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Cheval Blanc Randheli to reopen on Aug 15

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Cheval Blanc Randheli is reopening on August 15 with enhanced health and safety measures.

As summer slowly approaches, Cheval Blanc is offering guests rare and memorable moments in all of its Maisons, including Randheli in the Maldives.

“More than ever, our Ambassadeurs are striving to implement new procedures, new rituals, to brighten up your stay while respecting the strictest sanitary and safety measures. More than ever, Cheval Blanc invites you to discover a new Art of Emotion, to indulge in pure bliss with your loved ones,” chief executive Olivier Lefebvre said, in a statement.

“Our Ambassadeurs are looking forward to welcoming you again, with generosity, humility and sincerity.”

Cheval Blanc protection charter

The well-being and health of guests and Ambassadeurs is at the heart of the initiatives put in place by Maisons in the Cheval Blanc collection to guarantee their safety without compromising the quality of their experience, at all times.

The adopted measures are in alignment with hygiene and safety policies already in place at the Maisons, and will be discretely implemented by the hotel teams, to ensure peace of mind for guests during their stay.

The protocols, perfectly in-sink with the measures decreed by international and local authorities, have been integrated with in-house procedures to guarantee everyone’s well-being, and to offer those who so wish, a reduced number of points of contact.

Some of the most notable measures include:

  • Availability of pre-arrival check-in, with only one signature required on arrival by means of a sanitised tablet
  • Availability of check-out in one’s room the night before departure
  • Personalisation of procedures, adaptable to individual requirements
  • Widespread provision and availability of hand sanitiser and disinfectant wipes
  • Training of all teams on precautionary measures and new protocols
  • Respect of physical social distancing
  • Wearing of masks or visors by all Ambassadeurs
  • Strict protocol of disinfecting rooms, air purification and increased frequency of cleaning and disinfecting of all public spaces using certified products and equipment
  • Significant reduction of physical contact points by the introduction of alternative solutions such as: oral communication, use of digital displays and media, etc.

“It goes without saying that our teams remain entirely open to any specific needs of our guests, adapting accordingly within the limits of safety measures,” an announcement read.

Accessible by a scenic 40-minute seaplane flight from the main Velana International Airport, Cheval Blanc Randheli is one-of-a-kind exclusive property from the luxury fashion group Louis Vuitton Moët Hennessy (LVMH).

Designed by Jean-Michel Gathy — the creative mind behind some of the world’s most stunning resorts including the Chedi Muscat and many Aman resorts — Randheli marries contemporary aesthetic with the traditional Maldivian craftsmanship.

The multi-award-winning resort offers 46 villas in three different categories to choose from; Island, Water or Garden. They have a variety of contemporary design elements, high doors and ceilings, outdoor areas for relaxation, pool terraces, a 12.5m long private swimming pool and lagoon-side pontoons.

The award-winning Owner’s Villa at Cheval Blanc Randheli sprawls across its one-hectare dedicated island, and is accessible from a private berth and jetty. This four-bedroom villa is the epitome of exclusive privacy with unique facilities including its own spa, oversized 25-metre long outdoor pool, pristine beaches and exotic gardens.

Cheval Blanc Randheli consists of five sumptuous restaurants, and stylish bars, set amidst a backdrop of ivory beaches and crystalline waters. The award-winning Le 1947 fine dining restaurant offers an exceptional nine-course culinary experience, which pays tribute to French cuisine, interpreted with delicacy and creativity in a Maldivian setting.

The property’s Cheval Blanc Spa is located on its own private island, and offers Guerlain treatments.

The family-friendly destination is also home to the Le Carrousel and Le Paddock kids’ and teens’ clubs, providing unfettered access to unforgettable experiences.

For more information and bookings, please contact +960 6561515 or info.randheli@chevalblanc.com.

Cooking

Baros Maldives to showcase sustainable dining for Earth Day

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Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.

The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.

As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.

An optional pairing of organic wines will also be available, providing an additional element to the dining experience.

The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.

The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.

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Awards

Cinnamon Dhonveli Maldives earns TUI Global Hotel Award recognition

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Cinnamon Dhonveli Maldives has been recognised as a Quality Winner at the TUI Global Hotel Awards 2026, an accolade based on guest feedback from travellers worldwide. The recognition reflects the resort’s delivery of guest experiences shaped by service standards, facilities and alignment with evolving traveller preferences.

Located in North Malé Atoll, Cinnamon Dhonveli Maldives offers a range of accommodation options, with more than 140 units including overwater suites, beach bungalows and duplex garden bungalows. The resort is designed to accommodate couples, families and groups.

The resort features seven dining venues offering a mix of international and local cuisine. Tex Mex serves Mexican and Spanish-inspired dishes, while Dalchini offers an Indian à la carte menu available for lunch and dinner. Raalhu Bar provides a setting for evening refreshments, with views of the sunset.

Cinnamon Dhonveli Maldives is also known for Pasta Point, a surf break recognised for its left-hand waves. The resort attracts surfers from international markets who travel to access the location. Surf operations at Pasta Point are managed by Atoll Adventures, with bookings handled through Atoll Travel to ensure a structured approach to surf access.

The TUI Global Hotel Awards are determined by guest reviews, making the recognition an indicator of guest satisfaction. The resort’s inclusion as a Quality Winner reflects its performance in meeting guest expectations within the Maldives tourism sector.

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Drink

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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