Gastro Culture in Montenegro
You have just landed in Montenegro; you are hungry and on Internet you are looking for a nearby restaurant where you can have something to eat on the way to your hotel or accommodation. On the way, you meet a local resident and ask him what Montenegro has to offer from the world of national cuisines. As you listen about food, you get hungrier and hungrier, but one thought can’t escape your mind – how come you didn’t hear more about Montenegrin food on a global level so far? Surprised and curious, you go to a restaurant to try one of the dishes prepared under the sač (metal cover), soup, wines… Regardless of whether you have heard of Montenegrin cuisine before or not, it will definitely not leave you indifferent and no matter how long your stay is – there will be new dishes every day to offer to surprise your senses over and over again.
What is Montenegrin cuisine really like?
Montenegrins will tell you – nothing without meat! Meat is truly implanted in Montenegrin history and culture, and in difficult times it was a source of strength and power that has always adorned these areas. Meat has remained to this day as the basis of cooking in Montenegro. Lamb, mutton, veal, beef, pork are just some of the species that are bred mostly in the north of the country, but this is not uncommon in the central parts either. These meats are prepared in various ways – in milk, wine, roasted, cooked, but they are the most popular and delicious dishes under the sač. This way of preparing food has its roots from ancient times, it is actually roasting meat under a large metal container on which ashes and dice are placed. These dishes are of superior taste and very aromatic.
The north of the country is widely known for its dairy products. One of the most famous are Pljevlja and Kolašin cheese. In the world of cheese, the north is really without competition – it offers fat rich, fat low, young, old, dry cheeses. Kisjelo mlijeko (sour milk) and yogurt in the Montenegrin way are unavoidable side dishes with homemade pies with cheese or green vegetables. Sour milk differs from plain yogurt because of the way it is prepared. It has a stronger, more sour taste than yogurt and is much thicker.
Cicvara, Popara, Kačamak are the dishes that if you skip tasting the inhabitants of Žabljak and Kolašin will not let you go home! These are simply things you must try. These dishes are also one of those that have their roots in the distant past of Montenegrin tradition and history.
The central part of the country is mostly in charge of the production of fruits and vegetables as well as beautiful vines. The reason is that this area of Montenegro has a pleasant climate, suitable for growing many plant species. Some of them are figs, strawberries, cherries, raspberries, apricots, plums. Of the vegetables, one of the plants that is characteristic of Montenegro is Raštan. Raštan comes from the cabbage family, is dark green in color and has a characteristic taste.
In the capital, you must try Podgorica popek, rolled prosciutto cheese together with kajmak in veal or pork meat. You must also try Montenegrin priganice, most often served with one of the types of Montenegrin cheeses, with honey or homemade jam.
Skadar Lake is full of delicious species of fish, the tastes of which are most often enjoyed by the inhabitants of Podgorica and the surrounding area. Some of the fish are Carp (locally known as Krap), Trout, Ukljeva, as well as Eels. Numerous festivals in the Virpazar area are dedicated to these dishes and wines.
The south of the country is dominated by the Mediterranean spirit, so in these areas, the menu is usually some fresh sea fish, octopus salad or fresh seafood. The Montenegrin Sea is rich in various types of sea fish and fruits.
From fruits and vegetables, in these areas you will find rows of lemons, mandarins, oranges and a large number of olive groves.
Strong culture of wine and homemade brandy
Montenegro has the largest vineyard in Europe, which belongs to the national brand ‘Plantaže’. This vineyard is located near Podgorica and covers about 2000 hectares. The most famous wine is Vranac.
The central and southern parts of Montenegro are rich in smaller wineries, mostly owned by families. So, if you drive near Virpazar, Bar, Cetinje, you will come across many smaller wineries where you can taste some of the wines or brandies. The most famous brandy in Montenegro is certainly the Grape Brandy Montenegro.
Montenegrin hospitality
At the time of the birth of the planet, Montenegro was not deprived of the endless beauty and diversity of landscapes, climate, flora and fauna. However, although this is the most talked-about aspect, Montenegro has much more to offer in addition to natural and climatic diversity. One of those things is her national cuisine, which is being talked about more and more in the world. Montenegrin Njeguški cheese was recently named the second best in the world, in the range of cheeses made from sheep’s milk. Njeguši is known for its outstanding specialties of dried meat, of which sausages and prosciutto are one of the best in this part of Europe.
On top of all this, as the best spice of all dishes, Montenegrin hospitality is at the top of the list. Montenegrins are widely known as good hosts whose doors from home are always open.
