As elsewhere in the Central and Eastern Europe, cuisine in Bosnia and Herzegovina tends to be rich, with emphasis on dairy products and meat, particularly beef, lamb and pork, which are often grilled or barbecued. People tend to shop for ingredients daily and buy seasonal vegetables and fruit, which are organically or semi-organically grown and picked when ripe. All food is safe to eat as restaurants are regularly inspected, and there is no problem with drinking water. Water in public fountains often comes straight from underground aquifers.
Popular dishes are Bosnian pot (bosanski lonac) - a mixture of meat and vegetables slow roasted and served in a ceramic pot, sarma - cabbage rolls stuffed with meat and rice, jagnjetina - lamb grilled over an open fire, filovane paprike - peppers stuffed with minced meat and spices, and pies such as sirnica (made with cheese) and zeljanica (made with spinach). Fresh fish tends to be eaten more often near coastal areas. Dishes such as cevapi (small sausages in a type of pita bread with chopped onions) and burek, a type of pastry stuffed with meat show the influence of Turkish cuisine. Salads are generally prepared with mixed tomatoes, lettuce, onion, peppers and cheese. Pickled vegetables are also served as salads, such as pickled cucumbers, tomatoes, peppers, carrots and onions. (see Bosnian Recipes here)
Traditional desserts are baklava, made with nuts and pastry, and tufahije, apples stuffed with walnuts and topped with whipped cream.
There are good local beers (try Sarajevsko pivo) and wines to accompany meals. Quality wines Zilavka (white) and Blatina (red) are made from autochthonous varieties grown in Herzegovina.
Locally produced rakija (sort of brandy) comes in numerous flavours, such as grape and plum. Coffee drinking is a favourite Bosnian pastime and part of the culture.
Average Meal Prices: