Traditional Montenegrin dishes from rivers and lakes.
Montenegrons love their bread and eat it with nearly every meal. You have your pick of barley, rye, wheat, or maize to make it. Potatoes and pasta are two more common carbs; while rice is also consumed, pasta is generally preferred.
Pork, lamb, and chicken are some of the most popular meats. Seafood is a popular dish in Montenegro, especially in coastal areas.
Trout from Montenegro? For a long time, this fish has been a mainstay on Montenegrin tables, fried to perfection and served with a sauce of garlic, parsley, and olive oil.
Cevapi
Do you want some fast food? Cevabzinicas, which serve cevapi—small, skinless sausages cooked from two or more species of meat—are Montenegro’s equivalent of a kebab shop. Savour it the local way by serving it in a flatbread that has been grilled just where the sausages were, or by serving it with a crisp tomato and cucumber salad.
Burek
Meat is the typical filling for this baked filo pastry, but cheese and vegetables are also options. Some of them are even sugary, but they all have one thing in common: a spiral or wedge shape.
Njeguski Steak
The filling is a special blend of cheese and Njegusi prosciutto, and the meat is veal or pig schnitzel. Sometimes it’s topped with even more cheese, such kajmak, a melting cheese that is really decadent.
Kacamak
A uniquely Montenegrin version of porridge – a heartiness and simplicity of the staple food. It’s typically made by cooking cornmeal or wheat flour with water, and served with a type of cream cheese called ‘kajmak’. However, in Montenegro, the grains are often combined with potatoes. To make it even more energy-packed, sour milk or yoghurt is spooned on top.
Local cheeses
Each region of Montenegro is known for its own signature type of cheese. Pljevlja, Njeguški, and lisnati – or layered – cheese, as well as prljo cheese and skorup,