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Le Méridien Maldives Resort perfects organic, ‘farm-to-table’ dining
The Maldives’ luxury resort cuisine has evolved significantly from the country’s typical hamburgers and handmade beach BBQ lunches. Instead, island resorts throughout the nation have emerged as hotspots for Michelin-starred chefs to practice their craft and display their talents. Many chefs find the task of fusing more “basic” ingredients with haute cuisine to produce delectable dishes fascinating, and the outcomes are consistently pleasantly surprising.
Healthy eaters are aware that using fresh, organic foods that are sustainably sourced is the secret to gourmet cooking. In the Maldives, the “farm-to-table” notion is more than just a trendy culinary trend; it’s a way of life, a lifestyle that has been carried down through generations, including eating habits.
Chefs work closely with local farmers and fishermen who daily bring in fresh catch and organic food at the island resorts. Many opulent resorts are also devoting substantial areas of their land to growing food for their visitors, following the global trend that pushes for complete traceability and transparency of the items at the dining table. Every element is regional and in season.
The Greenhouse at Le Méridien Maldives Resort & Spa has perfected sustainable farming, incorporated cutting-edge concepts, and achieved cult status for their incredibly fresh and delectable Greenhouse experience. The culinary adventure, which is appealing to the romantic to the family-friendly, encapsulates and uplifts the joyful spirit of a day in the Maldives.
Eating, with its deeply local roots, has always been central to our physical, social and even spiritual existence, but never have we been more conscious of the ways in which our food is produced and consumed. At 430sqm, The Greenhouse is one of the Maldives’ largest state-of-the-art hydroponic farms that has been purposely designed to promote sustainable farming and consumption. The Greenhouse is a blueprint for the resort’s food menus and provides a physical link between the plate and the chef’s mindset – one not just occupied with creating beautiful food, but with the origins of the ingredients used.
“This trend toward organic, sustainably-sourced meals was sparked by worries about animal cruelty, environmental sustainability, and human health, and the COVID-19 pandemic has only intensified it. Nowadays, people are more aware, sensitive, and responsible,” says Nilesh Singh, the General Manager at Le Méridien Maldives Resort & Spa.
“We are serious about sourcing every single ingredient from ethical sources. We grow as much as we can in our Greenhouse. The menus use only the freshest, high-quality ingredients to tempt guests on a daily basis.”
Smart sustenance. A significant step towards self-sufficiency, The Greenhouse is a semi-automated hydroponic system that produces fresh leafy vegetables for resort guests and consumption on neighbouring islands. Developed in conjunction with Singapore-based company Kok Fah Technology Farm, The Greenhouse uses a range of state-of-the-art technologies, including an automated irrigation system that captures and recycles rainwater. This produces clean vegetables that are free of pesticides, grown in a stress-free environment and particularly nutrient-rich through the use of peat moss. Various leafy vegetables, Maldivian chillies, tomatoes and herbs have already been successfully grown in The Greenhouse with plenty more to follow – the harvest target is about 30 kilograms daily and up to 11 tonnes of vegetables annually. Now that’s a lot of fibre.
Designed to promote sustainable farming and consumption, The Greenhouse is nurtured and managed by the resort’s Head Horticulturist Juby Thomas. An environmentalist by heart, she followed this career path as hydroponics being the latest technology in agriculture. For her, this is the future of farming.
“Our Greenhouse is first and the biggest among various Maldives resorts. We grow the veggies fully organically with the latest technology, ie. Hydroponically, and our greenhouse is partially automatic it controls the temperature and light intensity which makes our greenhouse smarter than others. We also harvest the rainwater. We have big tanks which stores 30,000 litres of rain water,” she says.
“One of the challenges is to have rain water all year around. Although RO water can also be used but not all plants do well. I always faced the challenges as the opportunity to learn and understand more. My goal is to have more and more varieties of plants so as to fully utilise our large greenhouse even during off season.”
Juby’s curiosity is enlivened everyday as she explores the growth process of diverse plants and vegetables on the island of Thilamaafushi. Interacting with guests during The Greenhouse tour is the highlight of her day. She recommends to taste the Crystal Summer Roll from the Harvest Table, a holistic menu that is elevated with the freshest of ingredients, bringing together the spirit of organic dining with the love for mother nature.
“The staff, the hard work, dedication and the helping nature of the staff is what makes it more rewarding,” Juby says.
But the hard work isn’t left to the staff alone – guests can also get involved, taking on some gardening in the greenhouse or utilising ingredients during cooking classes. Ideal for foodies, there’s also the Harvest Table, a weekly supper club dining experience that spotlights hydroponic farming practices while enjoying imaginative dishes with a conscience.
The Greenhouse is just one way Le Méridien Maldives Resort & Spa is leading in the way of sustainability. When Le Méridien Maldives Resort & Spa welcomed its first guests in September 2021, it marked the debut of Le Méridien Hotels & Resorts in one of the world’s most fascinating destinations. The 141-villa resort lies secluded in a southern pocket of Lhaviyani Atoll on the natural island of Thilamaafushi; an eco- conscious hideaway of indigenous flora and fauna surrounded by a shimmering lagoon and coral reefs teeming with marine life. To ensure that this biodiversity is not only preserved, but thrives, Le Méridien Maldives Resort & Spa is committed to environmental consciousness in line with Marriott International’s Serve 360 sustainability policy – with a range of pioneering programmes that promote a culture of best practice throughout resort operations: coral restoration programmes, fresh drinking water in glass bottles, efficient recycling methods, and harnessing the power of the sun.
Owing to the exemplary work in their efforts to promote and practice eco-conscious holidays, the resort recently earned the prestigious BCA Green Mark GOLDPlus Award, an internationally recognised green building certification scheme tailored for the tropical climate.
Alila Kothaifaru Maldives has been named Best Resort of the Year at the 2026 AHA Asia Hotel Awards, held at Capella Bangkok in Thailand. The recognition places the resort among leading hospitality properties across Asia, acknowledging its approach to luxury hospitality, guest experiences, design and service.
The award was presented during the 15th edition of the ceremony, which marked a milestone in the programme’s history. Established in 2010 by LIFESTYLE Magazine as the CHA China Hotel Awards, the programme expanded in 2026 to become the AHA Asia Hotel Awards, bringing together hotels and resorts from across the region.
The decision to host the gala in Bangkok for the first time reflected the programme’s broader ambition to recognise achievements in hospitality beyond China. The ceremony brought together hospitality leaders and industry representatives to celebrate achievements in luxury accommodation, resort experiences, design, wellness and service.
Alila Kothaifaru Maldives received the Best Resort of the Year award in recognition of its approach to providing guest experiences that combine contemporary design, personalised service and a connection to the island’s natural surroundings.
“To receive this recognition alongside some of Asia’s most respected hospitality names is a proud moment for all of us at Alila Kothaifaru Maldives,” said Thomas Weber, General Manager.
“Our island has its own character, and we have always believed that the most meaningful experiences come from allowing guests to discover it at their own pace. This award belongs to our team, whose care, dedication and genuine warmth bring that philosophy to life every day. We are equally grateful to our guests for choosing to share their time and special moments with us.”
Located in Raa Atoll, Alila Kothaifaru Maldives features 41 beachfront villas, 36 overwater villas, three two-bedroom beach villas and the Boduge Residence. Each accommodation category includes a private pool, with designs intended to offer privacy while maintaining a connection to the island’s landscape and surrounding Indian Ocean.
The resort offers a range of experiences centred on its location, including guided house reef exploration with marine experts, underwater activities and opportunities to learn about Maldivian traditions through cultural programmes.
Its dining experiences include seafood and international cuisine, as well as private dining arrangements on The Shack, a secluded sand cay. Spa Alila offers treatments and wellness programmes designed around relaxation and wellbeing.
“An award such as this reflects the dedication of many people working together, often through the smallest details that guests may never see,” said Jamal Ahmed, Resort Manager.
“We take great pride in creating an atmosphere where service feels personal and unforced, and where every guest feels genuinely welcomed. It is especially rewarding to see the efforts of our colleagues recognised on a regional stage.”
The latest recognition follows another achievement for Alila Kothaifaru Maldives in 2026, when the resort received the Tripadvisor Travellers’ Choice Award. The accolade places the property among the top 10 per cent of hotels worldwide based on traveller reviews and ratings.
The two awards recognise the resort’s performance from both industry and guest perspectives, reflecting its focus on service standards, guest satisfaction and experiences connected to the Maldivian environment.
Alila Kothaifaru Maldives continues to focus on delivering personalised hospitality, maintaining service standards and developing experiences that allow guests to explore the natural and cultural attractions of the Maldives.
Barceló Nasandhura Malé has announced an exclusive two-night gastronomic pop-up collaboration featuring the celebrated flavours of Ministry of Crab at B.Heaven Rooftop on 13 and 14 November 2026.
Created by internationally acclaimed chef-restaurateur Dharshan Munidasa, Ministry of Crab is a distinguished fixture on Asia’s 50 Best Restaurants list. Known also for Carne Diem Grill at Crossroads Maldives, the country’s only restaurant featured in 50 Best Discovery this year, Chef Dharshan’s culinary philosophy will be brought to life in Malé through an extraordinary showcase of iconic Sri Lankan mud crab and freshwater prawn specialities.
Hosted against the panoramic ocean backdrop of B.Heaven Rooftop, this landmark commercial engagement brings Ministry of Crab’s world-renowned culinary philosophy to the Maldivian capital. Built on a foundation that prioritizes ingredient freshness above all else, Ministry of Crab operates under a strict “no-freezer” policy. The event will feature export-quality Sri Lankan mud crabs and majestic freshwater prawns flown in fresh for the two-day dining showcase.
“We are delighted to bring the iconic flavours to Barceló Nasandhura Malé this November,” said Enric Reina, Hotel Manager at Barceló Nasandhura Malé. “This partnership marks a significant milestone for both our hotel and the capital’s dining scene as we elevate the local epicurean landscape, offering our resident guests and Malé’s culinary connoisseurs a rare opportunity to experience award-winning gastronomy.”
Chef Dharshan Munidasa commented on the collaboration: “Maldives holds a special place in the regional food landscape, surrounded by the same pristine Indian Ocean waters that inspire much of my culinary work. Partnering with Barceló Nasandhura allows us to showcase our iconic Ministry of Crab signature dishes—from our Garlic Chili Crab to our hand-crushed Pepper Crab—alongside exclusive preparations crafted specifically for B.Heaven Rooftop.”
Over the course of this limited two-day engagement, guests will indulge in a curated menu highlighting Ministry of Crab’s flagship preparations.
Kuda Villingili Resort Maldives has been included in the 2026 selection of the MICHELIN Guide, recognising the independently owned Maldivian resort for its hospitality, facilities and guest experiences.
The MICHELIN Guide’s hotel selection features properties from around the world, assessed against five criteria: connection to the destination, architecture and design, quality and consistency of service, authenticity and character, and value for the experience offered.
Located in North Malé Atoll, approximately 30 minutes by speedboat from Velana International Airport, Kuda Villingili features 75 villas, including 36 overwater villas, each equipped with a private pool. The resort caters to couples, families and groups of friends, offering accommodation and facilities designed to accommodate different guest preferences.
The resort offers eight dining experiences, an overwater spa, a 150-metre swimming pool, and a range of sports and wellness facilities. Its location near Chickens Break, one of the Maldives’ established surfing destinations, provides guests with access to surfing activities alongside other water-based experiences.
Kuda Villingili has also received Green Globe certification for the third consecutive year, reflecting its efforts in environmental sustainability and community engagement.
“Being selected for the MICHELIN Guide is a meaningful recognition for Kuda Villingili and, above all, for our team. Every day, our ambassadors bring warmth, care and individuality to the guest experience. This recognition reflects the passion behind what we have created together and encourages us to continue evolving while remaining true to who we are,” said Amjad Thaufeeg, Commercial Director of Kuda Villingili Resort Maldives.
The resort’s hospitality concept focuses on providing guests with flexibility to personalise their stays through activities including surfing, wellness, dining and family experiences, as well as opportunities for relaxation.
The inclusion in the MICHELIN Guide’s 2026 hotel selection represents another development for Kuda Villingili as it continues to position itself within the Maldives’ luxury hospitality sector under its brand philosophy, Time and Space Redefined.
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