We met with the manager and discussed his take on what constitutes a konoba. His words resonated with those of Ilija. A konoba needs to be closely connected to the local foods and food traditions. The atmosphere of a konoba is important. Stone walls, wood ceilings and wood burning stoves help to create a special sense of place. He indicated that the concept of konoba arose from the name for a place under the home where foods were stored, similar to a cave. Susan and I have experienced restaurants in Florence, Italy that seem to be similar. They are basement restaurants called bucas.
Susan and I had a great dinner. It began with a salad that included smoked carp and a soft cheese similar to fresh mozzarella. Susan had a pork steak stuffed with proscuit, and cheese while I had pork stuffed with cheese and a white sauce. Both are dishes associated with Montenegro.
The mural on the side of the building is by a famous Montenegrin artist. Susan and I believe it depicts he aftermath of a great dinner.