If you go out of Kolasin and do not try a bait, it's like you were not there either. Kačamak is a dish characteristic for some Balkan areas, but is most distinctive for Montenegro.
And not just that. Each side of Montenegro has its own variant of this dish, very different in appearance and taste. But kacamak from Kolasin is the best known, even the best. It is made of potato, corn or wheat flour, full-bodied fat cheese from Kolasin and old kajmak.
There is a competition in the conservation of the kacamak at Biogradsko jezero, and several restaurants stand out for the quality of storing this specialty.
Our guests will be happy to point out where they can try, and look to unforgettable gastronomic enjoyment.