Food in Montenegro – Top 10 Most Popular Dishes

The country on the Adriatic coast has some delicious dishes to offer. Find out here what tastes best in Montenegro and what meals Montenegrins eat at home. Take a trip into the flavoursome world of food in the Balkans!

#1 Kacamak

Before the main course, Montenegrins like to serve a small appetiser that stimulates the appetite but doesn’t make you too full. Kacamak is a popular choice for this: A delicious variation of corn porridge, which is refined with cheese and chopped potatoes. As with all starters, the rule of thumb is of course: don’t eat too much, because Montenegrin main courses really pack a punch!

#2 Ćevapi – The national dish

Also known far and wide internationally: Ćevapčići. But the Montenegrins go one step further and declare the minced meat rolls to be their national dish. Traditionally made from lamb, these barbecued kebabs are popular throughout the country. This makes them a delicacy in almost every restaurant.

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#3 Jardum: a brew made from sheep’s milk

Let’s start with a drink, because the inhabitants of the country also attach great importance to choosing the right drink. Of course, almost every restaurant also serves the usual drinks from the rest of Europe, but if you want to drink something that is truly typical of the region, jardum is the drink of choice. This tasty drink consists of just two ingredients: sheep’s milk* and salt. The sheep’s milk is slowly heated until it foams and thickens, then cooled and drunk.

#4 Montenegrin vegetable stew

Montenegrins usually cook a lot of this hearty lunch dish. The basic ingredients of tomatoes, mince, and onions are joined by aubergines, courgettes, and peppers. Contrary to what the name suggests, however, the dish is an oven-baked casserole. Served fresh, the meal warms the stomachs of hungry guests, even in the mountains of Montenegro.

#5 Black risotto

Some squid live on the Adriatic coast. The Montenegrins make use of them – not only they themselves, but also the ink* is used for cooking. This is how the black risotto typical of the coastal regions is created. The cuttlefish are served alongside the rice, creating a unique dish that you should not miss when visiting the Balkan country.

#Popeci

Popeci is a refined meat dish from the region of the capital Podgorica. The veal steak is rolled in a piece of cheese, prsut or kajmak (a popular dairy product from the Balkans and Turkey) and then deep-fried in hot oil. The result is a juicy interior and a crispy, delicious crust on the outside that rounds off the flavour experience. A speciality that stands for the hearty cuisine of Podgorica and the higher regions of Montenegro like no other.

#7 Buzara

Buzura also comes from the coastal regions of the country. These are mussels, which are also fished locally. They are particularly popular in the countries east of the Adriatic, and buzara is also a favourite dish in Croatia. The dish is often prepared with grilled vegetables or a vegetable sauce – but what should never be missing is olive oil* and garlic. White wine is also very popular in the preparation.

#8 Riblja Čorba

One of the most famous Montenegrin dishes is Riblja Čorba, the fish soup. This is a flavoursome thick soup with various types of fish. The chefs combine up to ten different types of fish in one soup. The dish is very popular with the locals and is definitely worth trying.

#9 Njeguški pršut

The mountain village of Njeguški is particularly well known for its culinary specialities, the most famous of which is ham („pršut“). Some even go so far as to compare this smoked ham with the famous Parma ham from Italy. The ham is dried exclusively on beech wood for several months, giving it its typical flavour. The climate and altitude provide the perfect conditions for this. The delicious result is often served with local cheese and grape brandy or cooked with cabbage.

#10 Burek

During your holiday in Montenegro, you should absolutely visit a local bakery and pick up some burek. The name „burek“ is of Turkish origin, means something like a puff pastry dish and is very popular throughout the Balkans. It is a pastry dish that is baked on round baking trays and traditionally filled with meat, cheese, spinach, or potatoes. In this way, the oily, crispy layer of dough becomes a delicious filling and the burek is formed into spirals, circles, or tubes. In combination with a bottle of natural yoghurt, this is the epitome of a Montenegrin breakfast.

The most popular drinks in Montenegro

The national alcoholic drink is rakija, a ferociously powerful brandy that is served neat; the most common variety is the plum-flavoured šljivovica.

Met

Mead or honey brandy was the national drink of the ancient Slavs. It is produced by the alcoholic fermentation of honey, the process being similar to wine production. It can be produced as an alcoholic or non-alcoholic drink. According to legend, mead strengthens the body, improves the blood count and slows down the ageing process and can be found mainly in pubs in Njeguški and Cetinje.

Specialities of Montenegro – Montenegrin schnapps: Šljivovica

While the plum brandy „Šljivovica“ is popular in the north of Montenegro, „Ioza“, a type of Montenegrin grappa, is very popular on the coast. Both spirits are available throughout Montenegro and are often served after a meal with espresso and a glass of still mineral water. In many Montenegrin households, schnapps are distilled independently according to a long-standing tradition, and you can still frequently find hand-forged copper kettles from the past.

According to the old custom, schnapps is distilled in the evening or on public holidays. Anyone who catches sight of the developing smoke is invited to attend the distilling ritual. Watching over the kettle together is a good opportunity for socialising, a cheerful atmosphere and in-depth conversations over exquisite snacks and incessant tasting of the flowing schnapps that has just been distilled.

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