SlovoNovo 2019
September 20 – 28, in Montenegro, in the city of Budva, the second SlovoNovo Forum of Russian Culture in Europe will take place. The forum is organized by the Dukley European Art Community with the assistance of Stratex Group and the SeptemberHotels.com chain.
The forum will bring together under its auspices Russian, Russian-speaking writers, artists, musicians, journalists, entrepreneurs, primarily those who fully or partially live and work outside of Russia.
Boka Kotorska in the paintings of the XIX century artists
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!
Yummi!
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
carrot
paprika of different colours
tomato (but often not included)
olive oil
ground sweet paprika
thyme
celery root or stalks
garlic
black pepper
lemon
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.
Winter is almost over
A bit of fantastic Montenegrin blues this winter evening – enjoy!
(P.S. Meanwhile summer is coming)
A drop of France in Montenegro
The unique chance to enjoy real French wines in Montenegro – do not miss it!
The new wine list is available now at our Carrubba restaurant.
It features a meticulously selected collection of Henry de Bellegarde wines from the best Franch winemakers – the first time in Montenegro.
P.S. Some of that wines have been served on the wedding of the H.S.H. Prince Albert II of Monaco!
SLOVONOVO
UPD:
September 20 – 28, 2019 in Montenegro, in the city of Budva, the second SlovoNovo Forum of Russian Culture in Europe will take place. The forum is organized by the Dukley European Art Community with the assistance of Stratex Group and the SeptemberHotels.com chain.
The forum will bring together under its auspices Russian, Russian-speaking writers, artists, musicians, journalists, entrepreneurs, primarily those who fully or partially live and work outside of Russia.
We are waiting for you at the first Forum of Russian culture in Europe!
23 – 29 September 2018
MARVELLOUS MONTENEGRO
“Hi I along with my wife we stayed at Eco Hotel Carrubba last June when direct flights from Dubai to Tivat were inaugurated and in fact we were on the inaugural flight. We loved our stay at the Eco Hotel Carrubba and loved the country Montenegro. We made a video of our stay there and would like to share it with you”
Simply the best – for you!
Eco hotel & restaurant Carrubba and Tivat Touristic organization present:
Charming snowy Kotor
360 Monte (c)
Environmental care Declaration
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 Recycling
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
