The cuisine of Montenegro has been influenced by its geographical position and its past history, it presents many similarities with Italian cuisine (bread, cheese, wine, grappa, soup, polenta, meatballs, etc.), thanks to the long domination exercised along the coast by the Republic of Venice and frequent contacts with the Italian peninsula through the Adriatic Sea; it's also considerable the influence from the Eastern cuisine and from Turkey in particular (sarma, musaka, pilav, pita, burek, Ćevapi, kebab, baklava and tulumba), minor but not less significant contributions come from the Central European cuisines especially from Austria and Hungary (goulash, satarash, djuvech).
Noteworthy are the differences between the cuisine of the interior of the country poorer and rural, and the coastal area cuisine mainly seafood and Mediterranean flavors. Among the dishes are lamb or kid char-grilled, the Kačamak (polenta), the seafood soup and boiled fish, seafood, fried carp, Čorbast Pasulj (stew of beans with sausages).
There are numerous types of Montenegrin soup, make distinctions between the Supa (broth), Čorba (soup with meat and vegetables), and Kaša (cereal soup). The Njeguška pršuta is a delicious ham typical from the village of Njeguši in the south of the country, where is also product a typical cheese the Njeguški Sir, the Pljevaljski Sir is a cheese typical of the northern area of the country. Among other cheese are pivski kajmak (special fresh milk cheese from the town of Piva), Prljo (cheese made from skimmed milk), Cijeli Sir, Žetica and Buča (all types of cheese dairy products not boiled).
Among the desserts are popular Malisorske Priganice (fritters served with honey, cheese, jam), dried figs with walnuts and honey, Oris na vareniku (rice pudding). Among drinks, as the aperitif Loza (distillate pomace similar to grappa), for lunch are good the Vranac wine (red) and Krstac (white), Nikšićko Pivo (beer from Nikšicko).