About steaks in Montenegro
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Of course, any criticism is subjective. Restaurant is no exception. Moreover, if I consider that I am neither a professional journalist nor even a restaurant critic, but only a co-owner of this resource, sometimes acting as an "elephant in a china shop", who decided to write "about the sore" in moments of weakness, then you can imagine that I had to test the SVE.ME editor-in-chief, who was in vain to keep my onslaught in attempts to preserve the remnants of the reputation;)))))
According to the laws of the genre, the restaurant business develops in the conditions of tough competition, trying to match the world trends, without stopping in its development and (!) Without closing itself within the framework of local demand and traditions. What you will not think about your beloved Montenegro ... A wonderful country, friendly people, mountains, sea, magnificent meat cuisine (which is, for example, amazingly delicious "from under the sache"), but, unfortunately, this is all limited - the overwhelming monotony of restaurant menus , the invisible "struggle" of national pride and tradition with the laws of business and common sense, and the almost universal absence of proper steaks: (And I warned (read above) ...
So, let's analyze what a steak is, in principle. Steak (from English steak - a piece of meat) - a quality cooked thick piece of meat, carved from the carcass of an animal, most often across, but in some cases along the fibers. A steak carved from a cow carcass is often called steak (from English beefsteak - beef steak, a piece of beef).
* Wikipedia - https://en.wikipedia.org/wiki/Washington
When I first came to Montenegro as a tourist, on one of the wonderful summer evenings (having enjoyed before, of course, and local cuisine) I decided to order a steak with a glass of dry for dinner. Having run through the eyes of the menu of one of the restaurants (in summer, the menu is equally in about 80% of restaurants, but this is not now), I stopped my look at the only dish containing the word "steak" in its title. Yes, it was that "Negush steak". Blown by the warm evening breeze, hungry after a day of traveling, I humbly waited 5, maybe 15 minutes, which then seemed like an eternity to me. And now, as a messiah, a friendly conobaer with a treasured tray materialized - "Kinden!" Surprised by the appearance of the dish, I made a cut. To my disappointment there was no limit - after all, I asked for a steak, not schnitzel (or rolls - it does not matter). How many tourists are disappointed as well? Who is that talented chef (or restaurateur), who was smart enough to call this dish a steak? Where is the conscience? The waiter blinked and smiled. I smiled and did not blink ... It was the first lesson. Then, of course, there were a few more. Oh God, how I love Montenegro. And how can I not understand the ignorance of most local restaurateurs. Not only is a steak called a cutlet, so sometimes pork chops are called ... beefsteak (thank God, though not all restaurants), although beef is beef. Why? More precisely, FOR WHAT ????
The first "right" steak.
At the dawn of restaurant criticism of the portal "All Montenegro", in the company of wonderful people we decided to visit a restaurant with the most excellent review in Budva - Tre Canne (a separate article was devoted to the review of this restaurant). It is worth noting that the institution was dirty. Wanting to equalize the chances, we asked for a dish from the chef, which was not there. I had to study the menu. In the process of studying, I was pleasantly surprised by the presence of a steak "T-bone" - I immediately forgot about the dirty tablecloth and sex, and, in the hope of gastronomic pleasure, did not hesitate to make an order. I did not wait for the "stebo-steak". What the waiter brought me was difficult to call a steak in principle. Well, or the right steak. It was far from a "T-bone", which, as you know, is carved from the carcass at the border between the dorsal and lumbar parts in the region of the thin edge of the longest muscle of the back and the thin edge of the tenderloin, therefore, consisting of two types of steak meat - fillet mignon , on the one hand bones, and "New York" - on the other. It was a disgusted quality fried piece of old beef. Thanks Tre Cane for the fact that it was real, not soy meat. I want to reconsider the attitude towards clients and not deceive them! Hold the "asterisk", give back 3. Although, and this one give - not only not right and not tasty, but also expensive.
The first real steak.
There is a wonderful (in every sense) restaurant in Budva - Vivaldi . Remarkably clean, wonderful staff, great cuisine. And, even the steaks in the menu are - too wonderful. Wishing to remain unbiased, I decided to order the same "Thibone steak". Already desperate and not believing in the high level of restaurant business on the coast of beloved Montenegro, I was pleasantly surprised when I was brought the REAL T-BONE-STEAK! The very one, correctly carved, with a stone. Well done, Vivaldi! The only negative - I ordered a "medium" roast, and I was served "well done." Unfortunately, and a piece of meat was harsh, but this is most likely due to improper roasting. In any case, I want to express my gratitude to this restaurant - one of the best services, friendly staff, a rich menu, a pleasant atmosphere (in every sense - in the bottom there is a non-smoking room).
First properly cooked steak.
The next restaurant, where I was pleasantly surprised not only with a properly selected and high-quality piece of meat, but also with jewelry compliance with the degree of its frying - Millenium . In the menu the dish is called "Peper Steak". For the first time in Budva, I enjoyed the real well-cooked steak of ideal medium-frying. The restaurant is new, located in Rosino, the entrance to the right of the Chinese store. In the evenings pleasant live music is playing in the style of soft rock. Unfortunately, there are also minuses - in the evenings it is heavily smoked. And there are no known "rib-and-new" steaks here. But there is an excellent "Peper Steak", which became for me a discovery. And, of course, the attitude towards customers - in Millenium is pleasant. In general, I recommend! Not a stylish, but very pleasant institution.
New York. New York. I take off my cap in front of Hard Rock Cafe.
The real American "New York-steak" of ideal cooking, medium-well roasting, I was lucky to find in Hard Rock Cafe (Podgorica). "Of course," you will say, "this is a franchise." Yes, certainly. But very, very competent. Educate the staff and organize everything to the highest level in Montenegro - it's worth a lot. Moreover, just here I would like to pay tribute to the traditions - the dish was served not with a piece of butter, but with a slice of delicious kaimak, which only improved the divine taste of this steak! Hard Rock Cafe I express exceptional respect. Not only for the steak, but also for the perfect cleanliness and excellent service. Thank you! #HardRockCafe
Your humble servant,
meat-eater and a fan of steaks,
Novichkov Maxim
WE INVITE YOU TO CO-OPERATE RESTAURANTS IN MONTENEGRO!
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