Well hello hello there.
00:00
It is our third day I believe in Mostar.
00:01
And it has been raining non-stop.
00:05
It is like Armageddon rain levels.
00:07
It has been insane.
00:10
I was waiting for to see if Noah's Arc would
be coming.
00:11
Like seriously it actually reminds me of where
I'm from.
00:16
I'm from Vancouver Island and sometimes in
the fall and spring you would just get like
00:18
solid weeks of rain.
00:23
And it just has not stopped.
00:25
Like it is actually when we actually went
out it is freezing the other day our entire
00:26
Yeah, so we went restaurant scouting last
night hoping to make a video and the streets
00:30
were like rivers basically like from our ankles
down we were soaked.
00:36
But anyways we did manage to find a really
cool restaurant and we're going to go film
00:40
The rain hasn't stopped but it is a little
bit lighter so we're going to make our way
00:44
there and yeah show you what Bosnian and Herzegovina
- en Herzegovina-n food is all about.
00:47
We'll have to look that up.
00:52
And we'll try to get a few shots but it is
raining still so we'll see what we can do.
00:54
We have chosen a table that comes with cats.
01:20
How many friends do you have?
01:38
Well I've got two like right next to me.
01:39
One is practically on my lap.
01:42
He's a dark kitty and this one actually this
one looks a lot like the cat that lives near
01:44
They might be related.
01:54
Could be related for sure.
01:55
We may have to share lunch.
02:02
I think this is happening.
02:04
Alright so we are kicking off this meal.
02:06
This is super exciting.
02:08
We sat outside at the terrace.
02:09
We wanted an atmosphere kind of table and
it is nice and quiet out here.
02:13
There is lots of people inside but nobody
else is outside.
02:16
We're surrounded by cats.
02:19
Yeah, we're surrounded by lots of cat friends.
02:20
And do you want to tell us about your drink.
02:22
Yeah, so I'm very excited to be trying Bosnian
coffee.
02:24
This is my very 1st time to try it.
02:28
Apparently it is very similar to Turkish coffee.
02:29
It is supposed to be very strong.
02:33
The grounds apparently are uh the coffee grounds
are still at the very bottom.
02:35
Yeah, so they're not filtered.
02:39
They are not filtered out of the water so
you have to let them yep settle before you
02:40
pour yourself a cup.
02:44
Exactly but anyways let's talk about the process.
02:45
So first up yes they gave you that little
sweet treat.
02:47
They gave us a sweet treat so and the waiter
said that first.
02:50
It is time to try a bite of that.
02:53
That looks so good.
02:55
It kind of it looks a bit like a it looks
like something like a honey like a big chunk
02:56
Let's see what that is all about.
03:04
Is it like honey or Turkish Delight?
03:09
It reminds me of something like exactly in
between.
03:10
I'm not even kidding.
03:15
Like it has the a bit of the jelly like consistency
of Turkish Delight.
03:16
But it is much denser.
03:22
And it is much sweeter and it is just overwhelmingly
powerful.
03:23
Like overpowering honey flavored.
03:28
So now that you've eaten that you are supposed
to take a little bite of the sugar and then
03:32
And apparently you can dip your sugar in the
coffee to soften it.
03:38
I'm going to dip it in.
03:43
And then you take a little bite of the sugar.
03:46
And you're going to sip coffee right away.
03:48
Or so I've been told.
03:51
So obviously the first thing you taste is
the sugar and then that is one potent coffee
03:56
Like it kind of looks like mud almost.
04:03
It is a little sludge like.
04:04
Sludge like in its consistency.
04:05
But the sugar definitely uh masks the masks
the powerfulness.
04:08
The potency of the coffee a little bit.
04:12
But that is some strong I'm going to try it
without sugar.
04:14
It is nice and strong.
04:19
Are you going to be jittery all day?
04:20
I've already had like two cups of coffee at
home and this is my third.
04:24
So yeah, I am wired for sound today guys.
04:28
And now we're just waiting for the main dishes
to arrive.
04:32
Also I feel like I should mention where we
are eating because we kind of just ran in
04:34
here with our umbrellas and didn't really
show you the outside.
04:37
It is called Šadrvan and it is on the west
side of the river just as soon as you cross
04:40
But anyways it is very easy to located.
04:47
Yeah, it is right on the main road.
04:48
It is a pretty big restaurant.
04:50
There is outdoor eating is big.
04:52
Also inside there is ample space.
04:53
Yeah and you'll be able to spot the restaurant
because there is hostesses outside wearing
04:55
traditional outfits with the menu.
04:59
So yeah that is one clue.
05:02
But anyways I'm really curious about this
so I'm going to try a little bit as well.
05:03
It looks like honey.
05:07
You weren't kidding.
05:15
It is like right in between.
05:16
Like solid honey and Turkish Delight.
05:18
It is I've never had put it this way I've
never had lokum or Turkish Delight that has
05:19
I know it is really good.
05:28
It'll get you on a sugar high right away.
05:29
Alright so now sugar.
05:31
I don't normally put sugar.
05:33
Actually in coffee I do but not in tea.
05:36
You always in fact I've never seen you have
a straight coffee.
05:40
That is nice with a bite of sugar.
05:56
That is actually really nice.
05:58
I was expecting it to be like super bitter.
06:00
But that is like a nice coffee.
06:03
You know it is not super bitter.
06:04
It is strong and potent but it has a nice
taste.
06:06
Like when I tried it on its own it is bitter
when people burn the coffee beans right?
06:09
Is that when you ruin coffee?
06:13
Well I think like it coffee is one of those
very subjective things.
06:15
Um, it really just depends on what kind of
taste you like.
06:20
It is very much like wine.
06:23
I like Bosnian coffee.
06:25
I'm shocked because I'm not super into coffee.
06:28
Like I'm usually latte and cappuccino girl
but this is good.
06:31
Learning new things here.
06:40
Okay guys the feast has landed on the table.
06:41
And we're going to start with the first dish
which is Dolma.
06:46
And if you have a closer look at this it is
basically stuffed peppers with minced meat,
06:50
rice, parsley, onions and it comes with a
giant dollop of cream in the middle.
06:55
This looks wonderful.
07:01
I'm just going to dig right in.
07:02
And all of the food came all at once.
07:04
All brought at once.
07:07
And we didn't have to wait very long.
07:08
Like what would you say?
07:09
Maybe 10 or 15 minutes tops.
07:10
Yeah I was just playing with the cats and
drinking coffee and then the food came.
07:12
They're really on the ball here like the meal
we had last night was also brought really
07:15
It is just a nice savory dish.
07:24
It is not spicy at all.
07:27
And it just reminds me of Turkish food a little
bit.
07:29
I feel like a lot of what we have at the table
reminds me of what we were eating in Istanbul.
07:32
I can't even say it right.
07:37
And this is quite a funny moment because I've
got one hand on my camera and another hand
07:39
kind of trying to show you the kitty.
07:43
I love kitties but not when they try to eat
our food.
07:45
Not when they try to eat our food.
07:48
Like one of them tried jumping on the table
and we're like woah woah.
07:49
Like we share food but that is a bit frisky.
07:53
So yeah this is really good.
07:57
I've already had one whole pepper basically.
07:58
Okay so Sam is going in for the Dolma before
they disappear.
08:01
I've already had two out of the five.
08:05
So you've really had a few already.
08:07
You better hurry boy.
08:09
I like to say she's gone to town.
08:11
She's left me with very little.
08:13
Well it must be good.
08:16
Alright, I'm going to make sure I get lots
of cream.
08:20
He's hiding his reactions under that baseball
cap.
08:26
It is so juicy isn't it?
08:31
And then you get the richness of the cream
and just all of the different ingredients
08:34
That is really good.
08:41
I can see why you haven't been wanting to
share so much.
08:42
I'm going to have another bite while I can.
08:44
It makes a nice main or you can also have
it as an appetizer because I feel like it
08:46
is not super filling.
08:50
Like I could probably no it is not I could
probably eat that whole thing myself and then
08:51
move on to the mains.
08:54
Yeah that would be a fantastic appetizer.
08:55
That is a really good point.
08:58
Alright but next let's move on to your dish
which is what I had last night.
08:59
And it was oh so good.
09:04
So this is kind of the ultimate mix plate.
09:06
As you can see like the other thing we just
had there is tonnes of sour cream.
09:09
So then you have another one dolma stuffed
pepper over there.
09:14
What is really cool over here is you have
it looks like some stewed meat.
09:17
Which is really good.
09:21
And it is so tender I had that last night.
09:22
And then you have the Bosnian cookies which
is not a cookie at all.
09:23
Okay so I had this last night and it is basically
like a beef patty.
09:31
So it made with ground beef, eggs, garlic,
I think onions and like a little bit of breadcrumbs
09:33
to give it texture.
09:38
All kinds of goodness.
09:39
And then over here we have uh a special kind
of rice.
09:41
It looks like white plain rice actually.
09:44
Let me try that and see.
09:47
It all goes really nice with the meat and
the vegetables.
09:48
It kind of feels like it has been cooked a
little bit in a mushroom sauce.
09:52
It has got very faint.
09:55
Okay let's try that so I'm going to try first
the meat.
09:56
I've got a little bit of cream on here.
09:59
Isn't that so tender?
10:06
Yeah, it is next level tender.
10:09
You don't even really have to chew it.
10:12
It just starts disintegrating oh man.
10:13
That is a sign of tenderness.
10:14
That is like baby food.
10:16
Let's try the Bosnian cookie.
10:17
And that is what I'll show you guys what it
looks like.
10:18
It is kind of like a flat little patty.
10:23
So I'm going to take it for a bit of a swim.
10:25
Also have it with some rice.
10:32
It is just such a smooth cookie.
10:40
You know I've never heard meat described as
smooth.
10:41
But I totally get it because it is mushy.
10:43
Yeah all of this just kind of it is just very
easy to eat and very easy to chew.
10:46
And also it is just very delicious as well.
10:51
Alright pass that over.
10:54
Alright so I've only been here a few days
but I would say this is my favorite dish already.
10:56
The mixed platter with lots of local favorites.
11:01
And Sam you were right it is kind of a fancy
rice.
11:05
It is not plain white rice.
11:08
Now that I see it in front of me it is actually
kind of yellow.
11:09
And it looks like it has some herbs and spices.
11:13
I tasted a hint of a bit of a mushroom sauce
but mmmm very faint.
11:16
Do you have a favorite in terms of like what
is on the plate?
11:24
I feel like, I feel like all of the flavors
mix really nicely together so I like grabbing
11:32
a bite of everything.
11:36
But I really enjoy the Dolma.
11:38
The stuffed pepper with meat and rice and
I also like the Bosnian cookie and then like
11:40
the creaminess of the sour cream.
11:45
There is nothing weak on the plate.
11:46
There is nothing like yeah that is just filler.
11:48
It all compliments each other and I think
it is a great plate to order because it gives
11:51
you it gives you a sampler of a number of
different things.
11:54
You basically have 4 different things on that
plate so.
11:58
And the cat is getting really interested.
12:01
Can you see his face?
12:02
He's like closing his eyes and sniffing.
12:04
You're interested in our food kitties?
12:06
I think you might be.
12:07
I feel like we need to start walking around
with that box of cat food we bought yesterday.
12:09
Feeding the strays.
12:16
It is really brave.
12:17
It is thinking about jumping on the table?
12:18
Is that what you're thinking of doing?
12:19
Okay dish number 3.
12:23
This isn't actually a main.
12:25
This was our side order.
12:26
And we were trying to keep things relatively
healthy.
12:29
So we got a grilled vegetable platter.
12:32
So if you take a closer look we've got some
slices of eggplant, zucchini.
12:34
We have some mushrooms.
12:40
It looks like another whole pepper.
12:42
Some tomato and sour cream.
12:44
So yeah let's sample a little bit of this.
12:46
It is a really nice plate.
12:55
It looks beautiful.
12:57
The presentation here is just on point.
12:58
For all of the dishes.
13:01
Like it is pretty good but I've got to say
I love the mains.
13:03
I love the meat and the rice and the stuffed
peppers.
13:08
This is our vitamins and minerals right?
13:11
But it is so good like those two wow.
13:15
Like those two wow.
13:17
Well let me try it now.
13:18
Do you want to talk about it.
13:21
Your utensil usage Sam.
13:22
Well I'm trying to be a little bit less like
a caveman not holding my fork like this.
13:24
A little bit more of a relaxed grip.
13:27
And let's see how that goes.
13:31
But it is still I'm not changing my hands.
13:33
I'm too much of an old dog to learn that new
trick.
13:34
Your knife needs to be in the right hand my
friend.
13:37
Alright I'm going for mushroom plus uh other
veggies.
13:39
Not bad for just vegetables right?
13:52
Yeah, I mean it is simple flavors.
13:54
It has just been grilled so I mean you're
getting the juiciness of the vegetables but
13:56
yeah there is nothing complex about it in
any way.
14:00
It is just a nice way to get your veggies.
14:04
Anyways let's just enjoy our meal and we'll
be back for dessert.
14:08
And now for dessert we're having something
that I've eaten a million times probably.
14:12
But apparently I've been pronouncing it wrong
all along.
14:18
I thought you called this Baklava.
14:21
At least that is what we say in my house.
14:23
And the waiter just corrected me.
14:26
Apparently it is Baklava.
14:28
So for today's dessert we're having a big
slice of Baklava that we're going to share.
14:32
And this has got some wonderful layers I must
say.
14:37
Look at all of those juices.
14:40
Okay I'm destroying it.
14:41
I'm destroying the dessert.
14:44
So yeah, if you've never tried this before
it is basically kind of like a mille feux
14:47
Like a puffed pastry with all of these layers.
14:53
And in between you've got like these finely
chopped nuts.
14:55
With either honey or some kind of sugary syrup.
14:59
Um, so it is really good but you don't need
a big portion because it is like sorry it
15:02
is so dense and syrupy.
15:08
I'm trying to think of the English word in
Spanish we would call this Empallagos.
15:10
Like it is so overwhelming and like sweet
and sticky.
15:14
It just kind of coats your whole palette.
15:19
Um, but yeah that is Baklava for you.
15:22
In he goes for the last oh my goodness dish
of the day.
15:27
And when you when I'm pressing down with the
fork like the syrup and the juices are just
15:33
And this is something that actually um everyone
in my family loves.
15:39
Especially my Mom and Dad.
15:43
Sometimes when I'm in Fredericton there is
a little Lebanese shop and we'll actually
15:46
go and bring home Baklava.
15:49
And it doesn't last long let me tell you.
15:53
It does not last long.
15:55
No, I really like the chocolate one when we
were in Istanbul a few years ago I would get
15:56
chocolate Baklava like almost every day.
16:01
My gosh what I like the most about this one
is just the generous amount of nuts like on
16:04
that very top layer here.
16:09
Oh my gosh that is so good.
16:11
This has been a wonderful meal.
16:14
And yeah we'll let you know how much it costs
once we get the bill.
16:17
We just paid the bill.
16:20
What was the damage?
16:23
So in local currency which is Bosnian Convertible
Marka which has like I think 1.6 exchange
16:24
rate with the US dollar.
16:29
That came to twenty two US dollars and fifty
cents and in Euros that was 19.40.
16:30
So that included two drinks.
16:35
We didn't show what you had.
16:37
You kind of had a lemonade.
16:38
Lemonade and Turkish coffee.
16:41
Oh sorry oh my gosh.
16:43
Um, then the three dishes.
16:47
The 3 main dishes we had and also the Baklava
to share.
16:48
So I thought that was fantastic value.
16:51
I think that is great value to be honest.
16:53
It was such good food.
16:54
Oh and the quality of the food here is fantastic.
16:55
The presentation is just next level.
16:58
It is on point and then on top of that you
get really good service so this is a place
17:00
I would recommend highly.
17:05
I'd give it a five out of five.
17:06