Montenegrin food

The distinctive taste of Montenegrin cuisine can be divided into Northern, Continental and Mediterranean.

A traditional from of cooking is "ispod sača"- 'under the coals' - in a pot known as a sac - where food is cooked in steam of own aroma.

Northern Montenegro

The northern area features forests berries, blueberries, raspberries and strawberries, also herbal teas and wild mushrooms. Food in this area is prepared with sour cream (kajmak), yoghurt and both cow's and sheep's cheese.

Dinstinctive diary product of this area is "kajmak" (pronouced as kaymack). This diary product generally is after cooking the milk, milk fat is collected and salted. The product is not treated with reneet, making texture of pure milk creamy taste. The best comes from Trsa, the highest pastures of Durmitor, where milk is naturally flavored with wild herbs,

Other Dishes include stewed sauerkraut, lamb cooked in milk, peppers in kajmak and Durmitor steak.

Central Montenegro

The continental area, uses a lot of fish from Skadar Lake, especially carp, trout and eel. Fish is smoked, fried and in salad.

They prepare smoked ham, cheese in olive oil, sausages and smoked mutton ham. Around Podgorica they stuff cabbage leaves with minced meat and rice, and carp with risotto and dried plums.

Speciality of this region is "Kačamak" - mushy, strong dish that is made from wheat, buckwheat, barley, or corn flour and served with cheese and sour milk. You could find this speciality in national cousine restaurnants. Variety of Kačamak comes wiht Kaymak and Honey. Beware, it is Energy bomb! :)

Coastal Area

The holy trinity of coastal area is wine, fish and olive oil.

The Pure Olive oil from Montenegro is produced by cantury old technologies. Probably you will find this oil bit spicy, and sometimes not pure clean - like oils that were produced in past centuries. One of must see attractions of Ulcinj, Bar and Luštica peninsula are old stone olive oil mills.

Fish - has to swim three times: in the Sea, the Oil, and the Wine (inside your stomach). Fish is prepared in numerous ways: grilled, cooked, smoked, salted... Do not get hooked on Salted anchovy - you will like character in tale of two goodfather's tell to waterstream that in not enough to water you.

The best blend of Adriatic tastes you will feel from Brodet - cooked fish dish, served by locals.

Beside fish, locals prepare dishes of vegetables as: asparagus, leeks, fennel and nettles.