From curated wine experiences and Michelin-level cuisine to a redefined breakfast concept and flawless service, the 2026 season brings one of the most exciting gastronomic stories on the Adriatic coast.
Opening the season with intention
Huma Kotor Bay Hotel & Villas officially opened its doors on March 26, marking the beginning of a season defined by a strong focus on gastronomy, service, and the overall guest experience. This year, Huma introduces a carefully crafted concept where expertise, innovation, and authenticity come together to create one of the most compelling F&B narratives in the region.
At the heart of this vision is a team that blends international experience with a clear ambition: to make every moment of the guest journey equally memorable.
A wine philosophy led by Dejan Živkoski
The hotel’s wine program is led by Dejan Živkoski, widely known as Deža, one of the most respected figures on the regional wine scene and the president of the Serbian Sommelier Association (SERSA). His role at Huma Kotor Bay goes far beyond curating a wine list and the perfect pairings.
Deža has shaped the hotel’s entire wine philosophy, creating a selection that balances renowned international labels with authentic regional wines, with a strong focus on terroir and storytelling. His approach is not only curatorial but also educational, working closely with the service team to elevate their knowledge, refine recommendations, and ensure that every interaction becomes a meaningful part of the guest experience.
The result is a wine service that does not simply accompany a meal, but enhances it through thoughtful, personalized guidance.
Michelin expertise at the heart of the kitchen
The culinary direction of the hotel is led by Michelin-star chef Guillaume Iskander, who serves as Executive Chef of the hotel, primarily at Mudra Art Cuisine, the hotels fine dining restaurant, and is the creative force behind the concept and menu of the new signature restaurant, Mandolina.
His approach is rooted in precision, seasonality, and a contemporary interpretation of Mediterranean cuisine. At Mandolina, each dish reflects a clear philosophy, where local ingredients meet refined techniques, resulting in an experience that feels both sophisticated and approachable.
More than just a restaurant, Mandolina is set to become a defining culinary destination within the Bay.
Breakfast, reimagined
One of the most distinctive innovations this season is Huma’s completely redefined breakfast experience, designed to become a true highlight of the stay.
The concept combines an abundant buffet with a carefully curated à la carte selection, enhanced by live cooking stations that bring energy, freshness, and personalization to every morning. Pancakes, waffles, and a range of signature dishes are prepared in front of guests, while modern service technologies ensure both efficiency and elevated presentation.
This approach positions breakfast as a key differentiator, setting a new benchmark not only in Montenegro but across the region.
Looking ahead: Mudra Art Cuisine
The team is already working on the development of the new menu for Mudra Art Cuisine, set to open on June 1. This upcoming venue will further expand the hotel’s gastronomic identity, introducing a new level of creativity and culinary expression.
Flawless service as the foundation
The Front of House team is led by Gul Riaz, now in his third consecutive season at Huma. His leadership is defined by precision, consistency, and a deep understanding of guest expectations, resulting in a service style that feels intuitive, seamless, and effortlessly refined.
An invitation to experience Huma
The 2026 season at Huma Kotor Bay Hotel & Villas is not simply a continuation, but a clear evolution. With a team that combines knowledge, passion, and international expertise, Huma is redefining how gastronomy and service are experienced on the Adriatic coast.
This is not just a place to stay. It is a place to experience.
