Food is an integral part of getting to know a new place and country.

Food is part of the culture and history of a nation.

If you know where someone lives in Montenegro, you will guess what they eat. The kitchen obeys
relief and takes what nature offers. Culinary culture of Montenegro is collected in the best way
the gifts of the Mediterranean and the treasures of the northern mountains. It is true to tradition, yet open to
an experiment.

Thanks to the juicy and rich pastures of Durmitor, dairy products and meat
the mountains of the Montenegrin north are a real generator of vital energy. They are second to none
flavors of lamb under sach, or steamed lamb, cabbage on stew, with
barley bread, kačamak and cicvara.

Often, when we get to know a place, a people, a culture, we also start from the question of what it is like
national cuisine and what this destination can pleasantly surprise us with.

Žabljak is just such a culture, hidden, like a pearl, in the very heart of the National
Park Durmitor, ready to surprise you, to surrender to all your senses, yes
offers you dishes on its national table that will give you energy
power to enable you to conquer some of the mountain peaks over 2,000m above sea level. Here
an open door awaits you, the best place at the table and the best that your host
can offer…

This manual is intended to bring you the taste of the Durmitor area
and suggest some of the dishes that you can prepare yourself or order from one of the
of Zabljak restaurants.

tastes of durmitor (brochure)

The project "TASTE OF DURMITORA" was implemented as part of the incentive measures "Support for the development of the north of Montenegro", with the support of the Ministry of Sustainable Development and Tourism of Montenegro.

The goal of the project is the promotion of gastronomy and food producers, the presentation of authentic dishes from the Durmitor area to the general public, the preservation of old recipes for the preparation of typical dishes of the Durmitor region, as well as their availability to domestic and foreign visitors, and the strengthening of cooperation with the local population and institutions whose primary activity is the development of sustainable of tourism.