Gastronomy
Dining with the Stars at Conrad Maldives Rangali Island
Maldives.net.mv – Conrad Maldives Rangali Island is showcasing a series of unique culinary experiences to excite and inspire its guests’ gastronomical journey over the coming months, further enhancing the resorts’ array of outstanding offerings.
From 8 to 20 October 2015, Vilu Restaurant and Bar will be collaborating with Cloudy Bay Wines to offer an innovative menu dedicated to the tender variety of white asparagus. Guests will be invited to enjoy a specially curated set and a la carte menu where white asparagus takes centre stage alongside culinary delicacies such as black truffle, marinated scallops and Maldivian lobster; with each course expertly paired with wines from acclaimed winery Cloudy Bay from Marlborough, New Zealand. Prices for the six course set menu start from $225 per person included paired wines from Cloudy Bay and a la carte dishes start from $15 with paired wines from only $10 per glass.
From 26 to 31 October 2015, renowned Swedish chef Michael Elfwing from award winning Australian restaurant Cape Lodge, will feature at Conrad Maldives Rangali Island’s globally renowned restaurant Ithaa Undersea Restaurant for the very first time. Ithaa, an architectural marvel that sits five metres below the ocean surface with 180 degree panoramic views of the coral garden, is the perfect setting for Elfwing to showcase his Australian Swedish influenced molecular gastronomy. Highlights of this creative menu will include malossol imperial caviar, seared foie gras with hazelnut espuma, steamed reef fish with lobster and leek terrine, topped off with desserts featuring unusual elements such as crispy parsnip and manjari and Evian water emulsion. Guests can sample Michaels’ culinary creations over a four course lunch with a choice of main dish ($220 per person) or a seven course dinner with a choice of main dish and a glass of rosé champagne ($350 per person).
From 17 to 21 November 2015, Michelin Starred Chef, Stéphane Gaborieau, of Le Pergolèse in Paris, will be bringing his creative talents to two of the resort’s dining venues. At Vilu Restaurant & Bar (17-21 November 2015), guests can enjoy Stéphane’s specially devised set-menu, whilst for wine connoisseurs the set menu at The Wine Cellar (17 & 20 November 2015) has been carefully paired with complementary wines by the resorts’ Head Sommelier, Kamal Malik. Following a successful event held at Conrad Hong Kong in June 2015, Stéphane will now be gracing the Maldives with his culinary delights for the very first time.
The announcement of these innovative culinary experiences adds to the roll call of culinary milestones at the resort, including the one year anniversary of Ufaa restaurant, taking place in September. The popular restaurant, which means ‘happiness’ in Maldivian, marks a successful first year of innovative Chinese cuisine, curated by celebrity chef Jereme Leung. Conrad Maldives Rangali Island has also recently won two prestigious accolades at this year’s annual World Travel Awards in the highly coveted categories of Indian Ocean’s Leading Culinary Hotel and Indian Ocean’s Leading Hotel, further strengthening the resort’s culinary credentials.
These events mark an exciting new culinary direction for Conrad Maldives Rangali Island, following the recent announcement of a new Executive Chef, Marco Amarone. From 1 October 2015, Marco will be bringing his wealth of culinary experience to the kitchens of the resort, taking guest’s food and beverage experiences to the next level. Marco joins Conrad Maldives from his homeland of Italy, where he co-owned a restaurant with the Marcopolo Group of Restaurants, Cuneo.
Photos courtesy of Conrad Maldives Rangali Island
Milaidhoo Maldives is hosting a wine pairing dinner celebrating Provençal elegance and gastronomy on 4 March 2026 at the resort’s Shoreline Grill. The evening will feature wines from Château Minuty and will be hosted by Sébastien Nore, Global Strategy and Export Director of Château Minuty, offering guests insight into the winery’s heritage and approach to fine winemaking.
Originally from Limousin, France, Nore brings extensive experience in the international beverage industry. His career includes roles with Kronenbourg Wineries and PepsiCo France, followed by senior leadership positions at Diageo and Baron Philippe de Rothschild. He has played a key role in expanding Château Minuty’s global presence and currently oversees the winery’s strategy, sales, communication and marketing, with a focus on innovation and the refined character of Provençal rosé.
During the dinner, guests will enjoy a curated selection of Château Minuty wines, paired with a bespoke menu created by the Shoreline Grill culinary team. The featured wines include:
- Château Minuty M de Minuty Rosé Magnum 1.5L – Artist Edition 2024
- Château Minuty Prestige Rosé 2024
- Château Minuty Rosé et Or 2024
- Château Minuty 281 2024
Beyond this event, the dinner reflects Milaidhoo Maldives’ wider commitment to gastronomy. The resort’s Gourmet Plan is designed for guests with a strong interest in food and wine, offering personalised, multi-course dining experiences throughout their stay. Each menu is crafted to highlight the relationship between carefully selected ingredients and complementary wines, with an emphasis on authenticity and balance.
The Château Minuty dinner marks the fourth wine-focused event hosted by Milaidhoo Maldives this year, underscoring the resort’s ongoing focus on curated culinary experiences. The evening is positioned as a sensory journey, combining refined flavours, thoughtful pairings and a convivial island setting.
Sun Siyam Iru Veli has unveiled two new dining experiences this February: the beachfront Sunk in Sand Dining Experience and the interactive Hotpot Lunch and Dinner. Designed to enhance the island’s Privé collection offering, the new concepts centre on intimacy, shared moments, and flavour-led exploration, launching alongside the resort’s Valentine’s and Lunar New Year celebrations.
The newly introduced Sunk in Sand Dining Experience was officially unveiled during the Valentine’s celebrations, beginning with a beachfront breakfast concept. Guests can begin their day with a curated breakfast served directly on the shoreline, seated within the sand itself with uninterrupted views of the horizon. Complemented by a bottle of sparkling wine, the experience offers an intimate setting surrounded by the natural beauty of the Maldivian coastline. Priced at USD 250 per couple for breakfast, the concept extends beyond morning dining, allowing guests to reserve the experience at any time of day, including specially curated sunset and evening moments.
The new Hotpot Lunch and Dinner further expands the resort’s culinary offerings, with a selection of premium ingredients, aromatic broths, fresh seafood, meats, and vegetables. This dining experience centres on shared dining and interactive enjoyment. Guests may choose between a Vegetarian Hotpot at USD 99 or a Meat & Seafood Hotpot at USD 155. Launched alongside the island’s Lunar New Year celebrations, the offering provides visitors with an opportunity to experience flavours traditionally associated with the festive season, aligning the dining concept with the cultural highlights observed at the resort.
Together, these new dining experiences reflect Sun Siyam Iru Veli’s continued focus on diversifying guest experiences through thoughtful culinary innovation. By pairing immersive settings with flavour-led concepts, the resort continues to evolve its dining landscape while creating moments that complement both seasonal celebrations and everyday island stays.
Maagiri Hotel has announced the availability of a daily Iftar experience throughout the holy month of Ramadan, inviting families, friends and corporate groups to gather and break their fast in a welcoming setting.
The Iftar buffet will be available every day during Ramadan and will feature a selection of traditional Ramadan dishes alongside international cuisine. Prepared by the hotel’s culinary team, the buffet will include local specialities, Middle Eastern favourites and a range of global offerings designed to cater to diverse preferences.
In addition to its daily Iftar service, Maagiri Hotel has introduced early booking benefits for corporate groups. Groups of 1 to 49 guests will be eligible for a 10 per cent discount, while groups of 50 guests and above will receive a 15 per cent discount. These corporate rates are available for bookings confirmed on or before 18 February.
The Ramadan Iftar programme reflects Maagiri Hotel’s focus on providing shared dining experiences centred on tradition, hospitality and togetherness during the holy month.
Guests and corporate organisers may make reservations or seek further information by calling 331 8484 or 722 8484, contacting the hotel via Viber on 722 8484, or emailing events@maagirihotel.com.
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