Appetizer: mussels straight from Kotor bay. Main course: Bouge fish from off the Montenegrin coast. Wine: Plantaze Vinyards’ Kristac made from grapes of the same name. I danced in my seat when the waiter brought over a huge platter of fish. He recommended the local Bouge–a light, flaky white fish, cooked in olive oil with a touch of garlic.
Bouge Fish – Stari Mlini
Perast Kotor 85336