If your taste buds get delirious by the mere thought of savouring dishes cooked by a world-class chef, Hurawalhi Maldives is pleased to be able to add an extra tingle of excitement: from January 6-7, 2021 and again from January 13-14, 2021, the resort’s award-winning 5.8 Undersea Restaurant will host two Michelin-starred chef Stefan Heilemann.

Heilemann’s culinary career started in 2003 and after gaining experience in a collection of high-end restaurants, in 2015 he took the post of Executive Chef at the acclaimed Ecco Zürich at the Atlantis by Giardino and earned two Michelin Stars. Having joined Widder Restaurant Zürich as Executive Chef earlier this year, Heilemann has already been awarded ‘Chef of the Year 2021’ by Gault Millau in Switzerland.

Hurawalhi’s guests get the chance to savour his fine cuisine during a series of dinners, below the ocean.

Said to have the precision of a watchmaker and the curiosity of a biologist, Heilemann promises a set menu that is bound to dazzle and delight, with the world’s largest all-glass undersea restaurant being the cherry on top of this remarkable dining experience.

Treat your palate to an explosion of Michelin-recognised flavours, brought to you by Chef Heilemann, a culinary Wunderkind, for a limited time this January.

Here’s a sneak peak at the exquisite delights that Stefan is planning:

• Bao Bun – cashew, massaman curry, coriander
• Salmon – ceviche, passionfruit, corn
• Marinated Tuna – yuzu, cucumber, ponzu
• Scallops – fennel, chorizo, ducca
• Scallops – carrot, yellow thai curry, peanut
• Veal Tenderloin – onion, bacon, perigord truffle
• Pear – macadamia, dulcey chocolate, wheat grass

5.8 Undersea Restaurant has limited capacity so be sure to make a reservation well ahead of time.

Officially inaugurated in January 2016, the five-star Hurawalhi resort is accessible by a 40-minute scenic seaplane flight from the main airport, and offers 90 villas, including 60 Ocean Villas and 30 Beach Villas, for grown-ups who are seeking luxury and innovation. The villas are stylishly and beautifully conceived featuring soothing décor, sumptuous linens on king size beds, bleached wooden floors, and private terraces with panoramic views.

There is an ocean of delights to take in at Hurawalhi: dining at 5.8 Undersea Restaurant, snuggling up with your darling under a blanket or sparkling stars on the iconic Dream Island sandbank, falling in love with the plethora of marine life 

The landmark Lighthouse Restaurant at Baros Maldives is celebrating its 15th anniversary of fine dining with a special degustation menu.

The iconic, pinnacle-roofed restaurant on the shore of the legendary Maldivian luxury island resort of Baros is visible from miles away. Its opening in December 2005 elevated dining in the Maldives to an unrivalled level. Since then, the resort’s guests have been able to enjoy the pleasure of epicurean dining in a unique over-water setting.

With its eclectic selection of succulent local seafood, prime imported meat and modern classics infused with exotic flavour presented and served with style, the Lighthouse quickly won fame as an excellent dining destination in a breath-taking setting above the Baros lagoon.

For guests of Baros, dining in the Lighthouse at least once and enjoying magical sunset moments from the gallery of the Lighthouse Lounge has become an essential part of their stay.

To celebrate the 15th anniversary, the Lighthouse Chef, Nathif, has chosen the all-time favourites of guests to create an ‘Anniversary Degustation Menu’. Many dishes that are featured have been on the menu since the very beginning of The Lighthouse, satisfying returning guests who always request them.

The Lighthouse Cognac Flambéed Lobster Bisque prepared table-side from the Guéridon has become a favourite that many guests enjoy every evening. This will form part of the anniversary degustation menu.

Other popular highlights that are included are Grilled Yellow Fin Tuna Steak with Pan Fried Duck Foie Gras and Seared Medallions of 300-Day Grain-Fed Black Angus Beef Fillet.

The Lighthouse menu has evolved over the years as Chef Nathif and his brigade of skilled chefs know and understand what guests seek for the perfect evening of gourmet highlights accompanied by great wine.

The Lighthouse team has been recognised and awarded, nationally and internationally. Chef Nathif, who has worked at Baros for 16 years, has collected several prestigious awards over the years for culinary excellence.

“I am very proud of what we have achieved and we value every award we have received,” Chef Nathif said.

“However, the most valued award for our team is to have guests returning to dine with us. It is merely the best encouragement and acknowledgement when guests come back to the Lighthouse every day during their stay. It is not just the food, it’s also the setting and the team that make the dining experience exceptional.”

The six-course 15th Anniversary Degustation Menu is a perfect way to discover the fine food served at Baros and is available only at the Lighthouse Restaurant for a limited period.

The Lighthouse sommelier will assist guests with individualised wine pairing.

Baros is a boutique, private island of 75 overwater and beachside garden villas and white sand beaches set in a turquoise lagoon, just 25 minutes by speedboat from the Maldives’ main Velana International Airport.

Guests can relax in a tranquil, tropical setting, embark on an amazing culinary journey in Baros’ three restaurants and bars, dine on a secluded sandbank or the unique Piano Deck in the middle of the lagoon as well as take part in memorable snorkelling experiences around the flourishing house-reef.

The resort has been welcoming guests since 1973, and has spent decades honing its services and cultivating its environment, making it a legendary resort.

Baros consistently wins prestigious awards from guests and travel professionals for quality accommodation and outstanding service excellence, and is a member of The Small Luxury Hotels Of The World.

At Vakkaru Maldives, oenophiles will find there’s no better place to toast the start of 2021 than in Vakkaru Reserve.

Fresh from winning a major accolade from the American magazine Wine Spectator, with a new head sommelier in place and showcasing a number of fresh new initiatives, the resort’s wine cellar will be a focal point for special wine and dine experiences throughout the year.

Originally from Argentina and a mixologist and sommelier who has worked at luxury hotels and fine dining restaurants worldwide, Vakkaru Maldives’ new Head Sommelier Lucas Girod will have overall responsibility for the cellar’s $500,000 collection.

Extending to 520 labels, it runs from old world to new world wines, and features rare vintages such as 1974 and 1985 Château Cheval Blanc, 2002 Louis Roederer Cristal Brut, 2002 Krug Clos du Mesnil and 2009 Louis Roederer Cristal Rosé, alongside1990 Sassicala, 2002 Chateau d’Yquem and Tiganello vintages running from 2006 to 2014.

It was the diversity and sophistication of the collection that prompted Wine Spectator to extend its Best of Award of Excellence to Vakkaru Reserve in the magazine’s most recent Restaurant Awards.

The awards recognise the achievements of nearly 3,800 restaurants across 80 countries and territories, with the coveted Best of Award of Excellence designations specifically celebrating venues “for serious wine lovers, that show a deep commitment to wine, both in the cellar and through their service team”.

In what is one of the most comprehensive global surveys of its kind, Vakkaru is one of only 10 resorts in the Maldives and 1,387 venues internationally to hold the honour.

This is the first year Vakkaru Reserve joined this prestigious list, making it one of only two resorts in the Maldives and 139 new entries to be elevated to that position within the last year.

“It’s incredibly exciting to join Vakkaru Maldives, where the resort’s $500,000 investment in exceptional international wines and the recent Wine Spectator award show just how seriously the team takes the pleasures of eating and drinking,” Girod said.

“This is one of the finest wine collections to be found in the Indian Ocean and I’m looking forward to sharing it in new and creative ways with all those who come to visit us.”

The award is the latest affirmation of the ambitious steps being taken by Vakkaru to build one of the Indian Ocean’s most unique and notable wine cellars and guests keen to experience what makes the Reserve so special will find a number of new experiences.

Under Girod’s stewardship, Wine Tasting in the Sea sessions will invite guests to dip enjoy a relaxed, barefoot outdoor tasting immersed in the beauty of the resort’s lagoon.

More uniquely Maldivian memories can be made during intimate tasting sessions on a sandbank, where intriguing wines will be juxtaposed with the calm beauty of the Indian Ocean.

For true wine connoisseurs, Top Wines of the World tastings will see Girod introduce premier crus from Bordeaux & Burgundy and a selection of Brunellos and Barolos alongside a range of top new world vintages, all to be served with fine cheeses and premium cold cuts.

Those launches will complement the indulgent experiences already offered at Vakkaru Reserve, where the resort’s best wines are left tantalisingly on display.

The wine cellar accommodates up to 10 guests at its indoor seating area for intimate dinners.

Encased by palm trees and beautifully illuminated by candlelight as darkness falls, the outdoor dining table seats eight and is a popular meeting place for friends who want to sample Vakkaru Reserve’s cigar collection alongside its wines.

Whether enjoyed inside or out, decadent dinners at Vakkaru Reserve might feature Maldivian lobster terrine to start, and a mains of fillet mignon and foie gras with honey mustard vegetables accompanied by a flight of champagne and different styles of wines.

Should guests simply want to drop in to casually sample whatever might take their fancy, that too can be arranged.

“We are delighted to welcome Lucas Girod as Vakkaru Maldives’ Head Sommelier,” General Manager of Vakkaru Maldives Iain McCormack said.

“Offering superlative drinking and dining experiences has always been a priority for all of us here, and it is a passion that he shares. We look forward to giving Vakkaru Reserve guests plenty of reason to cheer good times and good fortune over the months to come.”

Nestled in Baa Atoll, a UNESCO Biosphere Reserve, Vakkaru is a timeless sanctuary intuitively designed for guests seeking unassuming luxury and cherishable experiences.

A scenic 30- minute seaplane journey from Velana International Airport takes you to this secluded reef island blessed with timeless ocean views, powder-soft white sand beaches, unique deep blue holes and spectacular marine biodiversity.

The 113 beautifully-appointed Over Water and Beach Villas are elegantly designed to respect the surrounding tropical nature and Maldivian charms.

Indulgent dining choices, a world-class wine cellar – home to a curated selection of fine vintage and non-vintage offerings from Old to New World — as well as curated leisure activities and amenities create enriched experiences for everyone.

For reservations and general information, please visit vakkarumaldives.com or contact reservations@vakkarumaldives.com.

Baros Maldives is offering couples a romantic private dining experience like no other aboard their unique Piano Deck.

Recognised as the Most Romantic Resort in the world for eight consecutive years at the World Travel Awards, Baros Maldives offers an idyllic retreat for couples.

This Valentine’s Day, those looking to celebrate and make up for any lost romantic moments can experience ‘Our Love Song’– an intimate dining experience on the Piano Deck, a unique wooden deck shaped like a grand piano, floating in the middle of the lagoon.

As the sun begins to set across the horizon and the sky turns a dreamy shade of pink, couples can share an unforgettable experience in this magical setting whilst their personal chef prepares a mouth-watering dinner.

With nothing around for miles, couples can enjoy the utmost privacy as they sip champagne and listen to the gentle Maldivian breeze splashing soothing waves.

Specially curated by the resort’s expert Head Chef, the four-course meal will begin with a selection of canapés and fresh oysters, before couples indulge in the menus ‘Chilled Seafood Extravaganza’; a concoction of the finest Fruits de Mer including poached Cold Coral Lobster, Tiger Prawn, Scallops, Blue Swimmer Crab and Smoked Salmon.

Another highlight is the ‘South American Ceviche’; an array of Reef Fish, Tuna and Prawn Ceviche, served with Sevruga Caviar and Crispy Tortilla.

The seafood inspired menu is paired perfectly with an assortment of fine wines and rounded off with a delicious selection of hand-crafted Artisan pastries for dessert.

After dinner, a short boat-ride takes the couple back to shore where their beautifully decorated villa awaits.

Filled with island blooms and tastefully decorated, the couple will also be greeted by a relaxing bath run with essential oils and adorned with bubbles and flowers.

Formerly a coconut plantation, Baros Maldives was one of the first resorts to open to the public in 1973 and remains one of the very best for couples.

Surrounded by tropical greenery and an exquisite house reef, just 15 metres from the shore, Baros is the ultimate choice for a secluded island getaway.

HOW: The price for the ‘Our Love Song’ experience is $825 ++ per couple and includes a four-course dinner on the ‘Piano Deck’, couples bath and romantic in-villa decoration.

Iconic Maldivian haven, Huvafen Fushi, has launched Immerse… Latitude 4°, an intimate new bespoke underwater dining experience eight metres beneath the surface of the Indian Ocean.

The sublime new ‘pop-down’ restaurant will transform Huvafen Fushi’s legendary world-first underwater spa into a profound private gastronomical experience, in which guests are enveloped in a mesmeric, ethereal space in tropical waters just 4° from the equator.

Complemented by a fully customisable menu individually tailored to guests’ culinary preferences, this inherently immersive submarine private dining venue will bring unprecedented depth and exclusivity to the Maldives’ pioneering pantheon of elite underwater restaurants.

After a romantic boardwalk stroll over the sunset-kissed lagoon, guests descend a few steps to discover their otherworldly private dining cocoon below the surface.

Positioned beside a panoramic window, a single elegantly dressed dining table provides unparalleled, uninterrupted views of the captivating reef nightlife; subtle mood lighting within accentuates the gently illuminated seascape outside.

The abundance and diversity of Huvafen Fushi’s marine life is exuberantly evident at every turn, and any time of day – but it is after dark, below the surface, that the reef dramatically reveals itself as a vivacious landscape of nocturnal predators on the hunt; of bioluminescent plankton sparking ‘fire in the ocean’; and of beautiful corals fluorescing under the gaze of UV torches.

The Immerse… Latitude 4° experience also provides a unique perspective on Huvafen Fushi’s coral propagation programme — the spa reef is home to several mature coral frames that have ‘graduated’ from the resort’s coral nurseries — while for guests who are uncomfortable with diving or snorkelling, it represents a revelatory opportunity to discover the magical world beneath the waves.

Huvafen’s executive chef will consult with guests in advance to design an individually tailored gastronomic journey perfectly attuned to their tastes; while the resort’s resident sommelier will also be on hand to present wine pairing recommendations to accompany each chosen dish.

The Immerse… Latitude 4° private dining experience is priced at $495++ per person, excluding beverages, for advance reservations only. Private breakfast experiences also available on request.

Opened in July 2004, Huvafen Fushi is situated in the Male Atoll and features the world’s first underwater spa rooms.

Just 30 minutes by speedboat from Velana International Airport, Huvafen Fushi exists in a dreamlike bubble; beyond the banal intrusions of flight or boat paths, wreathed only by horizon.

A sanctuary of iconic design and natural beauty, the resort’s 44 enrapturing, naturally modern villas – each with a private deck and freshwater infinity pool – are enhanced by the signature Thakuru butler service first pioneered by Huvafen Fushi.

An array of unique culinary experiences are infused with Huvafen’s customary serenity, from subterranean gastronomic adventures curated by renowned consultant sommelier Guillem Kerambrun at Vinum, the resort’s underground wine cellar; to laid-back Izakaya-style dining at Huvafen’s unmistakable overwater restaurant, now returned to its birth name, Salt.

Amilla Maldives Resort and Residences has announced a ‘cracking’ new collaboration with the Ministry of Crab.

The partnership with the acclaimed Sri Lankan restaurant brand will see a pop-up Ministry of Crab taking over Wok Restaurant at Amilla for the Easter holidays, from April 1-14.

With a flagship restaurant at Colombo’s Dutch Hospital upscale shopping precinct, the Ministry of Crab also has international outposts in Shanghai, Manilla, Mumbai, Bangkok and at Crossroads Maldives.

Championing the seafood of the Maldives’ next-door neighbour, the Ministry of Crab’s modus operandi is using fresh quality ingredients (with a daring no-freezer policy) to create delicious fine dining cuisine.

In particular, the Ministry of Crab has elevated indigenous wild-caught mud crab to unparalleled levels. Aficionados frequently refer to the Ministry of Crab’s mud crab dishes as ‘the best crab in the world’.

Guests can choose whether to have their crab prepared with chilli, pepper, garlic-chilli, butter or traditional Sri Lankan curry.

The crabs range in size from half a kilo to the legendary two kilogram ‘Crabzilla’. But the Ministry of Crab also excels at many other seafood dishes, including crab liver pate, garlic-chilli freshwater prawns and much more.

As one of South Asia’s most famous chefs, Chef-Restauranteur Dharshan Munidasa’s pop-up Ministry of Crab at Amilla Maldives will be one of the highlights of its thrilling Easter programme.

Amilla’s Easter festivities for guests of all ages will also include magical Neverland-themed entertainment and activities that celebrate the concepts of togetherness, resilience and sustainability.

As an advocate of fresh, local ingredients, Dharshan is an excellent fit for Amilla’s key sustainability philosophy.

Dharshan, who was born in Tokyo to a Japanese mother and Sri Lankan father, is the also the mastermind behind Sri Lanka’s famous Nihonbashi restaurant.

He discovered his talent for cooking while studying at John Hopkins University in the US, where he obtained a double degree in Computer Engineering and International Relations.

Dharshan opened Nihonbashi in Colombo to great acclaim in 1995 and Ministry of Crab in partnership with celebrated Sri Lankan cricketers, Mahela Jayawardena and Kumar Sangakkara, in 2011.

The prolific restauranteur then opened The Tuna and The Crab Japanese seafood fusion restaurant in historic Galle in 2014 and followed up this success with Kaema Sutra contemporary Sri Lankan restaurant, which he opened with Bollywood actress Jacqueline Fernandez, in 2017.

In addition, Dharshan launched a Café Nihonbashi in Sri Lanka’s ancient former capital, Kandy, in 2018, and Ministry of Crab, Carne Diem Grill and Nihonbashi Blue at Crossroads Maldives in 2020.

Amilla’s General Manager Jason Kruse and Executive Chef Andrew Smith say they are thrilled that Dharshan will shortly be bringing his signature dishes and sharing his freshness philosophy with Sri Lankan spice and personality with the Baa Atoll resort.

“Ministry of Crab is an iconic brand which will provide additional dining options for our Easter period guests,” Jason said.

For more information about the resort and bookings, please email sales@amilla.mv  or visit www.amilla.com.

Grab a cold drink with Rahaa’s signature pizza after a swim, chill in a hammock with a book and a king coconut, or even better – enjoy the magnificent sunset views with a cocktail in hand.

The ocean on one side, the lake on the other, the sunset right in front and cool music playing throughout the day, Ko’Bar the new outlet located on the west beach of Rahaa, is the ultimate place to be for sunset.

Ko’Bar offers a collection of alcoholic and non-alcoholic beverages to quench your thirst when you’re on your holidays in the sunny side of life.

The outlet also serves a selection of pizzas including the Rahaa signature pizza. The Pizza is made using black pepper crusted seared tuna, tomato sauce, onion, chili, curry leaf and mozzarella.

Rahaa is located in the untouched and low-traffic Laamu Atoll, an esteemed destination for a wide range of travellers, from honeymooners and families to groups of friends and adventurers.

A naturally beautiful location with original vegetation, wide stretches of beach and with a natural Saltwater lake separating the two islands.

The resort boasts two villa categories with vibrant minimalistic modern design infused with the local Maldivian architecture, the Lake View Villas and the Ocean View Villas.

Featuring all the necessities and comforts, the pristine environment of Rahaa envelops visitors, creating a sense of belonging, of being at home, being one with the surroundings.

Interwoven with nature, the villas fuse local materials with contemporary interiors designed to maximise sensual discovery in a setting of ultimate comfort and privacy. Spacious terraces are positioned ensuring total immersion in the scenery.

Guests can enjoy excellent international and local cuisine and a wide variety of alcoholic and non-alcoholic beverages, at the main restaurant Kaage, and two bars Dhirun and Ko’Bar. All outlets are right on the beach with ocean and lake views.

Rahaa additionally offers a wide range of activities and services including diving, watersports, kids club, spa, fitness centre, excursions, surfing and more.

You & Me Maldives by Cocoon has rebranded its underwater restaurant to ‘H2O by chef Andrea Barton’ and rolled out the new menu crafted by the Michelin starred chef. It’s the first time in the world that an underwater restaurant is branded and supervised by a Michelin starred chef.

It’s worth mentioning: from the stars… to the underwater universe of Raa Atoll in the Maldives. The parable of starred chef Andrea Berton has seen yet another important milestone on 1st April 2021: the management of H2O, the flagship restaurant of You & Me by Cocoon Maldives, the adults-only resort opened just 2 years ago.

“It is with great pleasure and pride that we announce we have signed an agreement with the renowned Chef Andrea Berton who will manage our H20 restaurant. Starting April 1st, the Michelin-starred chef will create a fantastic menu that will delight all our guests” commented Alessandro Azzola, Managing Director of You & Me by Cocoon Maldives.

Berton is also on the same wavelength, explaining: “I am very satisfied with You & Me by Cocoon collaboration, not only for the very high level of quality that the resort offers, from gastronomic to experiential, but also for the unique nature of the H20 restaurant, one of the very few underwater restaurants in the world, the only one in the Raa atoll“. 

Berton started working in the kitchen in the 90s, firstly with Gualtiero Marchesi and then with Alain Ducasse. In 2005 he began his collaboration with the Ristorante Trussardi alla Scala where he gained the first Michelin star in 2008 and the second in 2009. In December 2013 decided to open the Ristorante Berton in Milan, where the broth becomes the protagonist of a real tasting menu. In 2014 he was awarded a Michelin star, which was replicated in 2016 just 9 months after the opening of the Ristorante Berton al Lago at the hotel Il Sereno on Como Lake.

A partnership between Andrea Berton and You & Me, which joins another Italian excellence in the resort: the leading made-in-Italy design company Lago, which bears the signature of H2O furniture with the unmistakable Air MadeTerraneo suspended tables, in hand-painted ceramic. Lago has also shaped in its own image Cocoon Maldives, the first design hotel in the Maldives.

The arrival of Berton’s star-studded cuisine at You & Me is just the icing on the cake of a season full of success for the new-born resort which, just a few months after its opening, has already made its mark on the market thanks to its unique features.

A favourite destination for honeymooners, You & Me stands out in the tourist offer as one of the unique adults-only resort in the Maldives as being the first entirely à la carte island: through the innovative dine-around concept, guests have the opportunity to choose between different restaurants, from breakfast to dinner. There is no shortage of bubbles: thanks to the partnership with Veuve Clicquot, You & Me is in fact a real Bubbles Island.

The rustic-chic style, the undisputed natural beauty of the lagoon and the rich marine life that can be reached by swimming… simply do the rest! Love is in the air

Italian Chef Mauro Panebianco set to host a special culinary journey at SAii Lagoon Maldives – Curio Collection by Hilton from May 1-5.

Born in Busto Arisizio, a northern city in Italy, Chef Mauro grew up spending most of his time at his uncle’s restaurant.

Much of his success came during his work in Milan which was followed by Munich and most recently in Moscow with Canetinetta Antinori restaurant since it opened its door 10 years ago.

Combining his passion for new experiences with a fresh look at seasonal ingredients and a love for cooking, Chef Mauro loves to bring joy to his guests. And of course, all with an Italian accent.

During his residency at SAii Lagoon Maldives, Chef Mauro’s special culinary journey includes a hosting dinner with wine pairing at Mr Tomyam on selected evenings and an exclusive Master Class at Miss Olive Oyl on May 4.

A mere 15-minute boat ride from Male International Airport, SAii Lagoon Maldives is nestled within the tranquil Emboodhoo Lagoon of CROSSROADS Maldives along with Hard Rock Hotel Maldives with direct access to The Marina, an 800-metre lifestyle area and beach walk featuring retail, entertainment and dining outlets.

The facilities include a 30-berth quay, complete with world-class amenities and exclusive concierge services, The Junior Beach Club and Camp, CROSSROADS Event Hall, Maldives Discovery Centre, and Marine Discovery Centre – the project’s environmental and educational hub.

For more information and details, please visit www.saiiresorts.com/maldives/lagoon.

The St. Regis Maldives Vommuli Resort has recently appointed Pedro Samper as their new Executive Chef.

Bringing with him many years of industry experience, Chef Pedro will oversee and elevate all efforts at the resort’s already distinguished culinary scene.

His new menus were created with an emphasis on food trends, concepts, modern presentation and technique.

Guests can indulge in the season’s latest mouthwatering menu items and the delightfully vast range of dining options at the finest address in the Maldives, including Crust, Decanter, The Whale Bar, Cargo, Craft and the resort’s world-renowned signature restaurant, Alba.

Chef Pedro is a seasoned professional with an impressive background and over 20 years of experience in the industry.

Recognised for his traditional Spanish and Basque cuisine, his experience boasts years of international culinary excellence, with world-renowned chefs, restaurants, and luxury resorts.

From San Sebastian, Spain, Chef Pedro perfected his skills in some of Spain’s best Michelin-starred restaurants, including Martin Berasategui, Quique Dacosta, and Kokotxa.

He then served as Executive Chef at Paradores Resort, a luxury five-star property in Valencia, Spain.

Making a continental leap to Asia, Pedro has worked in Tokyo under the culinary mastery of Chef Yamamoto at RyuGin (three Michelin Stars) and Chef Honda at Zurriola restaurant (two Michelin stars).

Chef Pedro relocated as Executive Chef of Michelin-starred Zurriola Restaurant in Hong Kong.

Moving forward, Chef Pedro accepted the title of Executive Chef at The Langham, Hong Kong, where he oversaw the hotel’s western restaurants, including Palm Court, Artesian, The Bostonian, Main St. Deli and The Food Gallery, as well as in-room dining service and the events catering department.

Most recently, Chef Pedro served as the Executive Chef at St. Regis Kula Lumpur in Malaysia, overseeing all kitchen outlets and culinary operations including The Brasserie (Best top 20 Restaurants), The Drawing Room, Crystal, Astor Bar, as well as in-room dining service and the events catering department.

The St. Regis Maldives Vommuli resort is the first St. Regis resort set on a private island and immerses travellers into an authentic and beautifully natural environment, elevated by the finest expression of luxury and sophistication.

Set in an untouched tropical landscape, kissed with sparkling sand and surrounded by the Indian Ocean, The St. Regis Maldives Vommuli welcomes travellers to an exclusive paradise steeped in exquisite moments.

The Ritz Carlton Maldives, Fari Islands opens on 1 June with seven incredible restaurants and two bars for guests to explore, including options at Fari Marina Village.

Diners can enjoy a rich culinary landscape and travel the world on their palates, whilst feeling confident that every effort has been taken to ensure a focus on the highest-quality, seasonal ingredients and with the environment front of mind.

Experience the joy of a robust Italian espresso, share conversation over Cantonese tapas, toast to the sunset with a chilled glass of rosé or enjoy a local version of traditional Afternoon Tea.

Here is a taste of the global flavours that awaits guests.

La Locanda

A celebration of Southern Italy’s cuisine and customs!

La Locanda will be the ‘living room’ of the resort, where the spirit of Southern Italy will come alive.

It is a place to enjoy relaxed dining and delicious Southern Italian cuisine such as homemade pastas, a world-class espresso or a sunset aperitivo either indoors, or overwater, as well as sampling rare Proseccos, Italian wines, cannolis or boutique olive oils.

The Chef’s Table is available for bespoke tasting menus and Italian cooking classes, and there is also a private dining room for up to ten guests.

Design is light and fresh with floor to ceiling windows opening onto the Indian Ocean, beautiful terrazzo tabletops, Narumi bone china tableware and exclusive Kevala encircled by the carefully curated Italian library covering culture, fashion, food and art.

Summer Pavilion

An overwater restaurant showcasing Cantonese specialities!

Floating over the starlit Maldivian lagoon, the Summer Pavilion offers an intimate place to savour the finest Cantonese cuisine. Inspired by Michelin starred Summer Pavilion in Singapore, a menu of mouth-watering small plates has been curated.

This restaurant has the feel of being hidden within a Chinese garden filled with delicate plants and lanterns, enclosed by beautiful latticework.

It holds prime position next to the resort’s wine cellar, which stocks over 600 rare and high-end labels and also specialises in traditional Chinese tea rituals.

The cocktails, infused with Asian flavours such as lychee, ginger, Asian pear and mandarin, will be inspired by the speakeasy era, served in semi-private areas of the restaurant and made at the table to encourage that sense of conspiracy.

IWAU

Japanese flavours in an open-air setting!

The Japanese translation of ‘to celebrate’ IWAU is exactly that – an honouring of Japanese flavours.

Open to the night sky and a fantastic sunset spot, the restaurant has two nine-seat teppanyaki grills where guests can watch chefs prepare seafood and meat dishes.

Sushi and sashimi are offered at romantic tables for two set within the pool itself.

The pre-dinner Izakaya cocktails, using plum wine, yuzu, shochu, wasabi, miso, umeboshi will be mirrored by a wide menu of the finest sakes, Japanese whiskeys and teas.

Eau Bar

Beachfront dining that pairs elegance and wellness!

The adjacent Eau Bar is a chic setting, sweeping in a half moon shape around the iconic circular infinity pool, that speaks to health-conscious diners in an environment focused on wellbeing and relaxation.

The balanced menu features a selection of fresh oysters and caviar, while sipping on a table-side cocktail crafted from organic fresh ingredients.

Eau Bar will also offer a twist on the traditional afternoon tea, inspired by the Maldivian custom of hedhika.

The evening brings a moodier affair, offering a range of cocktails made at each table, inspired by Maldivian local spices as well as a selection of top shelf Champagnes and sakes.

Beach Shack

The Mediterranean meets the Maldives!

With sand underfoot and the sea just steps away, the family-friendly Beach Shack embraces the Mediterranean with its carefree, bohemian spirit.

Signature Mediterranean dishes include sharing platters such as burrata, heritage tomatoes and artichoke, seafood ceviche, paella, grilled fish, grilled tomahawk steaks and Sri Lankan mud crab all to be washed down with Provençal rose, many in magnum size, low-alcohol cocktails or delicious sangrias.

The open-air dining and live kitchen, close to Ritz Kids, is the perfect place to laze away the day, listening to chilled out music and the sound of popping corks, over a long lunch with family and friends.

Resident and visiting DJs spin throughout the day with kids’ story time offered fireside, as well as a starlit cinema and themed evenings.

Beach Shack also has its own gelato shop serving a range of ice creams, healthy sorbets, sundaes and milkshakes, including flavours such a Maldivian coconut and Valrhona chocolate.

Thanks to a strong connection to the dive centre, guests can also enjoy Jean-Michel Cousteau Naturalist sessions, bringing the surrounding marine environment to life.

Arabesque, Tum Tum at Fari Marina Village

The culinary landscape does not end at the resort, as the Fari Marina Village offers two additional restaurants.

Arabesque is a Lebanese inspired restaurant, with a tandoor oven, serving classic mezzes and north Indian cuisine. Cocktails will be refreshing and perfect for the sober curious, alongside Turkish coffee, Moroccan tea and Nebu Shisha.

The restaurant has been designed in the style of a Bedouin tent, with tactile textures, terracotta hues and shapes reflective of its Middle Eastern inspiration, as well as sunken tables perfect for ordering a smoking shisha cocktail and whiling away the hours.

In contrast, Tum Tum is a South East Asian food truck serving wonderful street food using wok and steam, including its six signature bao buns. This is a pit stop while enjoying a day of shopping and culture at Fari Marina Village.

Dishes include fresh, crisp Asian salads, delicious noodle and dumpling soups and steamed dumplings.

Dine by Design experiences

Integral to the culinary experiences at The Ritz-Carlton Maldives, Fari Islands is its Dine by Design concept, which allows guests to choose from a number of exclusive, private locations to dine in.

Imagine a sunset sandbank BBQ with a private chef, dinner with a private chef in a secluded cove or within the Wine Cellar, surrounded by rare labels with a specialist menu highlighting wines of the guest’s choice.

Other exceptional experiences include the Omasake Experience at IWAU where guests can enjoy a bespoke Japanese menu in the infinity pool itself, or a sunrise yoga breakfast to welcome the day in together.

These destinations have been hand-picked by the resort Ladies & Gentlemen as the most iconic spots for making those magical memories, such as private diners, proposals, beach weddings, family gatherings or memorable beach picnics.

Reduce, reuse, recycle

The Ritz Carlton Maldives, Fari Islands has a 100 per cent no single use plastic policy, which extends to no single use napkins, coasters, condiments or menus.

When designing the supply chain, the team has ensured there that no excessive packaging is used, that they order locally and that and excess food is donated to a local food bank.

A strong recycling programme has already been established, as well as a rubbish compactor, and all outlets will use the resort’s composting system for vegetable waste, or re-use scraps in other forms. All cooking oil will be collected and turned into bio-diesel.

Other efforts include training on cooking smartly to reduce unnecessary energy and water usage.

The menus at each restaurant will offer plant-based options to encourage guests to explore a vegan diet, but all meats, where served, organically produced and 100 per cent grass fed.

The Ritz Carlton Maldives, Fari Island is ideally located at Fari Islands, in the North Malé Atoll of the Maldives, which is a 45-minute journey by speedboat or a 10-minute seaplane flight from Velana International Airport.

The resort features white sandy beaches, turquoise lagoons and coral reefs with marine life.

Shaped by the Maldivian sun and shored by the Indian Ocean, guest villas at The Ritz Carlton Maldives, Fari Island are expected to range in size from one to three bedrooms, featuring the refined elegance and legendary service that define The Ritz-Carlton brand.

The property is also expected to offer a choice of outstanding culinary venues serving an array of international and local cuisines, in addition to a full suite of fitness and recreational facilities including a signature Ritz-Carlton Spa.

The Ritz-Carlton Maldives, Fari Islands is part of Fari Islands, an archipelago that features three world-class hospitality brands inclusive of The Ritz-Carlton.

The guests are expected to have access to a picturesque Fari Marina – the archipelago’s communal beating heart. Built around a vibrant Beach Club, Fari Marina features charming boutiques and a handpicked selection of dining options.

Spaces have been designed by the renowned Kerry Hill Architects, to bring about a delicate balance of serene and social.

Settle into a luxury haven perched over a turquoise lagoon, experience barefoot chic and unwind in the overwater villas at Constance Moofushi.

In addition to its exceptional setting, top facilities and first class hospitality, the property is a gastronomic oasis. The variety of excellent menus and drinks make it a true epicurean escape.

The main restaurant, Manta, has been given a new look, creating a lively and happy atmosphere, using local materials with recycled shells and corks.

The renewed food display stations allow the chefs to showcase their work and present live spectacles during decadent breakfasts and sumptuous dinners while interacting with the guests.

Expect daily-changing themes at dinner where the Executive Seychellois Chef, Daniel Agathine, and his team of chefs from around the world offer a stunning array of delicious dishes and the sommeliers help you choose the perfect accompanying grape.

At Manta, the whole world is on your plate.

You will be spellbound by the appetising seafood barbecue, sushi, pizzas, Maldivian specialties, Thai-style meats and the perfect cheeseboard. For dessert, homemade ice creams and sorbets accompany the various pastries.

From the classics to more surprising flavours, you will want to try it all! An amazing cocktail selection also awaits you at the cosy and lively Manta Bar for an aperitif or after-dinner drinks.

Right on the beach and next to the pool, the Totem bar is the perfect spot to enjoy a freshly blended juice or mocktail.

The new menu focuses on the healthy and fresh ingredients from the Indian Ocean islands – fresh tuna from the Maldives, sugar cane from Mauritius, turmeric from the Seychelles and vanilla pods from Madagascar.

The Totem Wagyu Beef Burger is definitely the go-to meal if you are feeling hungry while the new Fish Burger with dark Sesame Bun is also a must try. If you would like to try the signature burger of Moofushi, the recipe is here.

For dinner, perhaps you will choose the Tuna, freshly caught and cooked to perfection by Alizée Restaurant’s brigade, who delivers a tempting à la carte menu every night. With wave-side tables set right on the beach, you will be lucky to enjoy an exquisite barefoot dinner under the stars.

Constance Moofushi offers a one-of-a-kind outdoor authentic hedonist experience.

With sounds of the ocean caressing the beach in the background, the tropical breeze through your hair and the fine sand under your bare feet, you can connect with nature all while enjoying excellent food and top drinks.

Positioned as a front-runner in gastronomy and sommellerie in the Indian Ocean, Constance Moofushi epitomises Constance’s culinary spirit, combining haute cuisine and regularly welcoming renowned chefs to share their passion, ideas and culinary traditions.

Constance Moofushi offers all-inclusive stays which guarantee your peace of mind and a fully lived experience: from your villa on the stilts, the delightful menus concocted by our chefs, access to 125 grape variation from the cellar, unlimited cocktails and snacks and even your meditation session on the beach, everything is included.

Why go anywhere else? The All-Inclusive package ensures it is a holiday that has it all. If you are a food enthusiast, be sure to book a ticket for Constance Moofushi.

Up to 50 per cent discount off the price on all-inclusive basis. Offer valid on all room categories until September 30. For more information and bookings, please visit www.constancehotels.com.

Fushifaru Maldives has revamped its culinary offering through embellished dining experiences, increased variety of international dishes and exclusive fine-dining menu items and premium ingredients.

This is thanks to the passion and dedication and of Executive Chef Kadrianta Sinulingga, and Food and Beverage Manager Ali Sameer. Their teamwork has been successful and has led to the creation of refreshing concepts and unique dining experiences for guests from across the world.

Fushifaru’s main all-day dining restaurant, Korakali, has been redesigned and offers regional and international flavours throughout breakfast, lunch and dinner.

With the newly added Vegan Corner, Korakali welcomes guests with all dietary requirements to sit back and relax whilst enjoying incredible food with unparalleled views of the Indian Ocean.

There are also gluten-free, kosher and jainese food options on request.

In the evenings, the dinner theme-nights vary, from Arabian Night with Arabic Shawarma, to Italian Night with homemade pasta.

The variety of international dishes throughout the week will keep your tastebuds excited for more! Why not savour these meals with the Wine Menu containing over 110 labels of the world’s best wines.

Fushifaru’s fine-dining outlet, Raakani, named after the Spider Conch Shell, exudes elegance and exquisite ‘surf and turf’ cuisine, with premium ingredients.

Sit back and unwind with the subtle use of local materials such as palm-thatched dining platforms with panoramic views of the crystal clear seas and white beaches of Lhaviyani atoll.

An à la carte lunch and dinner is served here, and there are special nights with live music such as Lobster Night and BBQ Night available to book too.

You can also enjoy an interactive Teppanyaki experience here, with homemade sushi and Wagyu beef.

Signature cocktails, such as the Maldivian Daiquiri, are complemented by the best sunset views on the island whilst lounging by the pool at Fanihandhi Bar. Have a light lunch from the snack menu here, or grab some homemade ice cream at the Ice Cream Bar.

In the evenings, enjoy quality entertainment such as Live Music, Cocktail Show, Disco and Boduberu.

There are plans to open a new outlet very soon, called Thundi, which will serve healthy salads, smoothies, fresh fruits and manual brew coffee during the day.

Additionally, a range of light snacks, including Halal and Vegetarian dishes, can be served straight to the privacy of Villa, 24 hours of the day, with In-Villa Dining.

Want to experience something out of the ordinary? This is exactly what the ‘Dine Anywhere’ experiences are for.

Choose any venue from the Sandbank, Beach, Handhu Platform or your own Private Pool for an unforgettable dining experience with your loved one.

Other once in a lifetime experiences include, Private Karaoke or Private Movie Under The Stars, a Sandbank Picnic, Floating Breakfast in your own Villa, Maldivian Cooking Classes and Sleeping Under The Stars on our beautiful, natural sandbank.

Guests staying at Milaidhoo can experience a true Maldivian feast, inspired by dishes of the Spice Route with authentic island cuisine found only at Milaidhoo’s iconic restaurant, Ba’theli by the Reef.

Embark on a journey back in time by enjoying Malafaaiy, a traditional Maldivian feast.

In Dhivehi, the language of the Maldives, Malafaaiy means a feast shared and eaten with family and close friends on special occasions and for celebrations. The feast is served on handcrafted, lacquered wooden dishes, part of the living heritage of the Maldives.

The Malafaaiy consists of several small items from savoury to sweet delights, served on a banana leaf in the lacquered dish. Traditionally, Malafaaiy includes a Maldivian Chicken Curry, Papadum, Garudhiya (a clear fish broth), Roshi (Maldivian flat bread), Fiyaa Satani (onion sambal), Valhomas Mashuni (smoked tuna), plain rice with Moringa omelette, fried egg cutlet, Bajiya and Masroshi (Maldivian short eats with tuna).

The main feature of the feast is Kukulhu Riha, the Maldivian Chicken Curry. This is cooked Ba’theli style with local seasonings, island spices and coconut milk, creating a balanced taste and flavour sensation.

The tuna broth, Garudhiya, is a Maldivian staple, eaten with rice or Roshi. It is a broth of freshly cooked tuna with onions, curry leaves, Pandan leaves and chilli.

Valhomas Mashuni is the most popular delicacy of Maldivian cuisine. Usually served for breakfast, it is a must have for any Maldivian Malafaaiy. It’s a simple dish made from dried smoked tuna, fresh grated coconut, sliced onions, lime juice and Maldivian chilli, served with Maldivian flat bread.

There are more flavours to discover in the Milaidhoo Malafaaiy. It is presented in the most incredible setting of three ba’thelis, the wooden boats that sailed the ancient spice route, which appear to be floating by the reef in the Milaidhoo lagoon.

Ba’theli by the Reef is the first restaurant in the world that specialises in contemporary Maldivian cuisine featuring gourmet dishes of inspired island cuisine from the Maldivian Spice Route.

Guests dine on the ‘deck’ of the restaurant set on a boat in the lagoon underneath starry night skies or indoor in air-conditioned comfort where you can watch the sea-life below through glass floors.

Ba’theli restaurant is open for dinner only and Ba’theli Lounge is open from sunset until late, serving contemporary pre- and post-dinner cocktail creations.

A member of Small Luxury Hotels of The World, Milaidhoo Island Maldives is a pristine island paradise proudly rooted in local island traditions.

The boutique luxury resort features 50 contemporary Maldivian style pool villas, custom- made and made for comfort designed by a renowned Maldivian architect.

Every guest is assigned an Island Host to help create meaningful experiences and cater to their every need.

Activities include over-water spa treatments, sunrise yoga classes and snorkelling excursions to view the incredible house reef.

Dining is a highlight with Milaidhoo being home to three world-class restaurants, including Ba’theli. This unique Maldivian restaurant reflects the heritage of the islands and is built in the shape of three traditional boats on pillars over the lagoon. The restaurant’s innovative and delicious meals are steeped in Maldivian tradition, with each dish inspired by favourites of the ancient maritime Spice Route.

Milaidhoo is the authentic Maldives, a resort of reinvented luxury, where guests feel they belong, experiencing barefoot informality within the natural and lush setting of a tropical island.

As an adult only resort, Milaidhoo is known for its romance and destination dining offerings – any dream can become a reality, from sunset dolphin cruises to sailing to a deserted sandbank for a private beach picnic.

For reservations or more information, please visit www.milaidhoo.com and or call the reservations team on +960 660 0484 or email reservations@milaidhoo.com. Rates for two guests per villa including half board start from $1,535 per night (plus service charge and taxes).

In a move towards further enhancing its wellness cuisine and sustainability goals, Amilla Maldives Resort and Residences has revolutionised the way it does business with suppliers.

The five-star Maldives resort has committed to sourcing, wherever possible, its meat and fish from the most ethical sources. As such, most of the meat and fish at Amilla will now be free range, hormone-free and antibiotic free.

The animals and fish are reared to give them the highest quality of life possible. This means the contemporary, innovative menus contain the healthiest and highest quality ingredients available.

The majority of meat in the Maldives has to be sourced from overseas due to lack of agricultural land and the general unsuitability of the small coral islands for raising livestock.

And while Amilla works hand in hand with local fishermen to supply fresh tuna, wahoo, sailfish, lobster and more, there are still certain items such as cold-water fish like salmon that cannot be sourced locally. That’s why every resort in the island nation works with international suppliers.

But now, Amilla Maldives Resort has overhauled its supply chain to ensure the majority of its imported meat and fish is as sustainable and ethical as possible. This underlines the resort’s commitment to sustainability and healthy eating.

Amilla’s comprehensive ‘Wellness Your Way’ wellness cuisine programme has already repositioned it as a leading Maldives resort for wellness.

Dingley Dell pork

The changes include a new partnership with Dingley Dell pork suppliers in the UK. Their pork is free-range and is humanely raised using no hormones or antibiotics.

The farm is also active in creating a habitat for bumblebees, which helps the whole ecosystem to maintain balance.

Cape Grim beef

Cape Grim, a Tasmania-based farm, is now Amilla’s beef supplier.

The Cape has the world’s cleanest air, according to the world Meteorological Pollution Monitoring programme. Clean air becomes clean grass, and clean grass becomes clean meat.

And this area sees very high rainfall, meaning the grass grows very well. So, the cows do not have to walk very far to eat a lot, and as such, they maintain their intra-muscular fat, meaning that they have marble scores similar to Angus or Wagyu beef. 

Cape Grim is also certified non-GMO and is Global Animal Partnership Audited.

Regal Marlborough King Salmon

Amilla’s salmon, from Regal Marlborough King Salmon in New Zealand, have plenty of room to grow during their lives, with only two percent of the sea farm being occupied by salmon and the remaining ninety-eight percent by water.

Regal Marlborough King Salmon abides by sustainable farming commitments and is annually audited and certified by the independent Best Aquaculture Practices programme from The Global Aquaculture Alliance. 

They have also set a goal of 100 per cent reusable, recyclable or compostable packaging across its business by 2025.

Hazeldene chicken

Hazeldene’s Chicken in Australia has been farming free range chickens since 1960.

The family-owned company’s free-range birds have the ability to forage naturally and instinctively amongst grasses, weeds, bushes, and trees in a secure environment.

Their diet is supported by locally supplied spice extracts and essential oils, creating happy, healthy and tasty chicken. 

Hazeldene’s also has state of the art facility for breeding and rearing chicks before moving them to the pastures. Their processing plant is fully enclosed, with temperature, humidity and air pressure all controlled for bird comfort.

“We have just completed a review of our meat suppliers to ensure that we are sourcing the best products for our guests and for the world at large,” Amilla Maldives Resort’s Sustainability and Wellness Manager Victoria Kruse said.

“Our culinary team fully supports our shift to humanely raised, sustainably farmed meat suppliers. Also worth noting is that the change to these high quality, ethical meats does not bring a big increase in cost of goods, it’s a small change that can make a big difference.”

For more information, please visit https://www.amilla.com/maldives-wellness-resorts/ethical-meats.

Hot on the heels of announcing the resorts ground breaking Wellness Your Way programme that offers guest the effortless ability to follow their own path to wellness through menus tailored to different eating lifestyles and announcing their switch to ethically sourced, hormone and antibiotic free meat supplies the five-star resort, Amilla Resort and Residences has curated what could be the Maldives most ethical burger.

The burger fits those guests following a low carb and gluten free lifestyle through its bespoke almond flaxseed roll.

The rolls are made using organic ground almond, psyllium husk, flaxseed and apple cider vinegar, making for an alkaline and grain free base. It is then swathed in Homemade@Amilla banana ketchup made from organic bananas and coconut sugar grown onsite.

A beef patty made from Cape Grim beef, grass fed yet fat marbled and coming from cows breathing the cleanest air in the world and from a farm that practises carbon neutral farming.

To add to the flavour, there is Dinglely Dell bacon from the UK, farmed especially sustainably with 33.2 hectares of their land planted in wild flowers for bees.

Lush Homegrown@Amilla Kulha fila fai or Maldivian rocket, a rich source of vitamins and inulin, is paired with melted grass fed cheese.

The final touch is a fried egg, all the way from the end of the naturally lush islands chicken coop, Cluckingham palace, where the happy free range hens forage and play with their duck friends.

“It is truly a joy to work with food that comes from people who are passionate about their land and caring of their flock, you can taste the difference in the end product. I am also blessed to have access to vegetables and eggs with zero air miles, direct from the resorts gardens,” Amilla’s Executive Chef Kaviraj Doolum said.

Join the team at Amilla this summer to try out the resort’s ethical burger as well as all the other activities including snorkelling with Manta Rays at Hanifaru Bay.

Contact stay@amilla.com for more details.

Guests can have the beach, ocean and stars to themselves for the night, albeit with a unique twist on the private beach dining experience in the Maldives.

Dining on gourmet delicacies as the setting sunset paints glorious hues across the untouched sky has made luxury resorts in the Maldives one of the most popular destinations for honeymoons and romantic getaways.

Now the romantic sunset beach dining experience at Park Hyatt Maldives comes with an element of surprise and presents an interesting and exciting way to experience Chilean Executive Chef, Juan Pablo Iametti’s culinary creations.

Prior to the dinner, guests are consulted on food preferences and any allergies, further heightening the level of anticipation and mystery.

As the three-course dinner unfolds, the guests are blindfolded before each course to heighten their senses before tasting what has been placed before them.

Personally served by Chef Juan Pablo, each dish is then explained after the initial taste test and the blindfold is removed.

With 90 per cent of the dishes created for the “blind dinner” experience featuring locally grown produce from the nearby island of Kondey, as well as the finest cuts of meats and fresh seafood plucked straight from the ocean, this unique dining experience is sure to satisfy even the most curious and discerning of palates.

For guests who prefer a little more control over their dining experience, a menu of curated dishes that are not available anywhere else in the resort is served up for this curated experience and is one of the many unforgettable things to do in Maldives at Park Hyatt Maldives Resort.

The Blind Dinner is priced at $450 per couple and can be reserved now or at any time during the guest’s stay at Park Hyatt Maldives Hadahaa, inclusive wine pairing served with the meal.

At the heart of one of the largest natural atolls in the world, Park Hyatt Maldives Hadahaa is a barefoot luxury hideaway and one of the best Maldives luxury hotel.

Hadahaa is secluded, away from teeming atolls of the North, with pristine waters and 360° house reef where snorkeling and scuba diving in Maldives are steps from each villa.

Seamlessly integrating local culture and environment, all 50 villas are minimalist in style, designed and built with guests’ privacy and comfort in mind.

From contemporary settings to casual ambiences, worldwide and regionally inspired dishes are offered for dining options.

The resort’s spa embraces local holistic wellness with treatments based on Hoonu – Cooling, Fini – Heating and Hiki – Hydrating.

As travel restrictions are eased globally, guests can plan their upcoming romantic getaway or honeymoon in Maldives by visiting www.experienceparkhyattmaldives.com and explore the enticing culinary experiences such as a private island picnic, cooking classes in Maldives or an exclusive floating breakfast.

To celebrate International Ice Cream Day on July 18, Soneva has launched a mouth-watering array of limited-edition flavours at its famed ice cream parlours.

Each of Soneva’s award-winning resorts in the Maldives and Thailand features a 24/7, complimentary ice cream room, where guests can sample a cool selection of home-made ice creams, plant-based nice creams and refreshing sorbets.

Much-loved classic scoops, such as vanilla, chocolate and salted caramel, are served alongside unique and unusual flavour combinations. All crafted in-house, many use local ingredients that are native to the island resorts, including cold-pressed organic coconut oil, banana blossom or fragrant screwpine fruit.

After extensive taste tests by the culinary team, all ice creams and sorbets at Soneva Jani are now completely dairy-, sugar- and gluten-free, and many are free from nuts, too.

With no compromise on flavour or texture (in fact, some testers found they were richer yet lighter than traditional dairy-based ice creams), this means that all guests can indulge in these delicious, chilled treats, no matter what their dietary requirements.

There is also a multitude of delectable plant-based, sugar-free alternatives at Soneva Fushi and Soneva Kiri, in keeping with Soneva’s SLOWLIFE philosophy that champions holistic wellbeing through a healthier, more sustainable way of living.

At Soneva Fushi’s So Cool ice cream parlour, the new limited-edition flavours include: the sugar-free and plant-based almond milk and rosemary, a blissful treat infused with fresh herbs; the adventurous bacon and mascarpone, studded with pieces of crispy bacon that marries sweet with savoury; and bonito pie, indulgently creamy with banana, cocoa nibs and a luscious toffee sauce.

At So Cool at Soneva Jani, the new, 100 per cent dairy-, sugar- and gluten-free varieties are: nice cream, a creamy taste sensation that combines coconut and cashew ice cream with turmeric and tamarind; peanut butter and dark chocolate, which features 72 per cent dark chocolate, chunky peanut butter and coconut cream; and coconut and kiwi sorbet, which blends fresh Maldivian coconut water with pureed kiwi and maple syrup.

Each Soneva ice cream parlour features a choice of 60 tempting artisan flavours – with a seasonal menu that evolves throughout the year.

Current favourites include a plant-based banana blossom stracciatella nice cream, a healthy screwpine, turmeric and coconut ice cream, packed with antioxidants and anti-inflammatories, and a tangy pineapple and seaweed sorbet, inspired by tropical island flavours.

Soneva is a pioneering family of hospitality properties, offering holistic encounters in luxurious and inspiring environments – from world class resorts to outstanding natural locations.

Soneva Fushi, Soneva Jani and Soneva in Aqua in the Maldives, and Soneva Kiri in Thailand rebuke the traditional concept of luxury and instead promise the luxury of time, purity and solitude. Every day, guests are encouraged to discover sandy feet, inspired minds and full hearts.

Combining luxury with a conscientious approach to sustainability and the environment, and proactively changing the nature of hospitality, it delivers intuitive service and meaningful experiences to the guests.

Amilla Maldives Resort and Residences’ zero-air miles project took another step forward this month with the advent of its brand new ‘Foraging Lunch’ activity.

The new eco-adventure sees guests led by staff including the Chef, the Landscaping Supervisor, and the Sustainability and Wellness Mentor, Victoria Kruse, through the lush island to gather edible plants including indigenous varieties such as ‘kulha fila’ (Maldivian rocket).

The fun and educational interactive tour highlights the island’s indigenous and island-grown herbs, vegetables and fruit. It culminates in a feast using the freshly-plucked ingredients.

Among the first guests to enjoy this new activity at Amilla Maldives was Amilla’s ‘Visiting Hero’, the tennis pro Philipp Davydenko, and his new bride.

Philipp, who is on hand to offer guests tennis clinics and coaching, said: “It was a very informative and exciting learning experience about the resort’s sustainability, the gardens and the homegrown spices of Amilla. We collected and self-cooked a delicious lunch. We enjoyed our time and the food a lot.”

Starting out on the Sunrise Beach at the southeastern end of the spacious private island resort, the guests were guided to Amilla’s jungle-clad grove known as The Plantation, where local varieties of small, sweet bananas are cultivated, as well as chillies (a Maldivian staple), lemongrass and passionfruit.

Then it was on to the resort’s new Hydroponics Garden, where they discovered a wide array of homegrown greens, before moving on to the UN (short for ‘UNdo the Harm’) where the Amilla Islanders make their own cold-pressed coconut oil from the island’s bountiful supply of coconut trees.

Amilla’s chicken coop, Cluckingham Palace, was the next port of call, to see if the pampered chickens there had any fresh eggs to offer. The ladies kindly gave up more than a dozen eggs to the group that day. 

The next destination was the vast area of natural jungle that covers over 70 per cent of the island. From this area, the group collected dry coconuts for coconut milk and young coconuts to make ‘mudi kashi’ (the flesh of young coconuts), with a little help from Amilla’s skillful tree climbers. They also helped harvest some wild breadfruit from 15 metres up in the jungle canopy. 

Finally, the group circled back to Amilla’s beautiful Mystique Garden, where the hungry team collected even more salad greens as well as sugarcane and the traditional Maldivian staples of aubergines, okra, and sweet potatoes. 

With the foraging complete, it was time to prepare lunch from the freshly-picked ingredients. A three-course spread was created under the supervision of the chef. It included a Maldivian vegetable curry slowly simmered to perfection and a fresh salad with boiled eggs on the side.

The guests enjoyed the meal together with Victoria and Chef. It was washed down with lemongrass-infused water. 

The new activity is part of Amilla Maldives’ efforts to use sustainable food sources on the island. The Homegrown@Amilla project means fewer items need to be imported, reducing the resort’s carbon footprint. It also ensures guests receive the very freshest of produce for optimum flavour and wellness benefits.

Soneva Fushi, the award-winning barefoot luxury resort in the Maldives’ Baa Atoll, has revealed a seasonal selection of new menus at Shades of Green.

The plant-based dining experience is set within Soneva Fushi’s organic island gardens, taking diners on an immersive culinary journey that ignites all the senses.

The five new menus by Danish chef Carsten Kyster are based on the vibrant colours of freshly picked produce: Purple, Yellow, Orange, Red and Green.

They fuse the flavours and fragrant spices of Maldivian and South-east Asian cuisine with Chef Kyster’s Nordic heritage, prepared using traditional techniques such as smoking, salting, fermenting and pickling to let the ingredients shine.

Each colourful menu features six courses – Cleansing, Crispy, Raw, Grains, Fire, Sweets – with simple yet innovative dishes that showcase the finest seasonal vegetables, salads, fruit and herbs cultivated at Soneva Fushi.

Highlights include:

• Purple menu’s Cleansing hibiscus kombucha, blue potato chips and salted beetroots, and Crispy aubergine, with rouille, blue potatoes, prickly ash vinegar, amaranth, wild garden purslane and sweet basil flower; Raw pumpkin, orange beetroots, almond ricotta, leek ash, finger lime, garden flowers, carrot chips and herb soya on the Orange menu;
• Yellow menu’s Grain course, with triple-cooked carrot, fermented black garlic, Maldivian curry, coconut sour cream, black truffle and Japanese spring onions; Fire on the Green menu, with grilled pressed portobello mushroom, pea purée, salted lemons, raw asparagus, ramson flower, shitake, morels krapow and crispy holy basil; and,
• Red menu’s Sweets, with chocolate, beetroots, almond cake, porridge ice cream, raw sun choke, caramelised ginger and garden herbs.

Every meal at Shades of Green begins with a tour around Soneva Fushi’s gardens, inviting guests to find out more about the food featured on the menu. Surrounded by the vibrant colours and heady scents that fill the air, diners are seated at communal tables to inspire conversation with fellow guests and the Shades of Green chefs while they dine.

A focus on organic, plant-based dining is part of Soneva’s SLOW LIFE philosophy, which champions holistic wellbeing and a healthier, more sustainable way of living. Red meat has been almost completely removed from Soneva menus across its resorts in the Maldives and Thailand, and the use of dairy products and refined sugars and flours has been significantly reduced.

When it opened in 1995, Soneva Fushi set the standard for all desert island hideaways in the Maldives. Located in the Baa Atoll UNESCO Biosphere Reserve, the award-winning resort combines barefoot luxury with rare, one-of-a-kind experiences and a mindful approach to sustainability.

Remote yet accessible, the resort is a 30-minute seaplane flight from the Maldives’ capital, Malé, or a 15-minute seaplane flight from Maafaru International Airport in the Noonu Atoll.

Ranging in size from one to nine bedrooms, the 63 private island villas are hidden among dense rainforest, each just steps from the beach. Most have their own pools, and all feature vast living spaces and views towards the sunrise or sunset.

Eight one- and two-bedroom Water Retreats are accessed via a winding boardwalk on the south-eastern side of the island. Among the largest of their kind in the world, each overwater villa has a spacious terrace with a private pool and water slide into the ocean, and all have a retractable roof over the master bedroom so guests can sleep under star-lit skies.

All Soneva Fushi villas come with a Barefoot Butler, offering a personalised service 24/7.

Magical experiences are designed to create unforgettable memories. Guests can explore the constellations with the resident astronomer at the Observatory or watch a classic movie at the open-air Cinema Paradiso. They can join the expert Marine Biologist on a guided snorkelling expedition to the vibrant house reef, swim with manta rays in Hanifaru Bay, picnic on a deserted sandbank, or try the art of glassblowing with renowned artists at the Maldives’ only hot glass studio.

Nine dining destinations, both on the island and at the over-water Out of the Blue, offer a tempting array of cuisines for every taste, alongside an ever-changing line-up of Michelin-starred guest chefs through the Soneva Stars calendar.

Guests can also visit the Bar and Wine Cellar, with more than 500 varieties curated from some of the world’s top wineries, or indulge at the complimentary chocolate, ice cream and cheese and charcuterie parlours.

The Den is a playground for children’s imaginations, with two pools, a water slide and rooms for dressing up, Lego, music and more, overseen by qualified childminders. Older children and teens can also learn during their stay with Soneva Academy, which offers a range of fascinating courses, including the marine life of the Maldives and the Adventure of the Corbin, an ancient shipwreck.