rest of Montenegro, Herceg Novi is becoming increasingly popular. “People usually book their holidays long in advance,” says my guide, Sandra. “If booking last-minute, they are increasingly finding they can’t stay where they want.” Part of the former Yugoslavia,
Herceg Novi was once connected by train to Belgrade in Serbia. That line closed in the 1960s, and a four-mile promenade was installed where the rails once ran. It makes for a blissful stroll with waves lapping gently below and beaches attracting sunbathers, even in April. At the end of my delightful jaunt, the beachside infinity pool of historic Lazure Hotel beckoned. Built by the Venetians to quarantine foreign merchants suspected of bringing disease, the Lazure is now a sublime set of 24 rustic-chic rooms, with a modern building holding a further 104 rooms, plus a spa with views over the bay and the Orjen Mountains.
Goran and
his two donkeys looked on passively while I explored an olive grove filled with more than a thousand trees
Just a half-hour drive from Tivat
airport, olive groves speckle the Luštica Peninsula’s arid landscapes. At Moric Farm – Montenegro’s only certified producer of organic olive oil – I met Goran and his two donkeys, who looked on passively while I explored an olive grove filled with more than a thousand trees, some up to 300 years old, then sampled a few local varieties in the small mill. Over an olive-oil-drizzled apple cake in the adjacent building –
CLOCKWISE FROM TOP: Forte Mare in Herceg Novi; locally made olive oil; Goran, owner of Moric Farm PICTURES: Olly Beckett; Shutterstock/
Alexandre.ROSA,
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14 MAY 2026
travelweekly.co.uk
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