Food
Review: Sheraton Maldives Full Moon Resort’s Carbon-Free Menu

I had the privilege of attending the exclusive launch of Sheraton Maldives Full Moon Resort’s carbon-free menu at the renowned Sea Salt Restaurant, and it was truly an extraordinary experience. With my passion for sustainable practices, I was delighted to witness the resort’s commitment to environmental conservation, particularly on World Environment Day.
Upon arrival, we were warmly welcomed to explore the resort’s organic herb garden, where the Executive Chef, Riccardo Pinna, and the resident gardener, Ali Thakan, shared their insights on the recent introduction of this innovative concept. By cultivating organic herbs and vegetables within the resort, Sheraton Maldives Full Moon Resort has significantly reduced carbon emissions associated with the transportation of such items from external sources. Given that the Maldives heavily relies on international imports for vegetables, this initiative demonstrates a commendable effort to mitigate the carbon toll.
Following the enlightening garden tour, we were invited to indulge in the resort’s new carbon-free menu, aptly named “From Garden to the Table,” with the esteemed presence of the General Manager, Mohamed El Aghoury. Every ingredient in the menu was organically grown and responsibly sourced, ensuring a harmonious blend of eco-friendliness and delectable cuisine—a true celebration of World Environment Day.
The culinary journey began with a delightful starter of organic watermelon and tomato jam, accompanied by the subtle flavors of local coconut and basil. The freshness of the ingredients was evident, and each bite was a testament to the resort’s commitment to quality and sustainability.
For the main course, we were treated to Wahoo cooked with coconut water and spinach. The Wahoo, a prized fish in the Maldives, was impeccably prepared, allowing its natural flavors to shine through. The infusion of coconut water and spinach added a unique touch, enhancing both the taste and the eco-consciousness of the dish.
To conclude this exceptional dining experience, we were presented with a sweet finale—a mini banana mousse served with a refreshing aloe vera and mint sauce. The combination of flavors was delightful, and the use of locally grown ingredients further underscored the resort’s dedication to reducing its carbon footprint.
Sheraton Maldives Full Moon Resort’s carbon-free menu launch was a true testament to the power of sustainable dining. From the enlightening garden tour to the thoughtfully crafted dishes, the resort has demonstrated Marriott International’s commitment to environmental responsibility and providing guests with an unforgettable culinary experience. Chef Riccardo Pinna and his talented culinary team have succeeded in nourishing both the body and soul, showcasing the beauty of eco-friendly cuisine.
I commend Sheraton Maldives Full Moon Resort for its dedication to sustainable practices and urge travelers to support such initiatives. By choosing to dine at Sea Salt Restaurant and experience the carbon-free menu, guests can indulge in exceptional gastronomy while contributing to a more sustainable future for the Maldives and beyond.






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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