Featured
Soneva Jani welcomes new era with launch of Chapter Two
Soneva, the luxury resort operator with sustainability at its core, has announced the launch of Soneva Jani, Chapter Two.
The award-winning Maldives resort is synonymous with overwater luxury, superlative hospitality and rare guest experiences, and this new chapter marks the beginning of an incredible new era.
Now open to guests, Chapter Two expands upon Soneva Jani’s portfolio of luxurious water villas, as well as introducing exciting new dining concepts, the Soneva Wellness Centre, and a whole new way to experience the best of the resort with Soneva Unlimited.
“We are delighted to introduce guests to Soneva Jani Chapter Two,” Sonu Shivdasani, Founder and CEO of Soneva, said.
“As we continue to celebrate Soneva’s 25th anniversary into the middle of 2021, Chapter Two will mark the start of an exciting new era for Soneva Jani. At this milestone moment in our story, we will continue to set the standard for sustainable luxury with even more choices of exquisite accommodation, remarkable gastronomy and rare, unforgettable experiences for our guests.”

Twenty-seven new overwater villas can be accessed via a winding jetty off the southern tip of the resort’s main island. The new villas in Chapter Two have been carefully positioned to maximise privacy and create a true sense of seclusion, with the ocean on all sides and unmatched views of the sunrise or sunset.
Ranging from the spacious One Bedroom Water Reserves to a sprawling Four Bedroom Water Reserve, they are among the largest and most luxurious overwater villas of their kind in the world: each featuring vast indoor and outdoor living spaces and sweeping terraces, private pool, some have slides straight into the private lagoon, and outdoor bathrooms for bathing under the sun and stars.


The one- and two-bedroom Reserves also have the iconic retractable roof over the master bed for stargazing. Ideal for families, all the rooms can be closed off, with a children’s sleeping area located just behind the master bedrooms for maximum peace of mind while staying overwater.
Like all of Soneva’s villas, the new Water Reserves have been crafted to the highest environmental standards, using sustainable materials, such as Forest Stewardship Council-certified woods, and state-of-the-art technology to reduce their impact on the planet.



Commanding unforgettable views, they include 20 One Bedroom Water Reserves, six Two Bedroom Water Reserves (including one which has been designed to accommodate differently abled guests) and a Four Bedroom Water Reserve.



Soneva Jani’s existing three and four Bedroom Island Reserves on the island now fall under Chapter Two.
When guests book a stay in any of the Chapter Two overwater or island villas, they get to experience Soneva Unlimited, an indulgent new offering that invites guests to enjoy every facet of Soneva Jani to their heart’s desire, all included in the price of the villa.

Soneva Unlimited includes unlimited: dining at all bars, restaurants and In-Villa Dining; alcoholic and non-alcoholic drinks at all bars and restaurants; visiting Michelin-starred chef dinners and experiences; wines from the Soneva Unlimited list; experiences, diving, and children’s experiences; and spa treatments.
Also included under Soneva Unlimited is a dedicated Barefoot Butler, return shared seaplane transfers from Malé, daily laundry service, and daily replenishment of the in-villa minibar. The full Soneva Unlimited menu can be viewed here.

Wellbeing is a vital part of the Soneva philosophy, and Chapter Two welcomes the launch of the new Wellness Centre on Soneva Jani’s picturesque South Beach.
Set to open its doors in Q2 of 2021, the 1,742 sqm centre will set a new standard in holistic wellness, combining ancient Ayurvedic techniques with cutting-edge therapies. It has been designed to harmonise with its breath-taking beachside setting and features two indoor therapy rooms and three open-air treatment pavilions with unmatched views of the spectacular natural surrounds.
The Wellness Centre includes a dedicated Ayurvedic Clinic as well as an indoor consultation room for visiting specialists. Alongside a cross-functional fitness area, an open-air yoga pavilion includes facilities for aerial yoga.
The new complex also features a retail area, featuring sustainable apparel, wellness products and accessories.

Chapter Two also expands on Soneva Jani’s choice of dining destinations.
Overseas by Mathias Dahlgren was the first new outlet to open in October 2020. It is the brainchild of celebrated Swedish chef and restaurateur, Mathias Dahlgren. Inspired by its spectacular location next to The Gathering, this casual, overwater restaurant serves lunch and dinner menus of plant-based and pescatarian dishes, with produce freshly picked from Soneva Jani’s organic gardens, or sustainably caught in the waters around the resort.



So Wild by Diana Von Cranach is a fully plant-based restaurant in the midst of the Organic Garden. Diana’s 50 years of experience in plant-focused dining come to life in a menu that draws inspiration from Ayurveda and highlights ingredients grown at the resort. Having forged her own culinary path in Asia, the internationally renowned raw food chef and cookbook author has created a menu that revives historical recipes from around South East Asia and Indonesia. Ingredients are prepared using techniques like steaming, flash-frying, and dehydrating when they aren’t presented raw.


The third new culinary addition to Soneva Jani is So Primitive. Set around the central fire pit, this dining experience puts the element of fire in the spotlight. Think roasting, grilling, searing, salt-crusted baking, and cooking in kettles and clay pots over coals. Choose from a menu that features fresh seafood, meats, and plant-based dishes. So Primitive will be open for guests in the near future.

The starting price for a One Bedroom Water Retreat in Chapter Two starts from $3,560+++ in shoulder season, which includes all meals, transfers, experiences, drinks and spa treatments.
Soneva Jani is located on the island of Medhufaru within a 5.6-kilometre lagoon in the Noonu Atoll, and has uninterrupted ocean views in all directions.
The lagoon is 35 minutes by seaplane from Velana International Airport, and one hour by speedboat from Soneva Fushi. The recently opened Maafaru International Airport in the Noonu Atoll is just a 15-minute complimentary speedboat ride from Soneva Jani.
Inspired by the word for ‘wisdom’ in Sanskrit, Soneva Jani currently comprises 51 overwater villas and three island villas, with intuitive service provided by our Barefoot Butlers. The Chapter One Jetty has 24 one- to four-bedroom Water Retreats, while the Chapter Two Jetty has 27 one- to four-bedroom Water Reserves.
Five islands encircle the lagoon, each one with soft white sands and covered in rich tropical vegetation. Four of the five islands will remain untouched, making Soneva Jani the lowest density development in the Maldives.
Facilities on the island include the overwater Cinema Paradiso and restaurant, the new Soneva Wellness Centre that houses an Ayurvedic centre, more treatment and consultation rooms, a cross-functional fitness area, and retail shop. Also on the main island is the Eco Centro Waste-to-Wealth centre, organic gardens, Jungle Gym, tennis courts, and water sports champa.
Awards
Sirru Fen Fushi secures dual nomination in Condé Nast Traveler Awards
Sirru Fen Fushi – Private Lagoon Resort has been nominated in both the Condé Nast Traveller (UK) and Condé Nast Traveler (US) Readers’ Choice Awards 2026, reflecting recognition across two of the travel industry’s established global platforms.
The annual awards highlight hospitality brands based on guest feedback, with nominations reflecting performance across areas such as service, design, wellness and overall guest experience.
Located within one of the Maldives’ larger resort lagoons, Sirru Fen Fushi is known for features including the Coralarium, an underwater art installation, as well as its approach to sustainability and wellness. The resort said the dual nomination reflects its continued focus on delivering guest experiences aligned with international expectations.
According to the property, its offering combines accommodation, dining and wellness programmes within a natural island setting, supported by service and curated activities.
In a statement, resort management said the nomination acknowledged both the contribution of its team and the support of its guests.
“We are honoured to be nominated in both editions of the 2026 Readers’ Choice Awards,” the resort said. “This recognition is a testament to our dedicated team and the heartfelt support of our guests. We remain committed to creating experiences that resonate long after our guests return home.”
Voting for the Condé Nast Traveler (US) Readers’ Choice Awards and Condé Nast Traveller (UK) Readers’ Choice Awards is open until 30 June 2026.
Action
The St. Regis Maldives Vommuli Resort adds padel court to wellness offering
The St. Regis Maldives Vommuli Resort has introduced a new padel court as part of its ongoing development of wellness and recreational facilities, expanding its racquet sports offering alongside the existing tennis court at Vommuli House.
The addition reflects increasing global interest in padel and forms part of the resort’s approach to providing activity-based experiences for guests within its island setting. Located within landscaped surroundings, the court is available for both casual play and structured sessions, including coaching with a resident padel professional.
According to the resort, the facility is intended to cater to a range of skill levels and provides an option for guests seeking to incorporate physical activity into their stay.
The introduction of the padel court is part of a broader expansion of the resort’s wellness programme. Guests also have access to fitness and wellbeing activities including Tabata and boxing sessions, reformer Pilates, and guided yoga and meditation classes held at the Yoga Sala.
In addition, the resort has upgraded its fitness centre with equipment from Technogym, including the Artis Cardio, Skillrun and Strength series. The facility is designed to maximise natural light and views of the surrounding ocean environment.
The upgraded gym also includes the Technogym Checkup System, which provides assessments of body composition, posture and performance, allowing for the development of personalised fitness programmes for guests.
Through these additions, The St. Regis Maldives Vommuli Resort continues to expand its wellness and recreation offering, with a focus on integrating fitness, sport and wellbeing into the guest experience.
Featured
The St. Regis Maldives Vommuli Resort introduces Cargo dining concept with Diwali programme
The St. Regis Maldives Vommuli Resort has introduced a Diwali-focused culinary programme centred on Indian Ocean cuisine, using the occasion to highlight the development of Cargo, its dining concept positioned around regional flavours and contemporary technique.
Rather than presenting Diwali as a standalone celebration, the resort has used the period to emphasise a broader culinary direction, with Cargo positioned as a platform for Indian Ocean gastronomy shaped by regional influences, ingredient-led cooking and modern interpretation.
Chef Surjan Singh, also known as Chef Jolly, was invited to collaborate on the initiative, bringing experience in Indian cuisine across international markets. The collaboration focused on developing a cuisine-led concept that draws on established techniques while adapting them for a global hospitality audience.
From 28 to 30 October 2026, Chef Jolly worked with the resort’s culinary team to refine and expand Cargo’s Indian menu. The focus was on creating a contemporary approach to Indian cuisine, using spice profiles and preparation methods that align with the venue’s positioning within the Indian Ocean context.
The result is a dining concept that combines Indian, Maldivian and Sri Lankan influences within a single menu structure. According to the resort, the aim is to balance familiarity and exploration, while maintaining consistency in technique and ingredient quality. Cargo is designed as a long-term addition to the resort’s dining portfolio, rather than a temporary concept linked to seasonal programming.
The initiative reflects a wider trend within luxury hospitality, where food and beverage offerings are increasingly used to establish brand identity and guest engagement beyond traditional event-based programming. At The St. Regis Maldives Vommuli Resort, Cargo forms part of this approach, with a focus on regional storytelling through cuisine.
The menu has been developed by Chef Jolly in collaboration with Executive Chef Christian Pedersen, combining regional Indian influences with contemporary presentation. The venue, set within the resort’s garden environment, is designed to offer an outdoor dining experience that aligns with the island setting.
As part of the Diwali programme, the resort has also introduced a series of dining and interactive experiences led by Chef Jolly. These include the Festival of Lights set menus at Cargo, featuring three-course and five-course options inspired by Indian culinary traditions, available from 28 October to 8 November 2026.
A Chef Jolly Wine Dinner will be held at Decanter on 29 October 2026, offering a six-course menu paired with selected wines in a private dining setting. In addition, a master cooking class will take place at ALBA on 30 October 2026, providing guests with an introduction to Indian cooking techniques and flavour development in a small-group format.
Chef Jolly, who has more than 30 years of experience and is known for his work with MasterChef India, brings a background that includes restaurant partnerships in markets such as London, Singapore and Qatar. His involvement is intended to support the development of a dining concept that integrates regional authenticity with contemporary hospitality expectations.
Through this Diwali-led programme and the continued development of Cargo, The St. Regis Maldives Vommuli Resort is positioning Indian Ocean cuisine as a sustained part of its culinary offering, moving beyond seasonal activations towards a longer-term approach to destination dining.
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