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Four Seasons Private Island Maldives: untouched design, voyage of discovery
Conceived as a natural extension of its Baa Atoll UNESCO Biosphere Reserve location – an area recognised for its unique harmony between man and nature – Four Seasons Private Island Maldives at Voavah synchronises style and simplicity, sophistication and scenery.
Designed to reflect the travels, temperament and trinkets of an international globetrotter, the private island residence takes each exclusive-use booking on a global ‘voyage of discovery’ through hand-selected details that enhance the unassuming ‘at home’ vibe.
Harmonic Hospitality
Voavah’s buildings and facilities were designed around the island’s existing natural elements – from its vast shallow ‘swimming pool’ lagoon on the western side to its established foliage – to honour and protect the raw site. Surrounded by ocean, the design largely revolves around the water and, with such spectacular views, walls of sliding windows feature wherever possible.
“By working with Voavah’s existing beauty, the layout and design effectively revealed itself,” comments Cedric Jaccard of Asia-based boutique design consultancy, Avalon Collective.
“The Beach House hub is contained in the centre of the island, opening onto the spectacular natural lagoon, around which the rest of the design took shape. By restricting the rest of the accommodations to the edges, we were able to leave the island largely untouched, heightening the sense of guests having their own island to explore.”
Purposefully Pure
Elementary in their elegance, Voavah’s interiors do not compete with Mother Nature’s magnificence. Instead they unite with her: the neutral colour palette and lack of walls extend ‘inside to outside’, while a mix of natural materials (copper, leather and rattan) and wood (rosewood, mahogany, ebony and teakwood) create texture and ever-changing shadows as they dance with the sun. In keeping with the island’s conservation-mindedness, the use of protected and rare natural materials such as mother of pearl and corals has been avoided.
Voyage Of Discovery
The multi-sensory, globally-inspired design experience extends from the use of carefully considered natural resources to a unique selection of artefacts gathered from Asia and beyond. The result is an enticing and eclectic ‘at-home’ feel, with key pieces to draw the eye and steal the heart.
The Beach House is accented with Arabic influences. A swinging day bed for 6 surrounded by extra large sofas encourages communal lounging. Ornate latticework walls embedded with LED lights and candles make for atmospheric evenings, while the lack of walls allows for unrestricted views and a strong connection to the surrounding nature.
Isolated in the middle of the lagoon, The Water Villa feels distinctly Southeast Asian with its high-backed ‘Peacock’ chairs and woven fishing baskets from Malaysia and Vietnam fashioned into lamps and side tables.
The Ocean of Consciousness Spa features artefacts that enhance the marine concept and connect to the Indian Ocean, from an ornate Rajasthani mirror to large nautical carvings. Simple yet mystical, the spa design encourages the mind to free from its confines and embrace a place of higher consciousness.
The Three-bedroom Beach Villa is beautifully understated, with large open spaces and extreme ocean views on three sides to create a true sense of remoteness. No distant islands mar the perfect ocean views, including the endless vistas from the large bathtub in the master bathroom. Unique touches such as the sundeck submerged in the pool enable maximum ocean-inspired relaxation and repose.
Marine-inspired wall art
Across the island, an eclectic array of wall-art, gathered from international travels throughout China, India, Bali and Thailand, centre on the ocean, largely inspired by Four Seasons Resorts Maldives conservation projects: a large ceramic bas-relief of turtles; an intriguing abstract piece comprising cable ties fashioned into coral shapes to reflect the creation process of the Resorts’ coral reef regeneration project (which uses cable ties to attach the coral fragments to coral frames to ‘build’ new coral reefs); and beautiful carvings of octopi, swordfish, starfish and more.
Four Seasons Private Island Maldives at Voavah opened in December, becoming the world’s first exclusive-use hideaway in a UNESCO World Biosphere Reserve. This secluded two-hectare haven transcends the private island experience by being “entirely yours” from the moment of booking with seven bedrooms, a Beach House, a dive school and a 62-foot (18.9 metre) yacht offering ultimate privacy for up to 20 guests at a time.
Four Seasons Private Island Maldives at Voavah joins another two properties in the Maldives run by Four Seasons.
Combining innovation, wellness and conservation, Four Seasons Resort Maldives at Landaa Giraavaru is a 44-acre, 103-villa wonderland in the Baa Atoll UNESCO Biosphere Reserve — a 30-minute seaplane flight from the main Velana International Airport.
Its sister property, Four Seasons Resort Maldives at Kuda Huraa, lies to the south: an enchanting garden island complete with Island Spa sea sanctuary and Tropicsurf coaches and guides. The luxury catamaran Four Seasons Explorer connects the two via three, four and seven-night cruises, plus private leisure, surf and manta ray charters.
The Standard, Maldives has announced the launch of a new Premium All-Inclusive experience from May 2026, introducing an enhanced offering aimed at travellers seeking a seamless island holiday in Raa Atoll.
The resort said the new package was designed to combine dining, experiences and entertainment with the natural setting of the Maldives. It added that the offering had been curated with Indian travellers in mind, as India continues to grow as a source market for Maldivian tourism.
The package begins with champagne on arrival and includes access to dining across the resort’s outlets. Guests will be able to choose from three restaurants for lunch and five restaurants for dinner with prior reservation. The resort said the dining programme would range from Mediterranean dishes at Onda to Maldivian cuisine at Guduguda, offering guests a varied culinary experience throughout their stay.
The package also includes a beverage programme featuring premium spirits, wines, cocktails and beers, as well as a fully stocked minibar in each villa.
The culinary programme is led by Director of Culinary Nandakumar Dharuman. The resort said his Indian background adds familiarity for Indian travellers, with Indian breakfast options available alongside international selections. Vegetarian and Jain meals can also be prepared on request.
The Standard, Maldives said the resort would continue to offer a lively atmosphere through activities held during the week, including DJ nights, fire dance performances, bingo evenings and other social events. Breakfast DJ sessions are also part of the programme. In addition, guests booking the Premium All-Inclusive package will receive one complimentary 30-minute spa treatment and one island excursion.
Sonika Adlakha, commercial director of The Standard, Maldives, said India remained an important and growing market for the resort. She said the new Premium All-Inclusive experience was intended to offer Indian travellers a stay that combined dining, entertainment and the natural appeal of the Maldives.
Alongside its social spaces, the resort said it also offers quieter areas for guests seeking a more relaxed experience. All villas at the property include private pools and spacious living areas, allowing guests to stay close to the resort’s dining and entertainment facilities while also enjoying privacy.
Following a season of culinary collaborations, Kandolhu Maldives has announced that Executive Chef Fabrizio Zanetti will visit the resort this October for a series of dining events.
The resort said the programme would offer guests an opportunity to experience Zanetti’s cuisine through a number of exclusive dining experiences.
Originally from St Moritz, Zanetti has led the kitchens at Hotel Suvretta House in St Moritz for more than a decade. The five-star Suvretta House, built in 1912 by Swiss hotelier Anton Bon, recently opened a new 4,670-square metre spa for the 2025-2026 winter season.
Zanetti has also worked at Michelin-starred establishments including Baur au Lac in Zurich and Savoy Grill in London. His work has been recognised with 17 points in the Gault-Millau Guide 2025 and the Mérite Culinaire Suisse award. In 2024, he was also named Gault-Millau Rising Star of the Year.
The collaboration at Kandolhu Maldives will begin on Wednesday, 14 October, with a three-course à la carte lunch at The Market.
A four-course dinner will follow on Saturday, 17 October, at Olive Restaurant. The evening will begin with a meet-and-greet with Chef Zanetti before dinner is served.
On Wednesday, 21 October, Olive Restaurant will also host a five-course Wine and Dine event, which will include a personal introduction from the chef.
Kandolhu Maldives said each evening event at Olive Restaurant would be limited to 22 guests, offering an intimate dining setting overlooking the Indian Ocean. The resort has encouraged guests to reserve early for the programme.
Coco Collection, a Maldivian-owned resort brand, has invited guests to experience a more conscious approach to luxury at Coco Palm Dhuni Kolhu and Coco Bodu Hithi.
Across its two island resorts, Coco Collection has incorporated environmental responsibility into the guest experience through its Coco Cares philosophy. From nature-led experiences inspired by the islands’ ecosystems to culinary offerings based on fresh, locally grown ingredients, the resorts have been designed to reflect the natural setting of the Maldives while integrating sustainability into daily operations.
At Coco Palm Dhuni Kolhu, this commitment is reflected in the Maldives’ veterinary-led Marine Turtle Rescue Centre, which is operated in partnership with the Olive Ridley Project. As a founding partner of the facility, the resort provides care for injured sea turtles and supports marine conservation awareness. Since its establishment, the centre has treated and released 152 injured turtles, with a rehabilitation success rate of 60%. The resort also continues seagrass preservation efforts aimed at protecting marine habitats and supporting biodiversity in the surrounding waters.
Coco Palm Dhuni Kolhu also applies low-waste practices, mindful sourcing, and resource-conscious operations across the resort. This approach extends to Coco Farm, where homegrown produce, handcrafted preserves, and garden-to-table dining experiences are used to bring local flavour and seasonality to the table.
At Coco Bodu Hithi, the same approach is reflected in its food and beverage offerings. To mark Earth Day, the resort has introduced a green-inspired cocktail experience focused on eco-conscious mixology, using fresh ingredients grown on the island.
The resort said its low-waste approach informs all aspects of the guest experience, with attention given to responsible resource use. From the choice of herbs and fruits to preparation and presentation, the offering is intended to reflect respect for the natural environment.
This approach also extends across the resort’s wider culinary programme, which focuses on locally sourced ingredients, house-made preserves, and dishes inspired by the Maldives’ natural produce. Through seasonal menus, conscious sourcing, and resource management, Coco Bodu Hithi aims to offer an experience that combines hospitality with environmental responsibility.
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