Buško Lake, located 700 meters above sea level on the border of Bosnia, Herzegovina, and Dalmatia, delights with its beauty at any time of the year. In addition to the natural landscape, visitors are attracted by the exceptional gastronomic offer, especially in the Eco Village Grabovica, located on the shore of the lake. This tourist complex offers a variety of facilities, from accommodation and restaurants to a mini zoo, an equestrian club and sports fields. However, its authentic cuisine sets it apart, emphasising the preparation of meat under the grill.
During our visit, we had the opportunity to witness the moment when the sač (iron lid) is removed from the grill. Cooking over fire, embers, and ashes is an ancient Croatian gastronomic tradition, and sač – also known as peka, vršnik, čeripnja, or pokrivač – is today a favorite reason for gathering and socialising. In Herzegovina, sač is more than just a dish – it is a symbol of local gastronomy and tradition. Did you know that ganga is also associated with the preparation of meat on a spit? This specific type of singing, like the dishes under the sač, has a strong, expressive character. Perhaps that is why singing along to the fire is quite natural!
Although the recipe for sač seems simple—meat and vegetables placed in a pan, covered with a metal or clay lid, and covered with embers—making it perfectly requires experience. It is important to know what type of meat to choose, how to arrange the embers, when and how much heat to add, and how long to bake. Every master has his own technique, and discussions about the "right" way of preparation among gourmets are inevitable.
We enjoyed the perfectly roasted veal with potatoes and carrots, incredibly tender and rich in flavour. If you would like to prepare this dish at home, here are the basics:
1 large red onion (cut into quarters), 1 large carrot, 2 kg of peeled potatoes, 2 kg of young local veal, 1 dl of oil and a few tablespoons of lard
Everything is placed in a baking dish, covered with sač, and baked for at least an hour and a half, depending on the dish's temperature and size. The secret is patience and precision!
We talked about the gastronomic specialties of this region with Tomislav Ćurković, owner of the Eco Village Grabovica. His father started a project, and Tomislav returned to Tomislavgrad from Zagreb 14 years ago to continue the family tradition. Today, the Eco Village Grabovica is known throughout Bosnia and Herzegovina, as well as Croatia, as an example of the successful development of rural tourism. "In a region where many people are emigrating, it is important to create reasons to return. There are jobs, and the quality of life is often better than abroad," says Tomislav.
As we sit in the restaurant, our gaze is drawn to the stone walls decorated with paintings of Croatian women in traditional costumes. Here, the prestigious competition for the best Croatian woman in traditional costume outside the Republic of Croatia is held, which brings together participants from all over the world. Eco Village Grabovica sponsored the competition's first edition, and 12 years have passed since then.
Although sač and dishes under the oven are the undisputed specialty of the house, the restaurant also offers numerous other delicacies: pies, steaks, rump steaks, veal chops, spit-roasted and grilled lamb, and even excellent pizzas. However, what maintains authenticity is precisely sač, regardless of whether it is veal, lamb, or pies. Homemade bread is also baked using the traditional method of preparation.
Tomislav reveals an interesting historical fact: "There is evidence that dishes under the sač have been prepared in this region since time immemorial." There is also a theory that peka is more characteristic of Dalmatia, while sač, which is baked exclusively over charcoal, prefers simplicity - meat, onions, carrots, and potatoes. Beech wood is used almost exclusively, while hornbeam is sometimes added, for its specific aroma.
Eco Village Grabovica strives to maintain an ecological approach by raising lambs and vegetables. However, the lack of domestic livestock and the decline in interest in agriculture pose a challenge. However, rural tourism in this area still has great potential. If you are looking for an authentic gastronomic experience combined with natural beauty and rich tradition, Buško Lake and the Eco Village Grabovica are destinations you should not miss!
Grabovica bb, 80 245 Prisoje, Bosna i Hercegovina
Telefon: +387 34 366 851 / +387 63 699 144
+387 63 720 707
Email: booking@ecoselograbovica.com
Comments