Food
Celebrated German Chef Tim Raue to helm Flying Sauces at Soneva Fushi

Germany’s best chef and entrepreneur Tim Raue is collaborating with award-winning sustainable luxury resorts operator Soneva to bring Berlin’s two Michelin-starred Restaurant Tim Raue to Soneva Fushi in the Maldives. He will be delighting guests at the resort’s popular fine dining zipline restaurant, Flying Sauces, during an exclusive residency from October 12, 2023 to January 24, 2024.
In 2010, chef Tim and his business partner Marie-Anne Wild opened Restaurant Tim Raue in Berlin. The restaurant has since been awarded two Michelin stars and five black toques by Gault&Millau. In 2012, it appeared for the first time on The World’s 50 Best Restaurants list and currently ranks 40th. In addition, chef Tim is the only German chef to have been featured on the renowned Netflix show Chef’s Table.
Chef Tim’s cuisine is characterised by strong flavours and a brilliant interplay of spiciness, sweetness and acidity, and his menus are constantly evolving to offer guests the perfect culinary experience. He is also one of the few top German chefs to offer an entirely vegan menu and recently created a new menu called Kolibri x Berlin, which combines German classics with his signature flavours. At Flying Sauces, the menu will include dishes with Asian flavours, German interpretations and Maldivian ingredients.
“With Restaurant TIM RAUE, I have fulfilled a lifelong dream – but my other projects mean culinary freedom for me and the opportunity to fully live out my many ideas with the help of my chefs,” says chef Tim. “Soneva Fushi is a culinary paradise in nature and our residency at Flying Sauces will feature a fresh take on culinary juxtaposition with an exclusive menu of contrasting flavours and textures from across Asia, Europe and the Maldives.
Launched in 2021, Flying Sauces is the first fine dining zipline experience in the world, complete with an open treetop kitchen 12 metres above the ground. After being securely strapped into safety harnesses, guests soar along a 200-metre zipline route to reach an elevated dining platform where stunning views of the island’s lush greens and sparkling turquoise ocean await. Once seated, savour chef Tim’s memorable menu, paired with a selection of over 9,000 wines from Soneva Fushi’s extensive cellar.
For more information about Soneva Fushi, visit www.soneva.com. To view Tim Raue’s menu at Flying Sauces, click here
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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