|
 Montenegrins are good and generous hosts.
When expecting a guest, according to an old time
custom, as a sign of hospitality they open wide
the door or the gate. They offer to the guest the
best food and
drink they have in the house, reserve for him
the best place at table and do their best to make
his stay in their home as comfortable as possible.
If you know where somebody lives in
Montenegro, you can guess what s/he eats. Cuisine
succumbs to the area and takes what nature has to
offer.
 The culinary art of
Montenegro blends in the best possible way the gifts
of the
Mediterranean
and the treasures of the mountains from the
north. It is faithful to tradition, and yet
open to experiment.
You will find the basic European cuisine in restaurants,
but what you should try by all means is: lamb or
kid’s meat under sac, pivski kajmak (a special milk
cream from Piva), clear fish soup and boiled fish,
fried carp and smoked bleak.
Then pour wine Vranac or Krstac for on it all, have
something sweet like cheese cake, peach or water
melon; then relax in the afternoon with Nikšicko
beer, and in the early evening invigorate yourself
with grape brandy, along with smoked ham, goat
cheese and tomatoes.
If you opt for a slap up dinner you can add some
surmuletts in the frying pan or a grilled greater
amberjack.
|
