Žabljak isn’t just a place for breathtaking views and alpine adventures—it’s also a place to eat like you mean it. Nestled in Montenegro’s rugged north, the local cuisine reflects everything the mountains are: bold, rich, comforting, and honest.
In this guide, we’ll walk you through the must-try dishes, where to find them, and how food is woven into the daily rhythm of life in Durmitor.
To understand Žabljak, you have to understand its food—because here, meals aren’t just fuel. They’re an extension of the land, the weather, the people. Every dish tells a story: of families who’ve lived in these highlands for generations, of shepherds who built fires beside glacial lakes, of grandmothers who still knead dough by hand and smoke meat with care. In Žabljak, eating is slow, intentional, and rooted in tradition. It’s waking up to the smell of freshly baked bread. It’s sipping hot rakija in a wood cabin after a long hike. It’s sharing kačamak with strangers who feel like friends by the end of the meal. The food here doesn’t try to impress—it comforts, it warms, it fills more than just your stomach. And it’s one of the reasons visitors leave with Žabljak in their hearts.
Kačamak
Thick, rich, and deeply satisfying, kačamak is Žabljak’s most iconic dish—and for good reason. Traditionally made with a mix of cornmeal, potatoes, and chunks of local cheese stirred over low heat, it’s the kind of comfort food that tastes like it’s been passed down through generations. Served hot and usually accompanied by a side of fermented milk or yogurt, kačamak is less of a meal and more of a mountain ritual. The texture is dense and creamy, the flavor earthy and mild, perfect after a long day of hiking, skiing, or simply soaking in the altitude. Every family and tavern has their own twist—some add more cheese, others top it with homemade cream or a slab of farm butter that melts slowly into the center. Either way, you don’t come to Žabljak without trying it.
Cicvara
If kačamak is the heart of mountain cuisine, cicvara is its indulgent, creamy soul. This dish is made by slowly melting dairy—cheese, milk, cream, and sometimes kajmak—into a golden, velvety pot of richness. It’s served hot, often with warm bread or as a side to grilled meats. The taste is buttery, tangy, and deeply comforting, like the essence of a mountain meadow in edible form. Locals enjoy cicvara for breakfast, lunch, or dinner—it’s timeless and tied to tradition. In colder months, it’s especially satisfying: a bowl of warmth that invites you to slow down, savor every bite, and maybe loosen your belt a little.
Jagnjetina ispod sača (Lamb under the bell)
This is not just a meal—it’s a mountain ceremony. “Ispod sača” refers to the method of cooking meat under a heavy iron lid, covered in coals for hours until it becomes impossibly tender, juicy, and infused with the smokiness of the fire. In Žabljak, lamb is the preferred meat, seasoned simply with salt, herbs, and sometimes garlic. The result is unforgettable: falling-apart slices of meat that melt in your mouth, paired with roasted potatoes and vegetables that soak up all the flavor. It’s a dish best enjoyed slowly, in good company, preferably with a glass of local wine or plum rakija beside a crackling fireplace. Many traditional restaurants serve it on request—but it’s worth calling ahead, because great lamb under the bell can’t be rushed.
Pršuta and Local Cheese
Montenegro’s mountain air isn’t just good for your lungs—it’s also perfect for curing meat and aging cheese. In Žabljak, pršuta (dry-cured ham) is a point of pride, made from local pork, salted and smoked for weeks before being left to cure in the cold, dry air. The flavor is deep, slightly smoky, and best enjoyed sliced thin with a chunk of bread and a strong sip of rakija. Alongside the pršuta, you’ll often find plates of young and aged cheeses—sheep’s milk, cow’s milk, or a blend of both—each with its own texture and tang. These boards are more than appetizers; they’re the soul of hospitality here. Offered to guests without question, shared at weddings, holidays, and lazy Sunday lunches, they’re a taste of mountain generosity.
Mountain Trout
Freshwater trout is a staple in the Žabljak region, caught from clean streams and lakes like Crno Jezero and served grilled or pan-fried with little more than herbs, lemon, and oil. It’s the simplicity that makes it shine—the crisp skin, the flaky meat, the clean, unpretentious flavor of a fish that swam in glacier-fed waters hours before landing on your plate. Mountain restaurants often serve it with a side of boiled potatoes, chard, or grilled vegetables. Paired with a glass of white wine or a local beer, it’s a dish that reflects the best of what Žabljak has to offer: freshness, clarity, and respect for nature.
Where to Eat in Žabljak
While you’ll find versions of these dishes across the region, certain places in Žabljak have earned a reputation for doing them especially well. Restoran Or’o, located right in the heart of town, is known for its warm, wood-paneled interior and consistent quality—from kačamak to freshly grilled trout. For a more rustic, local atmosphere, Konoba Luna offers hearty portions and a fireplace that never seems to go out. If you’re seeking a place with a view, Hotel Soa’s restaurant delivers both scenery and high-end takes on local classics.
But sometimes, the best meals are the quiet ones—enjoyed in your mountain accommodation after a day outdoors. That’s why our hotel offers traditional dishes prepared on request, made with fresh, seasonal ingredients sourced from local farms and shepherds. Whether you dine in the cozy restaurant or by the fireplace in your suite, we believe food should warm you from the inside out.
No matter where you choose to eat, Žabljak delivers flavors that feel honest and rooted—perfect after a day spent among the peaks.Freshwater trout is a staple in the Žabljak region, caught from clean streams and lakes like Crno Jezero and served grilled or pan-fried with little more than herbs, lemon, and oil. It’s the simplicity that makes it shine—the crisp skin, the flaky meat, the clean, unpretentious flavor of a fish that swam in glacier-fed waters hours before landing on your plate. Mountain restaurants often serve it with a side of boiled potatoes, chard, or grilled vegetables. Paired with a glass of white wine or a local beer, it’s a dish that reflects the best of what Žabljak has to offer: freshness, clarity, and respect for nature.
Final Reflections
Žabljak doesn’t just feed your appetite—it feeds your spirit. In every bite of cicvara, in every sip of rakija, in every loaf of bread baked at dawn, there’s a story of resilience, of landscape, of people who have lived in rhythm with the mountain for centuries. The food here isn’t trendy. It’s not polished for Instagram. It’s real. It’s layered with smoke from wood-burning stoves, with cheese aged in stone cellars, with potatoes pulled from frozen soil and cooked into meals that warm your bones. Eating in Žabljak is an act of slowing down. Of tuning in. Of respecting the simple things.
And while there are restaurants that serve these dishes with care, the true experience is often found in the details: the bread left on your table with no rush to pay the bill, the host who pours you rakija like you’re family, the stew that tastes better because it was cooked for hours—not minutes. This is not fast food. It’s mountain food. And like the mountains themselves, it invites you to be still, to feel, and to connect.
At our hotel, we keep things simple and sincere. We don’t operate a full-service restaurant, but every morning we welcome you to our generous Swedish table breakfast—full of local cheeses, fresh bread, eggs, seasonal fruit, and warm drinks to start your day right. It’s more than a buffet—it’s a quiet ritual, a fuel station for the trail ahead, and a chance to enjoy the morning light over Durmitor. And while we may not serve lunch or dinner, we’re always happy to guide you to the best local places, or even help you organize something traditional to try nearby.
Because for us, food isn’t just about what’s on the plate. It’s about how you feel when you eat it. At ease. At home. And in the right place.
Žabljak is waiting—with a table full of stories. Come hungry.
