwhile, is celebrated for its excellent wines.
Specialities
Jagnjetina: Flame-grilled lamb or mutton, often served on special occasions.
Bosanski Lonac: A traditional Bosnian meat stew simmered on an open fire, featuring layers of meat and vegetables.
Ćevapi: Small, flavourful sausages made from a mixture of lamb and beef, typically served with flatbread and chopped onions.
Burek: A savoury pie made with flaky filo pastry, filled with minced meat, cheese, or spinach.
Begova Čorba: Known as 'Bey's Stew,' this rich and hearty soup features slow-cooked meat and vegetables, often thickened with okra.
Filovane Paprike: Bell peppers stuffed with minced meat and rice, then fried or baked.
Raštika: A traditional dish of kale leaves stuffed with minced meat and rice.
Pilav: Rice browned in oil and cooked in a seasoned broth, often served alongside meats and vegetables.
Baklava: A sweet dessert of layered filo pastry filled with nuts and sweetened with honey or syrup.
Rakija: A potent fruit brandy, commonly made from plums or apples, is integral to Bosnian hospitality.
Tipping
Tipping is not mandatory in Bosnia, but it is appreciated for good service. A 10% tip is considered generous and is common in touristy restaurants. In casual dining settings or cafés, rounding up the bill or leaving some small change (e.g., 5-10 BAM) is also acceptable.
Drinking age
The legal drinking age is 18.
