You have never tried
food like this before
 

Traditional Montenegro food – incredible pastoral delicacies

The average Montenegrin table at the farm or in a village consists generally of variations of meat – smoked and roasted, fresh cheese and other more or less known dairy delicacies, homemade bread and pies, salads of all kinds, made from fresh vegetables.

Of course, Montenegrins are not complete meat eaters! No feast is complete without a selection of different and fresh vegetables such as potatoes, Swiss chard, spinach and other leafy greens, cabbage, zucchini, peppers. These greens are the main ingredient of every soup, sometimes an appetizer, but are mostly served alongside meat.

For our guests who prefer a vegetarian or vegan diet, we offer an excellent selection of delicious dishes.

Prosciutto, especially the star one, the Njegusi prosciutto which can be considered Montenegro national dish, different types of sausages, hams and other fine chopped, smoked meat is probably the best ambassador of the Montenegrin cuisine. Now bread is something else. When an old lady-cook prepares you a hot, golden loaf that smokes of the table, you might wish not to eat anything else – it has happened. Domestic corn, rye or wheat flour is mixed to provide a supreme taste and smell. Traditional bread and loaves are the essential components of every successful lunch or dinner, but no meal is complete without some fritters topped with honey, homemade jam or just powdered sugar. There are people that prefer them in salty versions, like the ones with sour cream, cheese or kajmak. When choosing a pie, you can’t go wrong with spinach, cheese or potatoes, but if you wish to experience a long term traditional breakfast in this areas, feel free to order “kačamak” – corn flour-based porridge, served with sour cream or yoghurt. Besides a special and irresistible taste of yoghurt, between Montenegro traditional food you can find sour cream, a unique sort of buttercream – a little thicker than our yoghurt, but in your adventure through Montenegro one can never miss trying out some kajmak (a thich residue that forms on freshly cooked milk, that is collected and preserved for later use). There are many delicious meals prepared with kajmak or a lump of old Montenegrin cheese, such as cicvara or cheesy porridge – a high in calories but very pleasant tasting porridge originating from Durmitor, that is made of young and fresh cow cheese or kajmak, stirred with flour until all the fatties are liberated.