Reethi Beach Resort celebrated World Food Day with an unforgettable culinary event that treated guests to a galactic flavour bomb, leaving them full of gratitude and joy.

The resort’s main restaurant hosted an expansive festival of global cuisine, featuring a diverse array of dishes including Chinese, Spanish, French, Italian, Indian & Sri Lankan, Maldivian, Asian, Neptune, Island Grill, Tex-Mex, and Mediterranean. Guests expressed their thanks, with some quoting, “Right place at the right time!” as they savored every dish. The night was truly one to remember.

Guests remained seated throughout the evening, eagerly waiting to experience each cuisine. The atmosphere was filled with excitement and appreciation as one guest humorously remarked, “Unfortunately, there is so much to try!” The vibrant range of flavojrs and expertly prepared dishes, coupled with live saxophone music, created an electric ambiance that transformed the dinner into an extraordinary celebration.

Executive Chef Farish shared his thoughts on the event: “We wanted to take our guests on a culinary journey around the world, and seeing their joy as they explored each dish was incredibly rewarding. The team worked tirelessly to ensure every bite was perfect, and their gratitude means everything to us.”

Guests were treated to live cooking action stations, where chefs demonstrated their skills with flair, engaging with diners and adding to the lively, interactive experience. From fresh seafood to international grills, every dish highlighted the expertise of the culinary team.

General Manager, Valentin Osolos, reflected on the success of the night, saying: “This celebration truly captured the spirit of World Food Day: a night of indulgence and joy, where our guests came together over incredible food. We are proud to have created such a memorable experience for them.”

The combination of exquisite food, warm gratitude from the guests, and the festive atmosphere made World Food Day at Reethi Beach Resort an outstanding success, leaving guests eagerly awaiting more experiences like this in the future.

One&Only Reethi Rah in the Maldives is set to welcome culinary enthusiasts to a unique journey of exclusive dining experiences this November and December. From refined Champagne and whisky dinners to indulgent Wagyu burger pop-ups at the resort’s lively Beach Club, guests will embark on a flavourful journey tailored to satisfy even the most refined palates.

Guests can immerse themselves in the sophisticated elegance of Drappier Champagne while overlooking the stunning Indian Ocean. Hosted by Michel Drappier, the 7th generation of the founding family, this evening offers insights into the 62-hectare vineyards where the iconic Drappier Champagne vintages are produced. The experience will be complemented by an exquisite pairing dinner and live acoustic music.

On the shores of One&Only Reethi Rah, guests are invited to explore the rich flavours of Glenmorangie Scotch Whisky paired with Australia’s famous Blackmore Wagyu. This evening will feature insights into Glenmorangie’s craft, led by the celebrated master distiller Dr. Bill Lumsden, and include guidance from wine and spirits expert Kamal Malik on the art of pairing.

This flavourful afternoon will spotlight Wagyu burgers featuring Rhônes, a rare, 100% grass-fed breed from award-winning Blackmore Wagyu. Typically reserved for the world’s most exclusive restaurants, Rhônes beef—limited to just 50 cattle annually—is available in the Maldives only at One&Only Reethi Rah.

At Reethi Restaurant, diners can savour exquisite sakes alongside breathtaking ocean views. With selections ranging from refreshing Naraman to aromatic Eisen, guests will enjoy a spectrum of balanced notes and flavours in the company of Michael Campion, Managing Director of the renowned Four Fox Sake.

The season’s culinary pinnacle will be a series of pop-ups led by chef Mauro Colagreco, bringing the celebrated flavours and techniques of Mirazur, the three-Michelin-star restaurant, to the shores of One&Only Reethi Rah. Taking place from December 21-28, the events will highlight locally sourced ingredients in line with Chef Mauro’s Circular Gastronomy philosophy, which harmonises haute cuisine with a profound respect for nature and local communities.

“People visit a restaurant to experience something unforgettable – a story, a feeling, a connection,” says two-Michelin-starred Chef Nino Di Costanzo. His approach to the new collaboration at Four Seasons Resort Maldives at Landaa Giraavaru brings a world of sensory interaction to life, even before the first bite is taken.

Starting November 11, 2024, the celebrated Italian chef will share his inventive culinary artistry from his renowned two-Michelin-star restaurant, Danì Maison, located on the island of Ischia. Recognised by Forbes as one of the “top ten restaurants not to be missed,” Danì Maison’s essence will be brought to the Maldives’ iconic Blu Beach Club, set within the Baa Atoll UNESCO World Biosphere Reserve.

Chef Nino’s vision for this cross-cultural culinary exchange blends the island traditions of Ischia with the natural beauty of the Maldives. Through this collaboration, Mediterranean flavours from his kitchen meet the local produce of Landaa’s gardens, creating an experience that unites the culinary traditions and natural richness of both islands. “It’s about two stunning nature-led islands coming together through a meeting of diverse culinary traditions grounded in soil, sea, and surroundings,” Chef Nino explains.

The collaboration extends to sharing expertise with the Blu Beach Club culinary team, with four of Blu’s chefs having already trained at Danì Maison. Guests will have the chance to experience Chef Nino’s unique dishes during two week-long residencies at Blu, from November 11–17, 2024, and again from February 13–19, 2025. Following these residencies, Blu will offer a specially curated menu by Chef Nino, available year-round to only two tables of four each evening.

At the heart of Chef Nino’s success lies his artistry: he visualises the emotional impact of a dish before he even envisions the food itself, with each ingredient and process in harmony with nature. This philosophy complements Landaa Giraavaru’s nature-inspired ethos, allowing for a collaborative journey with both guests and the Blu culinary team. For Chef Nino, the goal is to bring as much emotion and wonder to the plate as he does flavour.

His creative process begins six months before a dish arrives on the table, with each element carefully crafted to evoke a specific feeling. From the ingredients to the final plating, everything is considered, including the choice of plate, often designed by Chef Nino himself in Venetian glass or Italian ceramics.

Chef Nino also brings his careful sourcing approach to Blu, where he plans to use Landaa’s flourishing herb and vegetable garden to serve a Mediterranean-inspired menu. He views this approach as both a challenge and a rewarding aspect of the partnership, driven by the dedication of Landaa’s wider team. “The only way to progress with anything different or unique is for both sides to learn from one another and make it a collaborative process,” he says.

Raised amid the vineyards and olive groves of Ischia, Chef Nino’s childhood immersed him in a world of fine food, with family roots in fishing and farming. His career has since taken him from directorships at global IT Group restaurants to his acclaimed Danì Maison, where he presents an innovative take on authentic Campanian cuisine within the art- and nature-filled surroundings of his family home. Since opening in 2016, Danì Maison has earned two Michelin stars, four Hats by Espresso, and three Forks by Gambero Rosso.

“We are thrilled to welcome one of the world’s leading chefs to Blu,” says Armando Kraenzlin, Regional Vice President and General Manager at Landaa Giraavaru. “Partnering with Chef Nino will not only bring an extraordinary culinary experience to our guests but also provide our team with invaluable career insights.”