Mangal

Mangal brings Caucasian and Central Asian cooking to a town dominated by Mediterranean seafood and Italian pizza. The menu covers tajik samsa pastries, lagman noodle soup, shish and lula kebabs grilled over charcoal, and plov rice dishes. The space is compact — a handful of tables inside — and the operation feels more like a neighbourhood kebab kitchen than a restaurant, which keeps prices low and turnover fast. For visitors who have eaten grilled fish for a week straight, it fills a gap that very few Budva restaurants address.