Allo' Expat Montenegro - Connecting Expats in Montenegro
Main Homepage
Allo' Expat Montenegro Logo

Subscribe to Allo' Expat Newsletter
Check our Rates
   Information Center Montenegro
Montenegro General Information
History of Montenegro
Montenegro Culture
Montenegro Cuisine
Montenegro Geography
Montenegro Population
Montenegro Government
Montenegro Economy
Montenegro Communications
Montenegro Transportations
Montenegro Military
Montenegro Transnational Issues
Montenegro Healthcare
Montenegro People, Language & Religion
Montenegro Expatriates Handbook
Montenegro and Foreign Government
Montenegro General Listings
Montenegro Useful Tips
Montenegro Education & Medical
Montenegro Travel & Tourism Info
Montenegro Lifestyle & Leisure
Montenegro Business Matters
  Sponsored Links

Check our Rates

Montenegro Cuisine


Montenegrin cuisine is a result of Montenegro 's geographic position and its long history. The traditional dishes of Montenegro 's heartland and its Adriatic coast have a distinctively Italian flavour which shows in the bread-making style, the way meat is cured and dried, cheese-making, wine and spirits, the soup and stew making style, polenta, stuffed capsicums, meatballs, priganice, raštan, etc.

The second large influence came from the Levant and Turkey, lately largely via Serbia: sarma, musaka, pilav, pita, burek, ćevapi, kebab and Turkish sweets like baklava and tulumba etc.

Hungarian dishes goulash, satarash, djuvech are also very common.

Last but not least, continental Europe made its mark mostly in the desserts department. Crêpes, doughnuts, jams, myriad types of biscuits and cakes, all make a contribution to the average Montenegrin's waist-line. Vienna-style bread is the most prevalent type of bread in the shops.

Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from the one in the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish.

Traditional Dishes


This mushy dish is a meal by itself and is made from wheat, barley, cornflour or buck wheat and is served with cheese and sour milk. When cheese is added to this dish it is called ‘wet kacamak' or simply ‘kajmak'. This dish has to be stirred for a long time with a wooden spoon. This makes the dish taste even better. Kacamak is very popular with people living in the villages as it is a good source of energy for the hard labour they put in. Another variation to this dish is made out of potato. This dish will be found on the menu of most restaurants in Montenegro .


This dish is made from cooking crumbled cheese pieces, and when the grease or fat is released, wheat flour is added to it. By constantly stirring the mixture you get a porridge-like dish and this can be eaten with cooked potato and sour milk. This dish also provides high energy and is pleasant tasting as it seems to melt in the mouth.


This is a dish made from mixing bread with milk and cheese. It is an inexpensive dish which is deeply rooted in the culture and cuisine of Montenegro .

See more information on the next page... (next)




copyrights ©
2015 | Policy