The first time we went to Durante Restaurant, the waiter asked us where we came from. When I answered ''from France'', he said (in Italian) ''oh, the chef is French'' and he brought us to the chef. ''The chef is French'' meant actually ''the chef is a Montenegrin that has worked in France and speaks French''. The chef spoke indeed a very good French and was very happy to have French customers !
The chef grilled the fishes on a large metal sheet, brushed them with oil, turned them upside down, seasoned them and it was finally veeeerrry yummy !
Favorite Dish: The second photo shows a veeeerrry yummy sea-bass (brancin)
The third photo shows excellent grilled shrimps, ra?i?i or škampi in Serbian or karkalec in Albanian
I have a problem with the fourth photo, or better with this fish it shows. I am quite sure it is a turbot but I have the name neither in Serb not in Albanian. In Serb, they called it rumba?, which is the plain bonito but this fish is NOT plain bonito. Anyway, that was absolutely excellent, grilled and spread with olive oil sauce flavored with aromatic herbs.
You are never deceived with lignje na žaru (grilled squid) and again at Durante, they were excellent, served with boiled potatoes and aromatized oil. This is what shows the last photo
Restautant Ponte is also a very nice restaurant. There were several cooks in the kitchen.
On the second photo, the waiter presents the fishes that they will cook for us, once we have made our choice : gilt head sea bream (orada in Serbian, kocë in Albanian), sea bass (brancin in Albanian). However, they did not weight our choice in front of usr (which they did at Durante's)…
Favorite Dish: The photo third shows ''čorba'' which is a very thick fish soup, very tasty. It hangs on a wrought iron stand. Amazingly, the word ''chorba'' (almost the same pronunciation) is also used in Northern Africa and in the Sahara to name a thick soup.
As usually, lignje na žaru, shown on the fourth photo, were excellent
The last photo shows the grilled orada (kocë) that we had for dinner. It was excellent !
Favorite thing: One evening, while we had dinner in Restaurant Durante, a guy came in and went directly to the scale where the waiter weights the fish that you have chosen for dinner. He had 5-6 brancin (sea-bass) that he brought to the cook of the restaurant. About 5-6 kg ! Nice catch ! Then, he came with another 5-6 brancin, and another one, and more and more… He brought finally about 70 one kilo brancin to Durante restaurant, which they packed one by one and freezed. That is why their fish is so excellent : directly from the sea to your plate !
In the middle of Štoj, about half way between Donji Štoj and Gornji Štoj, a new church is building. In 2005, the shell was almost finished. It has a strange style, half modern, half neo-Greco-Roman. I am not a specialist in churches nut I would not be surprised if it was a Roman Catholic church (shape of the cross ?) though there are few catholics in this area.
In 2006, the church was finished and was inaugurated at the begining of August with a great audience. Besides the day of inauguration, it remained closed and I was unable to visit the inside.
Favorite thing: The Chardonnay (often written ''šardone'') wine was excellent. It is very different from the Chardonnay wine that can be grown elsewhere, in France, for example. The vine has a lot of heat and of sun to grow? That gives a wine which is not sweet but very fruity, though rather dy. We enjoyed it a lot !