Coastal Cuisine

Prawn cocktail at The Qeen of Montenegro Hotel

The Mediterranean coastal region supplies a healthy diet of grains, greens, meats and fish. The combination of seaside salts, curative sands, and continuous sunshine, make coastal eating an uplifting experience.

The warm coastal climate lends itself to fruitful crops of great variety. Local produce is sold daily at the pijaca or green market. The coastal village Grbalj is famous for tomatoes; and Ulcinj for watermelons and peaches. A pleasing assortment of pomegranate, grape, kiwi, fig, and citrus, are found in abundance.

Vegetables are hand sown in limestone under plentiful sunshine. Greens, tomatoes, and cucumbers are bountiful and used in most every dish. Grains grown high above the sea, and herbs hand-picked by locals, add health and flavour to every meal.

The silvery olive tree, weathered and gnarled, signifies classic seaside cuisine. Remarkably, more than 400,000 olive trees grow along the coast of Montenegro. The most legendary tree is found near Old Bar and is over 2000 years old. Known for its healthy benefits, olive oil is cold pressed for virgin quality and used generously in coastal cooking.

Seaside cuisine also includes natural meats, beef and lamb, produced in healthy environments. Goat and cattle are raised nearby in fresh mountain air. Livestock is penned in natural surrounds for organic, high quality production. Pasticada, calf neck, and Balsic's Pan, veal without bones, are traditional dishes served on the coast.

Fish is probably the most traditional ingredient in coastal cooking. Routinely grilled, boiled, stewed or fried, fish is caught daily and eaten fresh. Kotor Fish Stew, from the Boka Kotorska region, is one the most famous of dishes. It is made from sprat and cooked with celery, garlic, onion, red pepper and white wine. Mussels are also cooked in wine and seasoned with parsley, garlic, bread crumbs and pepper.

Traditional Drying of Fish in the Sun: Fish is cut open, placed flat in the sun and dipped in the sea for drying. Fish is then smoked and protected in paper. When ready, fish is usually served with boiled cabbage.