Traditional Montenegrin Meals


When we visit a new country and come across the people and their culture it’s only natural to find out what the national cuisine is like and what surprises await us. Well, Montenegro is a country that is ready to surprise you with its national cuisine! Hidden in the heart of Europe, like a pearl within an oyster, Montenegro can offer the visitor a variety of dishes that you may see for the first time or with familiar ingredients that are being presented in a new arrangement. Be ready to surrender your senses not only to exquisite food but also the hospitality of the Montenegrin hosts who will open the door for you, offer you the best seat at the table and with the best ingredients invite you to taste its culinary tradition.

Kacamak – is a mushy, strong meal which made of wheat, buckwheat, barley, or corn flour and which is being served with cheese and sour milk. Wet “kacamak” is called the one to which the cheese is added, or “kajmak” and which is being stirred for a long time with a special wooden spoon. The taste is even better, and people in the villages prefer it because it gives them the energy which they are using in hard labor. It is found in the offer of every national restaurant. Kacamak made of potato is maybe to most interesting variant of this meal.


Cicvara – with this meal usually white cooked potato and sour milk are being served. Young cow’s cheese or “kajmak” are mixed with flour while the grease is released. It is a meal of high energetic value, of pleasant taste – it literarily melts in your mouth.


“Popara” – with mixing of bread with milk, oil and cheese you get an interesting and cheap meal which is deeply seated in the Montenegrin cuisine.

Cooked potato – is an easy and favorite meal which is accompanied with the cheese, and sour cabbage. It is simply prepared – with a half an hour of cooking of potato.

Thick soups – thick soups in Montenegro are usually prepared with noodles, potato or vegetables. Especially interesting thick soap is the one made of nettle, and almost every thick soup included the cooked fresh meat, so they are extremely nourishing and rich.

“Rastan” – a strong meal made of local vegetable from the family of cabbages, it is cooked with white potato and with a lot of spices.

“Japraci” – is an extremely rich and nourishing meal. In a kilo of “rastan” and half a kilo of young cow’s meet rice, pepper, and even dry meat are added. With cooking the grease is being released, and the meal gets the right flavor. Sarma, stuffed peppers, stew, pilaf etc are still just some meals which beside in Montenegro are characteristic for some other countries on the Balkans. Each of these meals carries a small but significant part of Montenegro in themselves, so we are warmly recommending them during your staying in these areas.


Montenegrin lamb in milk – is a real specialty. From about 2 kg of meat which are being cooked in domestic milk with the addition of spices and potato, you can serve 8 persons, so especially in the north, this meals is being prepared during some solemn occasions.

Sausage – is prepared by drying, most often in Njegusi, with a special technique. It is extremely tasty and strong.

Prsuta (smoked ham) – most famous “prsut”, the one from Njegusi, excels with quality eve compared to the Italian producers. It is the meat of which people take care day and night, while it is dried exclusively on beech logs, for several months. It is served with the domestic, most often grape brandy, and with the dry cheese from Njegusi.

Lamb made under iron pan – When we are talking about the meals made under the iron pan it would be interesting to mention the very process of preparing. The meals made under the iron pan are by far more tasteful than all other meals because they are put under an iron pan the so-called “sac”, which is then covered by ember and ashes. In this way, the aroma is being kept, and the meal is equally fried in a natural way. Lamb, for e.g. is most tasteful if it is prepared in this way. Montenegrin national restaurants prepare it in this way even today.

lamb made under iron pan

Popeci from Podgorica – it is interestingly arranged meal: in a steak made from veal’s meat you roll in a piece of cheese or old “kajmak” and a piece of “prsut”. Then you further fry that roll in deep oil, and you get a meal of great juicy and rich interiors and of tasteful and crunchy exterior.

The food from the grill – Montenegrins are known as great lovers of the grill; especially the tasty “cevapi” (kebab) and grilled meat patty which go excellently with onion. Those are two most popular meals with younger population and they are found in the offer of fast food restaurants.

Montenegrin Drinks

Wine – Sun, water and the soil in Montenegro play an important role in every part of life. When we are talking about the wine, these three segments merge together giving an aroma to the drink of gods, specific just for this part of Europe.

The south of Montenegro is characteristic by two kinds of grapevine: Vranac and Krstac. Today these are by far known brands which carry the wine from the area of Zeta valley and the area of Crmnica. On Cemovsko polje (CEMOVSKO FIELD), not far from Podgorica, vineyard which is managed by Plantaze, gives exquisite wine of high quality which undergoes a carrying technological process of production so it is no wonder that nowadays more and more often it is found in the tables in the North America.

Vranac, black wine – as the red wine is called in the majority of Slov languages, is characteristic for the area of Serbia, Republic of Macedonia, and Montenegro. It is made of extremely coarse and dark grape which is picked from the middle of September to the end of October.

Especially interesting is the way of production of wine in Crmnica which today is almost a cult place when we are talking about the Montenegrin enology. Days of wine and bleak in the nearby Virpazar are an opportunity to meet at least 20 producers who in the technologies which are even several centuries old are producing white and red wine.

Most often they keep it during the year in large barrels made from walnut tree in which the aroma and the taste are preserved in best way, sometimes even for several decades. It is recommendable that it is served at the room temperature, and it goes well with the smoked meat or grilled meat, as well as with all strong cheeses.

famous montenegro wines

Beer – Niksic beer today is a real trademark of Montenegro. With a taste on which much bigger producers in the world would envy it, today it is a regional leader when we are talking about the taste and the quality. Niksic beer is made of barley, hard mountain water and bitter and aromatic hops. It is usually being served cool at the temperature of 5ºC.

It contains 11, 8% of extracts, and about 5% of alcohol. Today on the market you can find it in packages of Nik, Nik Gold, Nik Cool, and Nick dark. Each of them has its own specific taste, and the connoisseurs of the beer in every occasion know which one to chose. During the summer months extremely refreshing Nik Cool with the lemon or draught dark beer will be a real choice for you. Niksic beer is something you must not miss when we are talking about the offer of drinks on the Montenegrin dining table.

Brandy – Scotland has whiskey, Greece has metaksa, and Montenegro has rakija (BRANDY). Montenegrin vineyards, especially the ones in Zeta valley and Crmnica area are characteristic by the exquisite grapes and even better masters for preparation of this strong alcoholic drink. The brandy is therefore made from the grapes in special boilers where with the fermentation almost during the whole day, a drop by drop, you get a drink similar to Russian vodka, but stronger and with more aromatic.

Beside the grapes, for the production of brandy in Montenegro apple, especially the small and half wild one from the north of Montenegro, plum and pear are being used. The old Montenegrins boiled it even from the figs and cornel, and the special kind is the one which is made from the fruit of juniper tree. Each of these brandies bears the name of the fruit from which it is made of, so in that way we can differ “lozovaca” or “loza” (made of grape), “sljivovica” or “sljiva” (made of plum), “krusku” (made of pear) etc.

The most quality brandy, Prvijenac is obtained by the first boiling in the production and beside the fact that it is extremely aromatic it is the strongest brandy according to the so called grades (degrees). Prvijenac or the first flow of the grape brandy is by far of best quality when we are talking about any kind of the brandy. In some areas the brandy is re – baked with which its aroma, taste, and look are changed and with that we are obtaining “prepecenica” (over baked brandy).

The brandy is served as an aperitif and it goes well with “meze”, the famous salty snack. With brandy sometimes slices of some fruit are being served. There almost doesn’t exist a welcoming and a feast in Montenegro which goes without a brandy and a toast which accompanies it. The technique of production of this beverage is known to almost all households in Montenegro, and for every head of the house his brandy is his pride, and something that you must praise no matter the personal taste.

Today the leading regional producer of top notch wines and brandies Agrokombinat “13 jul” and the enterprise Plantaze offer a wide palette of drinks: Kruna, Prvijenac, and Lozova rakija (GRAPE BRANDY) each of them with a specific taste are dominant on the market and if you wish to take a part of Montenegro with you a quality brandy such as Prvijenac in a stylish package will be the right choice.

This material is provided as a courtesy of

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