Budva's Best Bites Top 5 Dishes You Must Try

With its many atmospheric bistros and rustic bars, Budva's culinary scene offers the best of Montenegrin cuisine
Budva boasts several waterfront eateries
Budva boasts several waterfront eateries

There's a lot to be amazed by in Budva&ndashhow quietly charming the town is, how ancient the ochre-coloured stonewalls are, and how the ocean breeze never stops. And if there's one more thing that makes for a worthy addition to this list, it is how delicious the food is

Known for its happening nightclubs, rustic bars and elegant rooftop cafes and restaurants, Budva gives a foodie every opportunity to taste the best of Montenegrin cuisine. Inspired by the flavours of Turkey and the Levant and its position along the coast, the cuisine is diverse and complex but hearty and soulful in equal measure. Traditional Montenegrin fare usually features subtly spiced meat dishes, aromatic stews, flavourful seafood and fresh salads made with the country's finest produce. So, while you are holidaying in Budva, venture in search of these classic dishes best enjoyed against the town's many romantic ocean views. 

Black Risotto 

Black Risotto is unique to the Adriatic and is found in any restaurant specialising in seafood across Buvda&ndashand there are many. Named literally after its colour, which results from the addition of squid ink, the risotto is a robust reminder that the ocean is always just a few minutes walk away. The dish combines the briny taste of the squid, the tangy sweetness of tomato and the acidity of a vintage dry white wine. A generous drizzle of olive oil and a hearty squeeze of lemon tie it together. The 40-year-old seafood joint Jadran, located right on the waterfront, is the best place to grab a bite of this sublime creation. 


Montenegrin cuisine's Turkish influence stands out in this local delicacy, consisting of flatbread stuffed with grilled minced-meat patty/kebabs and topped with sour cream, onion, and ajvar (roasted red pepper sauce). While it is a popular local dish in Montenegro and is relished across Budva, it is widespread throughout the Balkan region (and is even considered to be the national dish of Bosnia and Herzegovina and Serbia), albeit with its regional variations. The cosy family-style restaurant Kužina is the best place to enjoy its simple but classic flavours. 


The Turkish influence on Montenegrin cuisine doesn't end at Cevapi. Instead, it finds an indulgent rendition in the form of the flaky, twisted, and filling Burek. Belonging to the Osman empire and a favourite in the Middle East, North Africa, and the Balkans, Burek is as classic as a snack can get. When translated to English, Burek means "to twist"&ndashand so it stands, not just for its spiralled shape, but because a bite of it makes you break into a happy dance. While it may be shaped in playful circles, it is essentially like a savoury pie filled with delicious stuffings&ndashfrom meat to potatoes to feta and onion&ndashand topped with sprinkles of sesame. Head to any nearby bakery for a slice of Burek to go with your evening or morning coffee. 


On the coast of Buva, the seafood delicacy of Buzara reigns supreme and is a must-eat. This delectable dish is traditionally prepared with mussels, shrimp, prawns, or all three and is laced with a luscious white or red sauce redolent of garlic and spices. While each restaurant may put its spin on the recipe, the fresh, oceanic taste of buzara remains unchanged. Nothing compliments the vibrant, sun-drenched shores of Montenegro like a well-made Buzara. And locals believe that the Atlantic restaurant does it the best. 

Njegusi Prosciutto

A local variation of the Italian delicacy, this dried and cured meat should definitely be on your list if you want to relish authentic Montenegrin cuisine. Originating from the charming village of Njegusi in southern Montenegro, this cured meat boasts a deep, rich colour, a tantalisingly moist texture, and a smoky flavour that you will keep coming back for. The secret lies in the production process pig hind legs are coated in salt, hung to dry in specially designed dryers with thick walls, and then smoked for four months. Locals swear that the combination of sea air and Beechwood smoke infuses the prosciutto with its signature flavour.The best way to enjoy this local delicacy is to pair it with fatty and acidic accompaniments like parmesan, blue cheese, or green olives. The best of it in Budva can be found at the renowned seafood spot Restaurant Porto. 

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