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Amilla Fushi’s new Barolo Grill Italian Kitchen brings Piedmont flavours to Maldives

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Amilla Fushi has yet again introduced a new culinary experience, with the opening of the new Barolo Grill Italian Kitchen restaurant, located at the island’s beachside foodie hub Baazaar.

Conceived by Mark Hehir, Curator and CEO of The Small Maldives Island Co. which runs Amilla and its sister resort of Finolhu, Barolo Grill Italian Kitchen pays homage to rolling hills of Piedmont in northern Italy, a region of rich and distinctive culinary heritage perhaps best known for its famous Barolo wine.

Drawing on his extensive experience as a chef, Hehir and his team have created an inspired menu replete with exquisite antipasti, fresh handmade pasta, and select meats, fish and seafood. Simply cooked over an open flame chargrill it is delicious proof that this manna from the mountains of northern Italy works just as beautifully at sea level in the UNESCO Biosphere Reserve of Baa Atoll.

A hymn to the hills of Piedmont, the menu at Barolo Grill is a respectful balance of familiar ‘friends’ from the old country and fresh Maldivian twists. Antipasti include Burrata with heirloom tomato and warm aubergine with baby buffalo mozzarella and basil pesto, alongside yellow fin tuna tartare with avocado and black olive tapenade and reef fish carpaccio with taggiasca olives and lemon dressing. The signature charcuterie platter is an utterly authentic affair pairing a delectable selection of small goods with 24-year aged balsamic vinegar and extra virgin olive oil.

Fresh handmade pasta, risotto and gnocchi are complimented by ‘Land’ or ‘Ocean’ dishes from the grill, complete with recommended paired wines for selected dishes. Tagliolini pasta with pecorino cheese sauce and crushed black pepper is paired with a 2013 Itynera Prima Classe Montepulciano d’Abruzzo; Mullwara  ribeye beef with a 2013 Meroi Ros di Buri Merlot Friuli; and yellow fin tuna with a 2010 Castello della Sala Cervaro della Sala. Barolo’s house fish specialties, meanwhile, include the signature Fisherman’s Crustacean Stew, slow cooked with blood orange peel, hints of roasted garlic, chilli, thyme and basil, and served with crusty aglio e olio sourdough croutons hot from the pan. Wash it down with a crisp Antinori Santa Cristina, before surrendering to the temptation of the house Dolci – will it be authentic gelato or tiramisu, the more tropical tastes of mango and passionfruit pannacotta or a cheesecake cheekily pairing another of Piedmont’s world-famous exports, Nutella, with a sweetly sour cherry sorbet?

Barolo Grill’s tasting kitchen also gives diners an opportunity to sample special gastronomic menus showcasing some of the region’s most famous wines, together with signature sourdough, marinated olives and delectable artisanal cheeses and charcuterie.

The opening of Barolo Grill Italian Kitchen is the latest hot helping of culinary creativity from the team at Amilla, following hard on the heels of the launch of the island’s new fairytale, festival-inspired Destination Dining den Mystique Garden, and the first edition of a four-stage pop-up partnership with Gordon Ramsay‘s celebrated Bread Street Kitchen. Subsequent Bread Street Kitchen pop-ups will take up residence in Barolo Grill Italian Kitchen from October 16-27; December 19, 2017 to January 10, 2018; and March 23 to April 7, 2018.

The new openings and pipeline of pop-up residencies from the hottest restaurant names underscore Amilla’s deserved reputation for culinary excellence and creativity, and add to the island’s pantheon of food and drink experiences.

As well as Barolo Grill, the island’s breezy culinary heartbeat Baazaar features Joe’s Pizza, the traditional British chippy-inspired Fish and Chips, Fresh and Wok. Emperor General Store is a sophisticated, gourmet café-deli where guests can eat in or grab takeaway snacks, drinks and light meals to enjoy in the privacy of their House. The Wine Cellar serves up carefully curated fine wines and artisanal cheeses, while Amilla’s fabulous 60-cover, signature overwater restaurant Feeling Koi showcases a selection of artfully crafted sushi, nigiri and sashimi in Japanese-inspired minimalist surroundings with a private open-air dining room and open deck seating by the water’s edge and an open kitchen.

Located just 30 minutes by seaplane from the Maldives’ main Velana International Airport, Amilla offers a choice of 59 Houses that sit gracefully over crystal clear waters, nestle among lush tree tops or hug the shores of pristine white sand; plus eight spectacular four- to eight-bedroom Beach Residences ideally suited to large families, groups of friends and VVIPs seeking the ultimate in space and privacy.

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From garden to plate: Baros Maldives elevates dining with new culinary experience

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Baros Maldives, the original desert island renowned for its authentic charm and exceptional service, has announced the launch of its innovative Chef’s Garden dining experiences.

This new offering further distinguishes Baros within the Maldivian fine dining landscape, underscoring its commitment to sustainable tourism and providing guests with immersive culinary journeys inspired by the island’s natural bounty.

For years, Baros has been dedicated to crafting unforgettable moments for its guests. The introduction of the Chef’s Garden experiences elevates this commitment, inviting gourmets and discerning travellers to savour the Maldives in a truly unique way.

Unlike larger, more contemporary resorts, Baros is intimate in scale and nurtures a deep respect for its delicate ecosystem, a philosophy that is beautifully reflected in its garden-to-table approach to dining.

Guests can now immerse themselves in the vibrant flavours of the island through three distinct Chef’s Garden experiences:

Island Infusions Herbs and Spices Workshop: unleash your inner spice master

Embark on an aromatic journey with Baros’ Chef, exploring the diverse Maldivian herbs and spices flourishing in the garden. Learn about their unique properties, witness the art of blending spices using traditional techniques and take home a fragrant selection as a memento.

Garden Rise: start your day with serenity and nourishment

Awaken your senses with a revitalising private yoga or meditation session on the unique Piano Deck, followed by a wholesome breakfast amid the tranquil beauty of the Chef’s Garden.

Ocean Harvest: from ocean to table, an exclusive culinary adventure

Embark on a private sunset fishing trip accompanied by our expert crew. Return with your fresh catch and witness the chef transform it into a bespoke ‘surprise menu’, enjoyed in the enchanting ambience of the Chef’s Garden.

The Chef’s Garden at Baros flourishes with a diverse array of local and seasonal produce, including papaya, mango, stone apple, taro, ginger, bittergourd, Maldivian chilli, Maldivian rocket, micro herbs, pandan leaves, curry leaves and moringa. We also have a Spice Boutique, where guests can buy local delicacies.

This dedication to locally sourced ingredients not only ensure superior flavour and freshness but also supports the island’s ecosystem and reduces its carbon footprint.

As a pioneering resort in the Maldives since 1973, Baros has consistently blended tradition with innovation to create exquisite experiences. The Chef’s Garden dining further enhances its reputation as a leader in Maldivian fine dining and sustainable tourism, offering unparalleled moments for couples seeking a romantic dinner or private dining in a breathtaking natural setting.

This initiative also aligns with the growing global trend of garden-to-table dining and sustainable practices in the hospitality industry.

Executive chef Ken Gundu, comments: “Our Chef’s Garden is truly the heart of our culinary philosophy here at Baros. When you harvest produce mere moments before it’s prepared, you taste the vibrant difference that simply can’t be found in ingredients that aren’t as fresh. Beyond the dining experiences we create for our guests, the garden also plays a vital role in supplying our staff canteen. It’s incredibly important to me that our dedicated team also benefits from the same high-quality, nutritious ingredients that our guests enjoy. It reinforces our commitment to wellness across the board and fosters a true garden-to-table culture that extends to everyone on the island.”

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The St. Regis Maldives announces exciting culinary journey with renowned Chef Jolly

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Over the turquoise waters of the Dhaalu Atoll, a rare culinary voyage is about to unfold as The St. Regis Maldives Vommuli Resort welcomes the celebrated Chef Surjan Singh, fondly known as Chef Jolly, for two-month pop-up residency from mid-October to mid-December 2025. This immersive celebration of Indian cuisine coincides with the festive spirit of Diwali, blending tradition with contemporary flair in a truly unforgettable island setting.

A beloved TV personality on MasterChef India, Chef Jolly brings over 30 years of culinary expertise to this special collaboration. Celebrated for his ability to blend royal Indian heritage with everyday comfort food, he unveils a vibrant menu inspired by his travels, culinary roots, and the rich tapestry of the Indian subcontinent.

Guests can expect standout creations such as Lamb Ghee Roast served on Malabar Bread Tacos, Cafreal Tiger Prawns, and his signature Butter Chicken. Each dish will be accompanied by fragrant biryanis, hand-rolled breads, toasted spices, and house-made chutneys—all carefully plated to evoke both nostalgia and discovery. A bespoke cocktail list brings further depth to the experience, with Indian-inspired blends such as The Great Indian and Imli Margarita, along with thoughtfully curated wines and low-ABV selections.

“Food is memory. It’s emotion. It’s a journey,” shares Chef Jolly. “To bring the vibrancy and soul of Indian cuisine to The St. Regis Maldives is a true privilege. Each dish tells a story, one of tradition, reinvention, and joy.”

As part of this collaboration, Marriott Bonvoy members have the exclusive opportunity to bid on an extraordinary Marriott Bonvoy Moments experience. The package includes a five-night stay for two guests in an Overwater Villa with Pool from October 19 to 24, with daily breakfast at Alba, a private six-course wine-paired dinner hosted by Chef Jolly himself, and a curated wellness experience featuring a signature massage and the renowned Blue Hole hydrotherapy journey at Iridium Spa. Round-trip seaplane transfers from Malé International Airport are also included, creating a seamless luxury journey from arrival to farewell.

Tucked away on its own private island, The St. Regis Maldives Vommuli Resort is a destination that embodies barefoot luxury and discreet glamour. Its striking architecture, an elegant harmony of tropical modernism and local inspiration—blends seamlessly with the natural beauty of the atoll. The resort features 77 spacious villas, each offering panoramic ocean views or lush jungle surroundings, along with personalized St. Regis Butler Service. From restorative treatments at the award-winning Iridium Spa to yachting adventures aboard the resort’s private Azimut Flybridge, the experience is curated for those who seek both indulgence and escape.

This limited-time pop-up isn’t just a dining event, it’s a celebration of craftsmanship, heritage, and the unmatched power of storytelling through food. It’s where the timeless rituals of Indian hospitality meet the barefoot luxury of the Maldives.

Members can now bid for a Curated Culinary Experience with Chef Jolly and a five-night stay in at The St. Regis Maldives Vommuli Resort from now until 25 August through Marriott Bonvoy Moments. For more information, visit stregismaldives.com.

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Sustainability in bloom at Alila Kothaifaru Maldives’ newly transformed Spice Garden

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Alila Kothaifaru Maldives has unveiled its newly reimagined Spice Garden, a vibrant embodiment of sustainability, sensory exploration, and culinary innovation. Under the expert care of in-house horticulturist Zabih and the culinary guidance of Executive Chef Frank, the revitalised garden has become central to the resort’s garden-to-table ethos, shaping the evolution of the guest dining journey—most notably reflected in the enhanced Lazy Lunch menu.

Set within the resort’s grounds, the Spice Garden has undergone a significant transformation into a flourishing haven of organic herbs, spices, and edible plants, many of which now appear on the menu just hours after being harvested. This abundance of fresh, homegrown produce has redefined the resort’s culinary landscape, with seasonal ingredients and authentic flavours now taking pride of place, particularly in the Lazy Lunch offering.

The new direction has allowed for even greater incorporation of local harvests into the menu, with freshly picked herbs and vegetables enriching the taste and nutritional value of each dish. This approach also grants the chefs the freedom to adapt the menu according to the changing seasons, continuously presenting guests with something innovative and exciting.

To bring guests closer to this philosophy, Alila Kothaifaru has introduced a complimentary Spice Garden Walk, led by horticulturist Zabih. With his deep passion and careful stewardship, the garden has become a sensory-rich learning environment. Guests are encouraged to touch, smell, and taste a variety of tropical herbs and spices while learning about their origins, culinary uses, and environmental significance.

Zabih views the garden as an invitation to reconnect with nature, offering guests an experience that engages all the senses and fosters a deeper appreciation for the ingredients behind each meal. The garden walk and Lazy Lunch, though distinct experiences, together offer a comprehensive exploration of the journey from soil to plate.

Seasonal menus continue to draw inspiration from the garden, reinforcing the resort’s dedication to sustainability, wellness, and the use of locally sourced ingredients. General Manager Thomas affirms this vision, highlighting the Spice Garden as a symbol of the resort’s commitment to meaningful guest experiences. He notes that it reflects a broader aim to blend sustainability with cultural authenticity, offering visitors a more personal and enriching stay.

Whether strolling through the fragrant pathways of the garden or enjoying a sunlit lunch featuring ingredients harvested mere moments earlier, guests are invited to savour the harmony between cuisine, nature, and place—making every bite a celebration of the island’s rich natural abundance.

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