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Sea Underwater Restaurant and Wine Cellar at Anantara Kihavah Villas Awarded World’s Best Wine List for a Second Year Running

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Anantara Kihavah

Maldives.net.mv – For the second consecutive year, Anantara Kihavah Villa’s acclaimed underwater restaurant Sea has received the prestigious three star accolade from World of Fine Wines Magazine. In the publication’s World’s Best Wine Lists, over 4,000 restaurants from around the globe were considered for the awards, with just 896 restaurants bestowed a one, two, or three-star accolade, and only 300 wine lists making it into the top three-star category.

Now in its second year, the wine awards are quickly becoming some of the most prestigious awards within the restaurant community. According to World Sommelier Champion Gerard Bassett, the awards are the pinnacle for a restaurant wine list: “These exciting new global awards are rapidly becoming as coveted as Michelin Stars.” The esteemed panel of senior judges this year included some of the world’s greatest experts, including Alder Yarrow, Elin McCoy, Ch’ng Poh Tiong, Andrew Jefford, Andreas Larsson, Francis Percival, Tom Stevenson and The World of Fine Wine Editor Neil Beckett.

The World of Fine Wines publication comments, “Few restaurants in the world can claim to offer its guests a view as distractingly gorgeous as that offered by Sea Underwater Wine Cellar and Restaurant […] In such a setting, the food and wine needs to be special if it’s to be anything more than a supporting player. But a glance at the fine international cuisine and extensive collection of bottles suggests a remarkable gastronomic as well as visual spectacle—a spectacle where Michel Picard Puligny-Montrachet 2010 is matched with Atlantic salmon mi-cuit, crisp potatoes galette, snow peas trendrils, and an orange and miso reduction.”

Open for lunch and dinner, patrons to Sea are seated amid a 360-degree view of the Indian Ocean’s mesmerizing marine life. Anantara’s Area Wine Guru, Nilesh Bootun, takes great pride and pleasure sharing his passion for wines says, “Our Wine List enables oenophiles to embark in a journey with amazing adventures from Old World to New World by discovering some prestigious selection among 360 labels, handpicked from 20 renowned wine producing countries including the new horizons such as India, China, Thailand and Turkey. Personal taste always varies from each individual but the preference of enjoying young wines (ready to drink) to vintage treasures (at their peak) would be definitely possible with the 90 year of wine history (from 1924 to 2014) having a selection from each decade.”

With the winning combination of Nilesh’s wine expertise and the culinary ‘Haute & Nouvelle Cuisine’ experience of the resort’s Executive Chef, Gaspare Greco, Sea restaurant at Anantara Kihavah Villas offers exceptional food and wine pairing in the award-winning stylish haven of private pool villas just 35 minutes by seaplane from Male.

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Flavours of Japan light up Maldives: Sun Siyam Iru Fushi’s International Chefs Day experience

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Sun Siyam Iru Fushi will mark International Chefs Day with a week-long celebration of Japanese artistry and flavour from 20th to 25th October 2025. The resort will host acclaimed Japanese Chef Junichi “JT” Tanaka, owner of Binchō Tanaka, and Sake Sommelier Yasuyuki “Sakeyasu” Suzuki for an exclusive series of culinary experiences.

Originating from Japan’s Izu Peninsula, Binchō Tanaka reflects the quiet philosophy of Sumibi Kappo—a charcoal-inspired cuisine that embodies harmony with nature. At Iru Fushi, Chef JT and Sommelier Sakeyasu will present an immersive omakase experience where Japanese sake and tea converge with fire and fermentation beneath the Maldivian sky.

Chef JT, whose career spans Japan, Jamaica, New York, and Australia, is recognised for his soulful omakase creations that blend tradition, wellness, and artistry. Joining him, Sommelier Sakeyasu—America’s first certified sake sommelier and a prominent figure in New York’s dining scene—will curate refined pairings showcasing precision, balance, and craftsmanship.

Guests will enjoy two signature events: an Artisanal Sake and Craft Brew Tea Pairing Dinner at Islander’s Grill, and an intimate beachside dinner under the stars. Each will celebrate the essence of Japanese culinary mastery in a Maldivian island setting.

The collaboration will feature Binchō Tanaka’s refined dishes paired with the renowned sake of Tanaka Shuzo—who recently revived the traditional kimoto fermentation method after 67 years—and the innovative craft brew teas of Marushichi Seicha. Together, they will capture the spirit of Izu in the Maldives through a fusion of fire, fermentation, and leaf.

To commemorate International Chefs Day, Chef JT will also conduct an exclusive workshop for Iru Fushi’s culinary team, offering hands-on training and sharing his culinary philosophy to inspire creativity and elevate the resort’s gastronomic craft.

“At Sun Siyam Iru Fushi, we are proud to celebrate International Chefs Day not only by delighting our guests but also by investing in the growth and creativity of our culinary team,” said Abdulla Atham, Resort Manager at Sun Siyam Iru Fushi. “Welcoming Chef JT and Yasuyuki Suzuki to share their expertise is a true honour. Their passion for Japanese gastronomy perfectly complements our vision of delivering experiences that are authentic, inspiring, and crafted with heart.”

Part of Sun Siyam Resorts’ (r)evolution, Iru Fushi stands as the only resort within The Luxury Collection—a portfolio inspired by the elements and dedicated to delivering exceptional guest experiences.

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Sirru Fen Fushi launches global mixology series ‘Behind the Bar’

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Sirru Fen Fushi – Private Lagoon Resort, celebrated for its wild luxury and immersive reconnection experiences, has announced the latest chapter in its Sirru Icon Series: Behind the Bar. Taking place from 18 to 19 November 2025, this global mixology showcase will bring together some of the world’s most acclaimed bartenders for a celebration of artistry, innovation, and craftsmanship in the world of cocktails.

Following the success of Pilates Escape, The Michelin Series, and Golden Week with Opium Bar Bangkok, this new experience invites guests to indulge in liquid artistry as internationally renowned mixologists transform the resort’s signature bar venues into stages of creativity, culture, and taste. The event will feature a curated cocktail selection inspired by Sirru Fen Fushi’s lagoon and coral ecosystem, accompanied by live music, inventive culinary pairings, and the island’s dynamic social ambience.

Building on the debut of Opium Bar Bangkok, Behind the Bar will welcome a distinguished lineup of mixology legends from Asia’s 50 Best Bars, including Colin Chia from Nutmeg & Clove in Singapore, Hidetsugu Ueno from Bar High Five in Tokyo, and Nick Wu from Bar Mood in Taipei. Each brings a unique approach to storytelling and sensory experience, offering guests an exclusive opportunity to savour world-class cocktails within an intimate Maldivian setting.

True to the resort’s ethos of purposeful living, the Behind the Bar series emphasises mindful indulgence and cultural exchange. Visiting mixologists will collaborate with Sirru Fen Fushi’s culinary and beverage team, integrating local herbs, lagoon botanicals, and sustainable methods to create drinks that embody the concept of wild luxury with conscience.

“Behind the Bar isn’t just about cocktails; it’s about connection, culture, and creativity. Every experience we create at Sirru Fen Fushi has a purpose—it’s our way of bringing people together through stories and craftsmanship,” said Gerhard Stutz, General Manager of Sirru Fen Fushi.

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Ifuru Island Maldives introduces Kai, blending Teppanyaki tradition with island spirit

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Ifuru Island Maldives has announced the launch of Kai, a new addition to its culinary offering, introducing guests to an authentic Japanese teppanyaki dining experience infused with a Maldivian touch.

At Kai, guests gather around the communal teppan table to enjoy an evening of flavour, flair, and connection. Skilled chefs prepare the freshest seafood, meats, and vegetables with precision and artistry, transforming each meal into a captivating performance of slicing, flipping, and grilling before the guests’ eyes.

Derived from the Japanese words TEPPAN (鉄板), meaning “iron plate,” and YAKI (焼き), meaning “grilled” or “pan-fried,” teppanyaki is a celebrated culinary art that combines food and theatre. Kai brings this timeless tradition to life in an elegant, interactive setting where diners can complement their meal with sake, handcrafted cocktails, or fine wines.

Offering a Japanese-inspired tasting menu that balances tradition, creativity, and contemporary flavours, Kai invites guests on a refined gastronomic journey that celebrates connection and craftsmanship.

“Kai is all about shared moments and sensory delight,” said Marcel Sawyer, General Manager of Ifuru Island Maldives. “It’s a lively, interactive experience that perfectly complements our island’s spirit of joy and togetherness.”

Available as part of the resort’s Premium All-Inclusive offering with a supplement of USD 35++ per person, Kai promises an unforgettable dining experience set against the tranquil beauty of Ifuru Island.

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