What to eat in Petrovac and local dishes to try

Pašticada with long Paštrovići makaruli in a rich meat sauce

What to try firstStart with Paštrovići makaruli

Whether served with cheese or slow-cooked pašticada, makaruli are the dish most closely associated with Petrovac and Paštrovići.

Paštrovići makaruliPašticadaRuštule

Seafront menus bring together local dishes, Adriatic seafood and food served throughout Montenegro. The dishes most closely associated with Petrovac come from Paštrovići: makaruli, pašticada with makaruli and ruštule. Grilled fish, mussels buzara style and black risotto are shared across the Montenegrin coast.

At a glance

Choose a dish by origin and flavour

Makaruli, pašticada and ruštule belong to Paštrovići, whilst grilled fish and buzara represent the wider Adriatic coast.

Dish	Origin	Main ingredients	Flavour	When to eat it
Paštrovići makaruli	Paštrovići	pasta, cheese and olive oil	mild and savoury	lunch
Pašticada with makaruli	Paštrovići version	meat, wine, vegetables and pasta	rich and sweet-sour	lunch or dinner
Ruštule	Paštrovići	dough, oil and sugar	crisp and sweet	dessert
Grilled fish	Montenegrin coast	fish, olive oil and herbs	delicate and savoury	lunch or dinner
Mussels buzara style	Adriatic coast	mussels, wine, garlic and parsley	briny and aromatic	lunch or dinner

Dishes that connect Petrovac with Paštrovići

Try makaruli, pašticada and ruštule for food tied specifically to Petrovac and Paštrovići.

What belongs to Petrovac and what comes from elsewhere

Paštrovići makaruli, pašticada with makaruli and ruštule have the strongest local connection to Petrovac and Paštrovići. Grilled fish, mussels cooked buzara style, brodet, black risotto and octopus salad are part of the wider Adriatic kitchen. Njeguši prosciutto, kačamak and meat cooked under a sač feature on coastal menus but originate in other parts of Montenegro. Burek, pizza and grilled meat are everyday options rather than Petrovac specialities.

Paštrovići makaruli with cheese

Paštrovići makaruli are long strands of pasta shaped by hand from flour, water and salt. At their simplest they are dressed with grated cheese and olive oil, leaving the dough, salty cheese and fragrant oil easy to taste. They are not the same as short factory-made pasta. Their shape and firmer texture hold either cheese or the rich sauce of pašticada. Order them with cheese or pašticada to try either of the two main local servings.

Pašticada with makaruli

Pašticada is meat simmered slowly in a dark sauce of wine, vegetables and spices until it gives way to a fork. In Paštrovići it is served with makaruli, which take up the sauce. The flavour is rich, gently sweet and sour, and more complex than an ordinary meat stew. Its lengthy preparation means that it does not appear on every daily menu. When it is available, check that proper Paštrovići makaruli come with it.

Fish, shellfish and Adriatic dishes

Choose grilled fish as a main course, buzara for sharing, brodet with polenta, or black risotto as a complete meal.

Grilled fish with chard and potatoes

Sea bream, sea bass, dentex and other Adriatic fish are usually grilled with olive oil, garlic and parsley. Chard and potatoes make a simple accompaniment that allows the fish to remain the main flavour. A fillet suits one diner, whilst a whole fish is usually ordered for two. Well-grilled fish remains moist near the bone and has lightly crisp, browned skin rather than dry flesh.

Buzara, brodet and black risotto

Mussels cooked buzara style come with olive oil, garlic, parsley and wine, and bread for the sauce. Brodet combines fish or seafood in a thicker stew, usually with polenta. Black risotto takes its colour and concentrated seafood flavour from cuttlefish and its ink. Buzara works well for sharing, whilst brodet and black risotto can be ordered as main courses. All three belong to the Adriatic rather than Petrovac alone.

Adriatic fish and mussels prepared in the coastal style — Fish from the grill and mussels cooked buzara style show the coastal side of Petrovac menus.

How to choose a whole fish

Whole fish often has no fixed portion price because the bill is calculated by weight. Before it is cooked, see the fish you are choosing, its weight and the price per kilogram. A one-kilogram fish does not equal a one-person portion because that weight includes the head and bones. For two diners, the size and total price are more helpful than the species name on its own.

Sweets, breakfast and meat-free dishes

Ruštule belong at dessert, burek and priganice at breakfast, whilst makaruli, vegetables and cheese provide a substantial meat-free choice.

Ruštule from Paštrovići

Ruštule are narrow ribbons of dough that are twisted, fried and dusted with sugar. They are crisp and filling, so a few pieces make a satisfying end to a meal. In Paštrovići they are associated with festivals, weddings and family gatherings. Petrovac is also home to ruštulato, a gelato inspired by the flavour of ruštule, whilst classic ruštule remain the area's traditional pastry.

Paštrovići ruštule dusted with sugar — Ruštule are crisp Paštrovići sweets made from narrow ribbons of fried dough.

Burek, priganice and a simple breakfast

Burek with yoghurt is an easy morning meal in Petrovac, although it belongs to the wider Balkan kitchen. Priganice with honey, jam, cheese or kajmak make a more Montenegrin breakfast, but they are not unique to the town. Burek or a pastry works well before an early visit to the beach. Choose priganice when there is time to sit down and eat without rushing.

What to eat without meat in Petrovac

Makaruli with cheese and olive oil, chard with potatoes, grilled vegetables, salads, cheese, olives and priganice can provide a substantial meat-free meal. Vegetable risotto needs checking because some kitchens use fish or meat stock. Cheese and kajmak are not vegan, whilst a small vegetable salad is not a full main course. For a local meat-free plate, combine makaruli with seasonal salad and olives.

Seasonal produce and Montenegrin drinks

Buy seasonal produce at the market, pair Krstač with fish and Vranac with pašticada, and sip rakija before or after the meal.

Zelena pijaca Petrovac and seasonal shopping

Visit Zelena pijaca Petrovac at 1. ulica bb in the morning for seasonal produce. During the warmer months look for tomatoes, peppers, cucumbers, figs, grapes, peaches and watermelon, along with cheese, honey, olives and olive oil when they are available. The choice is widest early in the day. Use regular food shops for the rest of your everyday shopping.

Seasonal vegetables, olives and Montenegrin wine on a coastal table — Tomatoes, peppers, olives, cheese and fruit are at their best in season.

Krstač, Vranac and rakija with the right dish

Krstač is a crisp Montenegrin white wine that pairs well with fish, mussels and lighter starters. Fuller red Vranac is better with pašticada and stronger meat dishes. Grape or fruit rakija is served in a small glass and sipped before or after the meal. These are Montenegrin drinks rather than Petrovac specialities. Ask for wine by the glass when you want one pairing with lunch or dinner.

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How to chooseA Paštrovići lunch, Adriatic seafood or ruštule

Makaruli and pašticada represent Paštrovići cooking, fish and shellfish represent the Adriatic, and ruštule provide the most recognisable local sweet finish.

PaštrovićiMakaruli are simpler; pašticada is richer

Makaruli with cheese and olive oil emphasise the pasta, while pašticada adds slow-cooked meat and a thick sweet-and-sour sauce.

AdriaticGrilling highlights fish; buzara and brodet highlight sauce

Grilled fish comes simply with chard and potatoes, while buzara and brodet place more emphasis on an aromatic sauce.

DessertRuštule belong to the Paštrovići table

Thin fried ribbons of dough with sugar give a more local finish than standard restaurant desserts.

Food budget

How much food costs in Petrovac

The greatest difference in cost is between breakfast, a portion of fish or squid and a whole fish sold by weight.

Breakfast in a restaurant

Allow about €5 to €7 per person for an omelette, eggs, priganice or a similar breakfast. With coffee or juice, budget roughly €7 to €10 in total.

Fish, squid and risotto

A fish fillet, squid, risotto or a similar main dish generally costs about €14 to €25. A side is often included, but check the menu.

Whole fish

For a whole Adriatic fish, expect about €39 to €60 per kilogram. The final amount depends on the species and weight of the fish you select.

Dessert

Allow about €4 to €6 per serving for ruštule when available, cake or another restaurant dessert.

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Town guidePetrovac guideOpen the guide for an overview of Petrovac, arrival options, accommodation, parking and detailed planning pages.

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About the cityHow the former Kastel Lastva became Petrovac, and what remains of its maritime past.Things to doSwimming and walking in Petrovac, from the town waterfront to neighbouring beaches.SightsWhat the fort above Petrovac's harbour and the surviving Roman mosaics reveal about the town's past.Lesser-known placesA viewpoint and small churches in Petrovac, a garden visit with hosts, and two lesser-known beaches with different visiting conditions.With childrenFamily outings on the Petrovac coast, Crvena Komuna and LightLand, plus a film in Bar and a short boat trip from Virpazar.Where to eatPlaces for a meal or coffee in Petrovac, with recommendations on what to order.Where to stayRecommended stays in Petrovac, from promenade hotels to apartments with kitchens.AirportsGetting to Petrovac from Tivat or Podgorica Airport and continuing to your accommodation.ParkingWhere to park in Petrovac if you are not a hotel guest, with options near the surrounding beaches.Practical informationTransport during your stay in Petrovac and mobile services for your trip.SafetyExploring Petrovac's coast safely and knowing who to contact if you need help during your stay.Explore the city Stay plansItineraries for 1-10 days with Petrovac, Buljarica, Milocer, Budva and Lake Skadar.

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Questions about food in Petrovac

Which dishes are most closely associated with Petrovac

Paštrovići makaruli, pašticada with makaruli and ruštule have the clearest connection with Petrovac and Paštrovići. Fish, buzara and black risotto belong to the wider Adriatic kitchen.

Are Paštrovići makaruli the same as ordinary pasta

No. They are long pieces of pasta shaped by hand from a simple dough. They are served with cheese and olive oil or with pašticada, whose rich sauce clings well to the makaruli.

How is whole fish priced

Whole fish is often priced by the kilogram. Before it is cooked, check the weight of your chosen fish and the price per kilogram because both determine the final bill.

What can vegetarians eat in Petrovac

Makaruli with cheese and olive oil, chard with potatoes, grilled vegetables, salads, cheese, olives and priganice can suit a vegetarian diet. Ask which stock is used in risotto.

Where can I buy seasonal produce in Petrovac

Visit Zelena pijaca Petrovac at 1. ulica bb in the morning, when the range of seasonal fruit and vegetables is widest. Regular shops are more practical for other groceries.