Gastronomy
Anantara Kihavah Villas entices with award-winning gourmet dining 6 metres underwater

Maldives.net.mv – With 79 grandiose one bedroom pool villas and expansive residences unravelling over two, three and four bedrooms, the best underwater restaurant on earth and a 3:1 staff-guest ratio, Anantara Kihavah Villas in the Baa Atoll UNESCO World Biosphere Reserve is one of the Maldives most resplendent resorts. For the ultimate adventures above and below the water, guests staying here go from their luxurious Over Water Pool Villa with glass-bottomed bathtubs to an underwater restaurant, aptly named SEA, for award-winning gourmet dining and degustation dinners.
Dining at sea
The mirrored interior reflects the surrounding Indian Ocean marine life as you dine on European cuisine and indulge in paired wine suggestions from the resident Wine Guru. Voted by World Travel Awards 2015 as the World’s Best Underwater Hotel Restaurant, SEA doubles as a restaurant and the world’s only underwater wine cellar, with coveted 360 labels in its collection.
“This incredible restaurant offers the unreal experience of dining underwater—no diving gear necessary,” explains General Manager Jean-Marc Ma-Poon. “We’re very honoured and proud to have been acknowledged by World Travel Awards as the World’s Best Underwater Hotel Restaurant. Our underwater dining adventure is right in the heart of Baa Atoll and the only one in the world on the edge of a natural reef. With more than 100 species of marine life swimming around, no matter what the time of day it is, guests can be sure of great views, with delicious cuisine and an enviable wine selection as well!”
SEA serves lunch and dinner, as well as breakfast on request, while taking in the 360-degree view of the Indian Ocean’s mesmerizing marine life around you. Four-course degustation menus are served under the winning combination of Senior Wine Guru Nilesh Bootun’s expertise of varietals and vines, and the culinary ‘Haute & Nouvelle Cuisine’ experience of the resort’s new Executive Chef, Lamberto Valdez.
Imbibing with the finest
Where else can you tour the vineyards of the world six metres underwater? For the second consecutive year, Anantara Kihavah Villa’s acclaimed underwater restaurant SEA 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.
The wine awards have quickly become 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.”
Anantara Kihavah’s Senior 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.”
Dreaming over the ocean
Also voted by World Travel Awards 2015 as the Leaving Villa Resort in the Maldives, poised over a lagoon with sweeping ocean views are 40 Over Water Pool Villas, arranged in a grand circular formation and interlinked by an overwater bicycle pathway. A tall arched doorway reveals vaulted ceilings and dark hardwood floors, leading to the main bedroom where each villas opens up onto a wraparound deck, and it’s there that Anantara Kihavah Villas epitomises Maldivian luxury. Furnished with a queen-size daybed that swings from the ceiling, hammocks that hang over the lagoon and a ladder that drops you straight into the water, this is where your dreams take a holiday.
The piece de resistance, however, is found in the bathroom. Fronted by floor-to-ceiling sliding glass doors with step-through access to an oversize plunge pool, it features a glass shower with intricately engraved doors and sweeping Indian Ocean views, an outdoor rainforest shower, his and hers vanities, a cream chaise lounge and a glass-bottomed bathtub that peers down into the sparkling turquoise waters; a quick glance down and you can see tropical fish, a turtle, or even a spotted eagle-rays sweep along the bottom of your tub.
Anantara Kihavah Villas offers exceptional food and wine pairing while staying in the award-winning stylish resort haven of private pool villas, just 35 minutes by seaplane with Maldivian Airways from Male.
Cooking
Michelin magic in Maldives: Chef Wassim Hallal’s spring residency at Soneva Fushi

Danish chef Wassim Hallal will be hosting an exclusive residency at Soneva Fushi’s Flying Sauces from March 17 to May 12, 2025, bringing his two-Michelin-starred restaurant, Frederikshøj, to the world’s first fine dining zipline experience. As spring unfolds in the Maldives, guests will have the opportunity to soar along a 200-meter zipline route to reach an elevated dining platform, where breathtaking views, intuitive service, and Hallal’s masterful culinary creations await.
A pioneer of modern Nordic cuisine, Hallal’s passion for gastronomy has driven him to redefine fine dining in Denmark. His culinary journey began at a young age, leading him to refine his craft in some of Europe’s most prestigious kitchens. Under his leadership, Frederikshøj in Aarhus has earned two Michelin stars, recognized for its innovative approach, precision, and use of the finest seasonal ingredients.
During his highly anticipated spring residency at Soneva Fushi, Hallal will bring the essence of Frederikshøj to the Maldives, offering an unforgettable tasting experience that merges contemporary Nordic techniques with the island’s exceptional organic produce. His culinary philosophy pays tribute to the natural world, shaped by his environment and the evolving landscape of modern gastronomy. His style masterfully balances the refinement of French haute cuisine with the boundary-pushing creativity of New Nordic cooking, infused with global influences that drive his innovation.
At Frederikshøj, his commitment to excellence is evident in the meticulous selection of the finest local ingredients. A true culinary craftsman, he embraces experimentation, constantly redefining flavour, texture, and technique to create dishes that leave a lasting impression. Each plate serves as a canvas—an expression of creativity, refinement, and evolution—always seeking to push the boundaries of what is possible.
While in the Maldives, Hallal and his team will seamlessly blend Frederikshøj’s distinctive culinary ethos with Soneva Fushi’s organic seasonal produce, crafting a two-Michelin-starred dining experience designed to surprise, delight, and linger in the memories of guests long after the final course.
Food
Savour extraordinary with Chef Ollie Dabbous at Coco Bodu Hithi

Coco Bodu Hithi, a serene island escape where elegant design meets natural beauty, is set to welcome Britain’s most wanted Chef Ollie Dabbous to share his culinary excellence from 10 to 12 April.
A distinguished name in the culinary world, Chef Ollie Dabbous was the co-founder and executive chef of Hide restaurant in Piccadilly. Hide was awarded a coveted five stars in the Evening Standard, GQ restaurant of the year, as well as a Michelin star, all within six months of opening. He is also the former Michelin-starred chef/owner of the highly esteemed restaurant Dabbous, and author to ‘Essential’ and ‘Dabbous: The Cookbook’, which was titled as the Best Chef Cookbook in the 2015 World Gourmand Cookbook Awards. After years of honing his craft in some of the world’s top kitchens such as Belmond Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, and Pierre Gagnaire, Chef Ollie also appeared as a chef mentor on BBC1’s MasterChef: The Professionals in 2019.
Coco Bodu Hithi, proud recipient of the ‘Best Service’ award by Condé Nast Johansens Awards for Excellence 2025, invites guests to indulge in an extraordinary dining experience with Chef Ollie Dabbous, as he presents his signature ingredient-led cuisine. The island will carefully source premium ingredients to complement his exquisite six-course dinner, perfectly paired with fine wines. Chef Ollie will craft unforgettable dining experiences, blending creativity with his avant-garde culinary creations.
Dubbed as a “gourmet getaway” in the Maldives, the resort regularly hosts Michelin Star Chefs who craft extraordinary dining moments, further elevating the culinary journey curated by Group Culinary Director and Michelin Star-awarded Chef, Martin Cahill.
To take advantage of this once in a lifetime experience, reserve you dream vacation in the Maldives with Coco Summer Escape offer and enjoy 40% savings along with a complimentary meal plan upgrade for an even more indulgent stay at Coco Bodu Hithi. For further queries and reservations, contact reservations@cococollection.com or visit www.cococollection.com.
Food
The Ritz-Carlton Maldives to host Coda Berlin’s Chef René Frank for Easter holidays

The Ritz-Carlton Maldives, Fari Islands is to host an Easter for Epicures, closing the holidays with the maestro of ‘progressive dessert fine dining’, and two Michelin-star, Chef René Frank. A two-night takeover will unveil a tasting menu with Frank’s hallmark approach, encouraging diners to challenge the savoury-sweet structure of modern menus.
Guests will join Chef Frank’s multi-award-winning sweet revolution, as celebrated by The World’s 50 Best and Gault&Millau. Fresh from the urban pace of Berlin’s Neukölln straight to the crystalline waters of the Indian Ocean, the luxurious surrounds of the design-masterpiece resort set the stage for a unique sensory experience. The residency will be hosted at The Ritz-Carlton Maldives, Fari Islands’ La Locanda restaurant, the hub of the resort’s dedicated Culinary Island, and an exquisite indoor-outdoor water-side space.
Chef René Frank’s visionary and rebellious culinary perspective, inspired by desserts and pastry, will be showcased a menu containing eight servings. Traditional taste profiles of ‘savoury’ and ‘sweet’ will be reimagined, and conventional menu distinctions of starter, main course and dessert put to one side. Demonstrating Frank’s awarded craftsmanship and pastry techniques, the flavour trail will include intense umami where protein-rich legumes, mushrooms and fermented rice meet the natural sweetness of vegetables and fruit, with tart notes from herbs balancing with the saltiness of cheeses and the acidity of citrus.
This once in a lifetime menu will include a careful edit of CODA signatures, from its candied lettuce palette cleanser with a cream cheese centre and dehydrated gherkin powder, Raclette Waffle Kimchi Yoghurt – a paper light waffle filled with raclette cheese, and Eggplant gently cooked served on a sponge cake with peanut ice cream, apple balsamic vinegar and a hint of liquorice salt. CODA’s Caviar Popsicle is a highlight, presenting Jerusalem artichoke and vanilla ice cream with a pecan core coated in 12 grams of Oscietra Caviar from Sturia, and the Cacao & Crispy, CODA’s in-house bean-to-plate chocolate philosophy, topped with crispy caramelized soy milk and cherries, finished with a cream of cherry pits.
Chef René Frank comments. “A perfect time to challenge our senses and perceptions! It’s about discovering what else dessert can be. With dishes that play on the traditional dessert form, we incorporate vegetable ingredients but treat them like fruits. At Easter we look to indulge in sweetness as a treat, but why do we save this for special occasions or something to be enjoyed at the end of a meal? Examining how different countries and cultures approach dessert has been foundational to my experience and I look forward to bringing Maldivian influences to our concept this Easter!”
The epicurean takeover concludes an enchanting Easter season at The Ritz-Carlton Maldives, Fari Islands. From the 20th to 26th April, guests will indulge in traditions of Easter from across the globe with a taste of adventure, creativity, and holistic wellbeing.
Hosted by the resort’s Ladies and Gentlemen a festive programme will see guests of all ages inspired and satiated. From Easter egg hunts to festive feasting, experiences for sweet connoisseurs will include a discovery of chocolate at the Bean-to-Bar Workshop and Choco-Tini masterclass. Sandbank Easter picnics will entertain junior guests and the Champagne Gala and Starlight Concert Dinners mark celebratory highlights.
The holidays will also embrace active adventures with the Jean-Michel Cousteau Ambassadors of the Environment festive programme. Guests can dive into awe-inspiring snorkelling, an Easter ocean safari to discover the atoll’s diverse wildlife above and below water, coral planting and mind-expanding shark encounters.
For families and friend groups, The Ritz-Carlton Estate will be the residence of choice for Easter. A three-villa four-bedroom design-oasis by legendary architects Kerry Hill Studio, offers a private beach residence nestled within its own peninsula for up to 12 guests to enjoy. Imagined with celebration in mind, including a 19-metre infinity pool, outdoor entertainment pavilion, private chef, fire pit and direct beach access, this is the perfect base to enjoy the season’s programme, complemented by the exceptional service of the resort’s Aris Meeha butlers. Couples and smaller families will enjoy a sumptuous choice of the resort’s one or two-bedroom ocean and beach villas.
-
News1 week ago
Cricket icon Rohit Sharma enjoy family vacation at Waldorf Astoria Maldives Ithaafushi
-
News1 week ago
Mercure Maldives Kooddoo offers rich culture, vibrant traditions this Eid-al-Fitr
-
News1 week ago
Creating artful moments: Shimha Shakeeb captures essence of island life at The Ritz-Carlton Maldives, Fari Islands
-
Awards5 days ago
The St. Regis Maldives recognised among Maldives’ top 10 hotels in DestinAsian 2025 Readers’ Choice Awards
-
News6 days ago
Introducing Sirru Residences: Luxurious seven-bedroom estate at Sirru Fen Fushi
-
News1 week ago
Celebration of relaxation, creativity, togetherness this Eid al-Fitr at SO/ Maldives
-
Family6 days ago
Lily Beach Resort introduces egg-citing Easter programme
-
Family1 week ago
Easter in paradise at Alila Kothaifaru Maldives