Montenegro's cuisine reflects the influence of neighboring countries, including Greece, Turkey, Bulgaria, Albania, and notably Italy. As a result, dishes like risotto, pizza, and pasta have become integral to the national flavor.
The primary ingredients in Montenegrin cuisine include local vegetables, meats, and seafood. A notable feature is the diverse range of cheeses, ranging from homemade and young cheese to aged varieties that develop complex flavors over time.
When dining in the resort, consider trying local specialties such as the grilled meat assortment (mijesano meso) and stewed lamb cooked in a cauldron amidst coals and ash (jagnjetina iz pod saca).
For seafood enthusiasts, you can savor dorada, eel, bleak, mullet, sardine, sea bass, squid, mussels, and more. Many tourists recommend trying fish assortments, seafood risotto, and fish soup (riblja čorba) in Budva's restaurants. Most dishes are accompanied by side dishes like fries, boiled rice, and potatoes with blitva, a leafy green vegetable similar to spinach.
