Food & Drink Guides

Bar's market story sits uphill from the port: the Old Bazaar runs along the approach to the Stari Bar fortress, and the olive groves behind the coast supply the oil sold across the municipality. Plan the bazaar and the fortress as one trip, pair it with a look at the old olive tree, and treat central Bar as the transport base rather than the market itself.

Eating in Bar splits into two clear choices: the seafront around King Nikola's Palace and Topolica, or the cluster of small restaurants on the last stretch below Stari Bar fortress. This guide sets out how each works for a visit, plus how to time a meal around the fortress ticket and a day out towards Lake Skadar or Sutomore.

The best restaurants in Budva cluster in two places: the lanes of Stari Grad, where konobas serve cuttlefish risotto and whole grilled fish, and the marina just outside the walls, where Jadran and Porto do seafood platters and grilled sea bass. This guide sorts them by the evening you want, explains how fish is priced by weight, and covers the walk from Bečići.

Budva's market is a covered hall open all year from 7am to 3pm, selling fresh produce alongside non-food goods. Plan a short morning stop that fits around the Old Town rather than a sight in its own right.

Five Budva cafes sorted by neighbourhood and by time of day: a roastery in Rozino, a coffee Bar inside the walls that turns into a late Bar, two central stops for filter and breakfast, and a Podkošljun cafe with vegan plates.

Herceg Novi rewards diners who plan at least one sit-down meal: seafood and grilled meat, Njeguši ham and cheese, and Georgian cooking at Amber on Topla from 12:00 to 22:00. This guide covers what to order, the named place and its hours, how to book and what to confirm before ordering.

Herceg Novi's everyday food shopping runs through supermarkets and small grocery stores, while a fuller market day means heading to Kotor or Podgorica. Here is what the town's shops cover, where the bigger markets are and how to plan a shop around sightseeing.

Kolašin eats in two registers: village-style konobas serving mountain cooking in the town centre and out in the hills, and the polished dining rooms of the resort at Kolašin 1600. This guide names the places, the dishes each is known for, and how seasonal opening shapes what you find.

Kotor eating falls into two zones: pavement tables inside the Old Town walls and places a short trip round the bay. The Old Town is best for atmosphere and convenience, the bay side for space and setting, and the popular spots need booking ahead.

Breakfast in Kotor is a simple, sit-down affair inside the old town walls: cooked plates, omelettes with ham or mushrooms, and coffee. This guide covers where breakfast fits into the old town, how to handle vegetarian and vegan choices, and why the timing of your table matters before a day of things to do in Kotor.

Coffee in Kotor splits between the squares inside the walls and the Riva and harbour just outside them. Here are the two named cafés worth knowing, where you sit, and how to time a stop around cruise-ship crowds.

Kotor's open-air pijaca sits just outside the old town walls, between the Valier and Corner bastions and a short hop from the Riva. Come for fruit, vegetables and fish, shop early for the fullest stalls, and pair the loop with the old town's food squares and the shops inside the gates.

Perast has a short list of restaurants, not a long one. This guide separates the tables on the waterfront from the konobas in the lanes, names only places actually in the village, explains how same-day bookings work at Hotel Conte and why dinner is the calmer sitting.

Petrovac eating centres on a short seafront strip where seafood konobas sit alongside broader mid-range menus. Konoba Katič on Obala is the clear pick for fish and shellfish; Restaurant MUN and Konoba Mediterraneo cover the sit-down, mixed-menu end of the list.

Petrovac's green market is a seasonal local market selling fresh food, operating daily in the summer season from 7am to 2pm. Here is what it sells, why an early visit works, and where to shop for groceries outside the season.

Podgorica's cafés split into two useful groups: quick coffee stops flagged in a city coffee selection, and longer sits with a laptop or a full breakfast. Here are the named places, what to order, and how to fit a coffee stop around the rest of your day.

Podgorica's markets are working food markets, not visitor attractions. Gintaš and the green markets sell Zeta plain produce, mountain cheese, kajmak, pršut and honey, and half an hour to an hour is enough. Go on a weekday morning, bring small euro notes, and pair the trip with Stara Varoš.

Podgorica eating is planned by neighbourhood, not by a top-ten list. Stara Varoš covers traditional grills and tavern cooking, the centre around Hercegovačka and Njegoševa handles coffee and light lunches, Preko Morače is quieter and cheaper, and the Cijevna canyon is the Sunday trout lunch. Here is what to order, what it costs and when to eat.

Tivat's restaurants cluster in two places: the Porto Montenegro marina, where brasseries and seafood kitchens sit on the jetties, and the seafront promenade from Kalimanj to Donja Lastva. This guide names the venues worth knowing, the dishes to order at each, the Boka specialities and wines that define a meal here, and how to book.

Jadran Market on Boška Strugara is the stop for fresh produce, breads, cheeses and everyday essentials before a beach day or a self-catering evening in Ulcinj. It is listed as open Monday to Saturday and closed on Sundays, cash is wise, and the town has several other supermarkets when it is shut.

Ulcinj eating out runs from a terrace inside the Old Town walls to konobas and pizzerias named on town-wide review lists. Kalaja publishes its menu in euros and serves from morning until late, which makes it the easiest place to plan around; elsewhere, read the menu board before you commit.

Žabljak's restaurants split into four jobs: traditional mountain cooking, a lake-view lunch, a hotel dining room on the road to Black Lake and quick grilled food in the centre. Here is what each named place does and which dish to order when you sit down.

Montenegrin food splits cleanly between the coast and the mountains. This guide explains what each dish actually is, which konobas serve which speciality, and how to order without guessing.

Cicvara is a thick, savoury dish built from cornmeal or wheat flour, cheese, kajmak and fat, stirred in a pan until it pulls away from the sides. Here is what goes into it, how it is cooked, why it is not kačamak, and how it reaches the table.

Kačamak is a thick cornmeal or potato dish that arrives either savoury with kajmak and white cheese or sweet with hot milk and sugar. This guide explains the two versions, what kajmak actually is, how the dish is made and the phrases that get you the bowl you want.

Montenegrin cheese turns up as an accompaniment rather than a course of its own: hard, salty Njeguši slices beside smoked prosciutto, creamy kajmak on bread, grated cheese in burek and cornmeal dishes. This guide separates the cheeses you will meet most often, explains how each is served, and tells you what to ask for when ordering or buying.

Montenegro's sweet counter runs from custard slices and jam-filled crepes to baklava and syrup-soaked nut pastries. Here is what each dessert is, how it is served and how to order it in a café, bakery or restaurant along the coast or up in the mountains.

Montenegrin olive oil is extra virgin oil pressed mainly from the Žutica variety around Bar, where a publicly owned mill, Kuća Maslina-House of Olives, sets the quality standard. This guide covers the groves, the milling process, the Old Olive Tree at Mirovica, the award record and how to choose a bottle.

In Montenegro the rakija you are most likely to be handed is lozovača, a grape brandy rather than the plum version poured elsewhere in the Balkans. This guide separates the everyday pour, the walnut liqueur of Njeguši and the rarer fruit versions, then explains how each one turns up on the table.

Njeguški pršut is a dry-cured ham from Njeguši on Lovćen, salted, pressed and cold-smoked over beech for weeks before months of maturing. It is served thinly sliced at room temperature with smoked sheep's cheese, bread and olives, and it sits in the same family as the other Montenegrin food you will meet on the same table.

Priganice are small balls of yeast dough fried in hot oil and eaten warm, usually with something sweet or dairy alongside. This guide covers the dough, the frying, the accompaniments, the texture, how to order them and a hands-on preparation session in Berane.