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Montenegro Wine & Dine

Traditional 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 at 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.

strong>Kačamak – a mushy strong meal made of wheat, buckwheat, barley or corn flour, served with cheese and sour milk. Kačamak with cheese or kajmak is called “wet”. The taste is even better and people in the villages prefer it because it gives them the energy for hard labor. It is found on the menu of every national restaurant. Kačamak made of potato is maybe to most interesting form of this meal.

kacamak

Cicvara (gruel)– a food consisting of some type of cereal—oat, wheat or rye flour, or rice—boiled in water or milk. Cooked potato and sour milk are usually served along this meal. It’s a meal of high energetic value and pleasant taste – it literally melts in your mouth.

cicvara

Popara– mixing bread with milk, oil and cheese you get an interesting and cheap meal which is deeply rooted 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 and it only takes half an hour.

Thick soups – thick soups in Montenegro are usually prepared with noodles, potato or vegetables. Especially interesting is the one made of nettle and almost every thick soup that includes 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.

japraci

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.

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