Sumptuous Cuisine: Croatia vs Montenegro
The cuisine in Croatia and Montenegro is influenced by their coastal location and extensive history, but there are also distinct differences between the gastronomic offerings of the two countries. We have showcased the regional dishes and delicacies that will delight your taste buds below.
Croatian cuisine is influenced by Mediterranean and Central European flavours. You can savour fresh seafood, olive oil and locally sourced ingredients.
Some of the best Croatian dishes to try are Peka, Brudet and Soparnik. You will find that different regions have their own specialities, making a trip through Croatia a journey of unparalleled flavour.
Croatia also produces excellent cheese and prosciutto, which is a common local snack. ‘Pag Cheese’ from the island of Pag is famous throughout Croatia, and you’ll often see cheese and prosciutto platters as appetisers in many restaurants.
We’d be remiss not to mention the delectable wine that can be sampled in Croatia. The country has a long history of winemaking, so keep an eye out for regional varieties like Plavac Mali, Teran, and Malvasia, which pair wonderfully with Croatian dishes.
Montenegrin cuisine is heartier and quite meat-centric compared to Croatian cuisine. Grilled meats, especially lamb and pork, are staples throughout the country. Njeguški Steak, a pork or beef steak stuffed with Njeguški cheese and smoked ham, is an absolute must-try.
Montenegro offers a variety of bread and pastries like Kacamak, a potato-based dish, and Krstac, a type of polenta. We also highly recommend that you try Burek, a pastry filled with cheese, meat or potatoes.
Travellers with a sweet tooth will be pleased to know that Montenegro is a haven for delicious desserts. Be sure to try sweet staples like Priganice and Krofne, which are popular puddings offered at many traditional restaurants.