Fushifaru Maldives has unveiled its Valentine’s Day programme, highlighting a series of experiences designed for couples seeking a romantic island escape. The update also marks the resort’s recognition as Best Romantic Escape Hotel at the White Wedding Awards.

The resort said the Valentine’s Day concept reflects its focus on creating personalised experiences for couples, with activities centred on the natural surroundings of the island. These include lagoon-based experiences such as swimming and snorkelling, as well as canoe and jet ski excursions across the resort’s waters.

Couples can also take part in private sandbank experiences, including daytime picnics and overnight stays under the stars. According to the resort, these experiences are designed to offer privacy and a sense of seclusion, with the sandbank setting providing a distinctive backdrop for special occasions.

Evening programmes include cultural performances such as Boduberu, alongside sunset and night-time dining options. Guests may choose to dine aboard a traditional dhoni or enjoy a private beach dinner arranged by the resort.

Fushifaru Maldives said the Valentine’s Day update reflects its broader approach to curating experiences that focus on storytelling and emotional connection, particularly for couples celebrating milestones or planning romantic getaways.

The resort added that the White Wedding Award recognition underscores its continued emphasis on romance-led travel experiences within the Maldives hospitality sector.

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.

The St. Regis Maldives Vommuli Resort has announced a significant milestone in its marine conservation programme, reaching 300 coral frames installed around Vommuli Island. The achievement marks a major step forward in the resort’s long-term commitment to reef restoration and marine biodiversity preservation in the Dhaalu Atoll.

Led by resident marine biologist Hazel Araujo, the coral restoration initiative has expanded steadily since its launch in 2023. As of 2025, the programme supports more than 16,800 coral fragments across four active restoration sites, representing over 13 coral species. Collectively, these frames have contributed to the restoration of more than 70 square metres of reef habitat surrounding the island.

The milestone also reflects the programme’s progression from active restoration to natural regeneration. For the first time, coral colonies grown on the resort’s earliest frames—now approaching three years in age—have reached sufficient maturity to serve as donor colonies. This development allows new coral fragments to be sourced directly from existing frames, strengthening the resilience and self-sufficiency of the restoration programme.

Further validating these efforts, the resort recorded its first coral spawning event during the most recent spawning season. Colonies of Acropora digitifera released gametes from the very first coral frame deployed at the resort, confirming that the cultivated corals have reached full reproductive maturity and are now capable of contributing to natural reef renewal.

Despite the impacts of the 2024 global coral bleaching event, the restoration sites demonstrated strong recovery within one year, maintaining an average coral survival rate of 91 percent. Monitoring data has also shown notable increases in marine life activity, including higher sightings of sharks, rays, octopus and sea turtles, underscoring the role of coral frames in enhancing habitat complexity and ecosystem health.

Each of the 300 coral frames has been supported through adoption by resort guests, online sponsors or resort teams, positioning the programme as a shared conservation effort. Complementary community outreach initiatives have engaged students from neighbouring islands through marine education, workshops and creative conservation projects.

The installation of the 300th coral frame represents a key milestone in The St. Regis Maldives Vommuli Resort’s sustainability journey, reinforcing its commitment to long-term reef protection, scientific monitoring and collaborative environmental stewardship in the Maldives.