A very small restaurant on a lane off Ferhadija in the old town, seating only a few dozen people. The room is dressed like a rural Bosnian kitchen, with preserving jars, dried herbs and garlic hung from the beams and chequered cloths on the tables, and the tight quarters mean guests often end up talking across them. The cooking covers Bosnian home dishes alongside central European staples such as goulash and pasta, with homemade bread and a wine list that gives space to Herzegovinian producers. Portions are generous and the kitchen accommodates vegetarians. Given the number of covers, booking is strongly advised, particularly in the evening.