The popular Cayenne Grill at Baros Maldives has reopened with an enticing new menu for intimate beachside dining in a natural setting.
In an announcement, Baros said tables are set in open-sided pavilions as well as under an enlarged thatched roof on an expanded wooden deck now extending over the tranquil waters of the lagoon. The surrounding tropical garden and the sound of the sea creates an ambience of island elegance for enjoying exquisite cuisine freshly prepared on demand, it added.
According to the resort, the new Cayenne Grill dining experience includes superb quality meat and the finest fish, freshly caught by local fishermen, cooked to perfection on the signature Coconut Husk Grill. New features are the special Butcher’s Block Menu of prime cuts of meat hand-selected from around the world, the freshest fish and shellfish dishes authentically prepared and artistically presented, the improved Teppanyaki Dining Hut, and the Cayenne’s signature “Grills of The World” Platters for Two, it said adding that newly introduced vegetarian creations are also available.
“Chefs in the re-modelled show kitchen conjure up Australian beef and New Zealand lamb dishes, barbecue lobster and prawns with flair, and cook local fish in Maldivian, Tandoori, Thai, Malaysian or Mediterranean style. The Platters for Two feature Maldivian, Mediterranean or Thai themed seafood, Indian Tandoori, or Asian Vegetarian,” the announcement read.
“The Teppanyaki Hut has the traditional style of seating around the chef’s counter where guests can marvel at the skill of the Master Teppan Chef expertly preparing meat, duck and seafood in Japanese style.”
According to Baros, to complement the Cayenne Grill dining experience, there is a range of sommelier-recommended fine wines by the glass or bottle and innovative signature cocktails as well as a tempting selection of desserts. Cayenne Grill is an à la carte restaurant with an informal approach to dining, supported by attentive and knowledgeable service and expert chefs, the resort said.
“This creates a relaxed mood typical of this tropical holiday island where fine food and good company prevail in a romantic atmosphere,” the announcement read.
Baros is a small coral island ringed by a sandy beach and a living house-reef, just 25 minutes by speedboat from the Maldives’ main Velana International Airport. It is an award-winning boutique resort renowned for discreet, personalised service excellence.
As a small leading luxury Maldives resort, Baros offers 75 tastefully designed Beach and Water Villas. With Beach Villas of classic elegance set in lush vegetation, and secluded Water Villas, many with private pools, Baros is one of the most romantic resorts in the Maldives, the perfect honeymoon getaway. Inspired by Maldivian traditions of heartfelt hospitality, Baros is a tropical island dream come true with fine cuisine and drinks served at three gourmet class restaurants, two bars, and a cigar and shisha lounge.
The recently rebranded spa at Baros, which will be open during the festive seasons as well, is located in a beautiful, lush tropical garden where serenity saturates the atmosphere, and is accessed by over-water stepping stones. It is a tranquil haven where complete well-being in body, mind and soul is made possible.
Dhigali Maldives has announced a forthcoming culinary collaboration with chef, restaurateur, and author James Walters, the creator behind London’s renowned Arabica and the book Arabica: Small Plates Big Flavours. In February 2026, Walters will bring his contemporary interpretation of Middle Eastern cuisine to the resort, giving guests the opportunity to experience his signature dishes in an island setting.
Over three evenings on 24, 25 and 26 February, Walters will lead the kitchen at Battuta, Dhigali’s signature restaurant. During the takeover, guests will be served a curated menu crafted and prepared by Walters, featuring the flavours and dishes that have shaped Arabica’s reputation as one of London’s leading Middle Eastern dining destinations.
Throughout the three-night residency, Walters will highlight his approach to spices, textures, and adaptations of traditional recipes. The menus will draw inspiration from Lebanon, Syria, Jordan, Turkey, and the wider Eastern Mediterranean, reflecting his commitment to culinary storytelling and Battuta’s relaxed, tropical atmosphere.
Three-Night Menu Highlights
Day 1: Flavours of the Aegean: A selection of dishes influenced by Greece and Turkey, presented as shareable small plates.
Day 2: Levantine Feast: A menu centred on the flavours of the Eastern Mediterranean, celebrating key elements of Levantine cuisine.
Day 3: Lebanese-Inspired Feast: A family-style dining experience featuring dishes rooted in Lebanese culinary traditions.
Christian Szabo, General Manager of Dhigali Maldives, said the resort looks forward to hosting Walters, noting that his culinary style aligns with the dining experience the property aims to offer its guests.
James Walters commented that Battuta provides an inspiring setting for the series, adding that the menus were shaped by the diverse food cultures of Greece, Turkey, Lebanon, and the Levant, with the intention of sharing the warmth and stories behind each dish.
For February visitors, the collaboration offers a distinctive dining experience, bringing together Walters’ expressive flavours and Battuta’s jungle-inspired environment. Located within the heart of Dhigali Maldives and influenced by the journeys of Ibn Battuta, the restaurant provides a setting that complements the heritage and inspiration behind Walters’ cuisine.
Dhigali Maldives (www.dhigali.com) offers seven nights in a Deluxe Beach Bungalow on a Premium All-Inclusive basis. Prices start from £5,058 per villa for two adults sharing and include seaplane transfers.
At Sun Siyam Vilu Reef, Maldivian cuisine is celebrated not simply as nourishment but as an expression of island heritage and identity. Among its most significant traditions is the preparation of Kandu Kukulhu, the Maldives’ signature rolled tuna curry. Rooted in local custom and passed down through generations, the dish forms the centrepiece of the resort’s weekly Maldivian cooking classes, offering guests an intimate introduction to the flavours, techniques, and narratives that shape the islands. As part of the resort’s signature culinary journey, it brings Maldivian culture to life through authentic tastes and thoughtful storytelling.
Deeply embedded in local tradition, Kandu Kukulhu reflects centuries of craftsmanship and care. At Vilu Reef, the cooking class is led by the resort’s Maldivian chefs, who demonstrate each stage with the precision and intuition inherited through long-standing practice. Guests learn how to slice the tuna, layer it with aromatic spices, and bind the rolls with coconut or pandan leaf. As the curry gently simmers in coconut milk, its aroma fills the air, offering a vivid portrayal of everyday island cooking—an experience that resonates long after the final tasting.
Kandu Kukulhu, which translates to “chicken of the sea,” is a quintessential Maldivian tuna curry and a powerful tribute to the nation’s enduring connection to the ocean.
“Sun Siyam Vilu Reef’s culinary story celebrates Maldivian heritage, moving beyond simply serving fresh seafood,” said Chef de Cuisine Mohamed Hameed, known as Chef Printey. “It is a connection to our islands, our people, and the traditions that shaped Maldivian cuisine. By sharing these methods, we bring our cultural narrative to life in the most sincere way.”
The cooking class forms a key part of the Maldivian Roots Signature Experience, which highlights the flavours, crafts, and cultural expressions that define the Maldives. It reflects Sun Siyam’s philosophy of celebrating island life through meaningful encounters and genuine Maldivian spirit. The experience is available to all guests at Sun Siyam Vilu Reef and can be booked in advance during their stay.
Bestbuy Maldives (BBM) brought together 100 chefs from leading resorts and restaurants across the country on 24 November for an exclusive culinary masterclass led by Italian One-Michelin-Star Chef Pasquale Palamaro. Held at Hulhule Island Hotel (HIH), the full-house session marked a key highlight of the ongoing “Mediterranean Soul, Maldivian Heart” culinary series presented by Atmosphere Hotels & Resorts in collaboration with BBM.
The masterclass formed the Malé City chapter of the broader programme, which features a lineup of events hosted at RAAYA by Atmosphere and VARU by Atmosphere throughout November 2025. The HIH masterclass served as a platform for professional development, skill exchange, and hands-on learning for chefs from some of the Maldives’ most distinguished culinary teams.
Chef Pasquale, celebrated for his work at Indaco Restaurant in Amalfi, guided participating chefs through a series of live demonstrations that reflected his signature philosophy—one that emphasises intuition, simplicity, and a deep respect for natural ingredients.
“Cooking, to me, is a dialogue with nature — an art of transforming simplicity into beauty. Bringing Indaco’s spirit to the Maldives is an opportunity to merge two coasts and two cultures through taste, technique, and emotion,” he shared during the programme.
Participants explored Mediterranean-inspired methods adapted to Maldivian produce, with Chef Pasquale showcasing dishes rooted in coastal heritage and contemporary craftsmanship. The session also encouraged discussion around ingredient integrity, sustainability-led cooking, and the evolving expectations of today’s luxury diners.
The fully subscribed masterclass reaffirmed BBM’s long-running commitment to cultivating professional excellence within the Maldives’ hospitality sector.
As the authorised distributor of globally renowned culinary and F&B brands, BBM has built a reputation for its Masterclass Series, which brings international expertise to local professionals through practical workshops and high-level training. This latest edition added a Michelin-starred perspective to the growing body of knowledge BBM continues to nurture across the industry.
Ali Afrah Hassan, Head – Human Resources, Administration & Corporate Affairs at BBM, highlighted the importance of consistent capacity building in the sector.
“This masterclass reflects our ongoing commitment to strengthening the skills of the Maldivian culinary community. By creating opportunities for chefs to learn directly from international experts, we help broaden professional exposure and support the industry’s growth. BBM will continue to invest in platforms that uplift local talent and contribute to raising the overall standard of hospitality in the Maldives,” he said.
The masterclass follows two immersive days at RAAYA by Atmosphere earlier in the month, where guests joined farm experiences, tasting sessions, and a hands-on workshop before a five-course dinner curated by Chef Pasquale. The series will continue with a 4-Hands Dinner at Kaagé on 27 November and a masterclass with a five-course dinner at NÜ on 28 November at VARU by Atmosphere.
Anupam Banerjee, Vice President, Food & Beverage at Atmosphere Core, emphasised how the collaboration bridges traditions and culinary ideologies.
“All our island resorts have long been recognised for their culinary offerings,” he noted. “Through Chef Pasquale’s artistry and our island-inspired ethos, we are crafting an evocative dialogue between Mediterranean and Maldivian gastronomies that not only captivates the palate but also champions environmental stewardship and celebrates the cultural richness of both regions.”
For attending chefs, the session offered more than demonstrations—it provided the rare opportunity to learn directly from a Michelin-starred figure whose approach blends innovation with a respect for locality. Many participants described the workshop as an opportunity to refine technique, discover new applications for familiar ingredients, and build valuable connections within the professional community.
With strong engagement and enthusiastic feedback from attendees, the masterclass stands as another milestone in BBM’s long-standing role in elevating culinary standards in the Maldives.
