Baščaršija (baš: main, čarši: market) - Sarajevo's old bazaar and the historical and cultural center of the city.
Kafana - a type of local bistro which primarily serves alcoholic beverages such as rakija and coffee, and often also light snacks ("Meze") and other food. Most kafanas feature live music performances.
Rakija (al rak: sweat) - is the collective term for fruit brandy popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%).
Pita (pie) - is traditional Bosnian meal. Phyllo dough stuffed with different ingredients such as minced beef meat, potato, spinach, cheese, pumpkin. Name of pie depends on stuffing meat-burek, cheese-sirnica, spinach-zeljanica etc.
Ćevapi, Ćevapčići - Bosnian national dish. Beef minced meat, shaped as sticks and grilled. Served with Somun (traditional flatbread), chopped onions and kaymak.
Somun - traditional flatbread made with three ingredients: flour, water, and salt. Served with grill specialties or cooked meals.
Kajmak- one of the most famous Bosnian dairy product. Cream cheese made from cow's milk. It can be low fat, salty, unsalted.
Buregdžinica - pie shop. Place where you can by traditional Bosnian pies.
Ćevabdžinica - shop where you can buy ćevapčići
Aščinica - authentic traditional restaurant with fresh traditional Bosnian cooked meals such as: Dolme, Pače, Bosanki Lonac, Begova čorba etc.
Dolme, šarena dolma, japrak, sarma, punjene paprike (dolmasi: blanket) - Bosnian cooked meal. Brought in country with Ottoman Empire. Stuffed vegetable such as: cabbage leaves, grape leaves, bell peppers, tomatoes, onions and zucchini with beef minced meat and rice.
Bosanski lonac (Bosnian Pot) - traditional cooked meal. Chunks of vegetables: peppers, tomatoes, cabbage, onions, green peas, potatoes and carrots with chunks of beef meat. Traditionally prepared outdoor in clay pots.
Begova čorba (Emperors/ Bey’s soup) - traditional chicken soup, prepared on a low temperature for a couple of hours out of whole chicken, vegetables, and dried okra.
Pače - traditional dish, served hot as a soup with meat from boiling sheeps head and legs.