The great ethnic and religious diversity of ex-Yugoslavia, coupled with its turbulent history, geography, and climate of the region, has produced an interesting variety of cuisines.
Good part of the terrain is mountainous, there are also large areas of fertile plains, excellent grazing land for cattle, sheep, and goats, and a coastline with a rich supply of fish and shellfish from the Adriatic Sea.
Grapes, strawberries, cherries, quince, figs, and melons grow in warmer areas. Walnuts, cabbages, and root vegetables are important crops in the colder regions. Vast fields of wheat and corn stretch to the horizon.
Also every region boast its own dairy products: yogurt, sour cream, kajmak (a type of clotted cream), and a surprising selection of cheeses.
OUR TRUSTED SUPPLIERS
Gibanica is phyllo pastry dish made with white cheese. Once you taste it, you‘ll never stop eating it.
Thin pancakes similar to the French crêpe with filling of your choice / Eurocrem, Nuts or Jam.
It differs from the normal variant by adding a layer of cheese and ham right inside the patty.
Bacon, fried, poached or scrambled eggs, fried or grilled tomatoes, mushrooms, toast with butter, baked beans and sausages.
Baked thin flaky dough known as phyllo pastry filled with choice of cheese, meat or spinach.
Bacon rashers, pork sausages, fried/scrambled, white pudding, black pudding, toast, fried tomato and tea.
Rolled veal or pork steak, stuffed with "kajmak", and then breaded and fried.
Finely-shredded raw cabbage and dressed with a vinaigrette salad dressing.