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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.
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