A GUIDE TO THE ADRIATIC TABLE
A short guide to Adriatic and Montenegrin cooking: from black risotto and buzara to grilled fish. How to order, how to spot freshness, and why dinner here is never rushed.
START WITH THE CLASSICS
If you are sitting down by the Adriatic for the first time, begin with the dishes this coast is remembered for. Black risotto owes its colour and deep sea flavour to cuttlefish ink; it is creamy, rich, and always comes with a wedge of lemon on the side. Buzara is not a recipe but a method: shellfish, langoustines or mussels simmer in white wine, olive oil, garlic and a touch of breadcrumbs, and you mop it all up with homemade bread to the last drop.
For cooler days there are riblja čorba and brodet: thick, fragrant stews of white fish and seafood, with tomato and herbs, cooked slowly and eaten without hurry. These are dishes the host prepares the way he learned from his own family, with no shortcuts.
FISH AND SHELLFISH
Grilled fish is the heart of every coastal table. A whole fish, with nothing but olive oil, salt and lemon, lets the taste of the sea speak for itself. It is chosen by type and by weight, because fresh fish is sold by the kilo, so the waiter brings the catch for you to see before it goes on the grill. Here is what is worth asking for:
Fish does not ask for much. A plate of chard with potato, a drop of good olive oil and a glass of local wine finish the story. Vranac is a full red that goes with grilled fish and meat platters, while the fresh white Krstač pairs nicely with shellfish and lighter dishes.
SIDES AND WINE
A tavern by the sea
The Mediterranean table of the Marović family, overlooking the bay, with fish from the nets of local fishermen.
Open the restaurant →Every dish in one place
Black risotto, buzara, grilled fish and seafood: see the full kitchen offer and the wine list.
Open menu →Where to find us
On the shore of the Bay of Kotor, a step from the sea: a family tavern with tradition since 1995.
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