The theme which the Western Balkans Geotourism Network has adopted for promoting the whole region is variety. We know the region is pretty unique , landscapes, cultures, languages, musical traditions, cuisines and climates all collide in the western Balkans, like nowhere else.
The Gastronomy of the Western Balkans tour explores many cooking styles, techniques and recipes. Guests will travel through the region guided and joined by local experts, chefs, farmers, fishermen small holders and every day unsung experts in Balkan cookery.
As we journey between societies, across dramatic landscape changes, from the coast to the peaks, our menus reflect the local ingredients and seasonal conditions – this was ‘eat local’, before there needed to be a label for doing what once just came naturally.
In Montenegro the themes will of course be the Adriatic Sea food – Montenegro has one of the best preserved fishing stocks in the Mediterranean. We follow the pairing of ingredients from the sea, coastlines and the mountains of the coast.
Guests can choose a variety of cooking styles and themes – with their chosen ingredients – if local and available. In Montenegro alone you can from:
1. Claypot. The basics but also one of the most versatile techniques and the flavour combinations are superb – Octopus and potato with carrot, goat cooked in milk, or fresh mussels local herbs and wine.
2. Grilling on Vine sticks, outdoor.
3. Tanjiraća. Literally plough- share fashioned into a very shallow cooking pot which stands on 3 short legs – like a large wok. The fat collects in the center of the pot and round the edges are placed the meats. The meat is traditionally basted with branches of wild rosemary which is dipped in the fat.
4. Large flat heated fire stone for sizzling – a pork chop is recommended.
5. Spit roast – usually sheep or lamb. Goat is available. 4 hours slow cooking often with beer and then one hour to cool.
For vegetarians – Montenegrins eat far more fresh fruits and vegetables than the tourist restaurant menus would suggest. All types of techniques are still remembered for cooking and preserving all of this natural abundance . Pickles, conserves provide some really good ingredients for winter cooking , quite different from the summer salads.