An Autumn Tasting Menu, Composed by the Chef
As the light turns amber over Mostar, Hotel Bulevar's kitchen is preparing its first true seasonal menu — a short, deliberate tasting built around what the surrounding hills give up in autumn.
The new menu takes its cue from the estate that shares the hotel's name: produce grown or gathered within a short drive of the city, brought back to the rooftop table and treated with the same restraint that defines the rooms upstairs. Expect fewer ingredients per plate, not more — a change in direction from the wider summer menu, and a deliberate one.
The tasting runs to six courses, each paired to a wine from the estate's own cellar rather than an outside list — a choice the kitchen has stuck to since the hotel opened. Early plates lean toward the estate's grapes, figs and late-season vegetables; the final courses turn toward the game and slow-cooked meats more typical of a Herzegovinian autumn table.
Nothing on the new menu travels far to reach the table. That's the whole idea — you should be able to taste where you are.
The menu is served at the rooftop table from early September, with seating available to hotel guests and, by reservation, to outside diners. As with the rest of the kitchen's offering, portions are built for pacing — a long, unhurried evening rather than a formal tasting-menu ritual.
