Gastronomy of Montenegro
Nearly all produce in Montenegro is organic, and tastes of Montenegrin specialties are truly distinctive. In the mountainous area of Montenegro, you can enjoy the lamb and dairy products. Make sure to try lamb "ispod sača" (some kind of grill pan), diverse wild game dishes, but also other dishes - grilled trout, as well as traditional mountain dishes like "kačamak" and "cicvara", which is remarkably complete with home-made sour cream. In the Montenegrin coastal areas, the freshly caught delicious fish is the most common, prepared in several ways, the “gradele” /grilled/, boiled, fried and “brodet” /cocked in Mediterranean style, with lots of olive oil and herbs and spices/. The most popular “brodet” is prepared of sardine which is Bokelj speciality /dish prepared by inhabitants of Boka Kotor Bay/, especially as a side dish of corn flour. Skadar Lake best dish is “krap” /carp/ prepared with dried plums, apple and quince. You should also taste “krap” /carp/ with fried onions or eel “na orizu” /eel on rise/ or grilled eel. Along the Adriatic coast in Montenegro the emphasis is on a healthy, light diet with delicious freshly caught fish and seafood, lots of extra virgin olive oil .... Area of Cetinje most common dish is “rastan” /cabbage/ cocked with smoked meat and aromatic herbs. This dish is favourite and integral part of the winter menu in Montenegro.