Gastro Choice

There is old saying for the territory of Herzegovina, which was hugged by Bosnia and welcomed by Dalmatia in the south where the green beauty of the Neretva River flows into the Adriatic Sea: there is too much history for such little area. It is precisely this history that left the trace on the gastronomy of this climate, which, when it comes to food and wine, has a number of influences from those of the Mediterranean to the historical, Ottoman ones. The food and its offerings are varied, authentic and almost healing. From organic, healthy food that is trendy nowadays and also one kind of a lifestyle; to the autochthonous wine varieties of Žilavka and Blatina, which were also drunk on the Austro-Hungarian palace. Poult with butter and garlic, famous Herzegovinian asparagus which are harvested in early spring and made with eggs or can even be raw eaten, only with little bit of oil and vinegar in a salad with pickling eggs. Also, you can taste raisins with pork meat and ribs, pie with cheese and meat, as well as a pea saucepan of two or three types of meat and vegetables, dill with cheese and sour milk, the finest of dried homemade prosciutto, japrak, dolma, homemade sour cream with bacon and dessert starting with baklava and figs to traditional puddles, or cherry bars – these all are just part of a wide range of hot-cold appetizers and delicious dishes that are characteristic of this region of sun, stone, and water. Everything is healthy, natural and above all delicious. The wine routes lead us to the vineyard in the city called Čitluk, known as the Provence of Herzegovina, where the worthy, flickering hands of the local wine growers and winemakers produce the best wine called Žilavka and Blatina. In the mountainous areas of Blidinje and the themed mountain restaurant you can taste top quality lamb, boiled eggplant cheese, and on the frozen mountain air you can cure all respiratory tract diseases with unique honey of pine needles.
Here you will taste health on a spoon and atmosphere abound.