Balkan cuisine uses many spices but usually in very small quantities. Most dishes are light, as they are cooked in lots of water. The sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish.
Typical ingredients include tomatoes, potatoes, onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, fresh beans, milk, Ajvar (roasted red pepper and eggplant spread), and cream cheese called Kajmak.
Balkan cuisine is balanced between Western and Eastern influences. Balkan food is closely related to Turkish, Greek, Italian and other Mediterranean cuisines. However, due to years of Austrian rule, there are many influences from Central Europe.
Typical meat dishes include primarily beef and lamb.
Our local specialties are Burek, Cevapi, Stuffed Cabage, and Pljeskavica (Balkan version of a Burger). All dishes are served with Lepinja bread which is handmade and freshly baked daily.