Before starting my story about Montenegrin cuisine, I want to warn you right away that I am based only on my limited experience, I am simply sharing my observations, so to speak. And in my humble opinion, this cuisine is quite simple, but meanwhile tasty and very familiar. It has absorbed Mediterranean cuisine, there are also oriental accents, I think almost everyone will like it.

And yet, the first thing that comes to mind when mentioning Montenegrin cuisine is its kind of symbol - prosciutto (similar to Italian prosciutto). This is a pork or beef ham dried in special smokehouses, which is cut into very thin slices. Especially popular is negush prosciutto produced in the village of Negushi. In addition to being served as a separate snack, prosciutto is also included in many dishes, including pizza. Prshut is also, by the way, an excellent souvenir that you can take with you.

Other meat snacks, which are called "meze" here, also include swine vrat, pechenitsa and shunka (ham).

01. This is our first dinner in Kotor, in the Old Town, where we ordered some national dishes for ourselves, and for a warm-up - wine and mulled wine or kuvana of wine.

02. Fish chorba. In Montenegro, soups of two types are cooked - transparent broths, just called soup, and thick, rich stews - chorba. They are vegetable, meat and fish (as in the photo). Delicious and satisfying, no fuss. By the way, we tried chorba for the first time when we were in Belgrade.

03. Salad with Negush prosciutto and coarsely chopped vegetables, vaguely reminiscent of Greek. In general, about salads. In Montenegrin cuisine, as well as in Serbian, there is Shopska salad (coarsely chopped cucumbers, tomatoes, bell peppers and onions, sprinkled with homemade cheese). And just like Serbian, in Montenegrin everyone also suffers from gigantism and the desire to chop all the ingredients coarsely. As for snacks, we also tried the local one. pinjur- a special kind of sauce like eggplant caviar, but from pre-baked bell peppers, tomatoes and various herbs.

04. All the same acquaintances from Belgrade - cevapi or cevapcici. Small meat cutlets, served, as a rule, with french fries.

05. At the market near the Old Town in Kotor. Here you can buy negush prosciutto, having previously tasted ham cuts, buy cheese - traditional Montenegrin types are negush and plevalski cheeses. The cheese here is really delicious.

06. What is what, and they know a lot about meat here!

07. Such a sweet tooth like me will definitely not be able to go on a diet in Montenegro: in one of the cafes, for example, I took baklava- known to us baklava, common here since the Ottoman occupation. Drizzled with lemon juice and omnivore. :) Well, yes, who flavors oysters with lemon, and here I am baklava!

08. Not bad and local palanchinki(pancakes in our opinion). They are served with ham and cheese or honey and nuts.

09. You probably think that you have ice cream in front of you? But no! As I wrote above, Montenegro has many of its delicious cheeses. A special type of fermented milk products is kaimak with the taste of whipped and tender salted cottage cheese. In one of the restaurants, this "cheese" was brought to us as a "spread" on buns as a compliment. It is very tender and delicious. We then bought such a kaimak more than once in a local store, and in Moscow I got hooked on it (accidentally found it in one chain store).

10. Fish in Montenegro also deserves special attention. In addition to sea fish - dorado or sea bass (pictured), red mullet and carp, trout are served here. Grilled squid, mussels and shrimp are served in coastal restaurants. In most places, seafood and fish are fried generously sprinkled with rosemary and served with a dressing of garlic and olive oil.

11. Squids in batter. We found places just by chance, so sometimes we liked some dishes, some not so much ... My fish turned out to be tastier than my husband's squid.

12. I want to praise and note portions: they are always large and generous here!

13. This is lunch in Budva. Fish soup and Greek salad in his free interpretation.

14. It looks like borscht, right? But no, fish, sir.

15. The husband ordered some local specialty for himself: Negush meat. This is a thin pork chop that is folded in several layers and fried. And the usual side dish in Montenegro in the form of french fries. Well, the look and the name, as it sometimes happens, turned out to be more promising than the dish itself. The meat was pretty bland. But we were in Old Budva, perhaps too touristy places, so the quality of the cuisine is not so high.

16. From desserts (forgive me my special love!) I would also like to highlight creampit- this is such a variation of Napoleon from puff pastry and a lot of delicious curd cream. It's hard to break away.

17. By the way, I didn't write anything about drinks. Meanwhile, coffee is the main one (do not look at the photo :). Coffee is drunk here a lot and in different variations. The coffee is quite good. But it was winter, and coffee was well diluted with tea and mulled wine. :) Lemons, by the way, I was also struck by the size here!

18. Apple strudel in one of the cafes in Budva. Good!

19. The cream sticks out so brazenly! :) Tasty, really.

20. Not only Kotor is full of cats, there are also in Budva. Well, beauties! :)

21. And this is a modest lunch in Cetinje. Modest not in size, but in price. I have palanchinki with ham and cheese. Fried, crispy eh!

22. Husband splash, with whom we also had the good fortune to "get acquainted" in Belgrade. The meat was very tasty.

23. In one of the restaurants in Kotor, I took a risotto with saffron. Quite tasty. But I only made half the dose.

24. Chicken breast for husband. She is a chicken and in Montenegro a chicken.

What else I would like to mention is about local pastries. Its most common type is burek And pita- the thinnest rolled into a tube puff pastry with various fillings from meat, cheese, potatoes and apples to spinach and nettles.
Praise and gibanitsa- layer cake with homemade cheese and sour cream, as well as kifle- crescent-shaped buns with different fillings. Everywhere is full of bakeries where fresh bread scatters very quickly!

By alcohol. Montenegro has its own beer "Niksicko", but the most important and common drink of these places was and remains wine. The best Montenegrin wines are considered " Vranac" And " Krstach". The first is a classic red wine of ruby ​​color with hints of prunes and fruits, a bit reminiscent of Chianti. "Krstach" is a dry white wine of light yellow color with a good bouquet.

There are also stronger drinks, for example, rakia. This fruit distillate is made from grapes, pears, apricots, plums, apples, quince, etc. The strength of the drink is 43-50 degrees. They drink not only cold, but also hot.

Summing up all of the above, I can say that Montenegro reminded me very much of hospitable Serbia, there was always a feeling of deja vu. And, nevertheless, there were also small discoveries.

This concludes my series of posts about Montenegro, exciting stories about the July hike to Arkhyz await you!

It was formed under the influence of many cultures and nationalities. A mixture of European, oriental and Mediterranean colors, flavored with the hospitality of the locals, wins the hearts of guests who have visited this country. National cuisine is formed in two directions. This is a love for meat dishes, in the preparation of which they know a lot and an abundance of sea delicacies served in the best possible way in cozy restaurants and cafes.

The variety of Montenegrin cuisine depends on the region. The mountainous area involves the breeding of livestock, so milk and meat dishes predominate there. In the coastal zone, all the riches of the Adriatic Sea find their place in fish restaurants and other establishments, which are so numerous along the coast.

photo: Meat dishes are the basis of the national cuisine of Montenegro

A distinctive feature of Montenegrin cuisine is its exceptional environmental friendliness and high taste. There are no large industrial enterprises on the territory of this relatively small country. The livestock are free-range grazing and are not fed unhealthy feeds with GMOs and other chemical additives. The popular dishes of this country are known for their unique taste, which can only be found in Montenegro.

The business card of the Chernogian cuisine - "prshut"

Pork ham, prepared by smoking and drying, is famous all over the world. There is not a single tourist who, having visited Montenegro, left without this national pride. At least in the form of slicing, everyone takes it with them. Each region of the country has its own recipe for its preparation, but the best of them is the prosciutto produced in the village of Negushi. It takes a long time to prepare. This may take about 1.5 years. But the taste is so distinctive that it is considered the most unique meat delicacy in the whole world.

photo: Prosciutto in Montenegro is the same Jamon in Spain

First, in late autumn, I dip the pork hams into a special saline solution. In this state, he is kept for two weeks. Then they are pressed under pressure for another 2 weeks. And only after the meat becomes completely dry, it is sent to the smokehouse. The smokehouse works all the time. In the process, the meat is saturated with beech or oak aroma. In this room, the meat is kept for about 4 months. After that, the drying process is carried out. To do this, the meat is kept in the air for another 1 year. As a result of exposure to mountain air, meat acquires that unique taste and aroma that cannot be found anywhere in the world.

This delicacy is served in the form of the thinnest slices and added to various dishes local cuisine. The best option try this national dish, maybe visit Njegusi. But you should not buy prosciutto in the first roadside shop. If there is a goal to try real prosciutto, then you need to visit the smokehouses of local residents where you can choose any ham you like. There it will be carefully packaged and tasted.

Cevapchichi - Montenegrin sausages

photo: Chevapchichi - such a minced meat dish is becoming popular in Russia.

When guests of Montenegro enter a restaurant and decide what to try, they almost always order one of the most famous meat dishes - cevapcici. Minced pork meat sausages wrapped in bacon, and even fried on a grill, emit such an aroma that cannot be confused with anything. Sausages are different. They can be made from meat, onions and spices without the addition of bacon. They are grilled and served with a vegetable salad of tomato, onion and pepper. Such sausages are usually served with a side dish in the form of potatoes or rice.

You can try Montenegrin sausages in almost any cafe. In all establishments in the menu you can find this dish. They are also sold in supermarkets, where you can make a choice and ask to cook a delicacy on the grill. But the best place to experience this dish is a restaurant. The cheapest of them is located in. It's called Parma. There you can taste meat dishes for little money and get acquainted with the peculiarities of Montenegrin cuisine.

Milk products

Since some areas of Montenegro are located in the mountains, dairy products from pets are an integral part of Montenegrin cuisine. There are several varieties of dairy products worth paying attention to: kaimak - a cross between cottage cheese, sour cream and butter, various types of cheese, from goat to gourmet types. Kaymak is added to many dishes and eaten as a sauce.
Almost all parts of Montenegro have their own recipes. homemade cheese that is passed down from generation to generation. The village of Negushi is known not only for meat delicacies, but also for its peculiar way of making cheese. It is stored in tubs and made with various additives: paprika, blueberries or pieces of prosciutto.

photo: Kaymak is one of the most popular milk dishes on the table of Montenegrins

Young cheese is especially useful. It promotes liver regeneration. Also, you can not ignore the cheese, which is stored in olive oil. Of the various varieties of this dairy product cook National dishes. One of them is the burek pie, which can be bought in Montenegrin bakeries.

Sea delicacies

Another area of ​​Montenegrin cuisine is fish delicacies. Numerous oyster farms are located at many points along the Adriatic coast. Such a variety of seafood attracts gourmets from all over the world to Montenegro.
Mussels in white wine, squid and shrimp seasoned with sauce - all this can be tasted in Montenegro. Cook them yourself or go to dinner at a restaurant, a matter of taste for everyone. In any of the options, they will be excellent. After all, they are caught by local fishermen and immediately sold in the markets. In the same place, right from the tray, you can try fresh oysters poured with lemon juice. Local fishermen arrange such a gastronomic attraction for tourists.

photo: What could be tastier than the freshest grilled seafood?

One of the fish dishes is “chorba fish”. This is an analogue of fish soup, with a lot of seasonings and vegetables. It is prepared from fresh sea fish, tomato, carrot, onion, pepper and spices. Added during cooking a large number of tomatoes, which gives a beautiful color to the dish. Chorba turns out rich and thick. In addition, flour sauce is added to chorba. It is prepared with olive oil. In a frying pan, flour is fried in oil until smooth. When the fish is cooked, broth and dressing from fried flour with butter are added to the vegetables. Everything is mixed and boiled for about 20 minutes. Pieces of fish are placed on a plate and poured with ready-made soup.

Fish delicacies can be tasted at the Catovica Mlini restaurant, which has a 200-year history. It is located in the area of ​​the Bay of Kotor and is considered the best fish restaurant in Montenegro. The atmosphere of the old stone house, in which there was a mill, and excellent fish dishes, served with excellent Montenegrin wine, are remembered by tourists for a long time. Homemade bread and olive oil with lemons from the garden add color to fish dishes. The restaurant will serve skillfully cooked squid, darada fish, national fish soup chorba and other delicious dishes.

Recipes of popular dishes of Montenegrin cuisine

photo: Pork schnitzel is loved not only in Austria.

One of the famous dishes of the cuisine of this country is pork schnitzel, named after the ruler Gergius.

For cooking you need:

• pork tenderloin;
• breadcrumbs;
• eggs;
• flour;
• butter;
• kaimak.

First of all, the tenderloin must be beaten off well. Then a kaimak is placed on the edge of the tenderloin. Schnitzel is wrapped in the form of a tube. Pour crackers and flour into two containers. And in the third beaten egg. Alternately dip the roll first in flour, then in egg and finally in breadcrumbs. Then the roll is laid out on a preheated pan and fried on both sides. The schnitzel turns out rosy and appetizing. After the first cut, molten kaimak will begin to flow out of the middle. This gives a special taste to the dish, which is impossible to forget.

photo: Sacha meat is popular not only in Montenegro, but also in other Balkan countries.

Another famous dish of this country is “meat from under sacha”. In Montenegro, young lamb meat is used, but it can be replaced with other meat. This option will be a great way to cook meals in the country. Its essence is that the meat is cooked in a large cast-iron dish on coals. First, all kinds of vegetables are placed on the bottom of the dishes. Bell peppers, carrots, onions, potatoes and greens are suitable. Everything is cut into large pieces. Then meat is placed on the vegetables, also cut into several large pieces.

Top meat is sprinkled with salt, spices and herbs. Olive oil is added. The container is placed on the coals and languishes in this state for one hour. An hour later, a grate is laid on top of the container, on which hot coals are placed. In this way, the meat is also baked on top. The container must be left for another hour. Do not open the lid of the container during the entire cooking time. In two hours the dish will be ready. After the set time has elapsed, the meat will be completely cooked and covered with a delicious crust. Vegetables will also acquire flavor and become soft.

Montenegrin cuisine is rich and varied, but you can feel the whole bouquet of flavors and unique aroma only when you are in this country. After all, there is mountain air, the sea and a unique Balkan flavor.

What dishes of national Montenegrin cuisine have you tried? What did you like and what not?

Montenegrin cuisine has two features, thanks to which the local achievements of the culinary art leave almost no one indifferent. Firstly, this is agriculture, in which chemicals and GMOs are almost not used. Meat, dairy products, and vegetables have a great natural taste and are good for health. Secondly, Montenegrins are generous and hospitable people. This trait is reflected in the portion size: it happens that one dish is enough for several people! Here are 10 delicious dishes that you can’t help but taste when visiting Montenegro.

Meat dishes of Montenegro

1. Negush prosciutto ( njeguski pršut)- the national dish of Montenegro, the visiting card of the country. This delicacy is raw smoked pork ham and is best made in the village of Negushi. Here, every family has its own family recipe for this delicacy. It is eaten as a snack and also used to prepare other dishes. It is usually taken away with them as a souvenir and for gifts. As a souvenir from Montenegro, in any supermarket you can buy a piece of vacuum-packed prosciutto for 10-20 euros (depending on weight). Ideally, prosciutto should be cut into very thin, transparent slices, you can ask the store to cut a piece on special equipment.

Salad with prosciutto

2. Chevapi (ćevapi)are sausages made from minced pork or beef with a lot of onions and spices, they are fried on the grill. French fries and vegetable salad are usually served as a side dish. Chevapchichi are very common in Montenegro, including as fast food.

Chevapi and Montenegrin lemonade. The price is 10 euros for this lunch

3. Lamb from under the sach ( jagnjetina ispod sacca)is a masterpiece of Montenegrin cuisine. It is prepared as follows: lamb meat with vegetables is covered with a heavy cast-iron pot, and then red-hot coals are placed directly on top. The result is a tender, aromatic and healthy dish.

Meat is the basis of Montenegrin cuisine. He is loved here and knows how to cook. Exquisite meat dishes can be washed down with red wine "Vranac" (black horse) from local vineyards. And for savory sausages, Niksicko beer, which has been produced here for more than a hundred years, is suitable.

Fish dishes of Montenegro

4. Riblya chorba ( Riblja Corba) , probably the most famous fish dish in Montenegro. This is a thick and spicy fish soup, for the preparation of which several varieties of fish are used at once. Ideally, 10 types of fish should be used to prepare the fish soup, but usually this fish soup is prepared using 2-3 types. Also be sure to add tomato sauce and paprika. Very tasty soup!

Riblya chorba. Price 3 euros in the Old Bar

5. Ohrid-style fish cooked in pots. Fish fillet with onions and grated potatoes is stewed in cream and acquires a special tenderness, while pickles and peppers make its taste piquant and interesting.

6. Carp fried with prunes and apples it is best to try when visiting Skadar Lake, where it is caught. The lake, by the way, is very clean and beautiful, it is national park. Carp fried in a pan is poured with a sauce, which, among other things, includes apples and quince. Thanks to them, the sauce quickly turns into jelly, then the dish is considered ready.

With fish dishes and soups, dry white wine called “Krstach” is perfectly combined, which has a fresh taste and characteristic aroma.

Dairy products in Montenegro

7. Kaymak - a special fermented milk product, somewhat similar to sour cream, only it is prepared from baked milk. It is spread on bread or eaten with a spoon. Very often it is used when stewing meat or fish, which then turn out to be very tender and juicy. In the restaurant menu, kaymak may be called Krem (Cream).

Kaymak (Cream). Price 3 euros in the Old Bar

8. In the village of Negushi they make not only prosciutto, but also no less tastynegush cheese (Njeguski sir) . It is made from sheep or goat milk, each housewife has her own recipe. Someone has slightly smoked cheese, someone is aged in olive oil, sometimes with spices and even with berries!

Montenegrin desserts

9. Tulumba - a very common Montenegrin dessert with Turkish roots, you can find it here in any pastry shop and cafe. This sweet is similar to our custards, but instead of adding cream, it is soaked in honey syrup. Like all oriental delicacies, tulumba is very sweet, but also very tasty! This dessert can also be bought in a supermarket, but tulumba is already cured in sweet syrup, so it is better to try it in a cafe or restaurant.

Tulumba. Price 2-4 euros per serving

10. And herepalachinke (Palacinka) - this is already a Slavic dish, a kind of pancakes familiar to us. These pancakes are made in large sizes and add a variety of fillings, including sweet ones: jam, chocolate, fruits, etc.

Since tea is not popular in Montenegro, sweets are traditionally washed down with strong coffee. Hot chocolate it is also very thick and tasty. Sometimes they add sweet alcoholic drink"Rum domachy", i.e. homemade rum.

Features of the national cuisine of Montenegro

1. Soup in Montenegro, it is usually called a broth with pieces of meat.Chobra It is a thick rich meat or fish soup.

Veal soup. Price 2.5 euros in Herceg Novi

2. Lettuce is usually cut into very large pieces. The dish can be huge!

3. Montenegrins drinktea only when they are sick, they prefer to drink coffee. If you offer tea to a Montenegrin, he will tell you that he is not sick. And they completely understand the Russian habit of drinking tea with sweets.

The cost of coffee and a piece of Perast cake is 5 euros in the city of Perast

4. InrestaurantbutXand cafes offerl imonad . But in Montenegro, it’s not at all the lemonade that we are used to drinking in Russia. Montenegrin lemonade is very sour, so they will bring you more sugar, which should be added to the drink.

5. In the villages, locals prepare delicious liqueurs from spruce twigs, quince, blueberries, and apples. Price from 5 to 10 euros.

6. LThe best wines in Montenegro are Vranac and Krstac. Wine in Montenegro can be bought in supermarkets, markets and specialized stores. Price from 3 to 15 euros per bottle.

Wine at the market in Kotor

7. The strongest drink in Montenegro -rakia - fruit vodka with a strength of 50 degrees.

National cuisine of Montenegro

The now fashionable phrase "gastronomic tourism" as an idea has always existed. After all, many people are interested in trying the specialties of the country where they go on holiday. Balkan cuisine is a different story. It attracts many with its simplicity and at the same time originality. So what interesting things can Montenegro offer us in terms of gastronomy as part of the Balkans?

Juicy veal in its own juice cooked in the coals, and grilled vegetables for garnish ... Already salivating? Then let's take a closer look.
The basis of Montenegrin cuisine is a combination of meat and vegetables. That's why we'll start with the meat.
First things first - the culinary calling card of Montenegro. This is a pork ham smoked according to old traditional recipes. It is mainly used as a cold appetizer, but also included in many dishes. A must for taste testing. Perfect as a hotel for loved ones from vacation. Also read What to bring from Montenegro.
In general, Montenegro is an extremely “meaty” country in terms of cuisine. At the same time, the quality of the products is top notch. The Montenegrins themselves do not raise the animal, but buy it from Serbia, where they are still faithful to the classics and do not stuff animals with chemicals for rapid growth. Even for their national pride - prosciutto - they buy Serbian meat. But they are already smoking it themselves. To get to know the whole variety of meat cuisine of Montenegro, order " mixed meso” (meat platter), where there will be 4-5 types of meat dishes with french fries. The portions are large, so it’s better to take one for two.
What is sure to be there: chevapi (chevapchichi)- small minced meat sausages, - small skewers ( poignier razhnichi- skewers wrapped in prosciutto) Rostilian sausages- thin long spicy sausages, grilled and hanger- chop, grilled.
We also recommend meat dishes: splash- minced meat cutlet. If you meet on the menu splash stuffed with cheese and prosciutto ( puenne splash), Zeleniy Gaj (Green Grove) on the embankment of Budva). Popetsy - breaded meat rolls, inside cheese and prosciutto / ham. Muchkalitsa - stewed pork with vegetables (amazingly delicious). Vegetables, by the way, in Montenegrin cafes and restaurants are slightly unfinished, allowing them to crunch a little on the teeth of visitors.

Batak- Chicken's leg. Poigne Batak- chicken drumstick stuffed with kaimak/cheese and Prosciutto/ham.
We also refer to meat dishes and sarma. Yes, minced meat wrapped in grape (sometimes cabbage) leaves is considered their national dish here. Poigne paprika is an unfamiliar version of the familiar stuffed pepper.
The crown of culinary elegance is " meat from under the sach”, i.e. meat under the ashes.

Tender juicy veal or lamb meat, grilled with potatoes or other vegetables under coals. It works especially well with cooks in Konoba Kula in the Old Bar (recommended by locals, personally verified).

Basic garnish- French fries. It will be brought in most cases, even if you did not order a side dish at all.
You can also order boiled potatoes, rice or grilled vegetables as a side dish.

Fish is a specialty of many restaurants along the coast. Seabass and Dorada is considered a category 1 fish and costs from 25 euros per kg. In some restaurants, fish caught a couple of hours ago can be brought to you, demonstrating that it is still breathing or its pristine gills.

In some restaurants in Budva, marine life generally swim in aquariums or artificially created reservoirs, waiting for their time to please you with their freshness. But we dare to give you advice: fresh fried fish is, of course, very tasty, but you can easily find a similar dish in any seaside / lakeside / river city of Russia.

Another important part of the Montenegrin meal is soup. There are two types of soups here: soup- actually the usual soup (we do not recommend) and - a thick, rich stew (this is very much even recommended!). Chorba is represented by two types: veal and fish. It is the specialty of Montenegro that is veal chorba, but the Montenegrin version of our soup called fish chorba.

Local pastries deserve special mention. Firstly, you are unlikely to be able to find yesterday's pastries. It is best to take pastries from local culinary shops (bakers). There it is the freshest and most diverse. They usually open at 7 am. So that working people can drink morning coffee with a bun and go to refute 10 Montenegrin commandments.

Further more specifically: kifla- a crescent-shaped bun with various fillings (jam, chocolate, vanilla cream), a croissant - well, everything is clear here, the same kifla, but made from puff pastry. Burek- a product made of puff pastry, rolled up in a tube, which is twisted in a spiral, inside meso (excellent minced meat!) or cheese (unripe).

Also commonbaklava (balaclava), which has remained here since the time of the Ottoman yoke.

Some other aspects of the national taste preferences of Montenegrins are reflected in the article What to bring from Montenegro.
The current prices for products in Montenegro can be seen here: Products in Montenegro.
If you are interested in our opinion or this article did not fully fill your thirst for knowledge, ask in the comments. We are always very pleased to communicate with you.

TRAVELING CHEAP!

Chip flights

Any trip begins with the search and purchase of tickets - this is what you can and should save on!

When looking for cheap flights during our travels, we use search engines such as Aviasales and Momondo.

Some rules for finding cheap flights can be found in this article.

Cheap housing

Every traveler, of course, wants to optimize their costs and find a good hotel (or apartment) in terms of price / quality ratio. Thus, the more options you are offered, the more likely you are to find the best one. Therefore, your search can be greatly facilitated by the Hotellook service, which searches for the best accommodation booking systems.

You do not need to compare prices on different services yourself - Hotellook will do it for you!

Insurance

To obtain a Schengen visa, as you know, in the list binding documents includes an insurance policy for those traveling abroad.

When traveling to other countries where a visa is not required, obtaining an insurance policy for the safety of you and your family members will also not be superfluous, especially if you are traveling with children.

Excursions

The best way to get to know a new city is through guided tours by locals. To do this, many travelers use services such as Sputnik8.

Montenegrin cuisine, national and local: what to cook and where to eat. Recipes, cooking methods, snacks, desserts, hot dishes and drinks of Montenegro.

• Tours for May around the world
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Montenegrins are very proud and independent - but at the same time they are surprisingly peaceful and tolerant of all manifestations of other cultures. They are sociable and hospitable, but they do not interfere at all in the affairs of other people and peoples. These "national features", of course, are reflected in the national cuisine.

As elsewhere in the Balkans, the local cuisine was formed as a result of mixing such different culinary traditions that it turned into a very distinctive phenomenon. A wide variety of dishes is due to the influence of Slavic, Hungarian, German, Turkish and Mediterranean traditions, so the cuisine of the central regions and the coastal ones are distinguished here.

How to eat well

The central regions of Serbia and the mountainous regions of Montenegro are famous for simple, but very delicious meals from vegetables, meat and spices. Traditional local dishes include veshalitsa chops stuffed with spices, the famous minced meat sausages chevapchichi, spit-roasted meat biscuits, small skewers of pork and veal rajnjichi, and dozens of other meat dishes.

A characteristic feature of Montenegrin cuisine is the extensive use of cheese. All sorts of "kachkaval", "kachamak", "zlatibor", "lipsky" and "senichki", as well as local cheese made from cow's and sheep's milk, start almost any meal here.

Special article - vegetables. They are always served here, regardless of whether it is breakfast or dinner, as independent dishes or simply as a “green snack”. Especially good are sarma cabbage rolls, stuffed peppers, eggplants and tomatoes with layers of moussaka meat and many other delicious dishes.

In Montenegro, fish and seafood dishes are also very common. Popular fish soup “ribla chorba”, Dalmatian goulash from various fish varieties, trout stuffed with prunes, fish in a pot in Ohrid style, pilaf with seafood, carp “japrake” or “popeka” baked in cream.

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Italian cuisine is also common on the resort coast - pizza (takeaway from 2 EUR), pasta, risotto. Also, stalls sell amazing hamburgers that are not at all like their American counterparts. A Montenegrin hamburger is a huge piece of perfectly fried meat, which is placed on a soft bun and, at the request of a hungry client, is supplemented with all kinds of vegetables and sauces (from 2-3 EUR). In the same stalls, you can find all kinds of barbecue, sausages, kupat, etc.

The cost of main dishes varies from 9 to 18 EUR, the most expensive are lobsters and similar exotic fish, which are priced by weight, for example, 100 g - 15 EUR (therefore, when ordering, you should be careful not to be surprised by the amount of the bill). Salads will cost 4-8 EUR, desserts - 3-6 EUR, soups - 2-5 EUR. On average, for two you can have a great lunch for 30 EUR with drinks, for a large family of 4 adults and 2 children, 70-80 EUR will be enough to eat even in an expensive (by local standards) restaurant.

Prices on the page are for November 2018.

Dessert

Local flour products and desserts “slatkishi” are good - the famous pie with curd filling “gibanitsa”, a simple layered pie with cheese or meat “burek”, nuts and plums baked in cheese “strukli”, cookies of all varieties, nut sticks and more. Flavored donuts and Italian ice cream are sold everywhere in the resorts, which are laid out in balls into crispy sugar cones (from 1 EUR).

The drinks

All this is washed down with black coffee, which is consumed here in huge quantities. Herbal tea, honey and various mousses and juices are also popular. " calling card» local winemaking is the tart Montenegrin Vranac, which has dozens of varieties. Of the strong drinks, grape moonshine "Lozovac" and the world-famous "rakia" are good. The local beer "Nik" and "Niksicko" are very popular (in the store from 90 eurocents, in the bar from 1.5 EUR).