The Geographical Position
Montenegro stretches only on 13 812 km2, but its size does not match the geographical and culinary varieties and pleasures that it provides. On the south of Montenegro there is the Adriatic Sea, on the west it borders with Croatia, on the northwest with Bosnia and Herzegovina and with Albania on the northeast side. With a rich cultural and historic heritage, the characteristic cuisine of Montenegro was influenced by the cuisines of middle Europe, Austria, and also eastern, and Turkish cuisine in particular. Along the coastline people mostly eat Mediterranean dishes and fish, cooked on home-made olive oil. With the traditional dishes of the mountain and continental part, kačamak, popara and cicvara, you will not make a mistake if you eat lamb meat and baked potatoes - "krumpir ispod sača (peke)".
The historical influence
The process of settlement of Slav tribes on the territory of today Montenegro began in the 5th century. Montenegro was mentioned for the first time in the Charter of King Milutin at the end of the 13th century. First the term Montenegro was used only to determine a narrow region of the medieval Zeta. In the second half of the 14th century, Zeta becomes an independant feud state and in 1496 Montenegro was conquered by the Turks.
The stuffed capsicum, sarma, đuveč and pilav are famous dishes that give culinary magic not only to Montenegro but other Balkan countries as well.
With a constant resistence, Montenegro ousted the all Osman power in the wars from 1683 - 1699. At the Berlin Congress in 1878 the Principality of Montenegro was recognized as an independent state of the world and its golden period began. The turmoil period lasted only for a while in Montenegro. There were wars during the 19th and 20th century. Montenegro regained its indepence in 2006 following a national referendum.
Characteristics of the Montenegrin cuisine
The most precious jewel of the Montenegrin cuisine are Montenegrins, themselves. They are excellent hosts and their table groans with the most elaborate food. The best that can happen to you in culinary terms is to be a guest in Montenegro. This is the perfect destination for true hedonists, gourmands and connoisseurs, therefore, turn your calorie-metre on and enjoy. The rather slow penetration of global brands has preserved Montenegrin cuisine in almost its original traditional form absorbing only the cuisine influences of neighbouring countries. In Montenegro food is enjoyed slowly.
The Alphabet of traditional cuisine
If you wish traditional dishes, Montenegro will meet all your expectations. We recommend you order, eat or
simply try the following dishes:
Cicvara is a dish made from new cottage
cheese or kajmak and flour, which releases fat during mixing. If you intend to
do some heavy physical work, cicvara will provide you with enough energy.
Čorba (chowder) in Montenegro is prepared mainly with noodles, potato or vegetables, and very often
with boiled meat. Try nettle chowder.
Lamb under “sača” is prepared under “sača”
or a metal lid covered with live coal and ashes. This kind of preparation allows
the meat to be equally roasted holding all the flavour.
Lamb in milk is a dish for the most
important celebrations. Lamb is boiled in home-made milk with spices and
potatoes. Lamb boiled in milk looses its intensive taste so it is recommended
to all those you are not so keen lamb lovers.
Japraci or Raštan (see below) with baby
beef, rice, pepper and cured meat.
Kačamak is polenta made from wheat, buckwheat,
barley or corn meal and served with cheese or sour milk.
Njeguški pršut (prosciutto) and sausages (from the
surrounding area of Cetinja) are prepared from high quality meat that requires
special care. It is cured on oak for a couple of months. Njeguški pršut (prosciutto)
which was once not just a curiosity on European courts and has carried its
reputation until the present day, is served with Njeguški dried cheese and
home-made grape brandy, Loza. Njeguška sausage is cured in the same way,
resulting in an extremely tasty sausage.
Popara is a meal made with pieces of bread
with milk, oil and cheese. It is very tasty and almost equally full of
calories.
Stuffed capsicums, sarma, đuveč and pilav
are dishes that give culinary magic not only to Montenegro but also other Balkan countries and does not require further
explanation.
Raštan, a dish made from a cabbage family vegetable
with white potatoes and spices.
The Montenegrin table
Welcome, dear guests. Meza (cold platter)
is served in Montenegro as a starter, and includes: Njeguški pršut, kastradina (smoked and
dried mutton), beef košet, dried carp, Pevaljski cheese, Crmički cheese, kajmak
from Durmitor, Kučki cheese and olives from Bar. Now, take a glass of Loza
which is poured slowly but has to be emptied quickly and whole-hearted.
Along with traditional meals of the mountain and continental part, kačamak, popara and cicvara,you will not make a mistake if you order lamb and potato under "sače".
Soups
In Montenegro you can refresh yourself with clear soup or Supa, thick soup-stew
Čorba (chowder) or porridge style Kaša. Clear soups (chicken, beef, lamb) are
served as an appetizer to the main course for the main daily meal,
lunch/dinner.
Refreshing chowder (from nettle, cream of
mushroom soup, dry hay, black onion) and porridge (buckwheat with mushrooms, mushroom
porridge, noodle porridge) can be served as an independent dish.
Main course
I hope you are not full yet, as we have
just reached the main course. Prepare yourself for experiencing unforgettable
pleasure in: boiled lamb (bravetina), lamb in milk, kačamak, boiled krtoli
(potato halves served with yoghurt, cheese or cream), japraci, string beans,
“stewed beans” with smoked sausages, salami or ribs, ćufte (meat balls), đuveč,
potato moussaka (with minced meat), sarma, sataraš (finely chopped vegetables),
pilava, priganica, Mediterranean specialties from the southern, coastal part of
Montenegro: squid, octopus salads, tuna and other sea fish, mussels, prawns …
fish delicacies: dried ukljev, smoked black umber (delicacy), karaša, carp,
grasshoppers, eel and trout.
In case your host is a fan of Montenegrin fast food you will not
regret. Expect grilled dishes such as: ćevapčići, meat patties and meat sticks,
but also fish specialties with the aroma of rosemary, bay leaves, garlic,
parsley, olive oil and domestic lemon.
Salads
The rich Montenegrin table is fulfilled with
refreshing salads: tomato, lettuce often with slices of spring onion, mixed
salad from peppers, green and red tomato, cabbage, carrot and other vegetables,
aivar, sauerkraut, turšija or pickled gherkins, a part of the traditional
Montenegrin “Meza”.
Dessert
An elaborate Montenegrin meal is followed
by a rich selection of deserts. Enjoy in low calorie fresh or dried fruit or
something a bit more sophisticated, with more calories, but very delicious. Priganice (served with cheese,
jam or honey), doughnuts, pancakes, baklava, tulumbana, custard pie, šampita or
strudel.
We have rounded up one meal, but there are
many other Montenegrin dishes such as:
Bread, hljeb or ljeb
Bread has a very important role in the
Montenegrin diet. It is eaten with almost every meal, and the most represented
are wheat, rye or barley bread.
Pies
Pies are an integral part of Montenegrin
cuisine, especially, zeljanica or pie made of cabbage and other vegetables,
sirnica – pie filled with a mixture of cheese and eggs, krumpiruša made from
potato and onion, koturača from domestic wheat, uzljevka or izljevača, a pie without
a crust made from baking just the mixture.
A special treat are pies from domestic
whole meal, but also a pie called sukača, whose preparation is culinary art.
Beverages
Turkish coffee is a ritual part of
entertaining guests in Montenegro. Apart from Turkish coffee, you can also find espresso, mineral
water, boza, mezgra, grape and rosehip juice.
The geographical position and climate give Montenegro the perfect grounds for producing aromatic Montenegrin brandy. The
most famous are plum brandy “Šljivovica” and grape brandy “Loza”. Nikšićko beer
is an essential ritual for beer lovers.
The Mediterranean part of Montenegro is perfect for wine-growing. Montenegrin wines are mainly dry and
rich in tannin. The first class Montenegrin wine “Vranac” is compared with the
Italian “Chianti”. Other famous wines are Krstač, Cabernet, Chardonnay, and the
well-known Crmničko wine.
Travel tips
Do not forget to visit:
- The longest beach Ulcinj, 13 000 m long
- Durmitor and the highest peak Bogatov luk, 2 522 m high
- The largest lake Skadarsko jezero, 391 km2
- The deepest canyon of the river Tara, 1 300 m
- The largest bay Boka Kotorska
- Ada (Ulcinj), St. Stefan (Budva), NP Lovćen, NP Biogradska gora (Kolašin) and the Monastery Ostrog.
- The world natural and cultural heritage, under UNESCO protection. Durmitor with the canyon of the river Tara and the old city of Kotor.
Author of image: Spaceboy83