The countries of Montenegro and Croatia are renowned for their stunning vistas, rich culture and warm climes… but how’s the cuisine? Take a peek at our top foodie picks from across the Adriatic and look forward to mouthwatering dishes that are big on flavour.
This popular dish consists of peppers stuffed with meat and rice, served with a rich tomato sauce. A delicate mix of spices are used to flavour the ingredients as they cook. Punjene Paprika is enjoyed across Southeastern Europe, so there’s no excuse not to try it on your travels!
Look out for these delectable meatballs while out and about – they’re delicious. Croatian Cufte are often made with a mixture of beef and pork meat and are served with potatoes or rice. For unrivalled flavour, a tomato based sauce is often partnered with them, too.
Mixed grilled meat served with onions, relish and a spicy cheese salad… it’s the perfect comfort food. Pljeskavica can be found in Croatia and variants of the dish include it being served with flatbread and milk cream or presented as a tasty hamburger. Whichever way you enjoy it, you’ll be full for a few hours afterwards!
Ahh, Goulash. Warming, hearty and filling – it’s home-cooking at its best. The Croatian equivalent usually consists of deer and boar rather than beef, and is flavoured with bacon and porcini mushrooms. It is then served with either pasta or a selection of vegetables.
Not for the faint-hearted, Odojak is a Croatian-style suckling pig which is popular at large events and special occasions. The dish is traditionally cooked whole on a spit before being served with a refreshing side salad and a carbohydrate of your choice.
Sok od Šipka
As pomegranates are plentiful in Montenegro, Sok od Šipka (homemade syrup produced from the fruit) is found in many larders across the country. The pomegranate is known for its powerful antioxidant properties, although the pure syrup has a high calorific value!
These breaded veal or chicken cutlets are commonly found across Europe, and Croatia is no exception. Šnicle is often served as a main meal, and common accompaniments include potatoes and salad.
Believe it or not, the dough used to make Knedle lists potato as its main ingredient! Plums are then stoned, filled with sugar and then inserted into the raw dough by hand. The little dumplings are then boiled or fried in breadcrumbs before being served with sugar and, sometimes, cinnamon.
Musaka od Krtola
This version of the classic Greek Moussaka consists of three layers: ground pork and beef, potato slices and then a rich egg custard. Each layer is individually prepared and cooked and then layered in a pan and baked until golden brown.
Also known as ‘Dirty Macaroni’, this famous pasta dish was born in Dubrovnik. The unusual name for the dish derives from the times of the Dubrovnik Republic, when it was traditionally prepared for the festivities of St. Blaise, the patron of Dubrovnik. As the festivities begun, large families would gather for a plate of Šporki Makaruli… the first ones to arrive would have enough sauce for their pasta but as more people visited the less sauce was left to make their pasta ‘dirty’.
A Montenegrin version of the classic vanilla slice? Yes, please. This dreamy dessert consists of puff pastry, generously filled with thick custard (and sometimes meringue, too). For the Croatia variant, look out for Kremšnita – you won’t be disappointed.
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