LOCAL CUISINE
Bosnia’s cuisine is as varied as its Eastern and Western influences and provides something for every palate.
Fast food lovers will be impressed by the country’s wholesome, organic, traditional fast foods. The Bosnian adaptation of kebab is called cevap or cevapcici, finger-sized pieces of spiced ground beef served in Bosnian-style pita bread with chopped onions. It is often accompanied by the Balkan condiment of choice, ajvar, an almost fluorescent red puree of peppers, garlic and chili.
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| Burek |
Sogan Dolma |
Bosnian pie, called pita, is another local delicacy. This ubiquitous fast food is made of flaky filo dough stuffed with meat (burek), cheese, spinach, or potatoes.
The Bosnian counter to fast food is slow food, like lamb cooked on a spit or sac, a meat dish that is covered with hot coal and ashes and slow cooked. Or the many vegetables stuffed with minced meat and simmered for hours, like sarma (stuffed cabbage), dolme (stuffed onions) or paprike (stuffed peppers).
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Cevapi |
Sarma |
For dessert, layered chocolate cakes inspired by the Austro-Hungarian pastry chefs compete with Turkish sweets such as baklava and tufahija, whole stewed apples filled a sweet, walnut-based mixture.
International beverages like beer, wine and sodas are widely available, but visitors who want to taste the local flavor should try the refreshing local herb drinks made of corn (boza) or juniper (smreka).
Local wines come from many vineyards in Herzegovina, and the bigger cities have their own breweries, most notably Sarajevo and Bihac. Adventurous visitors may try one of the many Bosnian rakija (brandy) made of plums (sljiva), pear (kruska) or grapes (loza). But be warned that the alcohol content in these can be quite high.
Bosnian coffee is served in most coffee houses, but cappuccinos and espresso are also widely available. | 
