Montenegrin Cuisine

Montenegrin cuisine is a hearty and diverse culinary tradition, featuring large portions of fresh, organic, and flavorful dishes that reflect the country’s coastal, central, and mountainous regions.

---

Coastal Cuisine

The servings in Montenegrin cuisine are huge and delicious, so make sure you loosen your belt when dining here. The food is fresh, organic, and flavorsome. Consequently, the coastal cuisine is full of fish, seafood, and olive oil, flavored with bay leaves, parsley, lemon, and garlic. Mouthwatering fish soup, grilled squids, fish, and octopus are a must-try, so is the seafood risotto and squid-ink-colored black risotto.

Central and Mountainous Flavors

The “Old Montenegro” flavor inhabits the central part of the country, which is dominated by the taste of smoked ham (pršut), Njeguški cheese, and Skadar Lake dishes, such as eel and smoked carp. Moreover, in here you can ask for King Nikola’s pancakes, made from corn flour, filled with walnuts and local honey, and sprinkled with sauce made from dried plums cooked in wine. Yum!

In the mountains, food is heavier, providing energy for cold winter nights. Meat and vegetables are roasted under a metal lid covered with hot coal “ispod sača”. Indeed, lamb cooked this way is a must-order delicacy that goes so well with homemade crispy bread. Kačamak is a polenta-based dish mixed with potato, cheese, and kajmak (similar to thick cream), and is a must for keeping the energy up for mountain hikes. Try it. It’s made only in Montenegrin mountains and goes well with homemade sour milk.