Gastronomy
Conrad Maldives Rangali Island brings the best chefs and winemakers to its shores this year
Maldives.net.mv – For decades, travellers have been coming to the Maldives in search of sublime sun and unrivalled natural beauty, but now Conrad Maldives Rangali Island gives another reason to tempt holidaymakers to its shores – their taste buds. This year, some of the world’s best chefs and winemakers are descending on the luxury resort to give guests an unparalleled dining experience with their gourmet gastronomy. Conrad Maldives Rangali Island continues to be at the forefront of destination dining with some 12 restaurants and bars all distinguished by the diversity of cuisine and uniqueness of settings.
A food destination of firsts, being the first to understand that a remote location need not prohibit fine dining and good wines, the resort continues to tantalise guests’ taste buds with the best food and wine experiences not seen before in the country. Whether it’s sipping handpicked wine presented by biodynamic burgundy pioneer Vincent Giardin, enjoying a teppan dinner of fresh lobster under the stars at Koko Grill presented by Conrad Tokyo teppan Chef Nobuyasu Kamiko or crossing the bridge of Chinese Art and French Wine at Ufaa by Jereme Leung; these are tempting experiences worth travelling for.
Krug Ambassade at Ufaa by Jereme Leung
The Maldives’ first authentic Chinese restaurant has been handpicked to become the islands nation’s first Krug Ambassade restaurant. Ufaa joins an elite international network of exceptional restaurants including the UK’s iconic Fat Duck and Murano, Dinner at The Mandarin Oriental and l’Hôtel Georges V in Paris. Leung’s carefully crafted authentic and contemporary Chinese flavours featured are a perfect complement to Krug Champagne’s philosophy of quality and timeless taste preferred amongst luxury travellers. Krug Grand Cuvée will be available by the glass and the bottle.
Conrad Tokyo features at Koko Grill
Guests will be treated to the cosmopolitan flavours of Tokyo in a meeting of two hotel greats. Head Japanese chef at Conrad Tokyo’s renowned Kazahana restaurant Nobuyasu Kamiko will showcase his culinary flair from March 2 to 15, 2015 at Conrad Maldives’ beach-front teppanyaki restaurant Koko Grill. Complemented with matching sake by Conrad Maldives head sommelier Kamal Malik, the eight-course menu is a must-try for the gourmet traveller and combines elements from Kamiko’s Japanese cuisine such as scallops wrapped with bamboo leaf and grilled lobster with shiro-miso denaku. The price for this one-off experience is $250 per person including eight courses and a glass of sparkling sake.
Vincent Giardin, producer of fine burgundies
Prepare your palate on March 30, 2015 as top burgundies from fine wine producer Vincent Giardin are showcased alongside a five-course dinner at The Wine Cellar, priced at $295 per person. Another five-course dinner with Vincent Giardin-paired burgundies is planned at over-water restaurant Mandhoo on April 2 for $255. Both evenings will be hosted by Marco Bruno Caschera, Brand Ambassador of the Vincent Giardin estate. With winemaking in his blood after being born into a family who have produced wines since the 17th Century, Vincent prides himself on producing biodynamic fine wines with no pesticides, chemical fertilizers and weedicides. He harvests by hand and demands a high standard which propels him one of the best in the world.
Chinese Art meets French Wine at Ufaa by Jereme Leung
An artistic marriage of East meeting West, April 18, 2015 will mark Ufaa by Jereme Leung’s first winemaker dinner in collaboration with boutique winery Pont Des Arts, an exclusive, limited collection of wines created with the support of the finest winemakers from France and greatest artists from China. Presented by Thibault Pontallier one part of the duo behind Pont Des Arts, Pontallier, son of Paul Pontallier, Managing Director of Chateau Margaux will present a selection of wine from Bordeaux and Burgundy with vintages ranging from 2010 – 2012. Each vintage features art from renowned Chinese artists Zao Wou – Ki and contemporary artist Yue Minjun. The wine has been expertly been matched to a specially designed menu by Conrad Maldives Executive Chef and Ufaa namesake, Jereme Leung. Cost is $275 per person.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
Sirru Fen Fushi Private Lagoon Resort hosted a two-day Behind the Bar experience as part of its Easter programme, bringing together contemporary mixology and craft-led guest experiences.
The event featured collaborations with Modernhaus, led by Bar Manager Upay Aldi, and The Cocktail Club, represented by Co-Founder Mirwansyah Bule, both from Indonesia. Over two evenings, guests were invited to engage with the bartenders’ techniques, flavour profiles and creative processes, with Modernhaus recognised among Asia’s 50 Best Bars.
The programme included a curated selection of cocktails prepared using ingredients such as cempaka-infused whisky, hibiscus ginger maple, wasabi spirit, jasmine peach, coconut chai milk, salted tamarind, yuzu whey, salted fino sherry, sake gomme, guava vodka, Thai tea liqueur and malic. The offerings reflected a combination of tropical elements and contemporary mixology methods.
The first evening took place at Kata, the resort’s Japanese-fusion restaurant, where the experience was set against sunset views over the lagoon. The second evening was held at Raha Market in a beachside setting, offering a more informal atmosphere while maintaining the focus on crafted cocktails.
The event formed part of Sirru Fen Fushi’s ongoing programming, which centres on curated guest experiences and collaborations with international talent in food and beverage.
Kuredhivaru Resort & Spa presents a new chapter in destination dining with the launch of its Secret Garden concept, a thoughtfully designed experience that brings guests into a secluded setting surrounded by nature, soft lighting, and carefully curated details.
Tucked away in a quiet corner of the island, Secret Garden is created for those moments that deserve more than a traditional dinner. The space is styled with flowing drapes, warm candlelight, and natural greenery, creating a calm and intimate atmosphere that feels both personal and special. It is a setting that invites guests to slow down, connect, and enjoy the evening at their own pace.
At the centre of the experience is a seven-course menu, crafted to guide guests through a balanced journey of flavours. Each course is presented with care, with live cooking moments adding a sense of theatre and interaction throughout the evening. The service remains attentive yet discreet, allowing the experience to feel seamless and uninterrupted.
Guests can choose between two tailored offerings. The Romantic Escape focuses on the dining experience itself, complemented by a beautifully arranged setup and personalised service. For those looking to extend the evening, the Ultimate Romance Experience adds thoughtful touches such as a welcome glass of champagne, a private cinema moment under the open sky, in-villa breakfast the next day, and special bed decoration to complete the occasion.
The concept also allows for additional customisation, from floral arrangements to bespoke messages and decorative details, giving guests the flexibility to shape the evening around their celebration, whether it is a birthday, proposal, or simply a meaningful time together.
With Secret Garden, Kuredhivaru continues to expand its dining experiences beyond traditional venues, offering guests something more personal and immersive. It reflects the resort’s approach to hospitality, where every detail is considered, and each experience is designed to feel natural, effortless, and quietly memorable.
For any reservations or inquiries, guests are encouraged to contact the resort at Resort.Kuredhivaru.Reservations@ennismore.com or +960 6563000.
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