MontenegroFood and Drink

Shaped and influenced by Mediterranean, Slavic, and Balkan traditions, Montenegrin cuisine is hearty and rich and features local fresh fish, meats, fruits, vegetables, and spices. A spice mix usually includes salt and pepper, paprika, bay leaves, cumin, oregano, basil, thyme, rosemary, and garlic. And the ubiquitous aromas of strong coffee and fruit brandy float in Montenegrin kitchens and dining rooms.

A famous centuries old Montenegrin dry-cured ham, similar to Italian prosciutto, is Njeguski Prsut. It’s hung to dry in special huts for several months to acquire optimal flavour and moisture levels. This revelation is delicious and perfect on its own, or with olives and Njeguski cheese made from dried milk and its fats. In fact, this is a popular local breakfast.

Montenegro is home to some of the world’s oldest olive trees, some are thought to be over 2000 years old. One of them, in the city of Bar, is its central symbol. Its trunk has a circumference of 10 metres. It has also been the site of diplomatic talks between feuding families.

Burek is a popular handheld savory snack – pastry filled with meat, cheese, or spinach – found in every bakery in the country. Several versions of warm meals include cereals and grains boiled in milk or water, and mixed, mushed, or served with potatoes, cheese and sour milk. Kacamak and cicvara are similar to this, and popara is made by mixing bread and milk, and oil and cheese – this dish is deeply rooted in Montenegrin cuisine.

The Montenegrin landscape is relatively dry, mountainous and definitively Mediterranean. – perfect conditions for the coarse and dark Vranac grape, which creates a bold and robust red wine.Niksic beer is a real trademark of Montenegro with a superior  taste , made of barley, hard mountain water and bitter and aromatic hops - the brewery makes their beer in both light and dark versions. Rakija is a tasty local brandy similar to Russian vodka but stronger and more aromatic.