Montenegrin cuisine can be divided into northern,continental and Mediterranean. Nearly all produce is organic, and tastes are distinctive. A traditional from of cooking is ispod – ‘under the coals’ – in a pot known as a sac. The northern area features forests berries, blueberries, raspberries and strawberries, also herbal teas and wild mushrooms.
They cook with sour cream (kajmak), yoghurt and both cow’s and sheep’s cheese. The finest Kajmak, it is claimed, comes from Trsa, the highest pasture in Durmitor. Naturally flavored with wild herbs, it costs 20 euro per kilo and makes a delicious dip.
Dishes include stewed sauerkraut, lamb cooked in milk, peppers in kajmak and Durmitor steak. Montenegrins are noted carnivores. The continental area uses a lot of fish from the Skadarsko Jezero, especially carp, trout and eel, smoked, fried and in salad. They prepare smoked ham, cheese in olive oil, sausages and smoked mutton ham. Around Podgorica they stuff cabbage leaves with minced meat and rice, and carp with risotto and dried plums. The Mediterranean holy trinity is wine, fish and olive oil. Olive oil is the basic of every meal with fish, salad and vegetables and sauces, with garlic and parsley. They gather a large variety of sea fish well as crustacea, and a lot of vegetables: chicory, asparagus, leeks, fennel and nettles. The corner cafes serve much pizza. When you got sick of it turn to the local staples of Njegusi smoked ham, smoked cheese and olives. Wash it down with vranac, krstac or Niksic beer.
Montenegro produces both red and white wines but the forms have more character. The terraced slopes of Crmnica are the source of the pick of the crop. Vranac is the best known and an eminently drinkable red, with a fine ruby colour and a Mediterranean character. Vranac pro Cordem is a vranac with a high level of prothoanthocyanidol and is marketed as being good for your heart. The third popular variety is Merlot. Krstac is a pleasant dry white which competes wit the local Chardonnay ( even in Montenegro…) and with a very decent Sauvignon. The real national drink is Rakije, a white grape brandy which is the universal mark of Montenegrin hospitality and a great source of goodwill. The slightly upmarket version is Kruna, distelled in copper stills fired with vine twigs and wood, and the Podgorica variety is called Crnogorski Prvijenac.
Vranac : Vranac is a high-quality dry red wine, with a lively ruby colour. This is a very versatile wine and we recommend it with a wide variety of meals and dishes. Contains 12.5% alcohol. Bottled in 0.75 litre bottles. Company Plantaze Podgorica.
Merlot : The best properties of the famous French grape variety has been preserved in the vineyards around Podgorica. This wine has the quality guarantee-appellation d’origine controllée. Contains 12.5% alcohol. Bottled in 0.75 litre bottles. Company Plantaze Podgorica.
Cabernet : Cabernet is a refined red wine made from a variety of carefully selected grapes from the outstanding Podgorica vineyards. Contains 13% alcohol. Bottled in 0.75 litre bottles. Company Plantaze Podgorica.
Krstac : The variety of grapes from the Podgorica region gives this white wine an outstanding bouquet and a fresh and pleasant taste. Contains 12.5% alcohol. Bottled in 0.75 litre bottles. Company Plantaze Podgorica.
Chardonnay : Chardonnay is a white wine with a distinct aroma and light flavor. It has the quality guarantee – appellation d’origine controllée. Contains 12.5% alcohol. Bottled in 0.75 litre bottles. Company Plantaze Podgorica.
Sauvignon : Sauvignon is a delicate white wine with a distinct flavour that reflects the climate of the Podgorica vineyards. Contains 12.5% alcohol. Bottled in 0.75 litre bottles. Company Plantaze Podgorica.