Montenegro is a small country located in Southeastern Europe, known for its breathtaking natural beauty, rich history, and unique cuisine. The traditional food of Montenegro reflects the country’s diverse cultural influences and provides a glimpse into its rich culinary heritage.


Cevapi is a popular dish in Montenegro that consists of small grilled sausages made from a mixture of beef and lamb. Typically, people serve the sausages with onions, sour cream, and a type of flatbread called lepinja. This dish is a favorite among locals and tourists alike and is often enjoyed as a quick snack or a full meal.

Njegusi prosciutto

Njegusi prosciutto is a type of cured ham that is made in the village of Njegusi in Montenegro. Locals make the meat from the hind legs of pigs that they raise in the region and cure it with a mixture of salt, pepper, and garlic. Afterward, they smoke the meat over beech wood for several months, giving it a distinct smoky flavor. Njegusi prosciutto is typically served thinly sliced as an appetizer or as part of a charcuterie board.


Kacamak is a traditional Montenegrin dish that consists of mashed potatoes, cornmeal, and cheese. They typically serve the dish hot and often accompany it with sour cream or yogurt. Kacamak is a hearty dish perfect for cold winter days and a favorite among locals.

Traditional Pita

Traditional pita is a type of savory pie that is popular throughout the Balkans, including Montenegro. The pie can be filled with a variety of ingredients, including meat, cheese, spinach, or potatoes. Pita is typically served as a snack or as part of a meal and is a staple of Montenegrin cuisine.

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Riblja Corba

Riblja corba is a traditional Montenegrin fish soup that is made with a variety of fish, vegetables, and spices. People typically serve the soup hot and often accompany it with bread or crackers. Riblja corba is a flavorful dish that seafood lovers will find perfect.


Baklava is a sweet pastry that is popular throughout the Balkans, including Montenegro. The pie is made with layers of phyllo dough, chopped nuts, and honey or syrup. Baklava is typically served as a dessert and is a favorite among locals and tourists alike.


Rakija is a type of fruit brandy that is popular throughout the Balkans, including Montenegro. People typically make the brandy from plums, grapes, or other fruits and often serve it as an aperitif or digestif. Rakija is a strong drink not for the faint of heart, but it is an essential part of Montenegrin culture and tradition.

The traditional recipes of Montenegro offer a unique and delicious glimpse into the country’s rich culinary heritage. From savory dishes like cevapi and Njegusi prosciutto to sweet pastries like baklava, there is something for everyone to enjoy. So, if you ever find yourself in Montenegro, be sure to try some of these delicious dishes and experience the country’s vibrant culinary culture firsthand.

Ivana Muratovska