Some of the best stories begin by the sea. Le Méridien Maldives Resort & Spa and resortwear brand Patémar come together for a collaboration inspired by a shared passion for the ocean, thoughtful design and an endless summer state of mind.

At the heart of the collaboration are Patémar’s men’s swim shorts, crafted from fabric made using upcycled plastic recovered from landfill and ocean waste. Each pair represents the equivalent of around 12 discarded plastic bottles, giving waste a new purpose. Entirely handmade in Bali by master tailors, the swimwear is defined by clean silhouettes and considered details, bringing together contemporary style, functionality and a more intentional approach to materials; a naturalfitfor life by the sea.

Patémar finds a natural home at Le Méridien Maldives, where the ocean is central to island life and its protection is an enduring priority. Set on Thilamaafushi Island in Lhaviyani Atoll and surrounded by a vibrant housereef, the resort maintains a strong commitment to sustainability and marine conservation, from reducing single-use plastics and strengthening waste management practices to responsible water and energy use. Its hydroponic greenhouse further supports more responsible food production, growing herbs and leafy greens on the island.

The connection to the marine environment extends beyond the resort’s operations, becoming part of the experience at Le Méridien Maldives. At the Marine Conservation Hub, the resident marine biologist offers a closer look at the ecosystems surrounding Thilamaafushi Island, from the species that inhabit its waters to the delicate coral and seagrass that sustain them. Through Good Travel with Marriott Bonvoy, this discovery continues through the Marine Master programme, where guests can explore the housereef, identify marine species and contribute to ongoing marine conservation and research initiatives.

Within this setting, Patémar’s approach to swimwear takes on another dimension: designed for life by the ocean, with greater consideration for the environment that inspires it.

Framed by Au Soleil, Le Méridien’s celebration of the sun-kissed good life, the collaboration brings a playful energy to the island. Here, summer is a state of mind. Patémar’s swimwear becomes part of that rhythm, moving effortlessly from morning swims to afternoons by the pool and moments spent discovering the reef beneath the surface. It is an expression of endless summer, shaped by the sea, where style and purpose exist naturally side by side.

“Patémar is a natural partner for Le Méridien Maldives because our stories meet in the same place: the ocean,”says Thomas Schult, General Manager at Le Méridien Maldives Resort & Spa. “The collaboration brings together our passion for design, the spirit of Au Soleil and a shared commitment to environmental conservation. It also gives our guests another way to discover and connect with the marine world that surrounds the island.”

For Patémar, the collaboration brings its ocean-conscious approach to a destination where the sea is an integral part of everyday life, and where preserving the marine environment is equally important.

“Patémar was created with the idea that resortwear should feel connected to the places where it is worn,” says Rudy Hertanto, Co-founder and CEO of Patémar. “The Maldives is a natural extension of that story. Working with Le Méridien Maldives allows us to share our approach to design and materials in a setting where the beauty of the ocean, and the importance of protecting it, is impossible to overlook.”

The partnership carries a purpose beyond the product itself. For every pair of swim shorts sold, Patémar contributes€1to Plastic Bank Indonesia, supporting the collection of ocean-bound plastic while creating additional income opportunities for local communities.

The collaboration is available at Le Méridien Maldives Resort & Spa, inviting guests to discover Patémar’s men’s swimwear and the story woven into its materials, while experiencing the marine environment that makes Thilamaafushi Island a distinctive destination to live, explore and play.

For more information or to book, please visit lemeridien-maldives.com or contact reservations.maldives@lemeridien.com.

JW Marriott Maldives Kaafu Atoll Island Resort is set to unveil a renewed identity for Riva on 30 August 2026, repositioning the restaurant as a Mediterranean dining destination under the culinary direction of Executive Sous Chef Cristiano Goattin.

Meaning “shore” in Italian, Riva’s new concept draws on the relationship between the Mediterranean and the Maldives, with a menu combining Mediterranean culinary traditions, Maldivian seafood and produce grown on the island.

Leading the culinary transformation is Italian chef Cristiano Goattin, whose career spans more than two decades across hotels, resorts and restaurants in the Gulf and Asia. His experience includes roles with Marriott, Jumeirah, Hilton and The Luxury Collection.

Drawing on his Italian background and international experience, Goattin has developed Riva’s menu around Mediterranean techniques, regional ingredients and produce sourced from the Maldives.

“Riva represents both a personal and professional journey,” said Goattin. “It is about bringing the spirit of Mediterranean to the Maldives in a way that feels genuine, rooted in place, and mindful of the environment. My goal is to create dining experiences that are simple, honest, and memorable, where guests can taste the connection between two shores.”

The menu places Maldivian seafood alongside Mediterranean ingredients including Greek olive oils, Sicilian lemons and aged balsamic, complemented by fresh herbs and greens grown at the resort’s JW Garden.

Among the dishes are Signature Seafood Stew and Half Lobster Tagliatelle, with the menu designed to combine traditional Mediterranean flavours with ingredients available locally and regionally.

The restaurant’s interiors have also been developed to reflect its Mediterranean direction, incorporating whitewashed textures, weathered wood and blue accents. An open-air deck provides an oceanfront setting for sunset dining, alongside indoor seating.

Srikanth Devarapalli, General Manager of JW Marriott Maldives Kaafu Atoll Island Resort, said the transformation forms part of the resort’s approach to developing its dining experiences.

“We believe that luxury is ever-evolving, and we are continually innovating our offerings to create experiences that feel fresh, meaningful, and deeply connected to our destination. At Riva, the sea becomes a bridge between two shores, bringing together the vibrant soul of the Mediterranean and the tranquil beauty of the Maldives. Through simple, honest flavors, warm hospitality, and unforgettable oceanfront settings, we invite guests to slow down, savor the moment, and celebrate life’s most meaningful connections,” said Devarapalli.

The renewed Riva will begin welcoming guests under its Mediterranean concept from 30 August.

Following his first visit earlier this year, award-winning Danish chef Jesper Koch returns to Vakkaru Maldives from 26 October to 5 November 2026, bringing the next chapter of his collaboration with the resort directly to guests.

Chef Jesper first visited Vakkaru in July, spending nearly two weeks working closely with the resort’s culinary and service teams. Centred on knowledge sharing and collaboration, his time on the island laid the foundation for this autumn’s programme and a series of dining experiences created for guests.

At the heart of his second visit will be three five-course tasting-menu evenings on 29 October, 1 November and 3 November, held at Vakkaru Reserve, the resort’s award-winning wine cellar. Home to one of the Maldives’ most exceptional wine collections, Vakkaru Reserve spans 680 Old and New World labels and has been recognised with Wine Spectator’s Best of Award of Excellence for six consecutive years.

Working alongside the resort’s culinary team, Chef Jesper will bring together his Danish and Nordic culinary roots with the flavours and character of the Maldives, incorporating local ingredients, produce from Vakkaru’s Organic Farm, locally sourced seafood and regional influences where they naturally complement each dish. Separate wine and non-alcoholic pairing options are also being developed to accompany the menus.

The programme will begin on 27 October with a cocktail reception, offering guests the opportunity to meet Chef Jesper and welcome him back to the island before the series of dinners begins.

For Chef Jesper, his return is an opportunity to build on the connection established in July. “My first visit gave me the opportunity to spend time with the team, exchange ideas and experience the spirit of Vakkaru first-hand. Returning now feels like a natural continuation of what we started. I am looking forward to being back in the kitchen and, most importantly, to sharing our work with guests through these dinners.”

Teddy Susanto Wiryawan, General Manager of Vakkaru Maldives, added: “Chef Jesper’s first visit allowed us to establish a strong connection and lay the foundations for this collaboration. His return now brings that work to our guests. These evenings will offer them the chance to experience his distinctive approach to cooking and discover what can emerge when two culinary teams come together with a shared passion for hospitality.”

Regarded as one of Denmark’s most influential gastronomic figures, Chef Jesper brings more than three decades of experience spanning hospitality, gastronomy and entrepreneurship. He is known for combining Nordic culinary traditions with contemporary techniques and a distinctive approach to flavour.

His career has earned him wide recognition, including leading Restaurant Syttende to Michelin recognition, being named Danish Chef of the Year, representing Denmark at the Bocuse d’Or competition, receiving an Honorary Diploma from the Danish Gastronomic Academy, and being recognised as “Chef’s Chef” by the Danish Gastronomy Foundation. He is also widely known as a long-standing judge on the Danish edition of MasterChef.

Set within the UNESCO Biosphere Reserve of Baa Atoll, Vakkaru Maldives continues to bring new perspectives to its dining experiences through collaborations with leading culinary talent from around the world. Chef Jesper’s return marks the next stage of a partnership that began with an exchange of ideas and now comes to life at the table.

For further information about the resort, please visit vakkarumaldives.com or contact reservations@vakkarumaldives.com to make a reservation.