A FOOD TRADITION
Montenegrin Adriatic Cuisine
A coastal tradition shaped by Adriatic seafood, Boka Bay cooking, Mediterranean vegetables, pasta, and local desserts.
Dishes linked to this cuisine
1–12 of 14
Bakalar na Bijelo
A Croatian white-style cod preparation in which dried cod is cooked with potato, garlic, and olive oil and mashed or emulsified.
Brudet
A Croatian Adriatic fish stew prepared by gently simmering fish with onion, garlic, tomato, olive oil, and wine.
Buzara
A Croatian Adriatic seafood preparation cooked with olive oil, garlic, white wine, and sometimes tomato.
Crni Rizot
A Dalmatian black risotto made by cooking cuttlefish and its ink with rice, onion, garlic, olive oil, wine, and seafood stock.
Dobrotska torta
A traditional Dobrota cake made as a baked, layered sweet with wheat pastry and a rich filling of eggs, sugar, butter, and nuts.
Hobotnica ispod sača
Octopus is slow-roasted beneath a sač with potatoes, onion, garlic, olive oil, and aromatic herbs until tender.
Krap na orizu
A traditional Montenegrin-Adriatic preparation of carp baked or braised with rice, onion, and cooking oil.
Pašticada
Beef is marinated and slowly braised with onion, garlic, root vegetables, wine, vinegar, dried plum, and aromatic seasonings into a rich stew.
Peraska torta
A traditional Perast cake consisting of a pastry base and a rich filling of almonds, eggs, sugar, butter, and lemon zest, baked and served as a dessert.
Riblja lešada
A traditional fish dish in which fish is gently simmered with potatoes, onion, celery, garlic, and olive oil.
Rozata
Rozata is a chilled Croatian Adriatic caramel custard prepared from eggs, cow milk, and sugar, often scented with lemon.
Salata od hobotnice
Tender octopus is served as a chilled salad with potato, onion, olive oil, vinegar or lemon, and fresh herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.