Taste, and then try yourself in the culinary art. Bon appetite!

Presukaci or a cake from Zeta

You need flour, salt and water. You make dough tough as if you were making it for a pie. When it stands a little bit you cut with a knife small balls which with a rolling pin are stretched and then fried in the hot oil on both sides. Presukaci are being served with young or old cheese, jam or honey.

Kacamak (polenta)

White potato is cooked until it is completely cooked. When it is cooked the water is not drained but instead we add into that water wheat flour so that it absorbs the water and we are cooking that mixture until the flour is cooked. Then you remove the mixture from the stove, and you add the already prepared fat (dairy product). Fat is made of a little bit of butterfat, as fatty as possible cheese and kajmak. When we put in the fat then with a tenderizer we are smashing the potato until you get an assimilated mass.

Kacamak is served with sour milk (yogurt) or sauerkraut.


Dry cooked sheep´s meat – of specific taste and smell.

It is usually prepared with “rastan”, though in the national restaurants it is served as a main course.


Rastan is a green plant from the family of cabbages. It is characteristic for our area and it is picked in the leaves which are then washed and chopped, and then cooked with a chopped carrot and onion. Near the end of the cooking you add the small chopped white potato. With rastan you have to cook some more fatted dry meat in order for rastan to get the right aroma and taste.

Lamb under the iron pan

The basic characteristic of this meal is the dish in which this meal is prepared. Iron pan is a dish which most often is made of cast iron and it is used to cover the pan with meat and potato. Then you throw all the embers from the hearth, and in that way the meat and the potato are baked. The meal is extremely aromatic and tasteful because “sac” (IRON PAN) does not allow the liquid and the smells to evaporate.

Montenegrin pie

You make a mixture for pancakes – for that you need flour, water and milk and eggs, depending on the amount of the mixture that you are making. The mixture for pancakes should be half thick, so that it has thickness, but that it can be spread over the pan. Pancakes are fried, and then they are being arranged in a baking pan which will later go in the oven. Pancakes are then put one onto another, and in the meantime you make a filling from kajmak, old cow’s cheese and sour cream. You put one pancake and then a filling and so on. You put this until you have the filling and the pancakes. The baking pan is then covered with sac (IRON PAN) and the pie is being baked. Montenegrin pie is served with sour milk (yogurt).


You need young cow’s cheese (unsalted). The cheese is crumbled in small pieces, and without any oil or any fat it is mixed on the stove in a regular pan.

Since the cheese is young at the beginning it releases all the liquid and then we add the wheat flour so that we can make porridge. Then incessantly we have to stir the mixture until it starts releasing fat. When it releases fat the meal is prepared and it should be only salted. With this meal usually white cooked potato and sour milk are being served.

Lamb prepared in milk

You need 1,5 kg of lamb meat from shoulder blade or lion of meat, 1, 5 l of milk, 3 carrots, 2 laurel leaves, 5 – 6 grains of pepper, 1 kg of potato, parsley and salt.

The meat is washed and put in a pot, and poured over with the milk. You add the entire carrot, laurels, pepper, and salt as you wish. In another pot you should cook the peeled potato in whole. When the meat is cooked you take it out from the pot, you then cut it, and you put in a deeper dish and add the entire cooked potato, and carrot. Then over that you pour the milk in which the meat was cooked and you decorate that with parsley.


For the preparation of japraci you need 1kg of rastan, 400g of beef meat, 2dl of oil, 150g of onion, and 80g of rice, salt, pepper and parsley as you wish, and 200g of dry meat.

Fresh and young leaves of rastan you have to separate from the stalk and separate the bumped part of the leaf. Wash them in the cold water and cook them in boiling salted water for a couple of minutes. When the leaves are blanched take them out and immediately put them in cold water so that they can preserve the natural color. Until the usage keep them in cold water. Beef’s meet from the neck or from the shoulder blade should be separated from the bones, any root hairs and fat and chopped with a sharp knife. Peel the onion wash it and chop it in small. Select the rice and wash it, and then drain it good. In a suitable dish on the fat which is already on a hot temperature put the chopped onion so that it can be stewed. On the stewed onion you add the chopped meat ands stew all that together. When the onion and the meat are stewed you add a certain dose of the prepared rice and stew that all together. You spice the mass with a little bit of salt, milled pepper and parsley and let that all to cool off. On every leaf of rastan you put a spoon of the mass and fold (roll) the leaves. Out the rolls in the pot, pour over the water, let the rolls boil on a hot temperature, and then cook them for about 2 hours on a low temperature. (Suggestion: between japraci you could put dry meat – 1 piece per portion – and cook all that together). In the end put in the browned flour (in hot fat stew the flour with red pepper and pour that over japraci) and let that boil for few more minutes. Serve them with sour milk.

Bamije in Ulcinj way

Veal meat 140 – 160g for a portion

Choose the veal meat from a leg or from a shoulder blade and chop it into small pieces. Peeled onion should be chopped in small pieces and stewed with meat. Add some salt as you wish, as well as milled pepper, and red pepper. Pour over the water and let it boil on a low temperature; add some tomato in chops, and a lot of parsley. Boil for around 30 minutes. In the meantime prepare “bamije”. Clean them, wash them, easily stew them, and fry them with the onion with the addition of spices (salt, milled pepper). When bamije are almost soft take them off the stove. Arrange the meat in a ceramics bowl with bamije and bake them for another 5 minutes in the oven at 200 degrees. Serve them warm.



Montenegro is characteristic by an extremely immense water treasure. Profiled as an ecological state it devotes a lot of attention to preservation of natural treasures and qualities, especially when we are talking about food and drink. In the majority of European countries bottled drinking water dominates.

In Montenegro you can drink water from any drinking fountain in the country and e completely sure that you are drinking exquisite well water richer with minerals and healthy ingredients than any bottled water in Europe. Montenegrin Rivers are extremely rich with calcium and hydro carbonates, so all the water which comes into the households all over Montenegro keeps its quality and is absolutely recommendable for drinking during any period of the year.

North of Montenegro is very rich with the wells of mineral water, where on several locations, especially in the surrounding of Bijelo Polje, one can find wells of mineral water or as people like to call them, of sour water (fizzing water). These wells are known for centuries, and the local people and numerous tourists do not miss the opportunity to drink a glass of water directly from the well in an unusual rural ambience. The quality of water was confirmed by the highest European institutions so lately everyone is talking about project of export of Montenegrin waters on the world market which are worth millions.

With a decade old tradition of bottling of water Rada from Bijelo Polje could be your first choice in getting to know the drinks of Montenegro. Light and easily digestible mineral water from the surrounding of Bijelo Polje for decades is found on the tables all over Montenegro. Gorska, mineral bottled water from the slopes of Durmitor beside the visual and other sensual representations, which the national park offers, will allow you to feel the taste and freshness of the north of Montenegro.

Soft drinks

Considering the fact that Montenegro spreads across several climate zones it is no wonder that on such a small area you can find so much various and quality fruit kinds. The tradition of production of juices at home is just as long as Montenegro. Almost every house in Montenegro has its technique of production of juice, most often from the products of the fruit which grows in that part of the country. By all means the most famous would be those made of the berry fruit such as raspberry, blackberry, which the north of Montenegro abounds in, then from blueberry, forest strawberry, cornelian cherry, plum, elder, pomegranate etc.

The process by which the drinks from these fruits are obtained is especially interesting, because beside the entire absence of the preservatives and similar preparations, with exclusively water and sugar you get the potions which are extremely delicious and above all healthy.

The south part of Montenegro is characteristic for making the juices from wild pomegranate, grapes, and on the very coast it is made from the south fruit. The juice made of wild pomegranate – “sipak” (and not nar) as people from here like to call it, is a real specialty. After 7 days of mixing of the grains of pomegranate and sugar, syrup is being released of extremely pleasant aroma and mildly sour taste, which is often being used as a sweetener of the tea.

The juice has the healing effect because it is often being used when a person has high temperature or some state similar to cold. Similar procedure applies for the production of juice made of grapes, in which especially skilled are the inhabitants of Podgorica, Zeta valley and area of Crmnica.

Of other drinks of this kind especially beautiful is the juice of kiwi and the one made of lemon where almost the entire lemon, including the skin, is being milled and mixed with the sugar and water. Especially beautiful lemon is the one from Bar Riviera so the drink which is being produced by some old Bar household would surely be worthy of your special attention.

In the central and north part of Montenegro especially frequently are produced juices which are made of elder and cornelian cherry, which from the local tables are growing into real trademarks of numerous top notch hotel and restaurant facilities of Montenegro.


Niksic beer today is a real trademark of Montenegro. With a taste on which much bigger producers in the world would envy it, today it is a regional leader when we are talking about the taste and the quality. Niksic beer is made of barley, hard mountain water and bitter and aromatic hops. It is usually being served cool at the temperature of 5ºC.

It contains 11, 8% of extracts, and about 5% of alcohol. Today on the market you can find it in packages of Nik, Nik Gold, Nik Cool, and Nick dark. Each of them has its own specific taste, and the connoisseurs of the beer in every occasion know which one to chose. During the summer months extremely refreshing Nik Cool with the lemon or draught dark beer will be a real choice for you. Niksic beer is something you must not miss when we are talking about the offer of drinks on the Montenegrin dining table.


Scotland has whiskey, Greece has metaksa, and Montenegro has rakija (BRANDY). Montenegrin vineyards, especially the ones in Zeta valley and Crmnica area are characteristic by the exquisite grapes and even better masters for preparation of this strong alcoholic drink. The brandy is therefore made from the grapes in special boilers where with the fermentation almost during the whole day, a drop by drop, you get a drink similar to Russian vodka, but stronger and with more aromatic.

Beside the grapes, for the production of brandy in Montenegro apple, especially the small and half wild one from the north of Montenegro, plum and pear are being used. The old Montenegrins boiled it even from the figs and cornel, and the special kind is the one which is made from the fruit of juniper tree. Each of these brandies bears the name of the fruit from which it is made of, so in that way we can differ “lozovaca” or “loza” (made of grape), “sljivovica” or “sljiva” (made of plum), “krusku” (made of pear) etc.

The most quality brandy, Prvijenac is obtained by the first boiling in the production and beside the fact that it is extremely aromatic it is the strongest brandy according to the so called grades (degrees). Prvijenac or the first flow of the grape brandy is by far of best quality when we are talking about any kind of the brandy. In some areas the brandy is re – baked with which its aroma, taste, and look are changed and with that we are obtaining “prepecenica” (over baked brandy).

The brandy is served as an aperitif and it goes well with “meze”, the famous salty snack. With brandy sometimes slices of some fruit are being served. There almost doesn’t exist a welcoming and a feast in Montenegro which goes without a brandy and a toast which accompanies it. The technique of production of this beverage is known to almost all households in Montenegro, and for every head of the house his brandy is his pride, and something that you must praise no matter the personal taste.

Today the leading regional producer of top notch wines and brandies Agrokombinat “13 jul” and the enterprise Plantaze offer a wide palette of drinks: Kruna, Prvijenac, and Lozova rakija (GRAPE BRANDY) each of them with a specific taste are dominant on the market and if you wish to take a part of Montenegro with you a quality brandy such as Prvijenac in a stylish package will be the right choice.


Sun, water and the soil in Montenegro play an important role in every part of life. When we are talking about the wine, these three segments merge together giving an aroma to the drink of gods, specific just for this part of Europe.

The south of Montenegro is characteristic by two kinds of grapevine: Vranac and Krstac. Today these are by far known brands which carry the wine from the area of Zeta valley and the area of Crmnica. On Cemovsko polje (CEMOVSKO FIELD), not far from Podgorica, vineyard which is managed by Plantaze, gives exquisite wine of high quality which undergoes a carrying technological process of production so it is no wonder that nowadays more and more often it is found in the tables in the North America.

Vranac, black wine – as the red wine is called in the majority of Slov languages, is characteristic for the area of Serbia, Republic of Macedonia, and Montenegro. It is made of extremely coarse and dark grape which is picked from the middle of September to the end of October.

Especially interesting is the way of production of wine in Crmnica which today is almost a cult place when we are talking about the Montenegrin enology. Days of wine and bleak in the nearby Virpazar are an opportunity to meet at least 20 producers who in the technologies which are even several centuries old are producing white and red wine.

Most often they keep it during the year in large barrels made from walnut tree in which the aroma and the taste are preserved in best way, sometimes even for several decades. It is recommendable that it is served at the room temperature, and it goes well with the smoked meat or grilled meat, as well as with all strong cheeses.

Other drinks

Montenegro is extremely rich with healing herbs and from one generation to the other the traditional experiences and knowledge are being transferred concerning the gathering and preserving of the herbs, as well as the production of the teas.

Today there almost isn’t a plant kind which is not used for making of some tea, but there are several kinds which have been dominating already for decades such as: dog rose, peppermint, chamomile, primrose, nettle, thyme and others. Somewhat older Montenegrins can show you the secrets of production of mead. In the south, especially in Bar municipality the production of olive oil is a real art, because in some places the technologies several centuries old have been kept.

The spoon of olive oil with lemon even today are considered as great guards of health, and the old ones recommend it. Still, inviolable prime, when we are talking about the drinks, in Montenegro has the so-called Turkish coffee, which you can taste in any home or restaurant – an the way in which it is prepared is very simple – in a demitasse of boiling water you add a teaspoon of milled coffee and a teaspoon of sugar, put it back on the stove and boil it and you have made a strong drink which will refresh you and with which Montenegrins spend their days.


Often when we are meeting some new state, people, culture, we start from the question what their national cuisine is like, and with what pleasant thing that civilization can surprise us. Montenegro is a culture like that, hidden, like a pearl, in the very heart of Europe, ready to surprise you, to surrender to all your senses, and to offer to you on its national table the things which you are seeing for the first time, as well as those that you had the chance to see before, but now in a new arrangement. One thing could never be reprimanded to Montenegrins – they are exquisite hosts. The doors are opened for you here; you will be given the best seat at the table, and offered with the best things that your host has… Montenegrin national cuisine opens its doors for you – taste the tradition…



About the milk and its energetic value everything is known. The quality of milk is a special thing, and Montenegro can commend itself with a high quality of milk. On the mountain pastures of the north of Montenegro and in the fertile valleys of Zeta and Bjelopavlici, cows, sheeps, and goats are getting the most quality graze in this part of the Europe. Far from the polluters and industrial zones, Montenegrin agriculture becomes an example of the fight for healthy food and healthy life. The milk which is boiled (milk is otherwise called “varenika”, variti – boil) is extremely rich with dairy fat and proteins – and the products which with further processing are obtained, such as cream or butterfat, are therefore of first-class quality. Sour milk – refreshing drink – almost the same as yogurt, even though some Montenegrin producers do not agree with this statement, can be found on every table because every household is making it. It can be more sour and thicker than yogurt so usually people recommend the tasting of the special sheep’s sour milk because of the level of the dairy fat.

Curds (Curdled milk)

Potable specialty made of sheep’s milk. It is made in the late summer and early fall months because the graze in those months is richer and the milk curds easier, it thickens. The milk is boiled, stirred and mildly salted during the cooking. The result is a delicious and salty product with more fat. It is mainly eaten with “kacamak” (polenta), another domestic specialty.


The tradition of production of cheese is the oldest when we are talking about the production of food in these areas. The quality and the experience, transferred from generation to generation, have made the cheese favorite Montenegrin meal – unavoidable apart of every meal. Geographical position of Montenegro which is dominated by the plateaus rich with grazes suited the development of cattle breeding, and with that it suited also the dairy industry when we are talking about the production of the food. Today almost in every part of Montenegro you will come across a specific way of production which is too different from the one from the beginning of the last century. Somewhat south – you will come across an exquisite and healthy goat cheese, recommendable for good function of respiratory organs. In the surrounding of Cetinje on Njegusi far known Njeguski sir (CHEESE FROM NJEGUSI), as an exquisite companion of “prsuta” (smoked ham), is being made. After coagulation it is being kept on a cool but airy place up for 3 months until it is tasted for the first time. Dry and rich with dairy fats – it is simply exquisite. The cheese which is mostly produces in the north of Montenegro – “fat cheese” maybe is the most quality cheese, especially if it is made from the mixture of cow’s and goat’s milk. Special taste and aroma Montenegrin cheese gets from the wooden tub, big wooden dish in which the young cheese is being put on which a plate is put and a stone in order for it to become more thick. Today wooden tubs are less and less being produced and they are slowly becoming souvenirs which will just remind us on the way in which our ancestors prepared cheese and “kajmak” (creamy cheese dish). “Zetica” – is a cheese which is obtained from uncooked milk. It is the so-called “youngest” cheese which hasn’t become thick enough to be sold to the buyer. It is a nourishing product which is advised by all doctors to be used for the necessary regular function and regeneration of the liver. “Urda” is somewhat poorer cheese when we are talking about the proteins, but it is an exquisite diet product. The cheese from bellows, with its specific aroma and bigger firmness, as well as with the attractive look of the bellow which is made from a specific skin, most often from lamb skin, which undergoes a specific cleaning process, is something that you have to taste. About the very kinds and techniques of production we could write in details – one thing is certain and always true: if you decide to take the cheese from any Montenegrin household you have chosen a healthy and tasteful way of meeting Montenegro.


Kajmak is the trademark not just of Montenegrin but also of the Middle East cuisines. Extremely tasteful and a rich dairy product which in Montenegro, also called “skorup”, is something that you have to taste in order for you to find out from where comes the extreme physical strength and freshness of Montenegrins. The way in which it is prepared for centuries is the same – after from a boiling milk you take of the “kajmak”(creamy cheese), it is put in the wooden tubs where during the time a creamy mass is being created with a rich and somewhat sour taste, depending on the length of standing. Especially tasteful, but also more expensive and rarer is the one which is kept in bellows (made out of animal skin or giblets). It is eaten as a part of the cold snack, and often you will find it in the fast food restaurants where it is being eaten with a small flat bred.


The north part of Montenegro is extremely rich with edible kinds of mushrooms, so it is no wonder that the international corporations are largely interested in exploiting this natural wealth.

Local citizenship can direct you to some of the locations where you can find mushrooms hidden such as: Boletus mushroom, Chanterelle, and morel mushrooms, of which some of them cost up to 100€ per kilo. If you’re asking yourself why – the tasting of those mushrooms will be the best answer. The taste of morel is, beside all energetic and healing effects, divine.


Rich with herbal kinds which lay all over the country on pastures, Montenegro is a real small paradise when we are talking about apiculture. Recognized in the world when we are talking about the quality of the honey, especially in the mountain part of Montenegro and Durmitor area, our country stands out also with a completely natural technology in production. The final product is obtained by the recipes of the masters which have the tradition of several centuries – some of them even today are selfishly keeping the secret of production of a quality honey.

Honey as a product allows a great span of accompanying products – propolis, exquisite remedy for immunity, and then various cosmetic effects.

On the pastures Montenegro abounds in peppermint and heather – from which the early (spurting in June) and late fall honey (spurting in September), so it is best that you ask for those two kinds. Depending on the wish of the buyer you can get the black locust, woods, floral, meadow and linden honey of which each of them suites a different metabolism.

In Montenegrin tradition honey survives as the food and the medicine, and it is being produced since the production of honey on the Balkan is known. On a traditional Montenegrin table a thing which is obligatory are fritters with honey, and in some rural areas of Montenegro you will have the opportunity to try it with the food with some of the local specialties such as roast etc.


Very popular and nourishing meals are a little bit different from the west European variant of this meal. Several centuries of presence of the Otoman Empire on these areas especially influenced the cuisine of Balkan people. The pie, in its various shapes, has stayed for the longest period of time a local specialty. Montenegrin housewives today are preparing several kinds of pies:

“Zeljanica” – tasty and easy, made of dock and other vegetables

“Sirnica” – rich with the stuff made of cheese and eggs

“Krompirusa”– made of potato and onion

“Uzljevak or Uzljevusa” – is a pie which made by baking of the mixture, without the so-called thin layers for the dough etc.

The process of preparation is the art for itself, especially when we are talking about the pie “sukaca”. The pies made of domestic integral flour are a real delicates – we are recommending to you all the products made of buckwheat – extremely healthy and somewhat rear grain.

Fish specialties

The south of Montenegro, especially the area around Skadar Lake, and of course the coast, abounds in quality fish, which the local citizenship prepares excellently in all occasions. Bleak, crucian, salmon, perch, bream and carp, with a drop of wine from Crmnica and a warm conversation will remain in the best gastronomic memory when we are talking about Montenegro.

The bleak is dried (smoked), and the smoked carp is a delicates par excellence. The specialty of the lake cuisine are carp in a casserole, with dry plums, which is being served with other fruits, carp in onion, eel with the rice and grilled eel, Atlantic salmon on grill etc. the fish otherwise in Montenegro is prepared in several ways – on grill with aromatic additives, unavoidable rosemary and olive oil, or fried with potato salade… a fish meals go well with domestic lemon, laurel, garlic and parsley.

Like the majority of Mediterranean cuisines Montenegrin cuisine too offers tuna, octopus salad, mussels, squids and shrimps.


The refreshing parts of every meal in Montenegro are salads. They are extremely popular because Montenegro abounds in vegetables from which the salads are being made:

Tomato salad – it is being prepared from largely cut parts of the tomato with onion, with a topping made of oil and wine vinaigrette. In the south areas they are adding olive oil or even olives.

Green salad – is prepared early, already in spring from the leaves of green salad and the spikes of scallions. Oil, vinaigrette and salt are added also and it is being served with some easier dishes.

Sour cabbage – a real specialty whose preparation is being done in the same way for centuries – in big barrels, pressed with stone in order to get the brine – a sour liquid – excellent for a hangover.

Traditional Montenegrin meals

Kacamak – is a mushy, strong meal which made of wheat, buckwheat, barley, or corn flour and which is being served with cheese and sour milk. Wet “kacamak” is called the one to which the cheese is added, or “kajmak” and which is being stirred for a long time with a special wooden spoon. The taste is even better, and people in the villages prefer it because it gives them the energy which they are using in hard labor. It is found in the offer of every national restaurant. Kacamak made of potato is maybe to most interesting variant of this meal.

Cicvara – with this meal usually white cooked potato and sour milk are being served. Young cow’s cheese or “kajmak” are mixed with flour while the grease is released. It is a meal of high energetic value, of pleasant taste – it literarily melts in your mouth.

“Popara” – with mixing of bread with milk, oil and cheese you get an interesting and cheap meal which is deeply seated in the Montenegrin cuisine.

Cooked potato – is an easy and favorite meal which is accompanied with the cheese, and sour cabbage. It is simply prepared – with a half an hour of cooking of potato.

Thick soups – thick soups in Montenegro are usually prepared with noodles, potato or vegetables. Especially interesting thick soap is the one made of nettle, and almost every thick soup included the cooked fresh meat, so they are extremely nourishing and rich.

“Rastan” – a strong meal made of local vegetable from the family of cabbages, it is cooked with white potato and with a lot of spices.

“Japraci” – is an extremely rich and nourishing meal. In a kilo of “rastan” and half a kilo of young cow’s meet rice, pepper, and even dry meat are added. With cooking the grease is being released, and the meal gets the right flavor. Sarma, stuffed peppers, stew, pilaf etc are still just some meals which beside in Montenegro are characteristic for some other countries on the Balkans. Each of these meals carries a small but significant part of Montenegro in themselves, so we are warmly recommending them during your staying in these areas.

Montenegrin lamb in milk – is a real specialty. From about 2 kg of meat which are being cooked in domestic milk with the addition of spices and potato, you can serve 8 persons, so especially in the north, this meals is being prepared during some solemn occasions.

Sausage – is prepared by drying, most often in Njegusi, with a special technique. It is extremely tasty and strong.

Prsuta (smoked ham) – most famous “prsut”, the one from Njegusi, excels with quality eve compared to the Italian producers. It is the meat of which people take care day and night, while it is dried exclusively on beech logs, for several months. It is served with the domestic, most often grape brandy, and with the dry cheese from Njegusi.

Lamb made under iron pan – When we are talking about the meals made under the iron pan it would be interesting to mention the very process of preparing. The meals made under the iron pan are by far more tasteful than all other meals because they are put under an iron pan the so-called “sac”, which is then covered by ember and ashes. In this way, the aroma is being kept, and the meal is equally fried in a natural way. Lamb, for e.g. is most tasteful if it is prepared in this way. Montenegrin national restaurants prepare it in this way even today.

Popeci from Podgorica – it is interestingly arranged meal: in a steak made from veal’s meat you roll in a piece of cheese or old “kajmak” and a piece of “prsut”. Then you further fry that roll in deep oil, and you get a meal of great juicy and rich interiors and of tasteful and crunchy exterior.

The food from the grill – Montenegrins are known as great lovers of the grill; especially the tasty “cevapi” (kebab) and grilled meat patty which go excellently with onion. Those are two most popular meals with younger population and they are found in the offer of fast food restaurants.


When you think about a traditional Montenegrin desert you usually think of “priganice” (fritter), “Priganice” are easy and quick to prepare, and they are served with honey, jam or cheese. They can be served both as an easier dinner and as a desert.

Baklava – popular Turkish cake which is prepared also in Montenegro with a lot of walnuts and raisins.

Cream cake, whipped cream pie and “tulumba” are frequently served cakes on the Montenegrin table.

Jam – especially tasteful fruit desert in Montenegro. I is made from every fruit kind which exists in our country and it is of great quality. We will stress the ones made of plums and cornelian cherries.

“Slatko” (sweet) – desert a lot like jam, with more sugar and bigger pieces of fruit – especially nice are those made of quince and grape.

Doughnuts – this universal desert has found its way to the Montenegrin table where it is mostly being served with the milled sugar or with a topping made of chocolate.

Because of its geographical position and numerous civilizations which for a longer or shorter period of time stayed in this territory, Montenegro in its culture preserved numerous meals which those civilizations brought with themselves.Today Montenegro beside the numerous traditional meals is a real small mosaic of European cuisines.

The influence of the Italian cuisine you can sense not only on the coast, but also in the way that the pastry is being prepared, especially bread, as well as in the way the fruit, and cheeses are made etc. Sarma, musaka and pilaf are something that the entire east European civilization shares and the deserts have the taste of the continental Europe.

All of this make Montenegro an interesting space on which a gourmand will meet the entire Europe in just three daily meals, at the same time trying the best what Montenegro can offer on its menu – healthy, tasteful, and attractive food.