Montenegro, a small country on the Adriatic coast, has long earned a reputation as a true paradise for gourmets. In Budva, the tourist capital of the country, lovers of fine dining gather on the Zavala peninsula at the Dukley Beach Lounge restaurant, located right on the seafront.
This establishment has proven itself as one of the best in the world, confirmed by the international quality certificate 'International Hotel & Restaurant' received in Madrid. The restaurant can be called the most fashionable and famous in the country; it is a fine dining establishment. Indeed, the venue meets the highest service standards, where customer preferences are taken into account and everything needed for a comfortable stay is present: a rich selection of wines and other drinks, a cozy atmosphere conducive to casual communication, attentive and friendly staff.
The restaurant is located on the private beach of the elite residential complex Dukley Gardens. Throughout the tourist season, live music plays every evening at the venue. The high status of the establishment is determined not by prices, which reflect the high cost of products and services, but by factors such as the uniqueness and individuality of the restaurant. Alongside the chef's signature dishes, which amaze with their originality, guests are also offered original light dishes of Italian and international cuisine.
The food at the restaurant is not only tasty but also healthy. Dishes are prepared using the latest technologies in this field, which allows preserving the maximum amount of nutrients and vitamins in the products. The perfect taste, aroma, and texture of the dishes are achieved thanks to the modern technology called SOUS VIDE, invented several years ago in France, one of the culinary capitals of the world.
The name of the technology translates into Russian as 'cooking in a vacuum'. Scientists have proven that products cooked this way, in a vacuum shell, react differently to heat treatment: the polyethylene packaging combined with low temperature allows preserving the beneficial substances of the products to the maximum and provides an original, unique taste of dishes.
Thanks to gentle heating, the protein denaturation process does not destroy cells, the temperature inside and outside the package remains the same, nothing burns. Meat cooked this way turns out juicy and tender, because muscle collagen during cooking is converted into gelatin without denaturing proteins.
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