In the village you can purchase home-made products from certain households: meet, honey, dairy products, herbs, vegetables etc…
Before your visit, you can contact your host or an agency and get info regarding accommodation, food, transportation, and other services.

Traditional Durmitor dishes

– Durmitor dinner (Cooked salted potatoes with cheese and skim-skorup)
– Kacamak (pura) (polenta): one of the specialties of the Durmitor cuisine. Kacamak may be made from barley, maize, wheat or buckwheat.
– Smocani kacamak : in a very shallow dish, preferably a pan, milk cheese and kajmak (skim) is poured, warmed and mixed until cheese and kajmak melt. When this happens, finished polenta is added. Polenta is kneaded with a wooden spoon until it soaks all the liquid from the pan. The dish is served hot with sour milk.

– Masanica (popara); the principle is practically the same with the aforementioned dish. It is prepared with dried bread with the addition of cheese, kajmak, milk, but added different additions it may be made quite differently….

– Cicvara (gotovac) ; a very popular dish in these parts. In function of how many persons are going to enjoy the dish, kajmak is poured and is mixed until fatty. Slowly flour is added, and is mixed all the time, not allowing the mix to burn to the bottom of the pan. The mixing is prolonged until the flour completely vanishes in the fat. Cicvara is mixed, circularly, until it stops clinging to the wooden spoon, and to the walls of the pan. When cicvara starts making a mass of its own, it may be said that cicvara is ready for consummation. Although to the uninitiated it may look an easy dish to made, this dish asks for a very fine feeling on the parts of the cook…

– Priganice (ustipci); (fritters) served hot with cheese, with young skorup, with honey, with jam or marmalade.

Dried meat: it is a very traditional method that is used this parts for preparing dried meat for the long, cold winter months: the method is preserved from oblivion, and here the old traditional method, used from times immemorial is used.

The whole procedure for preparing dried meat is specific. Starting from the wood that is used, till some nuances in the seasoning which people here use successfully. As wood, beech is preferred, although oak, ash wood and juniper (for the aroma) has its adherents. Very often, because of the very specific seasoning, in the smoke there is rosemary, laurel or thyme. Before putting the meat into smoke for drying, besides salt garlic is added, giving the finished dried meat a fine seasoning, and a real pleasure for the palate…

Besides eating it as it is, dried, such a dried meat may be used cooked with vegetables….


From milk products the following are of prime importance: kajmak or stari skorup ( the skim of the milk) (from sheep or cow milk), cheese (prljo or tvrdi) fatty cheese (full cheese), all milk cheese, sour milk, sour whey, whey, curdled milk, butter, and a host of very special milk products that they even do not have an English translation ( Zetica, Urda, Buca, Jomuza).

– The skim of the milk – skorup, kajmak – the skim of the milk is gathered put into wood vats, salted, till it ripens. The vat is at its bottom holed, so water from the skim may flow out. In the Fall, when ripe, kajmak or skorup is put into leather bags: the skorup in those leather bags is called stari (old), and the skorup not yet ripened is called saljevak.

– The cheese from leather bags – Prljo: this cheese is made from skimmed milk. The skimmed milk is gently warmed, rennet is added. When the process of cheesing is finished, whey is decanted, the cheese is put into a filter, the filter is tied, and the bundle is put above the cauldron for the rest of the whey to run down. The bundle is put under heavy weights to press whey out completely. The whey-less cheese is taken from the bundle put into a vat, salted, and after being ripe into leather bags well tamped where it can be kept for a very considerable time.

– Fatty cheese – Puni (full cheese). Into fresh milk rennet is added. The mixture is left until whey separates, the cheese is cut into pieces, whey is by pressing separated. After practically all whey is separated, the cheese is put into a vat . When putting into the vat, it is not cut into small pieces, but put as a whole.

– Cijeli sir (whole cheese) is made from uncooked milk, after the milk stays overnight, and after cream is taken from the top. After that rennet is added, the mixture is left until the process of cheesing is finished. After that the above described processes are applied.

– Zetica into uncooked milk rennet is added, and after cheesing is finished the cheese is gathered into vessels and eaten fresh. Zetica is very fine indeed if mixed with “saljevak”. The Durmitorians consider this dish being like a pharmacy ( for liver diseases, and for reconvalescing sick people).

– Grusavina (grusava) is something very special, to be found only here; it is made in the second half of the summer, when sheep are grazing stubbles and cut autumn grass, because milk is than thicker.


– Barley bread (the most common corn on Durmitor)
– Rye bread
– Wheat bread ( a very fine specialty made under inverted earthenware cups)


– Sukaca (Guzvara) a pastry or pie made through the process of “crowding”
– Koturaca (wheel-like)( exclusively made from domestic wheat)
– Pita izljevusa (Brkanica) a pastry made by the proces of “casting”
– Zeljanica (herbs from Durmitorian meadows ) (a pastry made with green herbs, thus the name)
– Heljdija ( a pastry/pie made from buckwheat)

A very important detail: all this pies are made from integral grain.

Durmitor is very well known for its edible mushrooms; as a matter of fact they are very well liked as a culinary specialty even for domestic gourmets. The way to prepare them is legion: roasted, in different chowders, as seasoning in different dishes… The best known varieties are: boletus, meadow mushroom morel etc.

Production of honey on Durmitor is in great expansion, especially because of the possibilities this area has, but, why not to say it, because of its price. Durmitor honey, with every right may carry the name “ecological honey” because of the absolutely unpolluted environment. In meadows there is no use of mineral fertilizers, there are no pesticides, and the general environment guarantees that there are no bee diseases which are such a scourge in other countries. In Zabljak a beekeepers association already exists, heralding a bigger production. The demand on the market is far greater than our production possibilities at the moment. The great number of melliferous plants, forests, high quality water, are giving the honey bee the primeval ambient which is so dire on our planet. The Durmitor honey got far above and beyond its share of medals in international fairs, and surely has every chance of becoming a trademark of our region. All features of honey in diets and as a medical component are well known to everybody. We strongly recommend that you try the Durmitor honey. You won’t regret it!