At Rafting Centre Waterfall, we do everything possible to ensure you enjoy your visit with us. Whether you’re here for a day, a night or for the whole week, we place great importance on our guests feeling relaxed, comfortable and well fed. Our catering department is passionate about bringing you great quality food, a variety of menus and excellent customer service.

Where school and youth groups are concerned, we know children can be very fussy about food. Equally, we take seriously our responsibility to provide a good quality, well balanced diet, suitable for active young people.

All food is freshly prepared on the premises – this is how we can accommodate special dietary requests, such as gluten free options, alternative dishes for vegans, vegetarians and meals for lactose intolerant guests. Groups booking sole occupancy of the centre receive the dedicated services of our catering team giving you the option of tailored menus.

Our restaurant seats 100 in comfort and we are always keen to tailor our menus for those members of your group with specific catering preferences for religious, medical or ethical reasons.

As far as possible and practical, ingredients are sourced locally while drinking water is available always.

Just to remind you that the Tara River is drinkable, too.

You should leave the cooking to us ♥

Our chef Mica brings years of river running and cooking experience to our menus that accommodate everyone’s tastes and dietary needs. Just show up for the meals and enjoy your day of adventure. All the planning, packing, shopping and preparation is done for you.

Oh yeah, and we do the dishes!

BREAKFAST

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First is the sound of the river and waterfall. Second your eyes open to beautiful peaceful sunrise. Then your senses take in the aroma of freshly made coffee… Every morning, our cooks rise early to prepare a hot breakfast such as made-to-order omelets, fresh donuts, fried eggs and bacon, ham and sausage. There is always a cold option of locally made cheese, granola, yogurt, milk and fresh fruit for those who prefer something lighter. Hot water for tea and muesli round out a great start to the day!

LUNCH

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Having in mind that you get very hungry after all-day activities, our chef always prepares opulent lunch starting with delicious soups or cream soups and excellent quality meat (lamb, veal, chicken, trout or pork) to delicious various pastas chocked full of fresh veggies, and spiced with various herbs. Whenever possible and practical we buy fresh products from known local farmers and households. Enjoy your lunch under the shade of a beech tree exchanging stories of the day so far…

DINNER

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Your day in the sun winds down with freshly grilled local specialties cevapi, pljeskavica, raznjici, musaka or different pastas with veggies or mushrooms, fresh cheeses, rice and chips, while fresh salads and pastries compliment the menu. All you have to do is sit back, relax and eat… and there’s always seconds!

Montenegrin drinks

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Montenegro produces both red and white wines but the former have more character. Vranac is the best known and very drinkable red wine, with a fine ruby colour and a Mediterranean character. Vranac Pro Cordem has high level of prothoanthocyanidol and is marketed as very good for the heart. The third popular variety is Merlot.  Krstac is a pleasant dry white which competes with local Chardonnay and very decent Sauvignon.

The real national liquors are different kinds of brandies (rakija). Loza is white grape brandy which is the universal mark of Montenegrin hospitality and a great source of goodwill. The slightly upmarket version is Kruna, distilled in copper stills fired with vine twigs and wood, while Podgorica brand is called Crnogorski Prvijenac. Well-known is plum brandy (sljivovica), too.

Few words about Montenegrin food

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Montenegrin cuisine can be divided into Northern, Continental and Mediterranean. Nearly all products are organic, and tastes are distinctive. A traditional form of cooking is -under the coals – in a pot known as a sac.

The northern area features forest berries, blueberries, raspberries and strawberries, also herbal teas and wild mushrooms. The most popular local homemade specialties are sour cream ( kajmak ), yoghurt and cow’s and sheep’s cheese which taste differently in every household. The finest kajmak comes from Trsa, the highest pasture in Durmitor. Naturally flavoured with wild herbs it makes a delicious dip. Dishes include stewed sauerkraut, lamb cooked in milk, peppers in milk cream (kajmak) and Durmitor steak. Montenegrins are mainly meat-eaters and different kinds of meat are served for every lunch and dinner.

The continental area uses a lot of fish from the Skadar Lake, especially carp, trout and eel, smoked, fried or in salad. People from these parts prepare smoked ham, cheese in olive oil, sausages and smoked mutton ham. Pogorica area specialities are cabbage leaves stuffed with minced meat and rice, and carp with risotto and dried plums.

The Mediterranean holy trinity are various kinds of sea fish, homemade olive oil and wine. Olive oil is the basis of every meal with fish, salad, vegetables and sauces, usually flavoured with garlic and parsley.