Petrovac Montenegro Travel Guide
Coastal Cuisine: Along the Adriatic coast, cuisine has fresh seafood, ample use of olive oil, and aromatic Mediterranean herbs. Pasta and pizza are common, a direct result of historical Italian influence, especially from Venetian rule. Dishes tend to be lighter and focus on fresh, seasonal ingredients.
Inland Cuisine: Moving away from the coast, towards the mountains and plains, you find heartier fare. This cuisine has more meat, especially lamb, beef, and pork, often slow-cooked or grilled. Dairy products, like various types of cheese and 'kajmak' (a rich clotted cream), are prominent. These dishes have a rustic, Balkan flavor, reflecting agricultural traditions.
Fresh fish is a staple, including local favorites like 'orada' (sea bream), 'brancin' (sea bass), and 'lignje' (squid), often grilled or fried. Mussels and prawns are popular.
Lamb ('jagnjetina'), veal ('teletina'), and pork ('svinjetina') are commonly prepared. They are often slow-cooked under a metal bell ('sač') or grilled. 'Kajmak' (clotted cream) and domestic cheese are prominent dairy items.
Tomatoes, bell peppers, zucchini, eggplant, potatoes, and cabbage feature heavily. Common herbs include parsley, dill, and bay leaf. Olive oil is a cornerstone of coastal Montenegrin cuisine.
A rich, flavorful fish stew, often prepared with various types of local fish, simmered with tomatoes, wine, and herbs. Find it in traditional seafood restaurants along the Petrovac promenade.
This distinctive risotto gets its color and flavor from squid ink, typically containing pieces of squid or cuttlefish. It is a coastal specialty, available at most seafood restaurants.
Fresh squid, simply grilled with olive oil, garlic, and parsley. This dish highlights the freshness of local seafood. You can find it at nearly any restaurant with seafood.
Fried dough balls, often served with honey, local cheese, or savory spreads. Priganice are similar, commonly eaten for breakfast with honey, cheese, or jam.
Baklava is a sweet pastry with layers of filo dough, chopped nuts, and syrup. Krempita is a popular custard cream cake, light and sweet.
Vegetarian options are becoming more common. Many establishments have pasta dishes, risottos (confirm no meat or fish broth), grilled vegetables, fresh salads, and various cheese-based dishes. Ask for "bez mesa" (without meat).
Dedicated Halal restaurants are limited in Petrovac. It is best to opt for seafood or vegetarian options, or carefully verify preparation methods with restaurant staff.
Awareness regarding various dietary needs is growing, though not universally understood. Clear communication is your best approach.
Dining directly on the Petrovac promenade with fresh seafood and panoramic sea views is a quintessential experience.
Many restaurants have outdoor seating right by the water.
Some restaurants may offer a "riblja večera" (fish dinner), a set menu featuring a variety of seafood dishes, often displaying the day's catch.
This offers a comprehensive taste of local seafood.
Strong fruit brandy, a traditional welcome drink. Consume responsibly.
A robust Montenegrin red wine, often full-bodied.
The most popular local beer, a refreshing lager.
A strong, unfiltered coffee served in a small cup.
A hearty dish featuring a large steak (often pork or veal), stuffed with pršut and cheese, then breaded and fried.
This rich dish offers a true taste of Montenegrin comfort food.
Always inquire about the "catch of the day" or "svježa riba" (fresh fish).
Depending on availability, you might find fresh 'orada' (sea bream) or 'brancin' (sea bass).
Petrovac has a few upscale restaurants. These are often part of 4-5 star hotels or stand-alone establishments along the promenade.
For budget-friendly meals, Petrovac has several options:
Specific cooking classes directly within Petrovac are limited. You are more likely to find them in larger cities like Kotor or Budva, often focusing on coastal Montenegrin cuisine or specialties from the Bay of Kotor.
Food tours might be available as part of larger regional excursions, like tasting local products around Skadar Lake or in the traditional village of Njeguši.
Opportunities for farm visits and meeting food producers exist in the hinterland, especially around Skadar Lake for wine tastings or traditional smoked ham (pršut).
Visit the Petrovac green market to purchase fresh produce, local cheese, and olives. This way to self-cater and experience local ingredients.
A direct connection to local farmers and seasonal flavors.
Explore local bakeries for fresh burek and pastries. These are excellent for quick, inexpensive meals and snacks.
A pervasive and delicious street food option.
Always ask about the "daily catch" for the freshest seafood. When ordering fish, some restaurants charge by weight, so confirm the price before ordering.
Local wine from the region is a good accompaniment to any meal. Tap water is generally safe to drink in Petrovac, but bottled water is widely available if you prefer.
Many establishments accept card payments, but it is wise to carry some Euro cash for smaller purchases or local markets. For a dive into Montenegrin culture, consider trying meals in traditional Konobas.
Exploring Petrovac's culinary scene is a delight. Remember to try local specialties beyond the common tourist fare.
