Have you ever dreamed that breakfast lasts all day long?
It seems that we have fulfilled the dream of all those who like to sleep all day or slowly geather and pick up outfits in order to go out and have breakfast not at home.
Espetially for those who like to take their time and live at their own pace, who respect the philosophy of Montenegrin “polako” style and just want to enjoy cheesecakes, shakhshuka, avokado tost, pancakes and desserts at any time of the day, Punto Crudo restaurant launches a new winter menu format: Breafast All Day Long!
Come and try homemade cottage cheese cakes, drink a great cappuccino and admire the views of the Bay.
12:00 to 21:00
Saturday and Sunday
8:00 to 21:00
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.
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.
Book your flight here http://www.montenegroairlines.com/en/home.html
SeptemberHotels is proud to be part of “Change One Life” Foundation.
The Foundation’s mission is to help children living in orphanages find families and never lose them again.
SeptemberHotels alongside with foundation’s co-founder Oleg Reps is helping implement educational projects and strives to let as many people as possible know that an orphanage is not a place for a child.
see more on Medium
Friday, 11 December, 19:00 at restaurant Carrubba!
Rinat Kurmashev – composer and pianist, children’s poet.
Professional musician and author of bright and catchy tunes.
The poet, who published more than a hundred books for children, that are popular throughout the CIS and Eastern Europe.
That’s what it means – to be sailing! Our guests love to spent time on the boat and sail on the water. We are pleased to organize an exciting journey as sailing and motor boats for all categories. Join now!
If you like to walk or advanced adventurer, it will be very useful information! One of the locations on the hiking trails and detailed maps here:
#trip #montenegro #adventure
The name Tivat apparently goes back to the 3rd century BC. According to most sources, the name comes from the old Illyris queen Teute, who had a residence was in Risan and a summer residence between the church of St Roco in Donja Lastva and Seljanovo. Besides the popular name Theudo, a Latin expression Latus Tiuveti comes from the 16th century. Finally, the name could originate from Celtic word “touto”, town.