Dveri is a traditional bosnian restaurant in Bascarsija, Sarajevo.
Dveri off Saraci in Bascarsija is Sarajevo's family-run Bosnian institution behind a wood-shuttered facade with a flowered courtyard and hearty lonac.
Signature dishes: Bosanski lonac, Klepe, Grilled lamb
Must order: Bosanski lonac and klepe with garlic-yogurt sauce.
Tip: Reservations are essential at Dveri; cash only and the rear courtyard tables are the ones to ask for in summer.
Address: Prote Bakovica 12, 71000 Sarajevo
Cevabdzinica Zeljo on Kundurdziluk is one of Sarajevo's three anchor cevapi rooms, beef-only sausages grilled over coals and served in somun.
Signature: Cevapi, Pljeskavica, Kajmak
Order: Desetka (10 cevapi) with kajmak and a kefir.
Tip: All three Zeljo branches in Bascarsija are cash only and the queue moves fast at lunch.
Petica Ferhatovic is the Bravadziluk family-run cevapi room that opened 1984 for the Sarajevo Olympics and still presses cevapi at the same standard.
Signature: Cevapi, Pljeskavica, Sudzukice
Order: Desetka cevapi with kajmak and onions.
Tip: 10 cevapi run about 10 KM with kajmak; the corner terrace tables are the ones to ask for on warm Sarajevo evenings.
Cevabdzinica Hodzic on Bravadziluk has been grilling Sarajevo cevapi for more than 20 years and holds three Golden Dining Crown awards from the city.
Signature: Cevapi, Pljeskavica, Grilled meats
Order: 10 cevapi with kajmak and a glass of kefir.
Tip: Three locations across the Old Town; Bravadziluk 34 is the original and morning sittings are the quietest.
Cevabdzinica Mrkva opened on Bravadziluk in 1963 and has held the line on Sarajevo cevapi for more than 50 years, with branches across the city.
Signature: Cevapi, Sudzukice, Pljeskavica
Order: Desetka with kajmak and onions.
Tip: The Bravadziluk branch is the original; Mrkva Dobrinja and Mrkva Kovacici are the local-everyday rooms.
Buregdzinica Sac on Mali Bravadziluk pulls burek under a metal lid covered with coals in Sarajevo, the canonical 200-year Bosnian phyllo room.
Signature: Burek under sac, Sirnica, Krompirusa
Order: 200g of meat burek with kajmak.
Tip: Sold by weight; the meat burek with kajmak on the side is the order to make.
Pivnica HS in Sarajevo is the Sarajevska Pivara taproom on Franjevacka, the only room pouring the brewery's unfiltered draught and a wide grill menu.
Signature: Mixed grill platters, Sarajevsko Pivo, Roast pork
Order: Mixed grill platter with the unfiltered Sarajevsko draught.
Tip: Visit the brewery museum on the same ticket; the unfiltered light is the pour.
Cevabdzinica Zeljo on Kundurdziluk is one of Sarajevo's three anchor cevapi rooms, beef-only sausages grilled over coals and served in somun.
Signature: Cevapi, Pljeskavica, Kajmak
Order: Desetka (10 cevapi) with kajmak and a kefir.
Tip: All three Zeljo branches in Bascarsija are cash only and the queue moves fast at lunch.
Petica Ferhatovic is the Bravadziluk family-run cevapi room that opened 1984 for the Sarajevo Olympics and still presses cevapi at the same standard.
Signature: Cevapi, Pljeskavica, Sudzukice
Order: Desetka cevapi with kajmak and onions.
Tip: 10 cevapi run about 10 KM with kajmak; the corner terrace tables are the ones to ask for on warm Sarajevo evenings.
Cevabdzinica Hodzic on Bravadziluk has been grilling Sarajevo cevapi for more than 20 years and holds three Golden Dining Crown awards from the city.
Signature: Cevapi, Pljeskavica, Grilled meats
Order: 10 cevapi with kajmak and a glass of kefir.
Tip: Three locations across the Old Town; Bravadziluk 34 is the original and morning sittings are the quietest.
Cevabdzinica Mrkva opened on Bravadziluk in 1963 and has held the line on Sarajevo cevapi for more than 50 years, with branches across the city.
Signature: Cevapi, Sudzukice, Pljeskavica
Order: Desetka with kajmak and onions.
Tip: The Bravadziluk branch is the original; Mrkva Dobrinja and Mrkva Kovacici are the local-everyday rooms.
Buregdzinica Sac on Mali Bravadziluk pulls burek under a metal lid covered with coals in Sarajevo, the canonical 200-year Bosnian phyllo room.
Signature: Burek under sac, Sirnica, Krompirusa
Order: 200g of meat burek with kajmak.
Tip: Sold by weight; the meat burek with kajmak on the side is the order to make.
