Montenegrin cuisine

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Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition.


Foods from Montenegro

The first large influence came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets such as baklava and tulumba.

Hungarian cuisine influences stews and sataraš.

Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, many types of biscuits and cakes, and various kinds of breads.

Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from that of the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well.[1]

Common dishes[edit]


Homemade-style bread prepared in Montenegro is closest to what is known in Italy as pane casareccio. It is served with every meal. Includes; Ječmeni (barley bread), Ražani (rye bread), Pšenični (wheat bread), Rumetinov (corn bread)



Montenegrin language distinguishes between a clear soup (supa, pronounced [ˈsupə]), a thick soup or stew (čorba, pronounced [ˈtʃɔrbə]), and a porridge-style dish (kaša, pronounced [ˈkəʃə]). Soups are usually served as the first course of lunch at midday:

  • Kokošija supa (chicken broth)
  • Goveđa/Juneća/Teleća supa (beef/calf broth)
  • Jagnjeća supa (lamb broth)

Traditionally, after the broth is made, a handful of rice is added to the pot to make the soup more substantial. Nowadays, pasta took over as the preferred addition.

  • Čorba od koprive (nettle chowder)
  • Čorba od koprive sa sirom (nettle chowder with cheese)
  • Čobanska krem supa od vrganja (shepherd cream soup with mushrooms (boletus))
  • Otkos čorba (cut hay chowder)
  • Čorba od crnjaka (black onion chowder)
  • Ječmena kaša sa pečurkama (barley porridge with mushrooms)
  • Kaša sa pečurkama (mushroom porridge)
  • Kaša od rezanaca (noodle porridge)

Main course[edit]

Seafood dishes include; Grilled or fried squid, Octopus salad, Black risotto (with cuttlefish), Tuna, Prawns and Mussels.


The most common salads served in Montenegrin homes:


A piece of seasonal fruit is the most common way to end the meal. The proper sweets are usually served on their own, around tea-time or at any time coffee is served.

Dairy products[edit]


  • Njeguški sir - special cheese, kept in oil.
  • Pljevaljski sir - salted old cheese of cow's milk.
  • Skorup - salted cottage cream
  • Cijeli Sir- whole cheese, made from un-boiled milk.
  • Prljo - cheese made from skimmed milk.
  • Žetica - cheese made from un-boiled milk.
  • Buča - a kind of cheese made from un-boiled milk.


  • Sukača (gužvara) - a pastry or pie made through the process of "crowding".
  • Koturača (wheel-like) (exclusively made from domestic wheat)
  • Pita izljevuša (Brkanica) - a pastry made by the process of "casting".
  • Zeljanica (a pastry made with green herbs)
  • Heljdija

Other dishes[edit]

Grill-based dishes (roštilj)[edit]

Affordable fast food and includes; Ćevapi, Pljeskavica (served in a local form of hamburger) and Ražnjići



The most common non-alcoholic drink in Montenegrin homes is the famed pomegranate syrup. Turkish coffee is also almost unavoidable in any but the most brief meeting or a visit.


Beer is brewed in the Trebjesa brewery. Wine is also made in the country, see Montenegrin wine Vranac. Rakia and pelinkovac are traditional distilled drinks from the Balkan.


  1. ^ Montenegro Food and Drink, Visit Montenegro