Local Insight: Kotor’s culinary identity is shaped by its dramatic landscape. The salty Adriatic provides mussels and fish, the sun-drenched hills yield olives and grapes, and the mountain villages age world-class prosciutto and cheese—a delicious trilogy you can taste in a single tour.

Montenegrin “njeguški pršut” (prosciutto) is a point of national pride. It’s dry-cured for up to 18 months in the mountain air of villages like Njeguši, absorbing flavors from the local beech and oak wood used in the smoking process. Paired with salty “sir” cheese, it’s a non-negotiable starter on any food tour.

The famous “buzara” style of cooking mussels or shrimp is a cornerstone of Montenegrin coastal cuisine. The word comes from the Italian “buzzare,” meaning to buzz or hum, describing the sound the shellfish make as they simmer in a simple, fragrant sauce of white wine, garlic, parsley, and breadcrumbs.

Montenegrin Vranac wine is a national treasure. The name means “black stallion,” reflecting its deep color and powerful character. Grown in the rocky karst soil near the coast, it pairs perfectly with hearty meats and aged cheeses—a flavor of the Montenegrin terroir you can’t miss.