Bosnian Coffee
No discussion of traditional Bosnian drinks is complete without Bosnian coffee, the cornerstone of Bosnian hospitality and culture. Prepared in a small copper pot called a džezva, Bosnian coffee is finely ground, boiled, and served in a small cup known as a fildžan. Unlike Turkish coffee, Bosnian coffee has a smoother taste, and sugar is often served separately in the form of a kocka (sugar cube). Drinking Bosnian coffee is a ritual—slow and social—best enjoyed with a piece of lokum (Turkish delight) and good conversation. It symbolizes friendship and togetherness, making it an essential part of everyday life.
Boza
Boza is a sweet, slightly fermented beverage made from corn, wheat, or millet. It has a thick consistency and a mildly tangy flavor. Traditionally consumed in colder months, boza has been enjoyed in Bosnia and Herzegovina since Ottoman times. Vendors often serve it chilled, making it a nostalgic drink, particularly loved by older generations. Boza is not only delicious but also rich in nutrients, making it a comforting and energizing drink.
Salep
Salep is a warm, creamy beverage made from powdered orchid roots, sugar, and milk, enjoyed especially during Bosnia’s chilly winter months. Introduced during the Ottoman period, salep remains a popular choice in cafes and traditional tea houses. It has a unique, slightly floral flavor and is often topped with a sprinkle of cinnamon for added warmth. Bosnians savor salep as both a delicious drink and a remedy for soothing the body and soul.
Kompot (Compote)
Kompot is a traditional Bosnian drink made by simmering fruits such as apples, plums, pears, or cherries with sugar and water. This lightly sweetened fruit infusion is a popular homemade beverage, often served during family meals or festive gatherings. Kompot is loved for its natural flavors and versatility, as it can be enjoyed warm in winter or chilled in summer.
Čaj (Tea)
Bosnians also have a strong tradition of drinking čaj (tea), especially during social gatherings or as a remedy for various ailments. Herbal teas like nana (mint), kamilica (chamomile), and šipak (rosehip) are particularly popular. These teas are appreciated for their calming properties and natural flavors, making them a staple in Bosnian households.
Sour Milk (Kiselo Mlijeko)
A traditional dairy-based drink, kiselo mlijeko is essentially fermented sour milk, enjoyed for its cooling and digestive benefits. Often consumed with savory dishes like burek or other meat pastries, kiselo mlijeko is a classic addition to Bosnian meals.
Elderflower Beverage
Sok od zove (Elderflower beverage) is a refreshing elderflower cordial traditionally prepared in Bosnian households. Made by steeping elderflower blossoms with lemon, sugar, and water, this non-alcoholic drink is perfect for hot summer days. Known for its light, floral taste and cooling properties, sok od zove is often served cold with ice. It’s not only delicious but also believed to have health benefits, including detoxifying properties and immune support.
Rakija
Rakija, a potent fruit brandy, is a traditional drink across the Balkans, and in Bosnia and Herzegovina, it holds a special place in local culture. Made from distilled fruits such as plums (šljiva), grapes, apples, or pears, rakija is often homemade and served during gatherings, meals, or celebrations. The most common type is šljivovica, a plum-based rakija, which has a smooth yet strong flavor. Rakija is not just a drink—it’s a symbol of hospitality and customarily offered to guests as a gesture of welcome.
Wine
Wine has been consumed here for 2200 years. The culture of wine growing and wine production in Bosnia and Herzegovina dates back to the Illyrian period and the Thracians who introduced grapevine seedlings to the Balkans.
When talking about the history of wine growing in BiH, it is important to mention that its borders used to encompass a much broader area than today. Namely, the Medieval Bosnia was once, without the later adjoined southern part (Hum), a distinguished wine growing and wine producing region. Almost every aristocratic family had their own vineyards throughout the Middle Ages. This is clearly evident in the first detailed catastral records dating back to the 15th and 16th century.
Learn about the Wine Route of Bosnia & Herzegovina.
Presently, the production of wine in the region is limited to river basins of the rivers Neretva and Trebišnjica, corresponding to the Herzegovina wine growing region including Mostar. Lištica and Jablanica vineyards. Towards the end of the 19th century, with the first wine exports to the Western Europe, wine business becomes a significant source of income in Herzegovina, and this trend continues with market conquering all over the world.
Herzegovinian winemakers aspire to be recognized for their Žilavka and Blatina as unique grape varieties in the world of wine and to present themselves to the world through the wine that captures the savor of the soil and the fervency of the Herzegovinian sun.
Blatina has a functional female flower (auto-sterile), and for that reason it is always cultivated in plantations with other varieties such as Alicante bouschet (Kambuša), Merlot, and Trnjak, which at the same time pollinate Blatina. During the period of insemination, because of the rain, it can fail in giving fruits, and it is then called ‘praznobacva’ (empty barrel). Blatina can produce dry red wine with 12 to 13.5 % of alcohol, 5 to7 g/l of total acidity, 25-32 g/l of extract. It has a dark ruby red color. Aged in both stainless steel and oak barrels, Blatina will often exhibit aromas and flavors that are spice and coffee-driven. Longer aging will often result in dry chocolate flavors as well. Production is focused in the area south of Mostar around the towns of Citluk, Medugorje, Ljubuški, and Capljina.
Žilavka is a white wine grape variety planted primarily in the Mostar region of Herzegovina (southern part of Bosnia and Herzegovina). As a varietal, Žilavka is known for its nutty aroma and flavors. Once widely planted throughout the former Yugoslavia, Žilavka is today mostly a minor blending grape that can be found in some Croatian, Macedonian and Slovenian wines. Žilavka is also known under the synonyms Mostarska, Mostarska Žilavka, Žilava Hercegovacka, Žilavka Bijela, and Žilavka Mostarska. There are other, smaller varietals such as the red variety Vranac, which is grown much more in neighboring Montenegro, but Žilavka and Blatina are by far and away the most common and well-crafted wines of the region.