Drink

Constance’s Maldives resorts defend World’s Best Wine Lists Awards

Published

7 years ago

December 27, 2018

Constance Halaveli Maldives and Constance Moofushi Maldive have won World’s Best Wine Lists Awards for another year.

Awarding three stars to Constance Halaveli for the fourth year, judges noted that a great deal of time and thought has been given to the wine list at the resort, where an interesting and fruitful selection of by-the-glass options are available, including Mas Amiel 1975 Maury and Niepoort Colheita 2001, in addition to a plethora of full bottle options divided into various chapters.

A few of the stand-out options in Constance Halaveli’s wine list includes Billecart-Salmon’s single-vineyard Blanc de Noirs Clos St Hilaire 1998, and Deutz Cuvée William Deutz and Blanc de Blancs 1988. Amongst more familiar but equally special prestige cuvées are Dom Pérignon, Roederer Cristal, and Cristal Rosé.

The wine lists embraces classic famous names but also clever and intriguing alternatives that are equally worthy of their place. Top Burgundy growers include Carillon, Lamy, and Roulot, while there is a special section devoted to Sauzet premiers and grands crus. There is good and great red Burgundy, all the way up to the giddy heights of Domaine de la Vougeraie Musigny, and an extensive selection of Lucien Lemoine grands crus, from Clos de la Roche and Clos St-Denis, to Latricières-Chambertin, Chambertin Clos de Bèze, and Richebourg. Wines from the Rhône include Château Grillet and a segment dedicated to three different Condrieu cuvées from Georges Vernay.

Overall there’s a strong European influence, France and Italy being the areas of greatest strength: six consecutive vintages of Domaine de la Grange des Pères from Southern France; Right Back classics including legendary Château Beauséjour Duffau Lagarosse 1990; and Super-Tuscans Ornellaia, Sassicaia, Tassinaia, and Tignanello. But there are also exciting representatives from the southern hemisphere, such as Australia’s Shaw + Smith, D’Arenberg, Leeuwin Estate, and Torbreck, and from South Africa five vintages of Eben Sadie’s Palladius and several of his Old Vines Series. To cap off what would be a charming and tranquil gastronomic experience, there is a collection of good sweet wines, including five vintages of Château Gilette Crème de Tête Sauternes back to 1961 and Klein Constantia’s Vin de Constance.

Designed to reflect the curved shape of a traditional Maldivian dhoni, Constance Halaveli Maldives is located in the North Male Atoll and is accessible by a 35-minute seaplane flight from the main Velana International Airport. The resort offers beach and water villas, family villas and a presidential villa, which can include luxurious amenities of private terraces, plunge pools and more.

A range of superb fine wine-and-dining options are available, as the resort features five restaurants and bars, including the Asian and European fusion cuisine of Jing and Jahaz. A variety of traditional Japanese sushi rolls, sashimi and Maoki’s are served up at Kaika Sushi Bar, where guests can dine inside or on the terrace. Meeru provides beach dining for guests, where the remarkably white sand contrasts with the lush green forest of the island, complemented by the aqua blue ocean. During the evening, a selection of fresh seafood and meats from the à la carte menu can be grilled in front of guests, bringing authentic gastronomy to the shoreline.

Meanwhile, Constance’s second property in the Maldives, Constance Moofushi was awarded two stars in the World’s Best Wine Lists Awards for the third year.

Judges stressed that Constance Moofushi’s focus on environmental elements is extended to the wine list as well, where helpful symbols identify organic and biodynamic wines; the former indicates that the wine producer is pursuing sustainability concepts with minor environmental impacts and strict organic principles, while the latter signifies adherence to the ideas of the founding father of biodynamics, Rudolf Steiner.

The wine list identifies a vast selection of sommelier favorites, as well as providing helpful tasting notes on many of the eclectic, well-selected mid-range wines on the list, not only those offered by the glass.

The extensive Sommelier Selection ascends the giddy heights of Champagnes such as Deutz Amour de Deutz, Billecart-Salmon Clos St Hilaire, Cristal, and Salon, or white Burgundies including Lamy St-Aubins, Roulot Meursaults, and Carillon and Sauzet Puligny-Montrachets, including Montrachet itself. The list spans the globe, ensuring that producers both famous and less familiar, grand and boutique, are recognized. Options for rosé, for instance, cover France, New Zealand, and South Africa, in the form of a Côte de Provence Château Barbanau L’instant 2014, Marlborough Ata Rangi Summer 2014, and Marianne Estate 2014 from Western Cape.

“Constance Moofushi Maldives honors wine as one of the most civilized beverages in the world, one that ‘offers a greater range of enjoyment and appreciation than possibly any other purely sensory thing’,” the judges said.

Constance Moofushi, located in the South Ari Atoll and accessible by a 25-minute seaplane flight from Velana International Airport, strikes the balance between luxury and simplicity, while upholding ecological principles across the resort. A variety of beach, water and senior residences that make up the 110 villas throughout the resort embraces ecological thatched roofing. The interior embodies fresh and contemporary décor with the idyllic backdrop of the aqua lagoons of the Indian Ocean.

Two restaurants and two bars provide multiple options for a unique culinary experience tailored to all age groups. Alizée offers an à la carte menu and is situated only a few meters from the sea on the bleached sand, serving up freshly cooked food from a beach grill in a peaceful and casual atmosphere. Manta restaurant embraces a worldwide cuisine concept, where the main focus is the interaction between chefs and guests as they journey through the international buffet. The sand-floored restaurant extends out over the water, allowing guests to enjoy stunning views of the surrounding landscape’s crystal-clear waters during their meal, adding to the ambiance.

Now in its fifth year, the World’s Best Wine Lists awards by The World of Fine Wine celebrate the importance of a good selection of wine from around the world, and has become as coveted as Michelin star ratings.

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Baros Maldives’ The Lighthouse to present Duval-Leroy champagne pairing experience

Published

1 day ago

February 10, 2026

m@ldives

Baros Maldives invites guests and discerning epicureans to an exclusive Champagne pairing dinner at The Lighthouse, the island’s iconic fine-dining restaurant, on 4 March 2026. Hosted for one evening only by Louis Duval-Leroy, family representative and Brand Ambassador of Maison Duval-Leroy, the intimate five-course experience celebrates the harmony between refined gastronomy and Champagne craftsmanship.

Perched above the Indian Ocean with panoramic ocean views, The Lighthouse is synonymous with Baros’ culinary philosophy. Long regarded as a benchmark for fine dining in the Maldives, the restaurant is known for its elegant setting, considered menus, and a focus on precision and technique. This one-night collaboration brings together Baros’ culinary team and the heritage of one of Champagne’s notable family-owned houses.

Founded in 1859, Maison Duval-Leroy is recognised for its Chardonnay-driven style, contemporary approach, and commitment to terroir and sustainability. Independent and family-owned for six generations, the House has been a pioneer in responsible viticulture, becoming the first Champagne house to achieve ISO 9002 certification in 1994, followed by Sustainable Viticulture in Champagne certification in 2015.

Representing the sixth generation, Louis Duval-Leroy brings both heritage and a modern perspective to the estate. With a background in business and extensive commercial experience, he has developed close relationships with chefs and sommeliers across the international fine-dining community. During the evening, he will personally guide guests through each cuvée, sharing insights into the philosophy, craftsmanship, and stories behind every Champagne.

The five-course menu has been carefully curated to complement the character of each pairing. Highlights include Smoked Goat Cheese Parfait with golden beets, paired with Duval-Leroy Brut Réserve; a Black Cod Mosaic matched with Brut Rosé Prestige Premier Cru; and a Lemon Meringue Tart served alongside Prestige Premier Cru Blanc de Blancs.

The Duval-Leroy Champagne Pairing Dinner offers an opportunity to experience Baros Maldives through destination dining, heritage Champagne, and an oceanfront setting.

With limited seating available, advance reservations are recommended. For bookings and enquiries, please contact +960 664 2672 or email reservations@baros.com.

Drink

St. Regis Maldives Vommuli welcomes Glynn Purnell for Tastemaker Series

Published

3 days ago

February 9, 2026

m@ldives

Glynn Purnell, the Michelin-starred chef, restaurateur and television personality known as “The Yummy Brummie”, will bring his modern British cooking to the Indian Ocean this April as part of the Tastemaker Series at St. Regis Maldives Vommuli Resort.

With a career spanning more than 35 years, two Michelin-starred restaurants and a long-standing presence on British television, Purnell’s residency will take place from 3 to 6 April. His ingredient-led approach will be presented through a curated programme that includes a signature tasting dinner, an intimate cooking class and a closing experience hosted at The Whale Bar, offering guests the opportunity to engage with his cuisine in an informal setting.

Purnell began his culinary career at the age of 14 through a hotel kitchen work placement before refining his skills at the Metropole Hotel and at Simpson’s Restaurant, where he contributed to the restaurant’s first Michelin star. His professional training also includes working alongside chefs such as Gordon Ramsay, Gary Rhodes and Claude Bosi, as well as experience in Michelin-starred kitchens across Europe. Purnell later made history by earning Birmingham’s first Michelin star for Jessica’s in 2005, followed by a Michelin star for Purnell’s, which the restaurant has retained since 2009.

In addition to his restaurant work, Purnell is a well-known figure on British television. He has won Great British Menu twice and has returned to the programme as a mentor. His television appearances also include Saturday Kitchen, and he co-presented My Kitchen Rules UK alongside Rachel Allen on Channel 4.

Recognised for combining technical precision with an approachable style, Purnell’s residency forms part of the St. Regis Maldives’ 2026 Tastemaker Series, a programme designed to showcase international culinary talent through immersive guest experiences. His emphasis on seasonal, responsibly sourced ingredients and sustainable practices aligns with the resort’s broader commitment to considered luxury and culinary quality.

Set on Vommuli Island, the residency offers guests the opportunity to experience contemporary British gastronomy in a distinctive island setting, with rare access to one of the UK’s most influential chefs.

Cooking

ONDA debuts at The Standard, Maldives as new Mediterranean dining venue

Published

2 weeks ago

January 31, 2026

m@ldives

The Standard, Maldives is making waves with the debut of ONDA. More than just a restaurant, ONDA (meaning “wave”) is an energetic, sophisticated take on Mediterranean cuisine, designed to be the most exciting dining destination in the region. Delivering bold, soulful food with a “come-as-you-are” vibe, ONDA flips the script on typical resort dining by replacing formality with pure, sun-drenched enjoyment.

“ONDA is a commitment to the playful, unconventional spirit of The Standard,” says Justin Swart, General Manager. “We aren’t just breaking the mold; we’re setting a new benchmark for fresh, flavorful experiences that are truly full of life.”

Led by Chef David Hartwig, a visionary with a Michelin-starred pedigree, ONDA is a passion project rooted in the philosophy of “Close to Nature, Close to Tradition.” His menu celebrates pristine Maldivian seafood through a Mediterranean lens.

Signature dishes include:

Red Snapper Crudo: A tribute to local waters, utilising traditional curing methods paired with a high-umami citrus vinaigrette—the “hero” of Mediterranean fruit.
Caramelle Scampi with Chives: Hand-crafted pasta paired with succulent scampi in a refined, chive-infused bouillabaisse foam.
ONDA Bouillabaisse: A lighter, vibrant reimagining of the French classic, utilising a base of scampi heads and herbs sourced from neighbouring islands.
Amalfi Lemon Cake: A moist, citrus-forward sponge that captures the aromatic essence of the Mediterranean coast.

The beverage programme at ONDA reimagines classics through house-made cordials, tinctures, and infusions. The aspiration is to treat every cocktail as a sensory voyage.

Golden Drift: A smoky, citrus journey of aquavit, sherry, and pineapple, inspired by Mediterranean sunsets.
ONDA Spritz: A sparkling ode to coastal gardens featuring tangerine sherbet and woodruff tincture.
Mindful Drinking: A sophisticated 0% cocktail selection ensures every guest enjoys the same complexity and flair without the alcohol.

The wine programme at ONDA is curated to tell a story of heritage. From the crisp minerality of a Joseph Drouhin Chablis 2022 to the prestige of Ornellaia Bolgheri DOC Superiore, the list is designed for the discerning palate. Our team focuses on the “why” behind every bottle, explaining the significance of labels like Chapoutier’s 2017 Chrysopée to ensure perfect harmony with Chef Hartwig’s menu.

ONDA is here to stay, rewriting the rules for island dining. It’s the brand’s definitive answer to luxury without pretension, an anchor point for flavour and fun that promises to be just as fresh and exhilarating as the Maldivian waves it’s named after. The New Wave of Culinary Excellence has officially Arrived at The Standard Maldives, proving ONDA is exactly what The Standard does best: taking the typical resort dining experience and flipping it on its head.