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One&Only Reethi Rah introduces captivating mixology, inspiring events

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One&Only Reethi Rah is introducing new culinary and mixology experiences as well as inspiriting events for guests to discover.

Complementing the resort’s diverse restaurants and chic bars and lounges, these new innovations offer guests the opportunity to sip expertly blended cocktails from a floating bar in their own private pool, dance on a secluded sandbank to the sounds of Buddha Bar, and to savour a selection of artisan gins at the resort’s garden-to-table restaurant Botanica.

This November, One&Only Reethi Rah will host a pop-up of the world-renowned Buddha Bar, as DJ Ravin from Buddha Bar Paris, will be on the decks setting the vibrant atmosphere for which the collection of Restaurant-Bars and Beach Clubs are famed.

The pop-up launches on November 21 at Fanditha, One&Only Reethi Rah’s exotic beach restaurant and lounge — guests can relax on carpets in the sand, chill-out swing sofas or inviting day beds to watch the sun go down while enjoying a signature Buddha Bar cocktail as the rhythms of DJ Ravin fill the air. On November 22, the pop-up cruises to an idyllic sandbank with pure white sands surrounded by turquoise lagoon waters, for an exclusive afternoon of music, dancing, cocktails and stunning sunset views. The finale on November 23 will be a full moon party held at The Beach Club, where guests can enjoy music by DJ Ravin along with a selection of Buddha Bar cocktails, chilled champagne and a fine collection of vintage rums.

For the ultimate island hideaway experience, guests can now enjoy expert mixology in the privacy of their own expansive villa, as One&Only Reethi Rah launches ‘Tropical Hours’.

Available between 6pm and 8pm, a personal mixologist will prepare tropical cocktails blended with the world’s finest liquors, from Monkey 47 to Rémy Martin and Crystal Head Vodka, served in the seclusion of guests’ overwater or beach villa. An idyllic way to start to the evening, guests can sip delectable cocktails with the backdrop of lush palms, turquoise waters and stunning views of the Maldivian sunset as it drops behind the ocean. Guests can enjoy cocktails from their personal mixologist served on the soft white sands of their private stretch of beach, on their overwater terrace overlooking the ocean, or revel in the sheer decadence of a floating bar within their private pool.

In addition to in-villa mixologists, the resort has also introduced signature cocktails for each of the diverse restaurants to perfectly complement the restaurant menu and signature flavours. Cocktails include the herb-infused white rum based ‘Herb Garden’ at Botanica, the shaken passion fruit ‘Morrocapolitan Martini’ at Fanditha, and the Japanese Sake blended ‘Otahime Sama’ at Tapasake.

An innovative new gin bar and updated natural cuisine menu has also launched at Botanica, the resort’s garden-to-table restaurant located in a hidden candle-lit potager.

With 34 different gin varieties from artisan distillers around the world to select from, paired with ingredients straight from the Chef’s Garden, Botanica’s gin menu of refreshing and surprising flavours encapsulates the restaurant’s garden concept. The resort’s in-house mixologist has paired garden-grown botanicals to match the flavours of the individual gins to curate an exciting and inventive selection to complement the restaurant’s new menu, which focuses on natural cuisine and sustainably sourced produce paired with fresh herbs and vegetables from the Chef’s Garden.

Bringing a vibrant life and energy to the shores, the resort’s buzzing monthly White Parties take the concept of island chic to new heights. At the newly introduced Havana Nights, guests can dance the night away on the beach to rumba beats while savouring fresh Cuban mojitos and the finest cigars underneath the stars. An experience made truly memorable with sparkling lights illuminating the beach and warm ocean waters mere steps away.

“One&Only Reethi Rah is a resort that offers both incredible privacy and a buzzing life and energy. We have introduced a number of innovative and exciting new experiences for guests to make their stay even more memorable,” Jan B. Tibaldi, the General Manager at One&Only Reethi Rah, was quoted in a statement, as saying.

Set on one of the largest islands in North Male Atoll, the all-villa ultra-luxury One&Only Reethi Rah resort offers an unparalleled array of luxurious options to create an unforgettable holiday. Sleek and spectacular, with unprecedented privacy, One&Only Reethi Rah inspires extraordinary journeys for the soul. From extensive outdoor adventure options, including snorkelling and diving in the exotic underwater world, to the mesmerising One&Only Spa, guests are spoilt for choice.

The resort offers 122 thatch-roofed villas and a wide range of culinary experiences, including the Botanica restaurant, which offers the ultimate in organic garden-to-fork cuisine, and Rabarbaro, which offers genuine Italian fare, as well as a superfoods breakfast menu.

Guests at One&Only Reethi Rah can also enjoy an array of spa experiences, including private sunrise yoga classes on a secluded sandbank, a ‘Twilight Spa Rendezvous’ massage experience under the stars, ‘foot rehab’ – a concept created by the resident yoga instructor and the Bastien Gonzalez therapist which combines yoga and foot massage, Barber+Blade – a men’s grooming and shaving studio and a Spa Courtyard featuring a vitality pool, outdoor sauna and steam room.

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Lily Beach announces guest bartender residency featuring Vyacheslav Kasitsyn

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Lily Beach Resort & Spa has announced an exclusive guest bartender residency featuring Vyacheslav Kasitsyn, one of the most prominent figures in Moscow’s contemporary bar scene, from 2nd to 10th May 2026.

Vyacheslav is the Bar Manager of The Carlton Lounge & Bar at The Carlton, Moscow, one of the city’s most sophisticated social destinations. He began his career at the award-winning City Space Bar, recognised both in Russia and internationally, before contributing to a number of standout bar and restaurant projects at Lucky Group.

Renowned for crafting modern classics with precision and narrative depth, Vyacheslav’s cocktails reflect refined technique, contemporary elegance, and a strong sense of place. Each creation tells a story-balancing innovation with timeless style, elegance and style.

During his residency at Lily Beach, guests will experience a curated cocktail menu inspired by Moscow’s dynamic bar culture, reimagined within the island’s luxury setting. Exclusive evening showcases and limited-edition signatures will highlight his artistry.

This special collaboration underscores Lily Beach’s commitment to delivering elevated culinary and beverage experiences -where global expertise meets barefoot Maldivian luxury.

At Lily Beach the Platinum Plan seamlessly unites exceptional dining with premium inclusions, creating one of the Maldives’ most distinguished all-inclusive experiences. Guests indulge in diverse buffet and à la carte offerings across multiple restaurants, complemented by an extensive selection of premium wines, spirits, signature cocktails, and a replenished minibar. Elevating the culinary journey further, Les Turquoise d’Aqua proudly received the Wine Spectator Award of Excellence 2024, underscoring the resort’s commitment to world-class wine curation. From elegant beachfront dinners to relaxed overwater settings, every moment is thoughtfully crafted to deliver refined flavour, variety, and effortless luxury.

For reservations and further information, please visit the resort’s website.

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Sirru Fen Fushi showcases mixology collaboration during Easter programme

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Sirru Fen Fushi Private Lagoon Resort hosted a two-day Behind the Bar experience as part of its Easter programme, bringing together contemporary mixology and craft-led guest experiences.

The event featured collaborations with Modernhaus, led by Bar Manager Upay Aldi, and The Cocktail Club, represented by Co-Founder Mirwansyah Bule, both from Indonesia. Over two evenings, guests were invited to engage with the bartenders’ techniques, flavour profiles and creative processes, with Modernhaus recognised among Asia’s 50 Best Bars.

The programme included a curated selection of cocktails prepared using ingredients such as cempaka-infused whisky, hibiscus ginger maple, wasabi spirit, jasmine peach, coconut chai milk, salted tamarind, yuzu whey, salted fino sherry, sake gomme, guava vodka, Thai tea liqueur and malic. The offerings reflected a combination of tropical elements and contemporary mixology methods.

The first evening took place at Kata, the resort’s Japanese-fusion restaurant, where the experience was set against sunset views over the lagoon. The second evening was held at Raha Market in a beachside setting, offering a more informal atmosphere while maintaining the focus on crafted cocktails.

The event formed part of Sirru Fen Fushi’s ongoing programming, which centres on curated guest experiences and collaborations with international talent in food and beverage.

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Sun Siyam Iru Fushi hosts Michelin-starred Chef Robin Pietsch

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Modern travellers increasingly view a destination as a collection of flavours to be explored, often reserving their dining experiences at the same moment they book their stay to ensure a true sense of discovery.

Sun Siyam Iru Fushi has embraced this trend, aligning its “Premium Island Experience” with exclusive chef residencies that transform an island stay into a sophisticated, curated sensory adventure. This approach reflects the resort’s core philosophy in reimagining the guest experience in its 15 dining venues and bars.

Central to this refined vision, the resort’s Easter programme debuted with a bespoke four-course residency masterminded by Michelin-starred Chef Robin Pietsch. Collaborating closely with Executive Chef Putu Wijana and Beverage Manager & Sommelier Sunil Kumar, Pietsch ensured every ingredient achieved a sensual harmony with its chosen vintage pairing—a true study in the art of culinary chemistry.

The residency was hosted at Islander’s Grill, the resort’s beachfront destination, where the “Land & Sea” menu showcased technical precision through signatures such as Hand-Cut Beef Tartare finished with a silken yolk and garden botanicals; Lightly Cured Cod jewelled with Beluga Caviar; and a succulent Beef Cheek with Seared Foie Gras and winter truffle.

The experience concluded with a Topfen Dumpling accented by papaya, yogurt, and almond. The menu featured curated pairings, including French Champagne and a selection of prestigious French and Italian wines.

“We strive for a synergy between Michelin-standard precision and the evocative pulse of local and regional provenance. This marriage of world-class craft enables us to elevate our flavour profile, establishing a new lineage of bespoke dishes that honour our heritage while setting a sophisticated benchmark for the Sun Siyam Iru Fushi dining experience,” highlighted Abdulla Atham, Sun Siyam Iru Fushi Resort Manager.

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