The foods eaten by the people of Montenegro

Montenegro has a diverse culinary heritage shaped by its geography, history, and cultural interactions with various civilizations. Nestled in the Balkans and bordered by the Adriatic Sea, Montenegro has been influenced by Mediterranean, Ottoman, and Slavic cuisines. Over the last 500 years, the food in Montenegro has evolved but has also kept many traditional elements.

Staple Foods

  1. Bread: Found in almost every meal, often homemade.
  2. Potatoes: Frequently consumed, often in the form of stews, mashed potatoes, or fried dishes.
  3. Rice and Grains: Used in various dishes but not as prevalent as bread and potatoes.


  1. Lamb: Particularly popular in mountainous regions, sometimes cooked whole on a spit for celebrations.
  2. Fish: Seafood is popular in coastal areas, with dishes featuring fish like sea bass, mackerel, and sardines.
  3. Pork and Beef: Commonly used meats, often in the form of sausages or slow-cooked stews.
  4. Dairy: Cheese (especially Njeguški sir), yogurt, and milk are widely consumed.

Vegetables and Fruits

  1. Tomatoes, Peppers, and Onions: Key ingredients in many Montenegrin dishes.
  2. Cucumbers and Lettuce: Common in salads.
  3. Olives: Used both as food and for olive oil.
  4. Fruits: Plums, grapes, and figs are prevalent and used both fresh and for making preserves or beverages.

Legumes and Nuts

  1. Beans: Often used in hearty stews.
  2. Nuts: Common in desserts, with walnuts and almonds being particularly popular.

Spices and Seasonings

  1. Garlic: Widely used in various dishes.
  2. Parsley and Bay Leaves: Common herbs used for seasoning.
  3. Paprika: Both sweet and hot varieties are used.

Traditional Dishes

  1. Kačamak: A traditional dish made of cornmeal, potatoes, and cheese, similar to polenta.
  2. Cicvara: Made with corn flour and cheese, often served with sour cream.
  3. Buzara: A seafood dish cooked with garlic, tomato, and white wine.
  4. Njeguški Stek: A pork steak stuffed with Njeguški cheese and smoked ham, named after the Njeguši region.

Sweets and Desserts

  1. Tufahija: Baked apples filled with sugar and walnuts.
  2. Priganice: Fried dough balls, often served with honey or cheese.
  3. Pita: A flaky pastry filled with cheese, potatoes, or pumpkin.


  1. Rakija: A fruit brandy, often homemade.
  2. Vranac: A red wine native to Montenegro.
  3. Coffee: Turkish coffee is a popular choice, reflecting Ottoman influence.

Foreign Influences and Modern Foods

  1. Ottoman Influence: Dishes like sogan-dolma (stuffed peppers) and baklava come from Ottoman times.
  2. Italian Influence: Due to its Mediterranean coastline, there is an influence of Italian cuisine, especially in pasta and pizza dishes.
  3. Central European Influence: Some pastries and baking methods have Central European origins.

Montenegrin cuisine is an amalgam of different culinary traditions, and over the past 500 years, it has maintained its unique identity while also incorporating various foreign elements. Whether you are in the coastal towns or the mountainous regions, the food is hearty, flavorful, and deeply tied to the country's diverse landscapes and history.

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