This September, the Fari Islands Archipelago in the North Malé Atoll will play host to the inaugural Fari Islands Festival—an immersive celebration of music, art, gastronomy, wellness, and nature, scheduled from 19 to 22 September 2025. The festival promises a convergence of globally acclaimed creatives and thought leaders, including celebrated Canadian poet and illustrator Rupi Kaur, and a display of Amarta, a mesmerising light installation by James Turrell. Among the standout highlights is the guest residency of WAGYUMAFIA, the pioneering Tokyo-based culinary collective renowned for revolutionising the experience of Japanese wagyu, hosted at The Ritz-Carlton Maldives, Fari Islands.

As part of the festivities, The Ritz-Carlton Maldives will offer a rare, one-night-only dining experience by WAGYUMAFIA for two fortunate couples on 20 September. This intimate dinner will take place beneath the stars at IWAU, the resort’s signature Japanese restaurant. Founded by self-taught chef Hisato Hamada, WAGYUMAFIA has gained global acclaim for its meticulous craftsmanship, compelling storytelling, and innovative approach to traditional cuisine. Known for its exclusive, invite-only experiences, the brand will present its celebrated wagyu cuisine in the Maldives for the first time.

At IWAU—which means “celebrate” in Japanese—guests will dine in an open-air space where Japanese culinary artistry is showcased through refined techniques, seasonal ingredients, and understated elegance. The minimalist, design-forward setting will provide the perfect backdrop for WAGYUMAFIA’s unique culinary expression.

This extraordinary gastronomic experience is available exclusively through Marriott Bonvoy Moments and is open to Marriott Bonvoy members. The package includes a three-night stay in an Ocean Pool Villa at The Ritz-Carlton Maldives, Fari Islands, from 19 to 22 September 2025, along with return luxury speedboat transfers from Velana International Airport and daily breakfast at La Locanda. Guests will also enjoy specially curated lunches and dinners at the resort’s acclaimed dining venues, a private dinner for two during the Fari Marina Fiesta, full access to the Fari Islands Festival, and priority reservations for select festival events.

Further enriching the experience are exclusive meet-and-greet opportunities with featured talent, and a special evening hosted by award-winning mixologists from two of the World’s 50 Best Bars—Danico and Nutmeg & Clove—at the Fari Beach Club. The pinnacle of the stay will be the exclusive WAGYUMAFIA dinner at IWAU on 20 September.

This partnership between The Ritz-Carlton Maldives and WAGYUMAFIA epitomises the ethos of the Fari Islands Festival—bringing together world-class artistry, cultural richness, and culinary innovation in a setting of unparalleled beauty. Guests are invited to immerse themselves in this celebration of creativity and luxury, forging lasting memories.

Marriott Bonvoy members may now bid for the exclusive WAGYUMAFIA dinner, access to the Fari Islands Festival, and the three-night stay at The Ritz-Carlton Maldives, Fari Islands via Marriott Bonvoy Moments until 21 August 2025.

For those seeking a more expansive festival experience, the resort is also offering the Fari Islands Package. This curated escape includes three-day access to the Fari Islands Festival, an elegant villa stay at The Ritz-Carlton Maldives, Fari Islands, return luxury speedboat transfers, and daily lunch and dinner at the resort’s signature restaurants. Guests will also be treated to two hosted dinners at select venues within Fari Marina Village on 19 and 21 September, along with two bespoke experiences chosen from the festival’s handpicked collection.

Huvafen Fushi, the iconic resort in the Maldives, is set to host an exclusive one-night culinary residency with the renowned two-Michelin-starred restaurant, Nikaku.

On Monday, 11 August 2025, Huvafen Fushi’s overwater restaurant RAW will welcome celebrated Chef Setsuo Funahashi for a 17-course omakase dinner – a traditional Japanese dining experience where the chef selects each dish. This special evening will offer a rare insight into the world of authentic Edomae sushi, a style developed during Japan’s Edo period in the 1700s. Originally created as a method to preserve fish caught in Tokyo Bay before the advent of refrigeration, Edomae sushi involves techniques such as curing with vinegar or salt, simmering, and marinating in sauces.

Chef Funahashi, a third-generation sushi master and the owner of Nikaku in Kitakyushu, is widely respected for his dedication to traditional Japanese methods. He sources the freshest fish from the Kanmon Straits, which separate the islands of Honshu and Kyushu. For this occasion at Huvafen Fushi, every ingredient will be flown in directly from Japan to guarantee the highest standards of quality and authenticity.

Nikaku, which translates as “a pair of cranes” – a symbol of lasting prosperity – stands as a tribute to the enduring craftsmanship of Japanese cuisine. Chef Funahashi continues a two-century legacy, employing techniques such as hontegaeshi for forming nigiri, and refining the anbai – the precise balance of salt and vinegar in sushi rice. Each course will be presented with meticulous attention to detail, offering guests an experience where each dish becomes a work of art.

The evening’s dining will be highly exclusive, with two intimate seatings limited to eight guests per session. A curated selection of premium champagne, fine white wines, and exceptional sake will be available to complement the nuanced flavours of the omakase menu.

This exceptional collaboration exemplifies Huvafen Fushi’s commitment to delivering sophisticated, world-class culinary experiences. It is a celebration of two refined traditions – the serene luxury of the Maldives and the disciplined precision of Japanese cuisine – coming together for an unforgettable night of gastronomic artistry.

Dining at Huvafen Fushi has long been regarded as an elevated affair, with each venue offering distinctive culinary expressions against a backdrop of unspoiled natural beauty. Among them, SALT is considered one of the finest restaurants in the Maldives, blending elegant Japanese flavours with Latin flair in a relaxed Izakaya-style setting poised above the ocean. Designed for sharing and pairing with drinks, its offerings are best enjoyed as the sun sets over the water.

For a more health-conscious alternative, RAW presents a 100% organic, raw food menu in a bistro-inspired format, featuring fresh ingredients sourced from the chef’s own garden and served alongside energising juices. With panoramic views of the sea, RAW offers a tranquil yet refined setting – making it the perfect stage for Chef Funahashi’s rare residency.

Baros Maldives, the original desert island renowned for its authentic charm and exceptional service, has announced the launch of its innovative Chef’s Garden dining experiences.

This new offering further distinguishes Baros within the Maldivian fine dining landscape, underscoring its commitment to sustainable tourism and providing guests with immersive culinary journeys inspired by the island’s natural bounty.

For years, Baros has been dedicated to crafting unforgettable moments for its guests. The introduction of the Chef’s Garden experiences elevates this commitment, inviting gourmets and discerning travellers to savour the Maldives in a truly unique way.

Unlike larger, more contemporary resorts, Baros is intimate in scale and nurtures a deep respect for its delicate ecosystem, a philosophy that is beautifully reflected in its garden-to-table approach to dining.

Guests can now immerse themselves in the vibrant flavours of the island through three distinct Chef’s Garden experiences:

Island Infusions Herbs and Spices Workshop: unleash your inner spice master

Embark on an aromatic journey with Baros’ Chef, exploring the diverse Maldivian herbs and spices flourishing in the garden. Learn about their unique properties, witness the art of blending spices using traditional techniques and take home a fragrant selection as a memento.

Garden Rise: start your day with serenity and nourishment

Awaken your senses with a revitalising private yoga or meditation session on the unique Piano Deck, followed by a wholesome breakfast amid the tranquil beauty of the Chef’s Garden.

Ocean Harvest: from ocean to table, an exclusive culinary adventure

Embark on a private sunset fishing trip accompanied by our expert crew. Return with your fresh catch and witness the chef transform it into a bespoke ‘surprise menu’, enjoyed in the enchanting ambience of the Chef’s Garden.

The Chef’s Garden at Baros flourishes with a diverse array of local and seasonal produce, including papaya, mango, stone apple, taro, ginger, bittergourd, Maldivian chilli, Maldivian rocket, micro herbs, pandan leaves, curry leaves and moringa. We also have a Spice Boutique, where guests can buy local delicacies.

This dedication to locally sourced ingredients not only ensure superior flavour and freshness but also supports the island’s ecosystem and reduces its carbon footprint.

As a pioneering resort in the Maldives since 1973, Baros has consistently blended tradition with innovation to create exquisite experiences. The Chef’s Garden dining further enhances its reputation as a leader in Maldivian fine dining and sustainable tourism, offering unparalleled moments for couples seeking a romantic dinner or private dining in a breathtaking natural setting.

This initiative also aligns with the growing global trend of garden-to-table dining and sustainable practices in the hospitality industry.

Executive chef Ken Gundu, comments: “Our Chef’s Garden is truly the heart of our culinary philosophy here at Baros. When you harvest produce mere moments before it’s prepared, you taste the vibrant difference that simply can’t be found in ingredients that aren’t as fresh. Beyond the dining experiences we create for our guests, the garden also plays a vital role in supplying our staff canteen. It’s incredibly important to me that our dedicated team also benefits from the same high-quality, nutritious ingredients that our guests enjoy. It reinforces our commitment to wellness across the board and fosters a true garden-to-table culture that extends to everyone on the island.”