Dubrovnik is a stunningly beautiful place with a battered and bloody recent history. Inordinate amounts of money have gone into rescuing Croatia’s oh-so-lucrative costal resorts and historic towns after they were ripped apart by Yugoslavia’s traumatic disintegration. The whole whys and wherefores of what happened are an argument for another day (or week or month if you have long enough). However, for anyone who is interested, try Misha Glenny’s “The Fall of Yugoslavia”
Misha Glenny or the BBC’s brilliant “The death of Yugoslavia”
The Death of Yugoslavia (BBC). As good as any place to start.
Anyway back to the food, I’ve chosen to start with the Taj Mahal which is a Bosnian Restaurant. I have absolutely no frame of reference, having never set foot in either Bosnia or a Bosnian restaurant. Neither did I go with any prior ideas or assumptions about what constitutes Bosnian cuisine. This place is fantastic, trouncing many of Dubrovnik’s headline grabbing restaurants by miles. It’s little more than an alleyway in the back streets of the old town, you have to battle your way past the Pizza and Pasta joints to find it. Be prepared for not understanding the menu, which is a mix of meat cooked on skewers and large puff pastry wraps (Cevapi) which are not unlike an Eastern European Cornish Pasty (trust me on this one). I opted for a house special which was delicately cooked lamb, so very tender, encased in a lattice of puff pastry and a light but strongly herb sauce. Delicious. Mr Gorb had a “Pfjeskavice” which is grilled steak stuffed with cheese. Side orders appeared from nowhere, the foil wrapped baked potato filled with sour cream cheese is apparently a necessity, even for breakfast, everyone gets one whether you like it or not. A variety of Russian style Shopka salads seem to be the thing to have. If I ever return to Dubrovnik this is the first place I will go. Please can we have a Bosnian Restaurant in London?
Dubrovnik is a stunningly beautiful place with a battered and bloody recent history. Inordinate amounts of money have gone into rescuing Croatia’s oh-so-lucrative costal resorts and historic towns after they were ripped apart by Yugoslavia’s traumatic disintegration. The whole whys and wherefores of what happened are an argument for another day (or week or month if you have long enough). However, for anyone who is interested, try Misha Glenny’s “The Fall of Yugoslavia” Misha Glenny or the BBC’s brilliant “The death of Yugoslavia” The Death of Yugoslavia (BBC). As good as any place to start.
Anyway back to the food, I’ve chosen to start with the Taj Mahal which is a Bosnian Restaurant. I have absolutely no frame of reference, having never set foot in either Bosnia or a Bosnian restaurant. Neither did I go with any prior ideas or assumptions about what constitutes Bosnian cuisine. This place is fantastic, trouncing many of Dubrovnik’s headline grabbing restaurants by miles. It’s little more than an alleyway in the back streets of the old town, you have to battle your way past the Pizza and Pasta joints to find it. Be prepared for not understanding the menu, which is a mix of meat cooked on skewers and large puff pastry wraps (Cevapi) which are not unlike an Eastern European Cornish Pasty (trust me on this one). I opted for a house special which was delicately cooked lamb, so very tender, encased in a lattice of puff pastry and a light but strongly herb sauce. Delicious. Mr Gorb had a “Pfjeskavice” which is grilled steak stuffed with cheese. Side orders appeared from nowhere, the foil wrapped baked potato filled with sour cream cheese is apparently a necessity, even for breakfast, everyone gets one whether you like it or not. A variety of Russian style Shopka salads seem to be the thing to have. If I ever return to Dubrovnik this is the first place I will go. Please can we have a Bosnian Restaurant in London?
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