Photography is of great power. But the painting is even stronger since the image that the viewer sees has already been passed through the gaze, figurative perception, the artist’s imagination. As a result, beauty in the eyes of the artist is superimposed on beauty in the eyes of the viewer. And this is a double beauty!
We invite you to see the double beauty of our amazing places — Boka Kotorska. Multiply what you saw here with what you see with your own eyes. And it will be a beauty multiplied by three!
Riblja čorba (Riblya Chorba) is another symbol of the seaside Montenegrin cuisine. Actually, the dish is simple and one of the most traditional in the country. This thick fish soup is usually on the menu of each local restaurant. But the dish is so wonderful, and you just need to try it. Most likely, having tried Riblja čorba once, you will order it over and over again during your stay in Montenegro.
The soup is prepared in restaurants in the morning, after cleaning the morning catch. All that is not suitable for serving as a la carte dishes are perfect for this dish. The remaining pieces of boneless white fish are marinated in lemon juice for a couple of hours, which makes fish fillets more delicious and resistant to cooking. In the same time all bones, skin, tails, fins are to cook thick fish broth.
When the broth is ready, fish and other ingredients are put into it.
Usually, riblja čorba includes:
white fish (including local cod)
sweet purple bow
paprika of different colours
tomato (but often not included)
ground sweet paprika
celery root or stalks
As a rule, the dish is served along with a slice of lemon, which can be squeezed in to give it a fresher taste.
Apparently, for a typical European tourist one big bowl is a whole lunch.
A bit of fantastic Montenegrin blues this winter evening – enjoy!
(P.S. Meanwhile summer is coming)
We are waiting for you at the first Forum of Russian culture in Europe!
23 – 29 September 2018
Carrubba hotel for the 5th consecutive year is recognized as one of the best places to take your wedding photos in Montenegro.
“The Carnival, the Carnival!
We invite you to the ball,
We invite you to a celebration,
At the merry carnival!”
Only once in 500 years – the Jubilee Carnival in Kotor – from Feb,2nd to Feb,11th.
Join us and let’s have a fun together!
It is with great pleasure and a true honor to officially announce Hotel Carrubba Tivat as the first Green Key awarded hotel in Montenegro!
Complying with the Green Key criteria for what is a traditional stone building dated from the 19th century could have been a challenge but the hotel’s amazing team in charge of researching and implementing the programme proved the assumption wrong.
The entire staff put their minds, hearts, and souls into finding ways of improving the hotel’s impact on the environment.
The work includes turning the water valves down and saving on consumption, using old sheets for rags, making compost for the garden from coffee grains, heating water with solar panels, and using low power consuming bulbs for lighting wherever possible!
At the reception, the eco-friendly spirit of the hotel has its essence. Head of Reception will offer wonderful bike rides along the coast and show hiking trails starting directly from the hotel. Green Key information will be passed on if questions arise and community events will be offered when they occur.
In the Kitchen, the chef prioritizes seasonal local products for the menu and these can always be savored with Montenegro’s best wines.
The simple common sense was used very effectively on many occasions and this combined with some real practical solutions gave the momentum so the hotel could achieve their goals and ultimately and deservedly receive the Green Key Status and Award.
All is there, the staff and the location, the understanding of global issues and the enthusiasm, the prestige and the caring. We are proud to have Hotel Carrubba, Tivat as new member of Green Key!
At Carrubba Hotel we care about:
o Creating a better environment quality for both inside and outside the hotel
o Reducing the negative impact on environment
o Getting involved in the local community and the common local actions
o Reducing the consumption of water and energy
o Offering a range of local products to our guests
o Encouraging guests to participate in our actions
o Sharing our Environment Policy with our staff
Our Goals for 2017 and 2018 are:
Reducing our energy consumption by 20% by:
Installing solar panels (active since May 2017)
Using 75% of LED bulbs (50% already fitted in May 2017)
Reducing our water consumption by 10% by:
Reducing the water flow on taps and showers by 75% in guest bedrooms
Offering to our guests the possibility to reuse their towels
Reducing our impact on the environment by:
Using eco-labelled SPA products in guest bedrooms
Using eco-labelled cleaning products
Encouraging our guests to use public transportations and bicycles
Training the housekeeping staff to reduce the use of chemicals when possible
Communicating to our staff and guests about recycling
Participating in the local community activities by:
Increasing the offer of local products on the guest menu
Choosing organic products when available
Including our guests to community actions when appropriate
We invite you to celebrate the spring and gentlest holiday of the year – International Women’s Day!
Only 8th of March, we offer works of authorship of our chef:
- Smoked salmon on green tea with black pancakes and horseradish cream
- Marinated beetroot jam cherry with young goat cheese, arugula, and raspberry sauce
- Risotto with squid and marinated fennel
2. Sushi-set Carrubba
- Philadelphia rolls
- Unagi tempura
- Spicy tuna
- Kapa rolls
3. Sushi-set Galathea
- Unagi tempura
- Kapa rolls
The girls receive a gift from restaurant – glasses of champagne.
Happy holiday to you ladies!