मॉन्टेनीग्रो

Get in

Most foreign tourists enter Montenegro directly by air, by road from Croatia, or occasionally by sea from Italy. Land routes from Bosnia, Serbia, Kosovo, and Albania are mainly used by tourists from those respective countries.

thumb|450px|Visa policy of Montenegro

See

While Montenegro may be a small country, it has so much diverse history and nature to see. There are stunning mountainous landscapes, dramatic coastlines, historic monuments and truly beautiful walled towns. The Montenegro coast is just as gorgeous as that of its better known neighbour, Croatia, and it is for good reason that its main tourist destinations get crowded in summer. Nevertheless, if you can't visit at another time, don't let their popularity hold you back. Even the largest of cruise ship crowds will not stop you from enjoying this country's magnificent Riviera and Medieval coast towns, especially if you're willing to get up early and do your sightseeing ahead of the others.

Of the country's many churches and monasteries, the Serbian Orthodox Ostrog Monastery deserves special attention. It's spectacularly located against a practically vertical background, some 10 km from Danilovgrad. Founded in the 17th century, it's one of the most visited pilgrimage destinations on the Balkans and boasts a magnificent view over the Bjelopavlići plain.

Eat

thumb|Njeguški pršut Apart from the hotels located in towns and summer resorts offering half-board and full-board accommodation, and those along the roads and communication lines such as restaurants, pizza places, taverns, fast food restaurants and cafes, there is a choice of national restaurants offering traditional Montenegrin cuisine.

In addition to the standard European and Mediterranean cuisine, Montenegro offers a variety of healthy food products and local specialities.

Cold hors-d'oeuvres include the famous njeguški pršut (smoked ham) and njeguški cheese, pljevaljski cheese, mushrooms, donuts and dried bleak. The main courses specific for the northern mountainous region are boiled lamb, lamb cooked in milk, cicvara in fresh milk cream (buttered corn porridge), boiled potatoes with cheese and fresh cream. A selection of traditional recipes of the central and coastal parts will include the kastradina (dried mutton), smoked and fresh carp (from Skadar lake) and a variety of fresh sea fish and seafood dishes. Donuts served with honey and dried figs are traditional desserts in these parts of Montenegro.