Gourmet paradise or culinary tour to Montenegro

In general, all food in Montenegro is classic food of seaside countries - fresh fish and meat, generously seasoned with vegetables.

Many people mistakenly believe that since the sea means a large assortment of fish. But no, Montenegro is a country of meat-eaters:

• Miješano meso,
• Janjetina ispod saćema,
• Musaka,
• Mućkalica,
• Pečena svinjetina.

These are all names of meat dishes. All are very tasty and everyone chooses his favorite dish. He learns the recipe and tries to repeat it at home.

All portions are very large, sometimes even huge. In this regard, in the menu there are often additions - “a portion for two”. Exceptions are soups and desserts, in this matter Montenegrins have the usual average portion.

If you come to a restaurant, the story is as follows.

The “Menu” is likely to have sections:

• Ready-made meals or home cooking. This is in case you really want to try traditional Montenegrin cuisine. That is - these are the dishes Montenegrins cook at home: moussaka, beans, stuffed peppers or sarma. Delicious and inexpensive. Usually such dishes are ordered for lunch.
• Grilled dishes. Pleskavica, Ćevapčici and many others. These are all Balkan dishes.
• Specialties. High national cuisine, so to speak. Usually there are all sorts of “sacha” dishes, flatbreads with pates, chef's specialties.

Montenegrin cuisine is not exquisite. Many dishes are fatty, heavy, or bland, often with a lot of spices and salt. In general, the cuisine of this wonderful country is a combination of culinary traditions of Italy, Hungary, Turkey, Austria and local ancient customs.

But, let's try to consider Montenegrin cuisine and cities at the same time.

Podgorica

Podgorica is “Janjetina ispod sače/lamb under sače”. Think of it as the head of the family and the most popular dish in Montenegro. It takes a long time to prepare, but it turns out insanely delicious. The process of cooking is not fast, as well as the very gathering to Podgorica. We go when everything is ready and we know the purpose of the trip.

Cetinje

Cetinje is Ayvar. Vegetable caviar used as a seasoning for side dishes and meat dishes. It is the most popular dish of Balkan cuisine. It is extremely simple and uncomplicated in preparation.

Aivar is not capricious to storage conditions, thanks to which it has gained popularity not only as a seasonal appetizer, but also as a winter preparation. Cetinje is like Ayvar. Calm and popular. You can come at any time of the year and enjoy yourself.

Budva

Budva is “Mješano meso/Assortment of different kinds of cutlets, sausages cooked on the grill”. The word “assortment” comes to us from the French language and means to sort, to select. Budva is an assortment of people, traditions, architecture and even nature.

Budva is a mix of different cultures, eras and traditions. A combination of antiquity and modern buildings. Tourists are offered to try everything at once. Everyone chooses what is really to his taste.

Bar

The bar is Pljeskavica/pljeskavica. Pljeskavica is a famous Montenegrin cutlet, which can be compared in size only to the Viennese schnitzel. The stuffing for pljeskavica is made only of meat and onions. This cutlet is fried without breading. The bar looks like a large, flat cutlet. This is the most popular dish. It's hearty and budget-friendly. Very similar to life in Bar. True, it can sometimes be boring and monotonous.

Tivat

Tivat is “Džigerica/đigerica (fried liver).” Here you have to be very careful and attentive. According to how the liver is cooked - will be the experience. If it turns out to be perfect - then enjoy your stay in Porto-Montenegro: stunning views, perfect yachts and flavors. But you'll find yourself in a Tivatian shithole, where your stay will stay in your liver for a long time.

Kotor

Kotor is “Musaka". Or simply a meat and potato casserole. Everything is so traditional and delicious that it's hard to refuse.

Perast

Perast is “Lignje na žaru/grilled squid on the grill”. It's like with liver. If cooked perfectly (arrive at the perfect time with a nice occasion), you will get pleasure. Otherwise you will stay hungry and be bored.

Risan

Risan is pizza. Just imagine: Rome, streets and fun music. Risan is Roman mosaics and stunning views. This place holds a rich history.

It was once an important trading town in the Bay of Kotor and the birthplace of famous sailors. One of the interesting streets is Gabela Street. By the way, in Italy, the region of Lombardy in a place called Maccagno - there is a famous pizzeria “La Gabella”.

Herceg Novi

Herceg Novi - “Dagnje na buzaru/it's mussels in Buzara sauce”. The portion is big, but there's not much to eat. And so is the city. It's big, but it's a bit of a mess. You have to go up and down for kilometers to enjoy the view.

Mussels are also a bit of a hassle to get your food. Mussels are traditionally cooked in white or red sauce: white wine with garlic or tomato thick consistency with herbs and garlic. It is served with croutons.

Ulcinj

Ulcinj is “Dalmatinski gulaš/Dalmatian goulash”. Do you think we are talking about meat? But no. Dalmatian goulash is a dish made from several types of fish: for example, perch, cod, hake or flounder. Ulcinj can be compared to a continuous coastline with a sandy beach and a little lemon (though in this case the lemon is Ada-Bojana with its nudist beach).

Njegushi

Njegushi is the same name “Negush odrezak/Negush steak”. This is a modernized chicken Kiev, but instead of butter inside there is Njegush smoked cheese.

With Njegushi everything is extremely simple: meat, cheese and prosciutto. Pršut is a local pride. Definitely worth a try. You can buy it in a store, market or from local residents in the village. Very rich taste, great option for dinner.

Kolasin

Kolasin is “Kačamak”. A type of corn porridge. The name comes from the Turkish word for "Escape". For residents of the coast, a trip to Kolasin is a kind of escape from the heat, bustle and anxious thoughts.

Bijelo Pole

Bijelo pole is “Čorba/chorba”. The name Čorba is present in many cuisines around the world. This is a very thick soup. Belo Pole is also a densely populated city with manufacturing, as well as large and wealthy families.

Niksic

Nikšić – “Ćevapi/cevapchi”. This is a Balkan dish, a type of kebab. Perfect fried sausages made from ground meat with onions and seasonings. Their form is perfect, as are the people of Niksic. It has been noticed that the tallest and most beautiful people come from Niksic.

And according to tradition, COFFEE is required at the end of the meal.

Montenegro is a country of coffee lovers. They start the day with coffee and end it with the same. In Montenegro, you can open a coffee shop and serve only coffee, while having a good income. And in general, coffee is more of a culture: business and family. Over coffee, deals are made, events are planned, or simply read the morning newspaper. Many cafes brew excellent coffee; even roadside establishments can offer aromatic “Kuvana Cafe”.

Friends! Taste all the dishes. Balkan cuisine will not leave you indifferent. Our tours will help you get to know traditional Montenegrin food better.