Gastronomy of Republika Srpska
In Republika Srpska, food is more than just a meal—it’s an experience. The pleasure of dining here is not just about eating; it’s about savoring every bite, enjoying the richness of flavors, and taking your time to truly indulge. Whether you’re having a hearty soup, a freshly made pie, or a traditional main dish, the focus is always on quality, freshness, and tradition.
Food is prepared with great care, often from locally sourced ingredients, ensuring that each meal is both flavorful and authentic. From the famous ćevapi and sarma to delicious homemade desserts like tufahije and baklava, the culinary offerings of Republika Srpska reflect the diverse culture and history of the region.
But the gastronomic journey doesn’t stop there. Pair your meal with the best local wines, homemade rakija (fruit brandy), or freshly brewed coffee. Add a touch of live folk music, and the atmosphere is complete for a truly unforgettable dining experience.
When you dine in Republika Srpska, you’re not just tasting food; you’re savoring tradition, culture, and the hospitality of the region.
Cicvara
Cicvara is considered one of the traditional Serbian dishes. According to ethnological data, this dish has been prepared in the regions inhabited by Serbs for centuries. The oldest recipes are recorded in monastery books, where cicvara was originally made primarily from flour of wheat, rye, barley, and oats. As corn began to spread across European fields, corn flour gradually took over as the main ingredient in cicvara.
Fat, oil, butter, and cream, along with various types of cheese, are essential fats for making a good cicvara, giving the dish its unique and perfected flavor.
Buckwheat Ljevuša
The dough is made from homemade buckwheat and wheat flour, then filled with a mixture of kaymak and eggs.
Banja Luka Ćevap
Banja Luka ćevap is considered to be the most famous brand of Banja Luka. It is unique in its appearance, taste, and way of serving. It appeared more than 100 years ago and became famous, first throughout the former SFR Yugoslavia, and later around the world. Banja Luka ćevap is made from beef, lamb, pepper, salt, and garlic, and is prepared on a grill. It is served in specializes places called “ćevabdžinica” or “roštiljnica,” although it can also be ordered in most restaurants. The ćevap is eaten hot, with fingers and a toothpick, although most grill houses will provide you with cutlery. It is always served with onions, cut into thick slices. After ćevap, yogurt or sour milk is recommended. It is said that the Banja Luka ćevap owes half of its fame to the Banja Luka flatbread but just soaked enough not to lose its crispness.
Romanija Skorup
Romanija skorup is an indigenous type of kaymak from the Romanija region. It differs from regular kaymak in that it is smoked during the production process, which influences its unique color, aroma, and taste. Romanija kaymak received an international geographical origin certificate from the World Intellectual Property Organization (WIPO) in 2019.