TAPASAKE Maldives, the destination dining restaurant set in the private island of One&Only Reethi Rah, will be welcoming Michelin-starred Chef Jaume to serve an exclusive four-hands dinner at the iconic overwater restaurant alongside their resident Chef Ahmed Jameel.

The first of its kind since the inception of One&Only Reethi Rah, TAPASAKE Maldives features breathtaking ocean views, bold contemporary design, and dining experiences that unite the precision of Japan and the soul of the Mediterranean in a flowing exchange of flavour, texture, and culture. In addition to the original restaurant in the Maldives, TAPASAKE also operates in Dubai, Mauritius, and Montenegro.

The exclusive collaboration features the authentic and sophisticated artistry of Chef Jaume, originally from Mallorca and Head Chef of Béns d’Avall in Sóller, Spain, awarded one Michelin star since 2021 and a Michelin Green Star in 2023. Chef Jaume’s cuisine is deeply rooted in family tradition, cultural heritage, and the Mallorcan landscapes, and with his meticulous eye for detail and instinctive sense of harmony, Chef Jaume transforms local, seasonal produce into refined compositions that evoke memory, place, and authenticity. Chef Jaume will be collaborating with the restaurant’s Chef de Cuisine, Ahmed Jameel, a native of the Maldives whose culinary work is founded in balancing both traditional and contemporary Japanese techniques.

Set against the soothing backdrop of the azure Indian Ocean, the Four-Hands Dinner offers an exceptionally curated menu celebrating Chef Jaume and Chef Jameel’s quiet artistry, refined technique, and harmonious blend of Japanese and Mediterranean cuisines, with each dish shaped to honour the purity of ingredients and the emotional power of flavour.

“We are excited to collaborate with Chef Jaume on this exclusive dining experience,” says Jan B. Tibaldi, General Manager of One&Only Reethi Rah. “Paired with Chef Jameel’s refined techniques and Chef Jaume’s sophisticated creativity and philosophy grounded in a deep respect for nature, this Four-Hands Dinner offers an exceptional evening to celebrate the fusion of soulful cuisine against the spectacular backdrop of the Maldives.”

The dinner will be held exclusively on 18 February at TAPASAKE Maldives, which will be open from 7.30pm to 10.30pm.

For pre-bookings and more information, please email guest.information@oneandonlyreethirah.com or call +960 664 8800. For more information about the resort, please visit oneandonlyreethirah.com. 

The Standard, Maldives is making waves with the debut of ONDA. More than just a restaurant, ONDA (meaning “wave”) is an energetic, sophisticated take on Mediterranean cuisine, designed to be the most exciting dining destination in the region. Delivering bold, soulful food with a “come-as-you-are” vibe, ONDA flips the script on typical resort dining by replacing formality with pure, sun-drenched enjoyment.

“ONDA is a commitment to the playful, unconventional spirit of The Standard,” says Justin Swart, General Manager. “We aren’t just breaking the mold; we’re setting a new benchmark for fresh, flavorful experiences that are truly full of life.”

Led by Chef David Hartwig, a visionary with a Michelin-starred pedigree, ONDA is a passion project rooted in the philosophy of “Close to Nature, Close to Tradition.” His menu celebrates pristine Maldivian seafood through a Mediterranean lens.

Signature dishes include:

• Red Snapper Crudo: A tribute to local waters, utilising traditional curing methods paired with a high-umami citrus vinaigrette—the “hero” of Mediterranean fruit.
• Caramelle Scampi with Chives: Hand-crafted pasta paired with succulent scampi in a refined, chive-infused bouillabaisse foam.
• ONDA Bouillabaisse: A lighter, vibrant reimagining of the French classic, utilising a base of scampi heads and herbs sourced from neighbouring islands.
• Amalfi Lemon Cake: A moist, citrus-forward sponge that captures the aromatic essence of the Mediterranean coast.

The beverage programme at ONDA reimagines classics through house-made cordials, tinctures, and infusions. The aspiration is to treat every cocktail as a sensory voyage.

• Golden Drift: A smoky, citrus journey of aquavit, sherry, and pineapple, inspired by Mediterranean sunsets.
• ONDA Spritz: A sparkling ode to coastal gardens featuring tangerine sherbet and woodruff tincture.
• Mindful Drinking: A sophisticated 0% cocktail selection ensures every guest enjoys the same complexity and flair without the alcohol.

The wine programme at ONDA is curated to tell a story of heritage. From the crisp minerality of a Joseph Drouhin Chablis 2022 to the prestige of Ornellaia Bolgheri DOC Superiore, the list is designed for the discerning palate. Our team focuses on the “why” behind every bottle, explaining the significance of labels like Chapoutier’s 2017 Chrysopée to ensure perfect harmony with Chef Hartwig’s menu.

ONDA is here to stay, rewriting the rules for island dining. It’s the brand’s definitive answer to luxury without pretension, an anchor point for flavour and fun that promises to be just as fresh and exhilarating as the Maldivian waves it’s named after. The New Wave of Culinary Excellence has officially Arrived at The Standard Maldives, proving ONDA is exactly what The Standard does best: taking the typical resort dining experience and flipping it on its head.

The Ritz-Carlton Maldives, Fari Islands brings the shores of Lake Garda to the palm-fringed beaches of the Maldives. Michelin-starred Chef Maurizio Bufi and mixologist Rama Redzepi will take guests on an unforgettable culinary journey from February 26 to 28, 2026. Maurizio Bufi, born in the Apulia region, creates modern Mediterranean cuisine that combines Italian roots with contemporary precision. His dishes are characterised by clear flavours, lightness, and understated elegance, with each ingredient speaking for itself. Rama Redzepi learned from the best in Italian bar and cocktail culture, Remo Pizzolito and Samuele Ambrosi. Through his cocktail creations, he elevates Bufi’s vegetarian menu into an entirely new dining experience. Instead of wine, Rama’s cocktails accompany the menu.

As part of the Masters of Crafts and Behind the Bar 2026 series, the resort welcomes this formidable duo from Italy’s Grand Hotel Fasano on Lake Garda. At The Ritz-Carlton Maldives, Fari Islands, where each experience is designed to engage all the senses, international masters of their craft bring culinary artistry to life in one of the world’s most extraordinary settings.

The first Culinary Maestro of 2026, Chef Maurizio Bufi, will bring his signature Italian creations to the resort’s Italian restaurant, La Locanda, for two exceptional evenings. On February 26, guests will enjoy the exclusive 4-course vegetarian menu, “Dalla Terra” (from the earth), where vegetables take center stage— even in dessert. Chef Bufi’s risotto combines lemon, burrata, and a hint of licorice, perfectly complemented by cocktails crafted by Rama Redzepi. Wine is not served with this menu, allowing guests to fully savour the interplay of flavours and mixology.

On February 28, Chef Bufi returns with a second 4-course menu, featuring seafood, fish, and meat. Squid is paired with sweetbreads and cashews, while beef ravioli is accompanied by shiitake mushrooms, barley miso, and orange. A curated selection of exquisite wines accompanies this menu, while both evenings begin with a series of amuse-bouchées from the kitchen, designed to prepare the palate for Maurizio’s masterful creations.

Dining at La Locanda is an experience in itself, with overwater tables set beneath the open sky. Guests can immerse themselves in the same sense of place as Lake Garda’s Il Fagiano, where lights shimmer across Italy’s largest lake, while enjoying the flavours of the Maldives.

Meanwhile, Bar Manager and Mixologist Rama Redzepi will take over the resort’s EAU Bar for three nights, presenting his signature cocktails as part of the Behind the Bar 2026 series. His four creations include “Il Tramonto Sul Lago,” inspired by the landscapes and sunsets of Lake Garda; “Midori No Sakura,” inspired by Japan and the tea ceremony; “From Jalisco to Benaco,” a journey from Mexico to Lake Garda; and “Total Branco,” representing Porto, the birthplace of port wine.

At the EAU Bar, the transition from day to night is brought to life each evening through the resort’s Defining Moment ritual. For three days in February, guests can enjoy the magic of the island alongside a taste of Lake Garda, echoing Rama Redzepi’s summer terrace at La Terrazza, overlooking the boat dock and shimmering waters of the Italian lake.

Maurizio Bufi grew up in southern Italy, in Puglia, and from an early age he was so enthusiastic about the flavous and ingredients of his homeland that he developed a desire to become a chef. After training as a chef, he was drawn to Lake Como, then to the high seas on a cruise ship, and finally to Switzerland and then Lake Garda, where he earned his first star at Villa Giulia. In 2024, his restaurant Fagiano at the Grand Hotel Fasano was awarded a Michelin star.

To this day, he has retained his childhood memories and respect for all products, and vegetables, which play a major role in Apulian cuisine, have also become increasingly important to Bufi. His cuisine is based on seasonality, sustainability, and the careful selection of the best Italian products, with technique serving exclusively to emphasise the purity of flavour without overshadowing it. Abroad, he encountered new products, spices, and preparation methods, which he skilfully combines with his Mediterranean cuisine.

Rama Redzepi, born in Pristina, moved to Italy at the age of 13. He comes from a multicultural family and quickly fell in love with his new country, which he embraced wholeheartedly. His passion belongs to the bar – he is a mixologist and has been bar manager at the Grand Hotel Fasano for 12 years, which received the “Best Hotel Bar in Lombardy” award from Gambero Rosso in 2020. Rama discovered his love of bartending at a beach bar in Veneto. This passion led him on a successful career path throughout Europe. After a first stop at a hotel bar in Frankfurt, he moved to Spain and developed a deep love for gin and tonic. Upon his return to Italy, two leading figures in Italian bar and cocktail culture, Remo Pizzolitto and Samuele Ambrosi, took him under their wing, and Rama became a bartender.

His bar at the Grand Hotel Fasano stocks over 70 gins and 30 tonic waters. Rama Redzepi has created cocktails to accompany each course of Maurizio Bufi’s “Dalla Terra” (English: from the earth) menu. Wine is not served with this menu, opening up a whole new world of enjoyment for guests.

At Restaurant Fagiano, the culinary flagship of the Grand Hotel Fasano, Chef Maurizio Bufi shapes the cuisine with his modern, Mediterranean-inspired signature style. Awarded a Michelin star since 2024, Fagiano stands for precise flavors, elegant lightness, and cuisine that interprets Italian tradition in a contemporary way. The gastronomic offering is complemented by Rama’s Bar, run by Bar Manager Rama Redzepi, who creates a stylish meeting place in the heart of the historic building with creative signature drinks and classic bar culture. Between palm trees, lakeshore, and Belle Époque ambience, a place has been created where enjoyment, style, and the Italian way of life come together in a special way.

For more information and bookings, visit the resort’s website.