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
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
