Bosnia and Herzegovina's traditional cuisine is characterized by the Balkan specialties, combining the flavors of East and West. Except that this couisine usually contains various types of meat, includiong veal, lamb, chicken and fish (especially fish found in rivers across the country, sea fish and other seafood). Many meals include beans, fruits and vegetables, especially green beans, carrots, bell peppers, eggplants, spinach, peas, onion, garlic and tomato. Bosnian cuisine uses a lot of spices: salt, pepper, chili pepper, parsley, bay leaf, basil and others. It uses very fresh food produced in a natural way, makes this kitchen especially tasty and high quality.

 

Bosnian cuisine uses many spices, but in small quantities, making it easily digestible, because cooking uses a lot of water. Sauces are quite natural because they are based on vegetables, and often with a meal you drink jogurt. This  kitchen is in close contact with the Turkish, Greek and other Mediterranean cuisines, along with some European influences that are in connection with the short Austro- dominance this areas. Herzegovinian cuisine differs slightly from Bosnian: it uses more vegetables in the preparation of dishes, tastes better and is lighter. The effects of the Turkish and Greek cuisine are an integral part of traditional gastronomy, but in recent years there is more tastes from other European countries, especially Italy.

There is a great variety of dairy products- milk, yogurt, sour cream, adn cheeses (some of which are reminiscent of parmesan). Most of them are hand-made and many can be purchased at city markets. Mostar is full of restaurants where you can taste excellent dishes at an affordable price. Just enter one of the many restaurants or cafes in the old town. The most economical places to eat are Buregdžinice, where you can get a savory and sweet pies, and in these traditional pies can be eaten in the restaurant or take home (aščinice).