Experience Green Land



Cevapi are traditionally served in cevabdzinice, specific Bosnian inns, where you can often find other, similar dishes from the grill on the menu. Dairy products such as yogurt, sour milk, kefir or sour cream in lepina are served with cevapi. Cevapi in Bosnia and Herzegovina are served in portions of five, ten, fifteen or more pieces, and there are regional differences in preparing and form of cevapi (separately or in bundles of four or five). Sarajevo’s, Banja Luka’s, and Travnik’s cevapi are the most famous.


Vlasic’s Cheese

Vlasic’s cheese, for which Vlasic Mountain is widely known, belongs among the best white cheese in brine/whey. It is assumed that technique of making cheese in brine, was brought in this country by nomadic herders from the east who were called Vlachs. Hence, the name Vlasic. This tradition later was taken over by stockbreeders from the surrounding mountains and today, Vlasic’s cheese is produced across BiH and the wider region.

Lamb to the Bosnian Way

When talking about the lamb dish, which is considered the pinnacle in our feasts, when you are invited to the lamb, when it is used during banquets, weddings and similar ceremonies - it is meant primarily to the roasted lamb. Preparation of the dish is very simple - the meat is rubbed with salt, inside and out, with small peaks of nogice - the abdomen is tied with paprsnjaci, after which it is placed on a spit, and roasted for several hours. Well prepared and roasted lamb melts in your mouth, and it’s not tough and too salty.  You can eat it with eating utensils, or more often with fingers, which become more and more greasy and then you take young kapulica, that becomes a tasty bite and main side dish to the roasted meat.

Bosnian Coffee

In the life of Bosniaks and Bosnia in the whole coffee has its irreplaceable role. If Bosanski Lonac (Bosnian Pot) is the national dish, Bosnian coffee is the national drink. For centuries, Bosniaks have created the cult of coffee perfecting milling, roasting (cooking), serving and drinking coffee to the subtlest details. Coffee has become an integral part of all other customs, but also a peculiar custom itself. That’s why it’s not possible to lead a rational conversation about coffee devoid of emotions.

Bosnian Honey

On the 41st Congress of World Federation of Beekeeping Associations in France, the gold medal for the best honey won a beekeeper from Bosnia and Herzegovina, whose family members are beekeepers more than 200 years. Evaluations on the competition, at which they investigated smell, color and taste of honey, were very rigorous, and the prize was given to Bosnian beekeeper due to the purest pasture in the world of Bosnian bees, as well as organic substances that do not exist in other parts of the world.

Dishes “Ispod Saca”

Sac is a large metal lid in the shape of a shallow bell that covers the dough for bread or meat for roasting, which is then covered itself with ashes and embers. Prepared dishes “ispod saca” give a unique flavor, and we sincerely recommend that you taste it.
Energy bomb, a strange combination of smell and taste in one place, plus a lot of love, a little culinary secrets and fresh foods, would be a brief definition of sace, which is also a specialty in Bosnia and Herzegovina.
Thermal treatment, i.e., roasting itself is a special mastery since one should know how to deal with fire and embers.
Years of experience are required to prepared sace so it is not dry or burnt.
We highly recommend that you try this specialty and enjoy all the pleasures that it provides.


Baklava is a cake of oriental origin, which is made by piling jufke with thin dough, in several, usually ten or more layers between which is added the mixture of ground walnuts and finely grated dough of tirit. It is cut into pieces that are similar to rhombus. After baking at a low temperature it is iced with agda. Agda is a cooked mixture of water and sugar.
Baklava is a traditional dish in the Balkans and the Orient. It is believed that it originates from Armenia, but due to many variations, there is assumption that it comes from Arabia, as well as from Greece. In Bosnia and Herzegovina, baklava is traditionally considered a special cake for the holidays, and the Bosnians prepare it for the Eid.


Tufahije are the speciatly of Bosnian cuisine and a favorite delicacy for many, easy to make, and their taste will delight your palate.

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