If you ever visit Montenegro, trying a kacamak is something you can’t miss.
Kacamak is a traditional dish in Montenegro, made with potatoes, flour, and rich dairy products like cheese and “kajmak”, and it is served warm and hearty to provide energy in cold climates. Many tourists call it a must-try food when visiting Montenegro, especially in the north, where tradition is strong and recipes are old.
Today, it is often found in rustic chalets and modern restaurants, typically paired with sour milk or yogurt for balance and freshness.
Most locals point north when asked about the best kacamak in Montenegro because altitude, climate, and dairy quality shape flavor and texture. The Kolasin and Durmitor areas are famous for traditional techniques and for restaurants that still “beat” the mixture by hand. Listings and diner comments often show Kolasin restaurants first, which helps visitors plan simple food trips around ski runs and forest trails.
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Savardak
Savardak in Kolasin is often praised for kacamak, with many diners calling it the best and noting the cozy setting near trees and a small river. Reviews mention friendly staff, rustic ambiance, and classic sides like sour milk, pointing to a traditional experience that feels local and warm.
Hermes Kolasin
Hermes Kolasin is a newer restaurant on the main highway offering a modern mountain style and a menu that includes national dishes such as kačamak and cicvara. It is easy to find parking, long daily hours, and a terrace, which is useful during road trips through the Moraca valley and the Bjelasica foothills.
Restaurant roundups and guides regularly list Kolasin eateries like savardak and others among the top places for kacamak, alongside venues elsewhere in the country. Kolasin often ranks high because it sits near quality dairy producers and mountain farms, which supply buttery kajmak and fresh leafy cheese for the dish.
If you don’t like kacamak, try cicvara
Northern styles are heavier and often topped with strings of melted cheese, while some kitchens add sour milk on the side to lighten the mouthfeel. Cicvara, a close cousin made with corn flour, cheese, and kajmak, appears next to kačamak on many menus for a simple two-dish tasting. In Kolasin and Durmitor, portions are generous, so sharing plates or ordering halves makes room for grilled meats or salads.
Planning a trip
A simple route is to base in Kolasin, eat kacamak for lunch, and then visit Bjelasica or Biogradska Gora, returning for dinner and cicvara or roasted meats. Savardak sits on the road to the ski centers, so it fits a day of hiking or skiing; Hermes Kolasin works well for early breakfasts or late dinners due to long hours. In peak season, reservations or early arrivals help avoid waits and ensure hot, freshly mixed servings.
How to order like a local
Ask for kacamak with sour milk or yogurt. If possible, try “smocani kacamak”, which leans creamier, or pair classic kacamak with cicvara to compare texture and finish.
Final
For the best kacamak in Montenegro, plan a trip to Kolasin and a meal at Savardak, then add Hermes for variety and timing convenience. Use local names when asking staff, like “kacamak” and “cicvara,” and mention that a creamy finish or smočani style is preferred if that is the goal.