Gastronomy
First Undersea Restaurant in the World Celebrates 10th Anniversary
Maldives.net.mv – One decade ago, Ithaa at Conrad Maldives Rangali Island was spectacularly ‘sunk’ five metres into the waters of the Indian ocean and ever since it’s been the mecca for lovers of food, culture and architecture the world over. Sitting like a pearl beneath the waves (Ithaa translates as ‘pearl’ in the Maldivian language of Dhivehi) the curved acrylic walls which give 180-degree panoramic views set the trend for unique dining.
It became the world’s first aquarium-style undersea restaurant – indulging diners with stunning views of the surrounding lagoon, reefs and tropical fish. Consistently recognised as the most beautiful restaurant in the world, Ithaa is fast becoming a 21st Century travel icon, so it is no surprise that as one of the world’s most expensive and exclusive places to eat, there is no better place to showcase the finest wines.
To coincide with the date the restaurant first opened its doors – April 15 – Ithaa will host a Château Margaux sommelier dinner*. The unrivalled wine estate of Château Margaux dates back to the 17th Century and is renowned for its grapes as its prices. A bottle of 1787 Chateau Margaux was sold for $225,000 making it one of the world’s most expensive wines. This is the first time Château Margaux have been invited to host a at Conrad Maldives.
Kamal Malik, head sommelier says: “Ithaa sets the trend for dining in the Maldives, being the first to understand and truly demonstrate that a remote location needn’t prohibit fine dining and good wines. It’s the obligatory choice for the gourmet traveller and has the most passionate, extensive and exclusive wine programme with more than 1,400+ labels and up to 20,000 bottles on the island. The Château Margaux sommelier dinner will add something extra special.” Past wine-pairing dinners have included Château Latour, hosted by Frederic Engerer, a Pol Roger Sir Winston Churchill Verticals dinner and a never-to-be-forgotten Louis Roederer Cristal Verticals event which marked Ithaa’s 5th anniversary, and most recently a Dom Pérignon verticals dinner hosted to mark the 10th year sinking of Ithaa in November 2014.
Meanwhile, inspirational fine dining is at the heart of the Conrad Maldives experience. Ithaa diners are offered ‘contemporary Maldivian cuisine’, taking local spices, seasonings and traditional cooking methods, but adding a western twist to create an innovative style of cooking that has not diminished in the past years.
Envisioned by Mr. Ahmed Saleem of Crown Company PVT, owning company of Conrad Maldives Rangali Island, Mr.Saleem was inspired whilst travelling in Bali in 2001 and five years later Ithaa was brought to life by Mike Murphyof M J Murphy Limited in New Zealand who specialises in aquarium technology and at a cost of US $5 million, Ithaa took 85 tonnes of sand ballast (in sandbags) in order to be sunken onto the ocean bed. It wasn’t long before it became a cultural phenomenon and world-leader in beauty and cuisine that continues to intrigue and impress to this day.
The Behind The Bar Sirru Icon series recently hosted a mixology event at Sirru Fen Fushi Private Lagoon Resort, featuring Dinesh Mondkar, Flor de Caña’s brand ambassador for India.
The event gave guests an opportunity to explore a selection of rum cocktails while learning more about the craftsmanship and heritage behind the Flor de Caña brand. Set against a sunset backdrop over the ocean, the session combined cocktail-making techniques, brand storytelling and a relaxed island setting.
Guests were introduced to a range of cocktails that highlighted bold flavours and the versatility of rum in contemporary mixology. The evening also offered insight into the methods and presentation behind premium cocktail service, adding an interactive element to the experience.
The event formed part of the resort’s ongoing Behind The Bar Sirru Icon series, which continues to bring recognised figures from the international spirits industry to the Maldives. Through the series, the resort aims to expand its food and beverage offering with curated events that connect guests with global brands and industry expertise.
Such experiences are designed to complement the wider guest programme by combining destination dining and beverage concepts with the setting of the Maldives, while offering visitors a more immersive way to engage with the resort’s hospitality offerings.
Lily Beach Resort & Spa has announced an exclusive guest bartender residency featuring Vyacheslav Kasitsyn, one of the most prominent figures in Moscow’s contemporary bar scene, from 2nd to 10th May 2026.
Vyacheslav is the Bar Manager of The Carlton Lounge & Bar at The Carlton, Moscow, one of the city’s most sophisticated social destinations. He began his career at the award-winning City Space Bar, recognised both in Russia and internationally, before contributing to a number of standout bar and restaurant projects at Lucky Group.
Renowned for crafting modern classics with precision and narrative depth, Vyacheslav’s cocktails reflect refined technique, contemporary elegance, and a strong sense of place. Each creation tells a story-balancing innovation with timeless style, elegance and style.
During his residency at Lily Beach, guests will experience a curated cocktail menu inspired by Moscow’s dynamic bar culture, reimagined within the island’s luxury setting. Exclusive evening showcases and limited-edition signatures will highlight his artistry.
This special collaboration underscores Lily Beach’s commitment to delivering elevated culinary and beverage experiences -where global expertise meets barefoot Maldivian luxury.
At Lily Beach the Platinum Plan seamlessly unites exceptional dining with premium inclusions, creating one of the Maldives’ most distinguished all-inclusive experiences. Guests indulge in diverse buffet and à la carte offerings across multiple restaurants, complemented by an extensive selection of premium wines, spirits, signature cocktails, and a replenished minibar. Elevating the culinary journey further, Les Turquoise d’Aqua proudly received the Wine Spectator Award of Excellence 2024, underscoring the resort’s commitment to world-class wine curation. From elegant beachfront dinners to relaxed overwater settings, every moment is thoughtfully crafted to deliver refined flavour, variety, and effortless luxury.
For reservations and further information, please visit the resort’s website.
Following a season of culinary collaborations, Kandolhu Maldives has announced that Executive Chef Fabrizio Zanetti will visit the resort this October for a series of dining events.
The resort said the programme would offer guests an opportunity to experience Zanetti’s cuisine through a number of exclusive dining experiences.
Originally from St Moritz, Zanetti has led the kitchens at Hotel Suvretta House in St Moritz for more than a decade. The five-star Suvretta House, built in 1912 by Swiss hotelier Anton Bon, recently opened a new 4,670-square metre spa for the 2025-2026 winter season.
Zanetti has also worked at Michelin-starred establishments including Baur au Lac in Zurich and Savoy Grill in London. His work has been recognised with 17 points in the Gault-Millau Guide 2025 and the Mérite Culinaire Suisse award. In 2024, he was also named Gault-Millau Rising Star of the Year.
The collaboration at Kandolhu Maldives will begin on Wednesday, 14 October, with a three-course à la carte lunch at The Market.
A four-course dinner will follow on Saturday, 17 October, at Olive Restaurant. The evening will begin with a meet-and-greet with Chef Zanetti before dinner is served.
On Wednesday, 21 October, Olive Restaurant will also host a five-course Wine and Dine event, which will include a personal introduction from the chef.
Kandolhu Maldives said each evening event at Olive Restaurant would be limited to 22 guests, offering an intimate dining setting overlooking the Indian Ocean. The resort has encouraged guests to reserve early for the programme.
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