Drink
The Unique Culinary Concept of Anantara
Maldives Promotion House – World famed powdery sands, deserted pearl strung islands, and one of the greatest diving destinations on the planet, are charms which naturally catapult the Maldives to the top of most people’s holiday hot list. At Anantara Kihavah Villas guests are just as likely to be attracted by the unique gastronomic experiences – an unmissable highlight being the resort’s exclusive underwater wine cellar and restaurant.
Anantara is passionate about bringing story collecting travellers closer to the natural, cultural and historic allures of each destination, and nowhere is this more deliciously articulated than at Anantara Kihavah Villas’ one-of-a-kind dining experience. Here, diners are spoilt for choice with six restaurants and bars, each offering a distinctive setting, menu and ambiance that divulge a different view of the world’s most envied utopia, as well as a diverse culinary journey.
Highlighting the resort’s idyllic location in the dazzling Indian Ocean is the exclusive “Sea. Fire. Salt. Sky.” signature dining experience. This unique under-and overwater gastronomic concept features four remarkable venues, each offering a different type of cuisine that is as unique as the perspective.View and savour the Indian Ocean’s abundance of marine life by descending into a connoisseur journey at the underwater wine cellar and restaurant, “Sea”. Situated at the edge of a reef, the primary view windows are poised next to a channel which provides spectacular displays of fish and sea life all around.
Here guests are indulged with a rustic Mediterranean buffet lunch or exquisite degustation dinner menus of classic creations and tempted by the resident Wine Sommelier’s perfect accompaniments from a vast array of new and old world selections. Oenophiles will delight in the impressive underwater wine cellar with view windows, featuring one of the most balanced and diverse wine collections in the Maldives with 250 labels from 14 countries. Some 22 labels are available by the glass and regular tasting sessions offer guests a tantalising journey through the vineyards of the world.
At “Fire” diners’ visual and taste senses are astounded with dramatic Teppanyaki cooking displays as chefs prepare fresh local rock lobster, Wagyu beef or the catch of the day. The restaurant has a subtle Japanese expression and a live cooking station to showcase its sizzling theatrics. Inspired by the surroundings and cuisine, the roof of “Fire” has an iconic form, shaped to resemble the bone of a cuttlefish and an ancient Japanese Edo period helmet.
The Asian inspired “Salt” offers unique depth and complexity of flavours such as a Red Snapper infused with lemongrass, ginger and coarse black pepper, baked to perfection on a Himalayan salt brick. Here a simple request to “pass the salt” gets a new meaning as a Salt Sommelier helps diners to pair their food with the perfect seasoning.
“Sky” is a double storey lounge bar in Thai style with over scale rocking chairs, perfect for taking in the awe inspiring view of the Baa Atoll island archipelago or stargazing on the open rooftop deck. As a golden sunset unfolds an ambience of mellow music invites guests to unwind in the refreshing evening sea breeze with exotic cocktails and succulent cuisine presented on tempting skewers.
In addition to this tantalising quartet, “Plates” all-day dining restaurant serves a lavish breakfast selection and international and Maldivian cuisine. It comprises a main sand floored sala and an alfresco deck on the beach with the promise of spectacular sea views. By night, candlelit tables ensure the prefect romantic dinner for two.
An adjacent glass enclosed sala houses an open theatre kitchen where guests are invited to learn the art of cooking Maldivian dishes, a diverse and tantalising cuisine of fresh seafood and bold aromas. A giant flower shaped buffet in the centre of the cooking sala converts to a dining table seating up to 24 guests.
At 49 metres, “Manzaru” pool bar and restaurant boasts the longest swimming pool in the Maldives and Jhoola swing beds that hover over the water, facing a relaxing view to the Indian Ocean. Sunshine Butlers are always on hand with fruit skewers and cold face towels to cool sunbathers down. Casual lunches of crisp salads and traditional pastas are served poolside, or at a communal table set against an Islamic motif backdrop of a Thickri glass mirror feature wall on the restaurant’s lower level. An Olive Oil Sommelier helps guests select from the finest olive oils in the Mediterranean, served with freshly baked bread.
A dramatic slatted timber staircase connects the upper level which, by night, transforms into a leisurely Italian restaurant, offering regional specialties skilfully crafted from traditional ingredients.
As the day slowly drifts away with the setting sun, guests can indulge in the ultimate romantic dining with personalised “Dining by Design” experiences, where a specially devised menu is prepared by a personal chef, and served at a table for two in dreamy locations, from an isolated sandbank in the Indian Ocean to the deck of a private yacht – anywhere of the guests’ choosing.
For centuries, the maturation of fine spirits has been a land‑bound ritual, guided by oak, air and time. At NH Collection Maldives Reethi Resort, that tradition turned seaward. In partnership with Planteray Rum, widely regarded as one of the world’s best premium rum brands, the property has completed the world’s first certified underwater ageing of rum in glass bottles by a resort, with the inaugural batch earning glowing evaluations for its depth and complexity.
For twelve months, while the resort itself was undergoing a transformation, the rum matured in a gentle rocking motion, shaped by hydrostatic pressure, slow currents and the constant temperature of the deep. Resting in custom‑designed metal cages ten metres beneath the surface, a selection of Planteray Rum bottles lay undisturbed in their ocean cellar, at a site identified by our resident Aquafanatics dive experts as sheltered from harsh currents, protected from excessive sunlight and calm enough to let time do its work uninterrupted.
Brought ashore for the resort’s reopening on 21 December 2025, the sunken treasure, still bearing the fingerprints of marine life that had embraced it during its underwater repose, revealed a character that surprised even seasoned experts.
“Underwater, time and conditions interact differently with the liquid. After a year beneath the sea, the rum has developed enhanced roundness, smoothness and complexity,” said Fannie Thibaud, Deputy Master Blender at Planteray Rum.
“A passion project and an ambitious experiment, our sea-aged rums bring together innovation, artistry and storytelling in every sip,” said Valentin Osolos, General Manager at NH Collection Maldives Reethi Resort. “We couldn’t have done it without our partners at Planteray Rum, who immediately recognised the potential to create something the industry hadn’t seen before and helped us reimagine what craftsmanship can look like in the Maldives.”
By choosing to surrender control to nature and letting it work in patience and silence, with only occasional dives to check the integrity of the cages, the spirit becomes inseparable from its setting in the UNESCO‑protected Baa Atoll.
Buoyed by the success of this inaugural vintage, Planteray Rum has already entrusted the resort with new varieties, now undergoing their own year‑long transformation beneath the waves. The programme is set to become a permanent feature of the resort’s culinary and mixology offering. At Handhuvaru, the resort’s signature mixology concept, guests can experience the new maritime vintage neat or in imaginative cocktails such as Chai on the Rocks, combining aged XO rum with warming chai spice and subtle tropical sweetness, or Mocha Molasses, an intense expression of overproof rum layered with espresso and dark chocolate.
For more information about NH Collection Maldives Reethi Resort, please visit https://world.nh-hotels.com/en/nh-collection-maldives-reethi.
Constance Moofushi Maldives is set to welcome Patrick Jacklin of Weingut Heitlinger, Germany, for an exclusive wine tasting experience on 9th March from 06:00pm to 07:30pm. Set on a sunset sandbank, this unique experience will feature a curated selection of biodynamic wines, paired with refined canapés in an unforgettable Indian Ocean setting. During his visit, Patrick Jacklin will also conduct a dedicated masterclass with the resort’s sommeliers, offering an opportunity to further expand their knowledge and understanding of biodynamic wines and viticulture.
At Constance Hotels & Resorts, wine is an integral part of the guest experience, shaped by passionate sommeliers and a long-standing culture of discovery. At Constance Moofushi, this dedication is reflected in Alizée Restaurant being recognized by The World of Fine Wine for its Best All-Inclusive Wine List, highlighting the resort’s carefully curated selection and pairing philosophy. This intimate tasting continues that spirit, celebrating terroir, craftsmanship, and meaningful encounters between guests and winemakers.
Raised in the Kraichgau region of Baden, Patrick Jacklin comes from a family deeply rooted in winemaking. Alongside his brother Philip, he represents the next generation of the Weingut Heitlinger bringing fresh energy and vision to the estate.
Passionate about biodynamic viticulture Patrick plays an active role in shaping the estate’s style and guiding its evolution in both cellar and vineyard.
Located in Östringen‑Tiefenbach, Weingut Heitlinger, is recognised among Germany’s leading organic and biodynamic estates. The winery is also part of the VDP (Verband Deutscher Prädikatsweingüter) Since 2012, Germany’s most respected association of top-quality wine estates — a distinction that reflects a shared commitment to origin, craft, and rigorous standards.
“This evening with Patrick Jacklin is a celebration of what we love most – exceptional wines, generous sharing, and the magic of a Maldivian sunset. We look forward to welcoming our guests for this intimate moment of discovery,” says Mevin Ramasamy, General Manager of Constance Moofushi.
On 07th March, SO/ Maldives collaborates with Germany’s prestigious family wineries, Weingut Heitlinger and Burg Ravensburg, to present an intimate and stylish Winemaker’s Dinner a celebration of modern Pinot set against the breathtaking backdrop of the Maldives.
In a refined fusion of European heritage and island glamour, SO/ Maldives will host third-generation winemaker Patrick Jacklin Heitlinger and his wife Lilly for a singular evening dedicated to craftsmanship, storytelling, and exceptional wine.
At the heart of Weingut Heitlinger lies a philosophy of balance, tradition reimagined for the modern palate. As a proud VDP estate, the winery is known for its biodynamic approach and its expressive Pinot wines that range from vibrant estate selections to complex single-vineyard masterpieces.
Hosted in the fashion-forward surroundings of SO/ Maldives, the evening unfolds as an intimate encounter between vineyard and island. Guests will indulge in a meticulously curated five-course menu, each dish artfully paired with Heitlinger’s celebrated Pinot wines revealing layers of texture, minerality, and character.
Between courses, Patrick and Lilly will share personal stories of their heritage in Tiefenbach, of vineyards kissed by German sunshine, and of a family legacy that continues to evolve with grace and ambition.
This collaboration is more than a dinner it is a meeting of worlds: German terroir and Maldivian glamour, biodynamic purity and contemporary luxury, heritage and haute living.
Seats are limited for this exclusive one-night affair.
For more information or to book your perfect getaway, please visit so-maldives.com or contact so.maldives.reservations@so-hotels.com or call +960 664-9100
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