People who live in this region are true hedonists when it comes to food. There is no such a thing as a small meal, both in our homes and at the places where the food is served.

We simply enjoy food and drinks.  And once the music of this region starts to accompany a good meal, all our senses may fully be pleased.

Here we eat really slowly, enjoying and appreciating the meal, while the list of dishes is quite extensive: from soups and pies to main courses, salads and unavoidable sweets served in the end.

Recipes for the same meals vary in different parts of Srpska, which is what makes our menu special. This actually means that you will experience cicvara or ljevuša pie completely differently in Krajina, Semberija or Herzegovina. The main reason for this difference in the recipes of local dishes is that our ancestors were making them with the ingredients that they had available, which is why we have countless meals variations. The important thing though is that every guest, be him a known or an unknown one, will be served a meal prepared from the ingredients of the highest quality and freshness, because any disappointment with the meal is impermissible.

Many specialties from our national cuisine are untranslatable in foreign dictionaries, while the taste is often uncomparable. That is why you should come here and taste our food first hand.

We present just some of the dishes with the remark that you can consume most of them in our restaurants with a traditional gastronomic offer or rural households and ethno villages where you will complete your experiences!

CICVARA – Cicvara is one of the oldest Serbian meals. Ethnological data show that this meal has been cooked in the areas inhabited by Serbs since ancient times. The oldest recipes can be found in the monastery books and according to them, cicvara is primarily made of wheat flour, but also of rye, barley, oat flour… And since corn began to conquer European fields, corn flour took on the role of the main cicvara’s ingredient. Pork lard, oil, butter and kaymak, and various types of chesses, are essential fats for cooking a good cicvara which bring the taste of this dish to perfection.

HELJDINA LJEVUŠA (buckwheat pie) – The dough is made with the combination of homemade buckwheat and wheat flour and is stuffed with a mixture of kaymak and eggs.

BANJALUČKI ĆEVAP (Banja Luka ćevap)

Many consider Banja Luka ćevap in a bun as the most famous brand of this city. It is unique by its appearance, taste and the serving manner. It appeared more than 100 years ago, but it became famous and domesticated first all around the former SFRY, and then further in the world. Banja Luka ćevap is made from the mixture of minced beef and mutton, pepper, salt and garlic, and is grilled. It is served in specialised catering facilities, ćevabdžinica (kebab shop) or grills, but can also be ordered in almost every restaurant. Ćevap is eaten while still hot, with fingers and a toothpick, although you will usually be provided with cutlery. It is always served with onions, cut into large slices. Yoghurt or sour milk is a recommended drink. We say here that Banja Luka ćevap owes half of its glory to the Banja Luka bun, which can also be eaten alone, and which is soaked just enough so that it does not lose its crunchiness.

ROMANIJSKI SKORUP (skorup from Romanija mountain)

This is an autochthonous kaymak from the Romanian region. It differs from the regular kaymak in that it is smoked during the production process, which affects its special colour, smell and taste. Kaymak from Romanija was awarded an international certificate of geographical indication by the World Intellectual Property Organisation (WIPO) in 2019.