There is a large number of restaurants with national cuisine, where not only food is prepared in the same way it was prepared by Montenegrins in the old times - on the hearth, but which through the way they are constructed evoke the atmosphere of traditional Montenegrin houses. Seaside and continental houses were most often made of stone, and there was a hearth in the middle of the kitchen above which a pot was suspended on chains. Some houses had only one, a little elevated hearth, at which bread was baked. Meat was also dried above the hearth.

In mountainous regions huts, cottages, log-cabins and savardaks (mountain huts) also with hearths were constructed. In the old times families used to eat their lunch at low tables, sitting at three-legged chairs or at best at wooden chairs with carved semi-circular backs.

Chicken in lamb
Traditional cuisine recalls a vary bizarre way of baking chicken: chicken is slated and put into a lamb or a kid which is to be baked on a spit. When the lamb is baked, the chicken is not only excellently baked, but also absolutely delicious. Sometimes honey is spread on it before eating.

Meat boiled in first stomach
Pork first stomach or some other kind of first stomach is washed well inside. Meat is put into it and water added. It is well bound and covered with ashes or live coals or hung above the hearth and baked in the heat.

Traditional drying of fish in the sun
Before drying, bigger fish is cleaned and opened as a book. It is fixed with small boards in order to expose as large a surface as possible to the sun. Every morning, this is dipped into sea water, and when drying is complete, it is smoked over a fire place and put into a paper bag. It is eaten during winter months boiled with cabbage.

Round bread baked under sac Crepulja is a shallow clay container with a little hole in the middle. It is put on fire until well heated, then lifted with a hook, and dough is put into it and covered with a sac (a kind of lid). The sac is covered with ashes and live coals. In that way the bread is baked on both sides: on the lower side from the heated crepulja and on top from live coals.

Wooden juices
If the inside of a young beech, birch, bitter oak or hornbeam is scraped, one finds natural juice (mezgra or beech cream), which is excellent to quench thirst. In waterless regions during wars people often used these hidden wooden treasures.