Traveling to Uvac?
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Uvac is a special nature reserve in southwestern Serbia, on the Zlatar-Pešter plateau between Nova Varoš and Sjenica. It is most recognizable for the entrenched meanders of the Uvac River, which cuts through a deep limestone canyon in sharp bends, and for Uvac Lake, formed by damming the river. The reserve is also known for its colony of griffon vultures, a protected species in this area. Visits are most commonly organized as boat rides through the canyon, combined with ascents to viewpoints from which the meanders can be seen from above.
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Molitva Viewpoint offers a sweeping view of the deeply incised meanders of the Uvac River and Uvac Lake far below in the canyon. From this elevated position, griffon vultures can be spotted circling above the cliffs, as the nature reserve is one of their most important habitats in Serbia. A hiking trail leads up to the viewpoint, and the sight of the river's winding course between steep slopes is one of the most iconic vistas of Uvac.
The entrenched meanders of the Uvac River are the most recognizable natural phenomenon of the reserve — the river cuts through a limestone canyon between steep slopes in sharp, winding bends. Their distinctive shape was formed by the river's prolonged incision into the limestone bedrock. The meanders can be experienced from two different perspectives: during a boat ride through the canyon and from the viewpoints above the river.
Ice Cave is located in the Uvac Canyon, and it got its name from the fact that the temperature inside is low and remains almost unchanged throughout the entire year, at around 8°C. The cave can only be reached by boat across Uvac Lake, so visiting it is usually part of a cruise through the canyon. Inside, there are cave chambers that have been partially arranged for visitors.
Zlatarski sir is a full-fat white cheese from Mount Zlatar, in the area around Nova Varoš. Since 2013, it has been registered as a product with a protected designation of origin, in the region bounded by the Zlatar rivers, which also includes the villages around Uvac. It ripens in brine and has a rich, slightly salty aroma; it is served sliced, as an appetizer, with bread or as part of a traditional home-cooked meal.
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