WHERE TO EAT The best Banjalučki ćevapi in the world (according to food experts)

"The main ingredients are beef and sheep meat, and indeed the best ćevap in our city is in the "Kod Muje". Soaked and not over roasted, prepared on a charcoal grill, with a reddish onion and a soft bun, which must necessarily apsorb the taste, just suits to everyone."

"The first real Banja Luka ćevapi, made according to the original recipe, were served at this restaurant in Sarajevo in February 1978. For more than 35 years, the distinctive quality and service have been reason enough to visit Kastel Ćevabdžinica."

"Hi ćevapi, hi Ribafish, I'm pulling out one piece from the tile and biting the best ćevap in Bosnia and Herzegovina so far. The taste that knocks you down. Solid kajmak, two types of onion and aroma of good juicy beef."

"At Banjalučanka we have tried everything from barbecue and we recommend their ćevapi that are widely known. The food is always fresh."

"This style of ćevapi is always a little greasy and "rubbery", but here you have all the features of a good ćevap - juiciness in the meat that provides resistance under the teeth, although a little coarser minced. Good, delicious ćevapi. No wonder it's hard to get a seat and at least 50 percent of orders is for pick-up."

Highly recommended for Banjalucki cevap.