Montenegrin cuisine tells the story of its geography: light, Mediterranean cooking along the coast and hearty, meat-and-dairy fare in the mountains. Fresh, local ingredients are the rule everywhere.
From the mountains
The village of Njeguši gives its name to Montenegro's most famous delicacies: njeguški pršut (air-dried, lightly smoked prosciutto) and njeguški sir (cheese), often served with kajmak, a rich clotted cream. Slow-cooked dishes shine here — lamb or veal ispod sača (under a bell-shaped lid covered with embers), and warming maize dishes such as kačamak and cicvara.
From the sea
Along the Adriatic, the table turns to grilled fish, calamari, mussels and brodet (a fragrant fish stew) served with blitva (chard with potato). Olive oil, lemon and herbs keep the flavours fresh and simple.
Everyday favourites
You'll also find Balkan classics: ćevapi, pljeskavica, burek and stuffed peppers, plus freshwater trout from Lake Skadar and the northern rivers.
To drink
Montenegro makes excellent wine — the bold red Vranac and the crisp white Krstač — alongside rakija (fruit brandy). Prijatno! — enjoy your meal.