An analysis of more than 12.000 online reviews shows that gastronomy strongly shapes the tourist experience of Sarajevo and Mostar. Tourists appreciate Bosnian cuisine, but Herzegovinian cuisine remains insufficiently recognized and branded. “Food is emotion and shapes the experience of a city,” emphasizes Amra Banda, co-author of the research, adding that local products and authentic experiences can significantly increase a destination’s competitiveness.
Sarajevo and Mostar have for years been regarded as must-visit destinations for tourists seeking an authentic gastronomic experience. However, how tourists actually perceive our cuisine, restaurants, prices, and overall atmosphere, and how much these experiences differ between the two cities, is analyzed in detail in the scientific paper “Tasting Tourism: Evaluating Gastro Offerings in Sarajevo and Mostar via TripAdvisor Reviews”.
Co-author of the research, Amra Banda, explains that the authors are an interdisciplinary team consisting of Professor Almir Pestek from the Faculty of Economics, Muniba Osmanovic, and Belmadur Misevic from the Faculty of Natural Sciences and Mathematics.
“The initial idea was given by Professor Pestek, and we wanted to see how tourists perceive our tourism and gastronomic offer, what they like and what they do not,” Banda states.
The analysis includes more than 12.000 TripAdvisor reviews, and the results are primarily intended for decision-makers in tourist boards, restaurants, and the hospitality sector, as well as for researchers.
“The results can be used to create strategies, better position elements of gastronomy, and improve the offer,” Banda adds.
Sarajevo: Bosnian and international cuisine
In Sarajevo, tourists highlight Bosnian cuisine, as well as the presence of international dishes, which positively contribute to the overall experience.
“The presence of Bosnian cuisine shows authenticity, while international cuisine contributes to a cosmopolitan experience,” Banda explains.
Tourists particularly single out products such as coffee and baklava, which, as Banda notes, are “part of the cultural experience and the overall image of the city.”
Mostar: The challenge of branding Herzegovinian cuisine
The research showed that tourists in Mostar still speak of Bosnian, rather than Herzegovinian, cuisine.
“This surprised us because Herzegovina has a strong regional identity, but the cuisine is not sufficiently visible or branded,” Banda says.
This absence of mention points to the need to define the elements of Herzegovinian gastronomy and their strategic position within the tourist offer.
“Traditional dishes and products need to be defined and better channeled in restaurants and menus,” Banda advises.
Prices, portions, and the tourist experience
The research showed that tourists positively evaluate the price-to-quality ratio, especially in Mostar.
“It is not so much about the absolute price, but about the value you get for your money,” Banda states.
In addition, staff friendliness, ambience, and the complete restaurant service contribute to tourist satisfaction.
“The results show that tourists value all of these elements, which is of key importance for the competitiveness of a destination,” Banda emphasizes.
Banda stresses that gastronomy strongly shapes the image of cities and the emotions of tourists.
“Food is emotion, especially for foodie tourists, and it carries memories and experiences that shape the overall experience,” the co-author of the research concludes.
