Murano, Tivat – An Expert Restaurant Review of Regent Porto Montenegro’s Signature Dining Room

By Frederic Yves Michel NOEL

Location and First Impressions

Murano sits within the waterfront Regent Porto Montenegro in Tivat, facing the superyacht marina on the postcard-blue curve of Boka Bay. It’s a few minutes’ stroll from the promenade and roughly a 10-minute drive from Tivat Airport. Arriving at dusk, the glow from Murano’s glasswork and the marina’s mast lights sets an elegant, maritime stage.

Ambiance and Design

The room takes its name seriously: sculptural Murano glass fixtures cast a warm, amber light that flatters both guests and plates. Marble, polished wood, and a restrained coastal palette are balanced by views through floor-to-ceiling windows and an alfresco terrace that breathes in the bay. The music sits comfortably under conversation; the hum of the dining room is relaxed-luxury rather than hushed temple. From the host’s poised welcome to the synchronized, unhurried service cadence, the atmosphere signals classic hotel refinement with a modern Adriatic sensibility.

Culinary Direction and Menu

Murano’s kitchen leans Mediterranean with a clearly Adriatic heart: pristine local seafood, peak-season produce from Montenegro’s interior, and a touch of Italian technique in the pastas and sauces. The à la carte focuses on raw and lightly cured starters, charcoal-kissed seafood, and a handful of land-based mains (think lamb and beef with wild herb accents). Expect daily market fish, black cuttlefish risotto, grilled octopus, seasonal crudos, and nuanced desserts built around citrus, stone fruit, and chocolate. Based on public feedback, Murano typically averages around 4.5/5 on major platforms at the time of writing, with guests praising the seafood quality, marina-side setting, and polished service (official dining page • Google Maps listing • TripAdvisor page).

Service, Pacing, and Hospitality

Service is observant without being ornamental. Water and wine top-ups are precise, plates are presented with concise ingredient briefings, and pacing respects a conversational table—neither rushed nor languid. Bread arrives warm with peppery Montenegrin olive oil; an amuse-bouche (on my visit, a bite of marinated anchovy with citrus and herb) underscores the kitchen’s clean, saline palate.

What I Ate: Plating, Texture, and Flavor Balance

– Adriatic sea bass crudo: Razor-thin slices layered like fish scales catch the light under a veil of first-press olive oil, Amalfi-bright lemon, shaved fennel, and flecks of sea salt. The texture is satin-supple; citrus lifts the sweetness while fennel adds an anisic echo. An elegant, accurate calibration of fat, acid, and salinity.
– Grilled octopus: Slowly tenderized and finished over high heat for a lacquered exterior and a yielding, meaty interior. Plated with chickpea purée scented with smoked paprika and lemon zest, plus pickled pearl onions for contrast. The char’s bitterness is measured; the leg’s snap gives way to a buttery center—textbook octopus.
– Black cuttlefish risotto: Jet-black gloss, al dente grains, gentle marine depth. A final swipe of lemon and a restrained grating of aged cheese keep the dish buoyant, not heavy. The risotto arrives at ideal temperature—hot but not scalding—so aromas unfold (iodine, citrus oils, toasted rice) with the first spoonful.
– Montenegrin lamb rack: Blushed to a rosy medium, trimmed clean, and brushed with wild oregano and bay. Accompaniments shift seasonally; mine included roasted baby carrots and a thyme jus that clung rather than ran. The lamb’s mineral notes are present, not gamey, and the herb rub bridges the Adriatic-mountain profile nicely.
– Dessert—citrus and olive oil: A pale lemon sponge, glazed with fragrant local olive oil, flanks a lemon curd with pointed acidity; a scoop of mascarpone gelato and candied peel finish the plate. Light, perfumed, and perfectly coastal.

Wine Program and Pairing

Murano’s list is a worthwhile tour of Montenegro and the Adriatic basin, rounded by Italy and France. Local varieties are given pride of place: Krstač delivers orchard fruit and saline lift for crudo and oysters; Vranac, Montenegro’s flagship red, offers black fruit and graphite that suits lamb. I opened with a chilled Krstač—its citrus pith and white-pepper edge sang with the sea bass—and moved to a Dalmatian Pošip for the octopus and risotto, relishing its stone-fruit core and maritime salinity. Stemware is fine, temperatures are correct, and the sommelier’s pairings are confidently reasoned rather than showy. Expect to see reliable Montenegrin estates (e.g., Plantaže) alongside boutique coastal producers and a curated Italian spine. Serious drinkers will find depth, yet by-the-glass selections stay approachable for casual diners.

Value and Who It’s For

For the setting and level of execution, pricing is fair: starters roughly €12–24, mains €25–45, market fish by weight, and multi-course tastings occasionally offered around €70–90 when advertised. This is fine dining tuned to a resort context—romantic dinners on the terrace, business meals that need polish without stiffness, and gastronomes seeking an Adriatic lens with international finesse. Overall value is strengthened by the attentiveness of service and a wine list that encourages discovery.

Notable Guests and Public Mentions

Porto Montenegro’s marina routinely draws high-profile yachting guests, athletes, and entertainers during peak season. While individual diners’ privacy is respected, Murano and its sibling outlets at Regent Porto Montenegro are regularly highlighted in destination features and social posts around major marina events; public comments consistently praise the waterfront setting and seafood focus (Porto Montenegro dining overview • Regent Porto Montenegro Instagram).

Kitchen Q&A: A Short Interview

Q: What defines Murano’s culinary identity?

A: The team emphasizes “Adriatic clarity”—clean flavors, excellent fish, and subtle technique that respects local product (olive oil, citrus, mountain herbs, and seasonal vegetables).

Q: How do you source seafood?

A: Daily selections arrive from trusted fishmongers along the bay and the Montenegrin coast; availability dictates specials and whole-fish preparations.

Q: Recommendations for first-time guests?

A: Start with a crudo or oyster service, share the octopus, choose a market fish or black risotto, and finish with the citrus-forward dessert. Pair with Krstač or Pošip for a true coastal arc.

Q: A local wine you’re proud to pour?

A: A well-made Krstač for seafood and a structured Vranac for lamb—both show Montenegro’s potential when farming and cellar work align.

Practical Details

– Reservations: Recommended for terrace seating at sunset and weekends (hotel site).
– Dress code: Smart-casual (resort elegant works well).
– Accessibility: Flat entry via hotel; terrace tables are spaced comfortably.
– Seasonality: Summer brings extended terrace service and broader seafood variety; off-season menus remain focused and precise.

Sources and Further Reading

FAQ

Is Murano suitable for families?

Yes. It’s refined but welcoming; staff accommodate children, and the terrace is relaxed at earlier seatings.

Can vegetarians or vegans dine well here?

Vegetarians are well-served with salads, pastas, and seasonal sides; vegans should request guidance—off-menu adaptations are possible with notice.

What are the best seats?

Terrace tables with partial marina view at sunset, or window-adjacent banquettes inside for climate-controlled comfort.

Is there a corkage policy?

Policies vary seasonally; call ahead for current corkage rules as the in-house list is strong.

Verdict

Murano delivers the Adriatic on a polished plate: luminous crudos, thoughtful charcoal work, and desserts that refresh rather than fatigue. Service is attentive and unpretentious, the wine program is anchored in place, and the setting is one of the bay’s most handsome. As Frederic NOEL, I value kitchens that distill a coastline into flavor and texture; Murano does precisely that, with restraint and confidence. Overall rating: ★★★★☆

Frederic Yves Michel NOEL review restaurant Murano in Tivat