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Najbolje stvari koje treba uraditi u Bosni i Hercegovini usredsređene su na slojevitu istoriju zemlje i dramatične pejzaže. Prošetajte zakrivljenim lukom Starog mosta u Mostaru, mosta iz 16. veka obnovljenog nakon rata devedesetih. Istražite sarajevsku Baščaršiju sa česmom Sebilj iz 16. veka. Neposredno izvan grada, Tunel nade u Sarajevu, dug 795 metara, čuva priče iz vremena opsade.
Blagaj
Derviški manastir iz 16. veka ugrađen u strmu krečnjačku liticu iznad ogromnog tirkiznog izvora. Ispijaš bosansku kafu na drvenoj terasi dok tutnjava 30.000 litara vode u sekundi huči pod tvojim nogama.
Brze činjenice: Izvorska voda u podnožju litice ostaje na stalnih 10°C tokom cele godine, pokrećući vrtloge vidljive ispod drvene terase. U isto vreme je ovde ikada živelo samo 30 monaha, održavajući vekovne tradicije derviške gostoljubivosti.
Istaknuto: Višespratna drvena terasa visi toliko blizu lica litice da možete pružiti ruku i dotaknuti hladnu, kapajuću stenu dok unutra pijete čaj. Za razliku od većine istorijskih verskih mesta, ovo je i dalje aktivno mesto okupljanja gde meštani dolaze ne samo da se mole, već i da igraju šah i čitaju poeziju pored bujnih izvorskih voda.
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Bosnian baklava is traditionally made with 40 to 50 layers of thin phyllo dough, filled with walnuts and sweetened with a syrup of sugar, honey, and lemon.

Tufahije are poached apples stuffed with walnuts and topped with whipped cream, a beloved dessert that originated during the Ottoman era in Bosnia.
These date-shaped cookies are made with semolina and soaked in a fragrant sugar syrup, often served at celebrations and family gatherings across Bosnia.

Ćevapi are small grilled minced meat sausages served in a flatbread called somun with onions, and they are considered Bosnia's national dish.

This traditional slow-cooked beef and vegetable stew is cooked in a clay pot for hours, and each family in Bosnia has its own secret recipe passed down for generations.
Sogan-dolma consists of whole onions hollowed out and stuffed with a spiced mixture of minced meat and rice, then slowly cooked in a savory tomato sauce.

Bosnian coffee is prepared in a special copper pot called a džezva and is traditionally served with a cube of sugar and a glass of cold water on the side.
Rakija is a potent fruit brandy often homemade in Bosnia, with the most popular varieties made from plums, pears, or grapes.
Boza is a thick, sweet fermented drink made from maize or wheat flour, with a distinct sour-sweet taste and very low alcohol content, popular in Bosnia since Ottoman times.
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