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Maldives kicks off 2020 with 14.4 per cent hike in tourist arrivals
Maldives has begun the year with a 14.4 per cent increase in tourist arrivals.
Official figures for the month of January released by the tourism ministry on Saturday show that a total of 173,347 tourists visited the Maldives during the month — a 14.4 per cent increase over the 151,552 tourists in January 2019.
Europe, the largest regional source market, dominated the arrival figures with a marketshare of 54.6 per cent, as arrivals from European countries recorded year-over-year growth of 28.1 per cent to reach 94,725 in January.
Asia Pacific followed closely with a marketshare of 35.6 per cent. Arrivals from the region recorded year-over-year growth of 11.9 per cent to reach 61,688 in January.
The relatively new American market, which recorded year-over-year growth of 11.6 per cent, secured a marketshare of 4.7 per cent, as arrivals from the US reached 5,051 in January, whilst the Middle East and Africa had a marketshare of 4.2 per cent and 0.9 per cent, respectively.
China maintained its position as the top contributor to Maldives tourism with a marketshare of 18.3 per cent. Arrivals from China recorded year-over-year growth of 23 per cent to reach 31,744 in January.
India, which had overtaken traditional European markets to claim the second spot last year, slipped to the third position in January, as growth in arrivals from the Maldives’ closest neighbour decelerated to 19 per cent compared to 37 per cent a year ago.
India was the best-performing individual market in 2019, as arrivals recorded year-over-year growth of 83.5 per cent to reach 166,015 from 90,474 in 2018.
Italy, which had lost the second place to India last year, regained its position as the second biggest source market with a marketshare of 12 per cent by the end January, as arrivals from the Maldives’ oldest source market increased by 23.8 per cent to reach 20,766 from 16,768 in January 2019.
Russia claimed the fourth position with a marketshare of 7.2 per cent, whilst the UK slipped to the fifth with a marketshare of 6.2 percent.
Germany, one of the most important source markets, was knocked out of the top five source markets. The Western European market was ranked the sixth, as growth in arrivals slowed to 0.4 per cent in January.
Two of the most notable high performing markets in January include Saudi Arabia and Switzerland.
Arrivals from Saudi Arabia increased by 130.9 per cent to reach 4,992 from 2,162 a year ago, helping the biggest Middle Eastern market to claim the ninth spot on the list of the top 10 source markets. Switzerland, meanwhile, posted year-over-year growth of 2.4 per cent, making it the 10th biggest contributor to Maldives’ tourism in January.
This positive growth in tourism, the mainstay of the Maldivian economy, comes amidst preventive measures against the spread of the new coronavirus.
Maldives has closed its borders to arrivals from mainland China and cancelled all direct flights to and from China.
The island nation had installed thermal screening cameras at its international airports. Quarantine facilities, including designated islets from the 1,192 islands that make up the archipelago, had also been established.
No confirmed cases had been found in the Maldives. Close to a dozen Maldivians that had travelled to China were quarantined for possible symptoms, but were later discharged after they were tested negative.
The Maldives welcomed 1.7 million tourists in 2019. It was a 14.7 per cent increase from the 1.48 million tourists that chose to holiday in the Maldives in 2018.
Meanwhile, the government has announced an ambitious target of attracting at least two million tourists to the popular Indian Ocean holiday destination in 2020.
The government aims to attract 2.5 million tourist arrivals per year by the end of its first five-year term in 2023.
To achieve this target, the government had added MVR 50 million (USD 3.23 million) to the annual marketing budget of the tourism ministry.
In the state budget for 2020, the government had allocated MVR 154.2 million (USD 9.98 million) for tourism promotion — up from the MVR 104.2 million (USD 6.7 million) in 2019, and MVR 34.73 million (USD 2.2 million) each in 2018 and 2017.
However, challenges remain as the world-famous holiday destination struggles to match demand with a rapid increase in bed capacity.
Over the past few years, dozens of uninhabited islands have been leased to local and foreign resort developers. Several international brands have entered into the market, increasing the number of resorts to more than 150. That number is set to increase as another 20 resorts are expected to open over the next two years.
Along with the new resort openings come the challenge of increasing demand from budget travellers who choose guesthouses over luxury resorts that the Maldives is known for. The guesthouse sector has rapidly expanded with over 500 guesthouses in operation today.
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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