Montenegro cuisine - Food & Drink

First things first: the majority of Montenegrins are passionate meat eaters, so side dishes and vegetable dishes tend to play a rather subordinate role.

And yet this small country has a rich array of culinary delights to offer. As in all other countries in the Western Balkans, the cuisine has been influenced by numerous peoples and geographical conditions. It is therefore only natural that Mediterranean cuisine dominates on the coast. Fish (ribe) is abundant, with over 100 varieties, including St. Peter's fish, barbel, bream, perch, scorpion fish, mackerel, and many more. They are usually served grilled (na žaru/sa roštilja), seasoned with olive oil and lots of herbs, including rosemary and parsley, as well as plenty of garlic. The classic side dish is a mixed salad with tomatoes, onions, peppers, and some sheep's cheese and/or potatoes. Seafood (riblja) – mussels, shrimp, squid, and crab – is also prepared in this way. Brodetto is a fish stew with mixed small fish. Clear fish soup, refined with olive oil and wine, is also a coastal specialty. However, thanks to the euro, prices here are no longer particularly cheap. The region around Lake Skadar is equally famous for its excellent fish dishes. Carp is prepared in a particularly tasty way here, often served with fruit such as plums, quinces, and apples. Eel, grilled or served with rice, is also a specialty.

Dried and smoked fish, such as smelt, eel, and mackerel, are prepared in equally tasty ways. In regions close to rivers, trout is often marinated in sour milk and eaten cold with fresh bread as a side dish.

Away from the coast and in the mountain regions, the cuisine is more hearty, with everything that the farm produces being served – in organic quality, of course. Meat (meso) plays a very important role here, with strongly flavored dishes dominating. Lamb, beef, and pork are often grilled on skewers or processed into numerous minced meat variations. Game also enriches the menu.

A very typical method of preparation is cooking meat under the Sartsch. This is a metal lid in the shape of a flat bell, which is covered with embers and ashes. This keeps the meat juicy and gently cooks the side dishes. Originally a traditional cooking method from rural areas, numerous restaurants have adopted it. The beef or lamb version is very popular, often served with potatoes or cheese polenta. Lamb in milk or dried mutton are also popular meat dishes. In Muslim regions, pork is sometimes avoided.

Vegetarian variety is provided by rustic and nutritious vegetable stews (povrće). A salad specialty consists of shredded cabbage with black olives and olive oil.

Healthy dairy products (mjileko) are also very popular and are often served with warm flatbread. Bread (hleb) tastes slightly different everywhere, as each family has its own recipe for homemade bread. Traditional meat-free mountain dishes include kačamak, a type of polenta with potatoes and cheese, and cicvara, a porridge made from wheat, cornmeal, and cheese.

The mountain village of Njeguši in Lovćen National Park is famous for its air-dried ham (njeguški pršut) and other hearty sausage specialties, as well as cheese. The meat gets its special flavor from the continental air, sea winds, and smoking with a special type of coniferous wood. The honey wine from here is also a delicacy. Unfortunately, you pay for the ambiance and the surroundings—you can get the specialties cheaper in one of the well-stocked supermarkets. There you will also find numerous other black-smoked sausage specialties at affordable prices.

Pasta, pizza, and the like are not only found in coastal towns; Italy's influence can be seen throughout the country. Fast food has also long since found its way into the country, but it is better to stick to the Montenegrin version: pita or burek. Here, jufka sheets are filled with cheese, spinach, or meat, and bakeries often offer a glass of yogurt to go with them.

A typical local dessert is “Rozata,” a rich pudding with caramel. The cheesecake “Sirnica” is just as delicious. Sometimes, however, there is simply refreshing seasonal, local fruit (voće).

And to quench your thirst? The country's own “Nikšićko pivo” from the large brewery in Nikšić is extremely tasty and refreshing. A dark version is also brewed. After a meal, people like to drink an espresso or Turkish coffee, known as “domaća kafa,” which is always accompanied by a glass of still mineral water. The south is rich in wine-growing regions. This is where very good wines such as the red Vranac or the white Krstac come from. The Duklija region is known for its sweet varieties. Merlot, Sauvignon, and Chardonnay are also good choices here. As everywhere in the Balkans, people in Montenegro also like to drink high-proof spirits. In the north of the country, people prefer the plum brandy Šljivovica, while on the coast they enjoy a Montenegrin version of grappa with at least 45% alcohol, called rakija. Both brandies are produced in small distilleries and are of excellent quality. Purely non-alcoholic but very tasty and refreshing is the fresh, thick sheep's milk Jardum. Tap water is usually drinkable, but the few natural mountain and monastery springs provide truly excellent drinking water.

Here are some specialties:

• Balšica tava - strips of veal with a sauce made from milk, cream, and eggs;

• Brodet - several types of small fish in a broth of onions, garlic, herbs, wine, and olive oil, served as a stew with polenta;

• Buzara - seafood with herbs, olive oil, and wine;

• Crni Rižot - risotto colored black by squid ink;

• Imam bajeldi - fried eggplant with a hearty, spicy mixture of garlic, onion, tomato, and herbs;

• Jagnjetina u mlijeku – lamb stewed in milk;

• Japraci – veal roulades with kale or cabbage;

• Kajmak – layered cheese made from fresh cream, often with herbs;

• Krap u tavu – pan-fried carp (or other large fish);

• Njeguška šnicla – pork schnitzel with ham and cheese;

• Pašticida – braised beef with onions and carrots;

• Paštrovski makaruli – whole wheat pasta with olive oil and sheep's cheese from the brine, also baked;

• Pastrmka u kiselom mlijeku – trout marinated in sour milk or yogurt, eaten cold with fresh bread;

• Priganice – dough balls fried in oil, served with honey or syrup;

• Riblja juha – fish soup – varies by region;

• Rižot - risotto with various ingredients, seafood, vegetables, or mushrooms;

Unlike in other southern countries, Montenegrins value breakfast, often consisting of fresh bread, cheese, milk, and yogurt, which is why there is such a wide range of options available. The main meal is a late lunch, usually consisting of hot dishes, and for social gatherings, people choose to have a late dinner from 8 p.m. onwards, but with cold dishes. The most authentic dishes can probably be found in the so-called konobas, rustic restaurants that are also popular with the locals.

Brochure for foodies: www.montenegro.travel/files/multimedija/87748519.pdf

Well then: Prijatno and Živjeli! (Bon appétit and cheers!)