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The Restaurant Radobolja

The Restaurant Radobolja is situated in the city centre of Mostar, only 100m away from the popular round square Rondo. Although in the very centre, the restaurant is sheltered from the swarming streets by the plane-tree alley. It was built 10 years ago inside the orchard and on the river Radobolja. It is a combination of traditional and modern-style restaurant.


Friendly staff, atmosphere, environment and society where you are and excellent cuisine will make the restaurant Radobilja spend together and become our loyal guests.


Apart from the traditional cuisine, the menu of the restaurant offers ordered meals and as a house speciality home-made bread and dishes made under the baking lid. The restaurant indoors is with the capacity of 120 seats, outdoors 300 out of which 100 seats are roofed over. The restaurant has the parking lot for 25 cars.
Opening hours: 07- 24

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Address

The Restaurant Radobolja

Ul.Kraljice Katarine 11a

88000 Mostar
Bosnia and Herzegovina


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Traditional Recipes- - Izljevača (uzljevača, izlivač)

izljevacaIngredients for izlivaču are: water, flour, potatoes and salt.The bowl is poured into water that is added to flour as needed, but also salt, and mix it well to the unification. We must ensure that the mixture is thick. In this mixture add the cleaned and shredded potatoes into smaller pieces (up to two potatoes) or cheese, and continue to mix, also to the unification. Such a mixture spills out on greased baking pan and put the stove on a hearth under sačom or in a well heated oven. Baking time is limited, but to bake as much as needed to bake a cake or bread. Read more...

Traditional Recipes-Brudet

brudetFor this meal you have to have large round pot with low rim. Put olive oil in a pot and sauté the onion until it is soft. Put eels and frog legs , fry very shortly, add garlic and bay leaf. Do not stirr with any kind of ladle, just shake the whole pot. Add vinegar, cook gently for 2 more min, add tomato, salt, pepper, raisins and water to cover fish. Cook open for 50-60 min. Add water if evaporates too quickly. Read more...

Traditional Recipes-Japrak

japrakKale leaves should be cleaned and soak in boiling salted water, then remove and place in cool water, then drain and set aside. Then on the other side of the bowl add minced meat, which should be added to rice, finely chopped onion, salt, vegeta, pepper and oil, and to mix everything together well. After the mixture well mixed, the mixture should be placed in the kale leaves and make them stuffed, you agree to the bowl, then it is subject and irrigated with water and cook on low heat for about an hour. During the cooking vessel should be shaken occasionally and add water as needed. At the very end of cooking japrak adds cream and leave to cook very briefly in order to unite with the liquid. Read more...

Traditional Recipes - Janjetina ispod sača (peke)

(ispod sača-peke) similar to a dutch oven. A metal dish is placed on hot coals, the food is placed in the dish and covered by a lid which is then completely covered in hot coals and left to bake. Wash the veal meat and rub with salt, pepper, put in bowl, pour over olive oil and wine, and arrange with the vegetables. Cover the lid and put coals. It cooked for about an hour. Wash potatoes, peeled and cut in large slices. Lift the cover and turn the meat, add the salted potatoes. Cover the pan and place a coals. Bake for about an hour. Serve from the bowl. Read more...

Traditional Recipes-Pura (Polenta)

puraIngredients:800 g (1.75 lb) cornmeal3 l (3 qt) watersalt Preparation:Bring water and salt to a boil.Pour cornmeal in a slow stream into the hot water while whisking vigorously to prevent lumps.Cook for 30 minutes, stirring occasionally.Turn off heat. Cover and let stand for 15 minutes before serving. Read more...

Traditional Recipes - Uštipci (Fried dough)

UstipciMix in one cup flour and baking powder. In another bowl put all other ingredients and mix with electric mixer. While Mixer gradually add the flour and baking powder. When everything is nice you can begin to unite with the baking. At Teflon pan, put a little oil, grab a spoon and place into hot oil "islands" which will mix in no time become golden yellow donuts Read more...

Traditional Recipes - Baklava

BaklavaCombine nuts, cinnamon, cloves, and sugar.Melt butter in a saucepan.Use pastry brush to brush inside of a 14 X 10 ½ inch pan with melted butter.Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.Repeat five (5) times, making five layers.On the 6th sheet, sprinkle evenly with nut mixture.Continue until all nut mixture is used and last six (6) buttered sheets of Phyllo form top crust.Use a sharp knife to cut into diamond shapes.Bake at 300° F for about 1 ½ hours or until lightly brown. Read more...

  • Traditional Recipes- - Izljevača (uzljevača, izlivač)

    Traditional Recipes- - Izljevača (uzljevača, izlivač)

  • Traditional Recipes-Brudet

    Traditional Recipes-Brudet

  • Traditional Recipes-Japrak

    Traditional Recipes-Japrak

  • Traditional Recipes - Janjetina ispod sača (peke)

    Traditional Recipes - Janjetina ispod sača (peke)

  • Traditional Recipes-Pura (Polenta)

    Traditional Recipes-Pura (Polenta)

  • Traditional Recipes - Uštipci (Fried dough)

    Traditional Recipes - Uštipci (Fried dough)

  • Traditional Recipes - Baklava

    Traditional Recipes - Baklava

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