Montenegrin gastronomy takes influences from both north and south, resulting in many dishes similar to those found in the Balkans (and up into Eastern Europe), Venice, Greece and even Turkey.
A lot of the county's cuisine is regional. Along the coast, you’ll find fish and seafood in abundance, with olive oil, parsley and garlic playing an important role in each dish. Popular dishes include buzara (unpeeled seafood in a wine and tomato sauce), fish soup, black (cuttlefish ink) risotto, grilled squid and octopus.
Inland, visitors and locals can enjoy smoked prosciutto ham from Njegusi, which is a national favourite. The ham is sliced and usually served with cheese or olives. In the mountains, meat is usually the staple, with pork, lamb or beef being the most popular. Meat and vegetables here are often cooked ispod saca (literally "under the lid" of a metal dome with hot coals on top). Priganice (fritters, or flat doughnuts) are a popular dessert, usually served with honey, cheese and jam.
Turkish coffee is one of the most common drinks in Montenegro, while wine is quite popular across the country.