Starter
Salzburg Regional
Bosna
A spiced bratwurst in a white roll, invented in 1949 by a Bulgarian immigrant, and now the closest thing Salzburg has to its own hot dog. The queue at Balkan Grill Walter on a summer afternoon tells you everything.
The dish
What Bosna actually is
A spiced bratwurst in a white roll, invented in 1949 by a Bulgarian immigrant, and now the closest thing Salzburg has to its own hot dog. The queue at Balkan Grill Walter on a summer afternoon tells you everything.
The Story
The Bosna was born in 1949, and not where you would expect. Zanko Todoroff worked at the Müllner Bräustübl, the monastery beer hall out in Mülln, and it was there that he worked out the recipe. He called it the "Nadanizer". Only later could he afford a stall of his own, in the Stockhamer Durchhaus, a narrow passage running off Getreidegasse, and that stall is the one still standing.
Even the name is not his. A Salzburg signwriter came up with "Bosna", blending the Bulgarian word "bosa", which means something close to snack, with "Bosnia". It stuck, and Todoroff kept it.
The recipe is two thin pork bratwursts, grilled until the skin blisters, placed in a lightly toasted white roll, and topped with raw onions, parsley, and a curry-heavy spice blend. The Salzburg butcher Walter took the stand over in the 1980s and has changed nothing about it since.
By the 1990s the Bosna had spread beyond Salzburg into southern Bavaria and was appearing in travel guides as a city original. It is not, strictly speaking, a Salzburg invention rooted in centuries of Alpine tradition. But it is now so thoroughly adopted that making that point feels pedantic. This is what immigration into a city looks like when it works: a dish from somewhere else becomes the city's own thing, defended by locals with the same affection they reserve for Mozart.
Where to try it
Balkan Grill Walter on Getreidegasse is the original and canonical address. The stall occupies under four square metres in the Stockhamer Durchhaus passage. Expect a queue in summer. Pay cash.
More to cook
Other Salzburg dishes
More dish guides and recipes from the region.
More to cook
Other Salzburg dishes
More dish guides and recipes from the region.
The dish
What Bosna actually is
A spiced bratwurst in a white roll, invented in 1949 by a Bulgarian immigrant, and now the closest thing Salzburg has to its own hot dog. The queue at Balkan Grill Walter on a summer afternoon tells you everything.
The Story
The Bosna was born in 1949, and not where you would expect. Zanko Todoroff worked at the Müllner Bräustübl, the monastery beer hall out in Mülln, and it was there that he worked out the recipe. He called it the "Nadanizer". Only later could he afford a stall of his own, in the Stockhamer Durchhaus, a narrow passage running off Getreidegasse, and that stall is the one still standing.
Even the name is not his. A Salzburg signwriter came up with "Bosna", blending the Bulgarian word "bosa", which means something close to snack, with "Bosnia". It stuck, and Todoroff kept it.
The recipe is two thin pork bratwursts, grilled until the skin blisters, placed in a lightly toasted white roll, and topped with raw onions, parsley, and a curry-heavy spice blend. The Salzburg butcher Walter took the stand over in the 1980s and has changed nothing about it since.
By the 1990s the Bosna had spread beyond Salzburg into southern Bavaria and was appearing in travel guides as a city original. It is not, strictly speaking, a Salzburg invention rooted in centuries of Alpine tradition. But it is now so thoroughly adopted that making that point feels pedantic. This is what immigration into a city looks like when it works: a dish from somewhere else becomes the city's own thing, defended by locals with the same affection they reserve for Mozart.
Where to try it
Balkan Grill Walter on Getreidegasse is the original and canonical address. The stall occupies under four square metres in the Stockhamer Durchhaus passage. Expect a queue in summer. Pay cash.
More to cook
Other Salzburg dishes
More dish guides and recipes from the region.
Editor's table
Where we send friends
Restaurants, cafes, and bars Gerhard returns to. Curated, not comprehensive.
Pantry
What grows in the region
One last thing
“Save one evening for Salzburger Nockerl, and order it for two.”
It is the one Salzburg dish I have not shown you a photo of, because a photo cannot do it justice and the ones online are usually someone else’s. Three baked peaks of sweet soufflé dusted with sugar, meant to look like the snow on the city’s three hills. It collapses within minutes, so it is always made fresh and always shared. Get it at a proper restaurant, not a tourist trap, and watch it arrive still trembling. That is the meal people remember.
From the kitchen
Try a Salzburg classic
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