Montenegro’s food is a mix of Adriatic, Balkan, and mountain traditions, so you can eat very differently in Kotor than in the north. Look for grilled fish, black risotto, mussels from Boka Bay, pršut (air-dried ham), kajmak (creamy dairy spread), and hearty dishes like ćevapi, cicvara, or lamb under the bell. In May, spring produce, fresh herbs, and seafood are especially good, and a backpacker on an average budget will usually eat best in modest konobas, taverns, bakeries, and simple harbor-side spots rather than upscale restaurants.
Local dining is relaxed and social: meals can start late, portions are generous, and sharing mezze-style plates is common, especially with wine or rakija. Try Njeguški pršut from the mountain village of Njeguši, and seek out local wines such as Vranac and Krstač, plus strong plum or grape rakija, which is often offered as a welcome drink. Tipping is appreciated but not obligatory; rounding up or leaving about 5–10% for good service is typical in restaurants and cafés.
For the best value and atmosphere, explore old-town lanes in Kotor and Budva, seaside promenades in Herceg Novi, and market areas in Podgorica for burek, yogurt, cheese pies, and quick lunches. Food markets and bakeries are ideal for budget breakfasts, while casual fish grills and konobas suit dinner after sightseeing or hiking. If you drink, keep an eye on festival nights and waterfront bars, but balance nightlife with quieter wine bars or café terraces to experience how locals actually spend an evening.