Territory of Montenegro is abundant in health and savoury food. The ecological water, food and air represent a product of virgin nature. Healthy food represents a very important item in times of great pollution, both in food as well as in water and air, which directly impacts the human health and human lifetime.
We will divide the Montenegrin national cuisine into:
the maritime and mountain-continental

The healthy Mediterranean food based on vegetable dishes with addition of olive oil, fish and shells, wine, goat and sheep cheeses, and from fruits on citrus fruits, grapes, figs and almonds, grow out into the traditional food of Montenegrin Riviera. A specific feature of our cuisine is the method by which the dishes are prepared, and doctors assess it as a particular healthy one. Namely, the vegetable is cooked with little water and is spiced cooked by olive oil and is sprinkled by spicy Mediterranean herbs (rosemary, basil and mendzurana ). The fish is prepared as a brodet , cooked ( leso ) or grilled. The seafood and shellfish are always prepared with addition of white wine and maritime herbs. As starters are offered various cheeses, smoked, unripened or from oil, and are served with ham and olives.

Welcome: fritters, dried figs, honey, walnuts and home-made grape brandy
Cold starters: Home-made ham, unripened cheese, cheese from oil, goat cheese, smoked, dried cheese, salted sardelles, octopus salad, seafood salad and olives.
Hot starters: Seafood risotto, black risotto, calamari risotto, gambori risotto.
Soup: Fish soup (from fresh fish) .
Main dishes: polenta brodet , cooked fish, grilled fish with Dalmatian garnishing, octopus goulash, pasticada with makarulima and gnocchi, muslje on buzar, gambori and scampi on red and white buzar , grilled calamari, filled calamari (by legs and gambori ).
Desserts: fresh Mediterranean fruits, dried fruits, rostule.
Drinks: Home made red and white wines from wooden barrels.