Montenegrin cuisine can be divided into nothern, Continental and Mediterranean. Nearly all produce is organic, and tastes are distinctive. A tradional from of cooking is ispod - 'under the coals' - in a pot known as a sac. The northern area featuries forests berries, blueberries, raspberries and strawberries, also herbal teas and wild mushrooms. They cook with sour cream ( kajmak ), yoghurt and both cow's and sheep's cheese. The finest kajmak, it is claimed, comes from Trsa, the highest pasture in Durmitor. Naturally flavoured with wild herbs, it costs 20 euro per kilo and makes a delicous dip. Dishes include stewed sauerkraut, lamb cooked in milk, peppers in kajmak and Durmitor steak. Montenegrins are noted carnivores. The continental area uses a lot of fish from Skadar Lake, especially carp, trout and eel, smoked, fried and in salad. They prepare smoked ham, cheese in olive oil, sausages and smoked mutton ham. Olive oil is the basic of every meal with fish, salad and vegetables and suaces, with garlic and parsley. They gather a large variety of se fish as well as crustacea, and a lot of vegetables: chicory, asparagus, leeks, fennel and nettles. The corner cafes serve much pizza . When you got sick of it turn to the local staples of Njegusi smoked ham, smoked cheese and olives. Wash it down with vranac, krstac or Niksic beer.

Montenegro produces both red and white wines but the formes have more character. The terraced slopes of Crmnica are the source of the pick of the crop. Vranac is the best known and an eminently drinkable red, with a fine ruby colour and a Mediterranean character. Vranac pro Cordem is a vranac with a high level of prothoanthocyanidol and is marketed as being good for your heart. The third popular variety is Merlot. Krstac is a pleasant dry white which competes wit the local Chardonnay ( even in Montenegro...) and with a very decent Sauvignon. The real national drink is rakije, a white grape brandy which is the universal mark of Montenegrin hospitality and a great source of goodwill.