Montenegro Tours & Holidays

Health and Vaccinations 

There are no mandatory immunisations for travellers to Montenegro though you should be up to date with Typhoid, Tetanus, Polio and Hepatitis A. Please note we are not medical professionals and so we highly recommend you seek advice from your local GP or travel centre as to the correct immunisations and preventative treatments.  

Currency 

In Montenegro the official unit of currency is the Euro.    

To check out the latest exchange rate for the places that you are visiting you can go to www.oanda.com. 

Cultural Sensitivity 

On our tours we frequently interact with local people, each with their own distinct customs and traditions. We therefore ask you to be considerate and to treat them with respect. Your guides will be able to advise you accordingly.  

Language & Religion 

In Montenegro, the official language is Montenegrin. Montenegro is a multi-religious country. Although Orthodox Christianity is the dominant form of religion, there are also sizable adherents of Islam and Catholic Christianity. The dominant Church is the Serbian Orthodox Church although traces of a forming Montenegrin Orthodox Church are present.  

Time

Montenegro is 1 hour ahead of GMT.  

A useful website to check the time zone differences is www.worldtimezone.com.  

Food and drink 

Montenegrin cuisine can be divided into Northern, Continental and Mediterranean. Nearly all produce is organic, and tastes are distinctive. A traditional form of cooking is ispod - 'under the coals' - in a pot known as a sac. The northern area features forests berries, blueberries, raspberries and strawberries, also herbal teas and wild mushrooms. They cook with sour cream (kajmak), yoghurt and both cow's and sheep's cheese. The finest kajmak, it is claimed, comes from Trsa, the highest pasture in Durmitor, naturally flavoured with wild herbs makes a delicious dip.  

Dishes include stewed sauerkraut, lamb cooked in milk, peppers in kajmak and Durmitor steak. Montenegrins are noted carnivores. The continental area uses a lot of fish from Skadar Lake, especially carp, trout and eel, smoked, fried and in salad. They prepare smoked ham, cheese in olive oil, sausages and smoked mutton ham. Around Podgorica they stuff cabbage leaves with minced meat and rice, and carp with risotto and dried plums. The Mediterranean holy trinity is wine, fish and olive oil. Olive oil is the basic of every meal with fish, salad and vegetables and sauces, with garlic and parsley.  

Montenegro produces both red and white wines. The terraced slopes of Crmnica are the source of the pick of the crop. Vranac is the best known and an eminently drinkable red, with a fine ruby colour and a Mediterranean character. Vranac pro Cordem is a vranac with a high level of prothoanthocyanidol and is marketed as being good for your heart. The third popular variety is Merlot. Krstac is a pleasant dry white which competes with the local Chardonnay and with a very decent Sauvignon.    

The real national drink is rakije, a white grape brandy which is the universal mark of Montenegrin hospitality and a great source of goodwill. The slightly upmarket version is Kruna, distilled in copper stills fired with vine twigs and wood, and the Podgorica variety is called Crnogorski Prvijenac.