Montenergan Flying Circus

I know, I know the title of this post has nothing to do with the content, but the reference has been floating around in my head for the last week, I had to use it.

We were recommended another restaurant to try called Stari Mlini (Old Mill). Which is right on the water and with an extensive garden and a stream flowing through the mill. This is a really beautiful setting and there are table everywhere so you can choose which setting you would prefer. There are tables outside under the trees, some under coverings and some inside. We chose a table right on the stream under a tree, but I did regret it after is got dark and the light on our table started attracting insects from the tree directly above the table. The view while the sun was up was amazing though and well worth it.

The staff dress in traditional outfits and are very friendly and service is prompt and our waiter showed a good knowledge of the food and was happy to recommend dishes. For my entree I ordered the Riblji Pasteta (Fish Pate). This was fresh and while it lacked the denseness of a pate and could more appropriately be described as a fish mousse due to its loose consistensy, I put this down to that fact that it was (according to the waiter) made only a few hours before. The flavour was gentle and balanced, a pleasant and clean fish taste rather than the overpowering taste you get from a trout or a salmon pate.

As seems to be the case around this area, they had the fresh fish available to view and select which fish you would like. I think this is a great way to show off produce that you are proud to have and let the costumer see that you aren't just pulling out fish that is two days old or frozen 2 months ago.


These are all priced on a weight basis so you can select a fish that is big enough for your appetite or you choose a larger fish for two people. My dad selected the Gilthead Bream. The waiter offered several different options for preparing the fish with his recommendation being steaming the fish in foil with aromatic vegetables. I always prefer fish cooked in this way as you don't lose any of the juices or flavour as it steams.

This looked good, but the aroma as the foil was opened was even better. The fish was well cooked and the vegetables, while slightly overcooked, were much better than the ones served at Galeon. My dad said this was much better than the fish at Galeon.

Mum decided on a vegetarian option, the Eggplant and cheese dish which is baked in an eartheneware pot over coals. This also smelled really good when the lid was removed at the table. The colours of this dish are bright and although the portion looks a bit small in this photo, the pot is actually quite big.

I opted for the seafood spaghetti. As you can see from the picture below, they serve much less seafood than would be standard for a marinara in Melbourne, but in my opinion, we put too much sauce on our pastas anyway. When you finish the pasta in a bowl, there shouldn't be a giant pool of sauce left on the bottom. The flavour here was just right, the pasta was ever so slightly overcooked for my taste, but some people say the way I like pasta is a little undercooked for their taste.


Parsley sprinkled over the edges of the plate again, but at least it's fresh.

For dessert I can't pass up the palacinke (crepes) which seems the be the dessert of choice in Montenegro and Serbia. This time filled with cooked apple and walnuts.

With all the variations available, I don't see myself getting tired of this versatile, simple dessert in a hurry.

This is my last post from Montenegro, the next one will be back in Serbia. After our experience on the train, we've decided to drive back over the mountains and stop somewhere overnight on the way to Novi Sad, so I'll update you then. In the meantime, please continue with your comments and emails and let anyone who might be interested know about this blog.