Montenegrin food is at its best in the villages, and this experience takes you there. Instead of a restaurant table on the Riviera, you travel into the hills above Budva to meet local producers and eat in a family setting, tasting cured ham and cheese, olive oil, bread baked in the traditional way, seasonal vegetables and fruit, and local wine and rakija. The format is relaxed and personal, with hosts explaining how the dishes are made and why they matter, and it offers a window into rural life that the beach strip rarely shows. It suits curious eaters, couples and small groups, and it works well as a counterpoint to the seafood and international menus on the coast. Because it is a small local operation, menus follow the season and the hosts’ own produce, so what you eat will differ through the year.
How it works
You are collected from Budva or meet at an agreed point, and travel by car into the hills. At the host’s home or farm you taste a spread of local foods, usually with a walk around the property, a look at the olive trees or smokehouse and time to ask questions. Meals are shared at a long table, and the pace is slow.
What you might taste
Air-dried ham and sausages, soft and hard cheeses, kajmak (a rich cream), fresh bread, olives and olive oil, seasonal salads and vegetables, honey and preserves, and Montenegrin wines such as Vranac. Many hosts offer rakija, the local fruit brandy, which is strong and best sipped. Vegetarians should mention their needs in advance, since many dishes feature meat and dairy.
Good to know
The experience is small in scale, so it is booked in advance and sometimes run only on certain days. Tell the operator about allergies and dietary restrictions. The hills are cooler than the coast, so a light layer is useful in the evening. If you plan to drink, the transport is arranged for you, which is a real benefit on mountain roads.
How to pair it
This makes an excellent final activity of a trip, or a quiet day after a busy beach week. It pairs naturally with the monastery tour, which uses the same hills. For a larger wine-focused day, look at the Skadar Lake private wine tour, which adds a lake, vineyards and a longer drive.
How to get the most out of it: arrive hungry, ask questions and let the hosts guide the order of dishes. Learn a few polite words in Montenegrin, such as hvala for thank you and živjeli for cheers, which delight hosts. Kajmak and fresh bread are simple pleasures, and the olive oil is worth buying to take home if the hosts sell it. Check with the operator about whether alcohol is included and about the transfer back.
Small producers have limited stock, so book early, and expect a leisurely pace rather than a tightly timed tour. It is a lovely way to end a trip with a taste of the region that you will remember. Dishes change with the season, so spring brings young greens and fresh cheese, summer brings tomatoes and figs, autumn brings pomegranates, chestnuts and wine, and winter brings smoked meats and hearty stews.
What to expect
The experience
A shared tasting meal at a family home in the hills, with a short walk around the property.
Best time
Lunch or early evening.
How long
Three to four hours.
Tips
Mention allergies and diet when you book.
Quick picks
- Best for
- Real village food and hospitality.
- Families
- Good for adventurous older children.
- Couples
- A slow, shared table.
- Pair with
- The monastery tour in the same hills.
- Time needed
- Half a day.
Good questions
Is the food vegetarian friendly?+
Many dishes use meat and dairy, so tell the operator in advance.
Is alcohol included?+
Local wine and rakija are often offered, but check what is included.
Is transport included?+
Usually yes, which is helpful on mountain roads.
Does the menu change?+
Yes, with the season and the host’s own produce.
Is it suitable for children?+
Yes, though they may prefer the simpler dishes.
