Dinner at Leut in Herceg Novi, Montenegro

My sea bass. I could not resist, evening knowing I could not eat half of it. I had to have a taste. I have absolutely no regrets!

Dragon is a very good friend of Vanja’s and his wife is Viki. She is one-of-a-kind amazing: warm, thoughtful, and lively. Her father owns this restaurant in Herceg Novi and she even used to help out in it the summers she was going to University. I was excited to experience this restaurant as I knew it was special and had an outstanding reputation in the area. After a private tour of Kotor, the visit to Our Lady of the Rock and lunch in Perast, everyone went swimming in the sea for a few hours.

All were really ready for a feast.

Hi, Viki! Here we are! SO happy to be here!

I did not expect such an enthralling place. I don’t know what I expected, but I didn’t expect such a fun environment. It opens to the sea and is completely wrapped in hedges and covered with fishing nets!

How to start? With the mixed appetizer platter! How else? I had never had risotto blackened with squid ink before and this was really delicious. Rally delicious. The fish pate was tasty, the deep fried squid was perfect, and I really enjoyed the octopus salad. I did not think it was possible to have tender octopus! The texture is really what makes it, and when the flesh is so meaty and tender, it is truly a delightful experience. The fish fillet was like butter. Scrumptious! The clams and mussels I didn’t try as I had mussels for lunch and really didn’t care for more shell fish.

I tried to capture the beauty of this offering as it was as much a feast for the eyes as the tummy. I can actually remember the tastes as I look at these close-ups. Mmmm”¦

Then came the mains. Petar ordered Njeguski pork steak which is a regional steak that hails from the small town of Njegusi named after Petar Petrovic Njegusi who was a famous king and poet from Montenegro and the Njegusi prsut (smoked cured meat) is famous for its very specific and unique curing process that creates a second-to-none texture and taste. This is inside of the steak with the cheese and outstanding in flavour. Viki’s father made massive portions and both Petar and Little Vanja were ecstatic. The pear was sculptured from kjimak and a richly decadent accompaniment beside the grilled vegetables and fries.

Pava ordered Veal Kabobs and got three of them slathered in a buttery grilling sauce laying on a tasty pile of grilled vegetables.

Vanja has been craving grilled squid for years. He has it now and then, but it never satisfies his memory for how it is “œsupposed” to taste. This did. Just look at the colour of it. I would not know how to replicate this dish. The fish is caught beside the restaurant and fresh, fresh, fresh!

Then, came my order: the king of all fishes, sea bass. I did want to try a small Mediterranean Red Mullet. I have read so much about them and there was a beautiful one on ice available for the evening, but I “œsettled” for the bass.

It was gorgeous. The skin was grilled to crispy perfection and the flesh was creamy, and meaty and moist and full of a delicate fresh air flavour. I loved watching the waited fillet it, and serve it. The garlic parsley oil that accompanied it was unexpected, and really a lovely compliment to the fish.

This was my favourite day so far. Kotor tour, Perast tour and lunch. The sea side afternoon under the sweltering sun in the cool blue sea, and all of that followed by a meal this phenomenal!