Food
Sheraton Maldives Full Moon Resort & Spa unveils Carbon Free Menu on World Environment Day

Sheraton Maldives Full Moon Resort & Spa has launched its innovative carbon free menu in celebration of World Environment Day. This initiative is a testament to the resort’s ongoing commitment to sustainability and showcases its efforts to align with Marriott International’s “Serve 360: Doing Good in Every Direction” as well as to provide guests with an exceptional dining experience while minimizing its ecological impact.
Led by Executive Chef Riccardo Pinna, the resort’s culinary team takes great pride in offering guests the freshest and most environmentally conscious dining options. Emphasizing its dedication to sustainable practices, the resort utilizes vegetables harvested directly from its very own Chef’s Garden. Spanning an impressive area of 130m2, the Chef’s Garden is a thriving green oasis, home to various plants such as tomatoes, lettuce, okra, bringers, basils, chilies, lemongrass, and many more. These organically grown vegetables are carefully nurtured by our landscapers, led by Ali Thakan, ensuring a steady supply of fresh and organic produce that significantly reduces the resort’s carbon footprint.
In addition to the fresh organic vegetables, Sheraton Maldives Full Moon Resort & Spa puts great emphasis on supporting local communities and reducing food miles. The resort sources fish locally and directly from nearby fishermen who practice sustainable fishing methods. By collaborating with local suppliers, the resort ensures that guests can enjoy the flavors of Maldivian seas while minimizing the carbon footprint associated with long-distance transportation.
The Carbon Free menu offers an array of quintessential dishes such as Organic Watermelon and Tomato Jam with Local Coconut and Basil, Reef Fish Cooked in Coconut Water and Furanafushi Spinach, Reef Lobster Stew with Frisee Lettuce and Lemongrass, and many more available during dinner at Sea Salt Restaurant. Each dish reflects the resort’s unwavering commitment to sustainability and showcases the rich flavors derived from locally sourced and organic ingredients.
As an advocate of environmental stewardship, General Manager, Mohamed El Aghoury said,”At Sheraton Maldives, we understand that every action counts when it comes to preserving our planet. The introduction of our carbon free menu is a significant step towards minimizing our ecological impact while delivering extraordinary culinary experiences to our guests.” He also added that by cultivating a diverse range of plants, the resort ensures a steady supply of organic produce, which significantly reduces the carbon footprint and enhances the quality of their dishes.
On World Environment Day, the resort also engaged with the community by organizing a special planting activity for their young guests. This hands-on experience aims to foster a connection between children and nature, promoting sustainable practices from an early age. Involving older guests, the resort planted 50 Dwarf Hybrid Coconut Trees around the resort in addition to its over 65 varieties of plants that grow naturally on the island.
The lush tropical Eden
Nestled on the natural island of Furanafushi, Sheraton Maldives Full Moon Resort & Spa is among the larger islands in North Male Atoll boasting some 142,000m2. The island’s fertile soil, enriched with essential nutrients, provides an ideal environment for the growth of diverse trees and plantations absorbing large amounts of carbon dioxide. Over 65 varieties of plants thrive on the island, including significant species such as Ficus Benghalisis or the Banyan Tree, which offers a large canopy that provides shelter from the scorching sun. The Maldivian people have historically consumed the Banyan Tree’s fruit for medicinal purposes, while its roots have been used to craft sailing boat booms. One of the biggest Banyan Tree on the island is recorded to start growing in early 1921. Another noteworthy plant species is Iron Wood, which has been utilized in traditional shipbuilding. Valued for its strength and durability, the Iron Wood serves as an alternative to nails, skilfully holding the planks of the hull together.
Recognizing the importance of nurturing the ecosystem, the resort has implemented a special decomposition program. Fallen leaves and woods are chipped and allowed to naturally decompose, ultimately transforming into nutrient-rich fertilizer. In addition, the resort also successfully converted a once-neglected trash area into a flourishing watermelon garden that yields a bountiful harvest of juicy, organic watermelons as well as soon to add cucumber and corn. Sheraton Maldives Full Moon Resort & Spa remains steadfast in its mission to provide guests with a shared experience that aligns with sustainable principles. Through the preservation of its natural surroundings and the implementation of eco-friendly initiatives, the resort exemplifies the harmonious relationship between luxury and environmental consciousness.
Cooking
Exquisite culinary journey awaits at Cinnamon Velifushi’s Marlin

Newly reopened with a refreshed spirit and a refined culinary direction, Marlin at Cinnamon Velifushi Maldives invites guests to rediscover one of the island’s most intimate dining experiences. Perched along the shoreline with uninterrupted views of the horizon, the restaurant pairs inspired new dishes and elevated service with a setting that’s nothing short of magical. As the sun melts into the sea, casting golden reflections across the water, each evening at Marlin unfolds like a private performance.
With fewer than ten tables, the atmosphere at Marlin is intentionally intimate. The open-air space is designed to foster quiet moments and meaningful conversation, with the lapping waves and amber skies creating a serene backdrop. Whether it’s a romantic evening or a private celebration, Marlin delivers a sense of exclusivity that few can match.

The culinary journey begins with an irresistible selection of starters. One of the most memorable is the Half a Dozen Debay Oysters, a showpiece of flavour and texture where each oyster is prepared with its own bold twist. Next, the Tom Yum Talay, a Thai seafood soup revered across Southeast Asia, arrives with its intoxicating aroma. Crafted with lemongrass, galangal, kaffir lime leaves, Thai chillies, and plump shrimp, the broth is simmered gently to draw out each layer of flavour, then finished with a swirl of coconut milk that softens the spice without losing the complexity.

For the main course, the spotlight often falls on the curried lobster, a house favourite that encapsulates the essence of island indulgence. Fresh lobster is gently simmered in a Maldivian-spiced cream, enriched with subtle hints of coconut milk, lending the dish a silky finish and a depth of flavour that balances spice, sweetness, and brine in every bite. Seafood lovers will also appreciate the array of options including crab, tiger prawns, and reef fish, while those craving fire-kissed perfection can opt for selections from the grill: Salmon steak, Barramundi fish fillet, or the Australian Wagyu beef tenderloin, prized for its melt-in-the-mouth marbling. The Mulwarra lamb rack chops are another standout, cooked to tender perfection and accompanied by seasonal vegetables and rich jus.
One of the most noticeable enhancements since the reopening is Marlin’s wine programme. The expanded cellar features a carefully curated list of vintages selected to complement the bold flavours of the new menu. The Chardonnay bring freshness to seafood dishes, while Pinot Noir and Cabernet Sauvignon offer warmth and depth to grilled meats. The staff, now trained with an even keener focus on wine pairings, are on hand to guide guests through the list, ensuring each bottle adds to the occasion.

“Dining at Marlin is about curating moments that linger,” says Sanjeeva Perera, General Manager of Cinnamon Velifushi Maldives. “From the way the light plays on the waves to the layered flavours on each plate, everything comes together to offer our guests an experience that’s deeply personal and profoundly memorable.”
Whether you’re toasting to a special occasion or simply savouring the present, Marlin invites you to slow down, take it all in, and enjoy one of the Maldives’ most captivating sunset views served with a side of culinary artistry.
Business
Dubai Chocolate Brownies in Maldives: BBM, Dreidoppel conclude pastry tour

BBM’s exclusive Dreidoppel Demo Tour, led by Master Pâtissier Frankie Robin, concluded successfully on Apr 30th, after a 10-day pastry training series across 15 leading Maldivian resorts that requested the training. Two city bakeries were also trained on the 30th. The initiative brought together global expertise and a strong commitment to raising pastry standards in the local hospitality industry.
This year’s sessions focused on practical pastry solutions using Dreidoppel’s premium ingredient range to create Panettone, Dubai chocolate brownies, Mousses, Crème Brûlée, Fill & Gloss applications, and Caramel Chocolate Snacks.

A standout feature of the tour was the passion shown by young chefs across the islands.
Chef Frankie Robin remarked, “What truly impressed me was how prepared and passionate the young chefs were. Their eagerness to learn, experiment, and take their skills to world-class standards made every session an absolute joy.”

Grounded in real kitchen challenges—speed, flavour, and efficiency—Chef Frankie’s demos showcased how smart ingredient choices can drive both creativity and performance.
A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added, “At BBM, we believe in more than just supplying ingredients—we are committed to the professional growth of the industry. Collaborations like this empower culinary teams with global techniques and greater confidence.”
The tour reflects BBM’s ongoing efforts to strengthen the Maldivian foodservice industry through knowledge-sharing and access to world-class products.
Featured
Savour flavours of Asia at Inguru, Kuramathi’s lagoon-side gem

Nestled on the serene lagoon side of Kuramathi and overlooking the vast Indian Ocean, Inguru offers more than just a dining experience—it provides a sensory escape. The restaurant’s contemporary design, featuring elegant wooden accents, open-air seating, and soothing tones, harmonises with the natural beauty of its surroundings. Whether serving a casual lunch or hosting a romantic evening meal, Inguru creates a stylish yet relaxed ambiance that enhances every moment. Between 11:00 and 17:00 hrs, guests can enjoy light and flavourful Asian dishes with a Western twist—ideal for a leisurely midday break by the water.
As the sun sets, Inguru transforms into a refined dinner venue, offering a curated Asian Fusion menu from 19:00 to 22:30 hrs, open to guests aged six and above. The newly introduced dishes celebrate bold, fresh flavours, including Coconut & Pineapple Cooked Shrimp Ceviche, Tarragon-Flavoured Octopus Tartare, and Soy Marinated Salmon Bruschetta. Main courses feature richly spiced Indonesian Beef Rendang, aromatic Mas Kirugarudiya reef fish curry, and Kukulhu Musanmaa presented with a modern twist on traditional recipes.
With its picturesque setting and flavourful cuisine, Inguru delivers a truly memorable island dining experience, whether by day or night.
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