Eating on the Via Dinarica Blue Trail
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- Written by: ViaDinarica
Did you know that Herzegovina is the only place in the world with 'wine' in it? I had never thought about it before, until our guide Marko pointed it out, as we were walking towards an ancient winery during our time exploring the Herzegovinian section of the Via Dinarica. Marko explained that the word Herzegovina comes from Herceg, meaning duke - referring to the duchy of Stjepan Vukčić Kosača, a medieval lord who ruled over present-day Herzegovina - and vina, meaning wine.

Culinary Traditions in Herzegovina and Croatia
I am not sure whether it is true, or if Marko was just pulling my leg, but Herzegovina's wine making tradition does indeed stretch back millennia, since Illyrian times. The fertile karstic soil, combined with a hot and dry climate has encouraged the cultivation of vineyards and orchards. The region is also perfect for apiculture, and anywhere you look while driving around the region you'll find beehives stacked on the roadside or hand-painted signs advertising 'MED', honey.
The tradition of growing healing herbs is also widespread all across the Balkans - from Jezersko in Slovenia to Albania. Herbs are used to make beauty products and treat a variety of ailments, or they are turned into tea and syrups or used to flavour food. Animals grazing on the hills eat wild herbs, which lends their meat a delicate, herby flavour.

Along the Croatian coast, you'll find seafood and Italian-inspired dishes on most restaurant menus, paying homage to the territory and centuries of trading with the neighbours across the Adriatic. Fresh vegetables, delicious olive oil and homemade wine complete the picture - anywhere you'll go, you're likely to enjoy amazing meals.
Every village, every family in Croatia as well as Bosnia and Herzegovina has their own recipes and culinary traditions - be it a syrup, a special kind of preserved vegetables, flavoured rakjia, homemade cheese or whatever else.

Eating on the Via Dinarica
The Via Dinarica trails, three 2000-km long hiking trails stretching across the Dinaric Alps, were established in 2010 to bring sustainable tourism development to an area that still sees few visitors. The trails link family-run establishments like farmhouses, local restaurants and small producers, creating a network of places offering local experiences – and food is likely to be one of the highlights of your experience, as it was for us!

Here we've collected the best food in Croatia and Herzegovina among what we ate along the Via Dinarica - including some local tipples!
Best Food in Croatia and Herzegovina
1) Ćevapi
All along the Dinaric Alps, from Slovenia to Albania, you can't go wrong with a plate of Ćevapi, sausage-shaped meatballs cooked on hot coals. They are usually made with minced beef, pork or lamb, or a mixture, depending on the region. You can enjoy cevapi on a plate with a side-dish of chips or rice, or in a bread roll, with some extra soft cheese if you like. A similar specialty is pljeskavica, a burger-like beef patty that can also be enjoyed in a sandwich or on a plate.
2) Burek
Every bakery (or 'Pekarna') in Croatia and Herzegovina will serve burek, a local specialty made of baked fillo pastry stuffed with either meat, cheese or potatoes. Borek is a popular breakfast food, but it can really be enjoyed at any time of the day - it's especially delicious when freshly-baked.

3) Sač
A common method to cook meat in Croatia and Herzegovina is 'under the bell', a cast-iron dome known locally as sač. Most restaurants will advertise 'under the bell' dishes - meat (goat, lamb, beef, veal, whatever) is laid on top of potatoes and cooked under the sač for hours, until it stews to braised deliciousness and the potatoes are cooked in the meat juices. Served with a simple tomato and cucumber salad, it makes a wonderful lunch or dinner. Just don't forget to book it in advance, as it takes several hours to cook.

4) Cheese
We ate two kinds of cheese in Bosnia and Croatia - the most peculiar was sir iz mijeha, with a chalky and crumbly texture and a pungent flavour that comes from being aged in a sheep's stomach. We also enjoyed skripavac, a smooth medium-hard cheese that is usually preserved in olive oil.
The association Udruzenje Selo u Srcu (meaning 'Heart of my Village') near Trebinje organises tasting events showcasing Herzegovinian products, including cheese made by Miro, a local cheese maker and founder of the association.

5) Pršut
A product that will be often served to you when visiting a Herzegovinian or Croatian family is pršut, homemade cured ham. The word pršut has a similar pronunciation to prosciutto, Italian for cured ham. We tried pršut twice during our journey along the Via Dinarica - once on Sipan Island near Dubrovnik, during our visit with olive oil maker Miho Bender, and the other time at the house of a man called Risto in Tuli. Risto also took us to the room where all his hams are hung to air dry, and where in saw the largest ham of my life!


5) Black Risotto
The closer you'll get to the coast, the more Italian influence the food will have. Walk down the streets of Zadar or Dubrovnik, read the restaurant menus, and you'll feel just like in Italy - it's all about the pizza and pasta.
The signature dish of the Dalmatian coast is black risotto, flavoured with squid ink and often served with calamari, mussels or other seafood. It's a popular Venetian dish that somehow found its way across the Adriatic. We had black risotto several times during our trips to Croatia, so this time we decided to try something a little different - black pasta with buzara sauce, made with tomatoes and spices, from Restaurant Magellan in Dubrovnik.
6) Seafood
Seafood is the protagonist of most restaurant kitchens along the Adriatic coast - you'll be offered seafood pasta, seafood risotto, or just simple, grilled seafood platters - sometimes divided in 'first', 'second' and even 'third' class in terms of quality. Seafood is usually excellent, but prices can be steep in Croatia - and given that they're often quoted by the kilo, it's hard to figure out how much you'll actually be spending.
For excellent seafood at much cheaper prices, head to Neum, Bosnia and Herzegovina's only coastal town. This platter for two, plus wine and side dish, cost us only 40 euro! There are many things to do in Neum, and the town can generally be seen as a cheaper alternative to the pricey Croatian coast.


7) Wild Boar
During our stay on Sipan Island we were surprised to see wild boar on restaurant menus. Locals explained that boars roam the island and sometimes fall victim to hunters, ending up in stews and casseroles. You'll find tasty wild boar stews in restaurants throughout the island - and it's delicious! We sampled wild boar braised in red wine at Konoba Trisestre in Suđurađ, served with tasty dumplings to soak up the sauce.
8) Ajvar
Ajvar is another specialty you'll find all across the Balkans. It's a relish made with puréed vegetables (usually carrots, aubergine, peppers and garlic) blended with olive oil and often served as an accompaniment to grilled meat. Every family has their own ajvar recipe and - of course - everyone will tell you that theirs is the best! If you see farmer stalls while driving around, don't miss trying their ajvar. The one we bought at this stall in Ljubinje was the best we've ever had!

9) Wine and Rakija
Considering you're in a country that has 'wine' in its name, you can't possibly leave Herzegovina without trying some local wine, right? The main varieties of wine produced in Herzegovina are Blatina and Vranac, dry red wines typical of the Balkan region, and Žilavka, a fruity white wine similar to Riesling.

The winery of Tvrdos Monastery near Trebinje is one of the longest-running in the region, having produced wine since the 15th century, and one of the best places for wine tasting in its stone-walled cellar with barrel ceilings. Another option in Trebinje is Vukoje Winery, established in Austro-Hungarian times and especially renown for its tasty Žilavka.
If you visit a local home, you'll surely be offered rakija, a grape spirit similar to Italian grappa. Rakija seems to be popular as an aperitif, to accompany a meal, and as an after-dinner tipple... really, any time is rakija time! If you're not a fan of spirits, try rakija flavoured with herbs or honey. We had the BEST rakija of our lives from Baba Olga, a lady that sells honey and rakija from a roadside stall just outside Ljubinje. Just don't ask her for the recipe - naturally, it's secret!

The project “Sustainable tourist development – From Herzegovina trails to Dubrovnik Elaphiti islands” is financed by the European Union under the IPA CBC Programme Croatia – Bosnia and Herzegovina 2007 – 2013.
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In Njegovuđa just a bit off trail, a surprise waits; here there are a café (also serving food) and a convenient store! After a fast pits stop, I had a late start and there’s a storm building, I hit the trail again. While hiking in the woods, just after passing the lake, it starts raining. Since the rains are fierce here I set up my tarp and seek shelter for the next 1.5 hour.









In the cool, early morning the climb out of this valley isn’t too hard. Unless you, like me, loose the marked trail. Two hours later, getting to know a group of Montegran hikers and one guy from Serbia and a very wise lesson learned I’m back on track.
With two precious morning hours lost I speed up as much as possible. There are already clouds building up in the sky and I do not want to end up hiking downhill in rain- or thunderstorm. At the saddle, just under to climb up to the peak, I leave the gear and extra weight I don’t need hiking up. Even though the trail is fine, this is outside my comfort zone. Everywhere I look I see… ehm… downhill.. steep…

It’s a fast hike down from Donje Bare to the road. It seems like a lot of maintenance work has been done on the last few km’s to the road (thank you!). 




After buying a new trekking pole and eating lots of calories in busy and warm Sarajevo it’s time to leave for the cool Bjelasnica mountains. Not after drinking coffee with Kenan, coordinator of the trail, who wants to know all about my experiences on trail. Asking difficult questions like, what part do you like best?
Arriving at the top of the road the showers stop and there’s a spring. Upon taking my full Gore-tex suit off, I discover a soaking wet and propably drowned phone in one of my pockets. The phone I bought just over a week ago to replace the one I lost in the dwarf pine bushes at Prenj.
After buying a new phone and rewriting lost blog posts the cab driver drove me back up the pleasantly cool mountains.
After the Neretva/Rakitni confluence I was warned, the trail is in a bad state. The weather being good and the sun setting I wanted the see the evening views on the canyon and decided to hike on. I have to agree this part of the trail is in a bad state. There has been a forest fire which means lots of weeds growing. Further up there’s loose rocks along steep slopes down into the canyon. However, I did not have any problems finding my way.

Close to 

Making this a memorable moment: from now on there’s cold beer available at Stanari!!!
Montenegro or Crna Gora in Serbian. I have to confess that I didn’t know 














A macadam section, with water ?
Škrčko jezero





Today is an easy hike over a Jeep track following green and flowery hills. Along the way there’s some sights: caves, sinkholes, Eastern European art and crosses marking a pilgrims route.


Just before the sun sets behind the mountains I find myself a spot to bivouac with a a view on the upcoming stage.





After this it’s a short and easy hike to Hut Vrutak. It’s 5 minutes off trail and not 15 like stated on the signs. The hut is only open by arrangement, I took a long break at it (and refilled my waterbottles).


Skloniste Martinova Koŝara





Closeby runs a little stream (use the one after the shelter, the first one’s being used as a toilet area). If the stream’s dry there’s a water pump a little down the trail. Again I slept outside, since of the Puh and also because of the warm temperature. There’s a donation box inside this shelter, don’t forget the leave some money for maintenance.
Stap


Tulove grede
Leaving NP Paklenica
After the plain an endless road starts, it does have stunning views. Even though I tried to avoid it, I hiked this part of the trail in the full heat. This area has been heavily affected by the war, don’t go off trail.


Cuku i Valbones, Albania



Above Vermosh where I met the sweet shepherd lady, Drande.




At Skorpovac, a small shelter with a well, I pause for a while and chat a bit (in German) with the warden. He tells me not to be scared of wolfs and bears, it’s the snakes to watch out for (true, I really don’t like snakes – meeting them makes me jump and act like a girl – ieieieieie).
Baške Ošterije
After hitting the road and seeing the run down mountain hut, kuća Stalak, (probably meaning that there isn’t a lot of hiking going on around here) an almost empty food bag and another 30km to hike I decided to hitch to the town of Senj and skip the remainder of stage 8 and stage 9.

Bitorajska Shelter












After passing over the A6 highway I was done with the bushwhacking. I found an old unused road and hiked to Fužine.
The next part of the trail leading to Izvor Kupe was easy to be missed; again severely overgrown (see photo above, do you spot the marker?). I took a paved road to the entrance of Risjnak NP. Here there was a note hanging, telling that this trail is closed and people are advised to take the paved road.































































