Previous spread: Evening view of the Superyacht Rendezvous This page: The Bay of Kotor is known for its blue waters and delicious cuisine Opposite page: Top: Familyowned wineries thrive in southern Montenegro Bottom: Priganice, deep-fried doughnuts dunked in sugar
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During my visit I spend some time at the impressive Porto Montenegro, the country’s five-star marina complex, and have the opportunity to sample the nation’s Italianesque seafood at restaurant ONE, at the foot of Porto Montenegro’s Jetty 1. Its proudly presented house special is homemade Foie Gras terrine, served with a fig confit, but I opt for the highly appetising black squid ink risotto, followed by a classic tiramisu – another Italian dish with zest readily embraced by the Montenegrin chefs (albeit a relatively modern one).
Porto Montenegro facilities
Number of berths: 450 (including 127 for superyachts)
If the Italians brought the seafood, the Orthodox Slavs who arrived overland from the north brought the drink. Rakia is a traditional type of fruit brandy that permeates southeastern Europe. In Serbia and Romania it is made from plums (also known as slivovica), but in Montenegro they laugh at slivovica’s standard 40 per cent proof; here it is made from grapes and hits 50 per cent.
Jetty length: 400m Leisure facilities: Spa with ‘rejuvenation package’ at €200; Art gallery; Wine shop; Naval museum Restaurants: Italian, Adriatic, Japanese and Lebanese Yacht services: Chandlery; supermarket; crew placement; cleaning. Fuel dock with tax and duty-free fuel for yachts up to 250m with a 15m draft; Yacht and sports clubs
Fraser Yachts currently has four berths for sale in Porto Montenegro, for more information please contact: yachtsales@fraseryachts.com