Montenegrin Food and Wine
Blessed with its location on the Adriatic Coast and its proximity to nearby mountain regions, produces an abundance of fresh and natural products. In Montenegro you will find the freshest and tastiest of ingredients, menus designed according to the season and recipes that have been passed down through generations. Organic produce has always been the only way of life in this self-sufficient country, where farming is still small-scale and traditional.
Montenegro is a nation of meat lovers with a tradition of letting the best ingredients speak for themselves, but on the coast the best meat competes with the Adriatic’s freshest fish. Sea bass and sea bream are popular choices on offer, some areas are famed for their lobster, mussels and oysters, and you will find squid, octopus and scampi widely available. Most restaurants have their own version of black risotto made from cuttlefish ink.
In many restaurant fish is often presented to you at your table to choose and is then charged per 100 g. So you need to make a quick calculation if you want to know how much you will be paying! We recommend that you try the local speciality - black risotto rice, made with octopus ink to accompany most dishes.
With its interesting history, influences from Italy, Serbia, Croatia, Turkey and Austria have also left their marks on many of its traditional recipes.
A regular plate found everywhere you go in Montenegro is the famous Neguski dry Ham made in the Lovcen region, served with Neguski cheese and local olives. Perfect for an impromptu picnic: grab some at one of the markets together with a selection of bread from either rye, barley, wheat or the unusual corn bread.
'Konoba', local taverns/restaurants will serve traditional like stews or 'corbas'. The most popular made of mountain lamb or pork. Clear soups or broth will also appear often on the menu.
The lake regions, particularly around Lake Skadar and the charming little town of Virpazar, deserve a detour to taste fresh lake fish such as trout and carp, found in profusion there. The most unusual speciality is made of delicious smoked carp.
By far the most popular and commonly served beer (Pivo) is the local Nik, made in the town of Niksic and with pure mountain water. Nik offers four different type of lager. All other imported brands are easily found too.
With 290 days of sunshine a year, the central region around Skadar Lake produces the majority of the Montenegrin wines: the red Vranac, full bodied, aromatic and higher in alcohol than usual accommodate well red meat, BBQ and stews. The pleasant Krstac dry white wine, with a distinct light yellow colour, is refreshing and well associated with any fish.
Rakija, the local brandy made of a variety of fruits: plums, pears, peach, is easily offered if you are invited in any Montenegrin house and your host very often would have made his own. Can be drunk as an aperitif or at the end of a meal.