It all started with a dish I tried at Jezero, Plantaže‘s restaurant on Lake Skadar in Montenegro. During the tasting menu that followed our epic visit of the winery, the chef served us…

With my series of posts on Montenegro now well under way, there’s one essential ingredient I need to talk about in more detail: kajmak. Also known as skorup in some areas, kajmak…

Happy Holidays! I’m away for the rest of the year, but I have my usual present for you! Here’s a selection of recipes from this year’s posts that are guaranteed to be…

In my last post, I presented my version of a traditional Czech roast duck, which wasn’t so traditional after all and omitted the red cabbage that usually accompanies the meat. Today, the…

Here’s a recipe that I wanted to give you before the holidays: a traditional Czech whole roast duck! Pečená kachna is a classic holiday dish in Czech Republic (you can also enjoy…

In my last post, I told you the tale of the ephemeral love between Rigó Jancsi and Clara Ward, and how it gave birth to a cake which, all things considered, should…

Hungary has a rich history of cakes and pastries, which are sold in prestigious cafés and confectioneries throughout Budapest and beyond. Many historic establishments have survived to this day, and serve such…

We’re continuing our visit of the Plantaže winery with a third cellar, and while I understand that you might start experiencing cellar fatigue, this one has a very special history. It’s called…

As I mentioned in my first post about Plantaže, the winery, not content with producing 80% of the country’s wine, also runs two restaurants. One of them, called Jezero (“lake” in Montenegrin),…

In my last post, we toured the old cellar of Montenegro’s largest winery, 13. Jul Plantaže, aka simply Plantaže. That renovated facility focuses on the production of wines destined for the premium…