As with traditional Yugoslavian dining culture, food in Montenegro does not hold back on flavour or kilojoules, with pastries, meats, seafood and cheeses the main ingredients in most dishes. Burek pastries are a must, as are meats like Jagnjece and the traditional Crni rižot flavoured with cuttlefish ink. Wash it all down with a Nikšićko pivo beer and be ready to loosen your belt.

Appetisers:

Burek pastries

Cicvara in fresh milk cream (buttered corn porridge)

Njeguški Prsuta (smoked ham)

Šopska salad (tomatoes, peppers, cucumber, onion, olives and feta cheese)

Smoked cheese, mushrooms, boiled potatoes

Kajmak sour cream,

 

 

Meat:

Jagnjece Roasted Lamb, Lamb cooked in milk

Ražnjići kebabs

Kastradina (dried mutton)

Blitva (chard and potato)

 

 

Seafood:

Salata od hobotnice Octopus Salad

Grilled Squid, Crni rižot black risotto with cuttlefish ink,

Goatfish, Wolfish, Carp

 

Dessert:

Donuts, honey, dried figs

 

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Drinks:

Black coffee, Buttermilk, Rakija spirit

 

 

Beer:

Nikšićko pivo

 

Wine:

Plantaže wine, Vranac red and Krstac white

 


Courtney Gahan is a serial expat, traveller and freelance writer who has bartered with Moroccan marketeers, seen the sun rise at Angkor Wat and elbowed her way through crowds on NYE in NYC

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