When talking about the gastronomy of the Montenegrin coast, squid occupy a special place among the favorite specialties. Their mild taste, delicate texture and various methods of preparation have made them an indispensable part of the offer of restaurants along the Adriatic Sea. Whether prepared on the grill or filled with local ingredients, squid represent a combination of simple Mediterranean cuisine and the freshness of the sea.
On the Montenegrin coast, love for seafood has been developing for centuries. Fishermen have long known that quality catch does not require complex recipes, but careful preparation that will preserve the natural taste of each food. This is precisely why squid still occupy an important place in the traditional and modern gastronomy of coastal cities. The simplest, but for many, the tastiest method of preparation is grilled squid. After careful cleaning, they are grilled for a short time on a well-heated grill in order to retain their juiciness and softness. A few drops of good quality olive oil, some garlic, fresh parsley and lemon are usually all that is needed to emphasize their natural taste. Experienced chefs often point out that short cooking is the biggest secret of good squid, because too long preparation can change their delicate texture. Equally appreciated are the stuffed squids, which represent a slightly richer and more festive variant of this specialty. Their interior is usually filled with a combination of homemade cheese, prosciutto, herbs or finely chopped squid legs, and then they are baked or lightly stewed until all the ingredients become a harmonious whole. Each family and each restaurant has its own version of this recipe, which is why stuffed squid can be experienced in many different ways, but always retain a distinctive Mediterranean character. Regardless of the method of preparation, they have one thing in common - quality starts with fresh ingredients. On the coast, it has always been believed that the best specialties are created when seafood is prepared the same day it is caught. It is this connection with the sea that gives squid a special value and makes them one of the trademarks of coastal cuisine. They are traditionally served with chard with potatoes, grilled vegetables or a light seasonal salad. Such side dishes do not dominate the plate, but complement the main ingredient and preserve the balance of flavors for which Mediterranean cuisine is known. With a glass of local wine and a view of the sea, this kind of meal becomes part of an experience that many visitors remember for a long time. Today, squids are an indispensable part of the offer of restaurants from Herceg Novi and Kotor, through Tivat and Budva, all the way to Bar and Ulcinj. During the summer season, they represent one of the most sought-after specialties among local guests and tourists who want to get to know the authentic tastes of the Montenegrin coast. The value of this dish is not only reflected in its taste. Squids remind us of the long-term connection of coastal cities with the sea and of a way of life in which fresh catch, simple preparation and shared meals were part of everyday life. It is precisely this tradition that has preserved recipes that are still prepared in almost the same way as in the past. Squid, whether grilled or stuffed with local ingredients, is much more than a seafood specialty. They are part of the Mediterranean identity of Montenegro and proof that top gastronomy is often hidden in simple recipes that respect the natural flavors and quality of fresh ingredients. That is why even today they remain one of the dishes that best represent the spirit of the Montenegrin coast and its rich culinary tradition.