As unique dining concepts remain high on the wish list for discerning travellers to the Maldives, competition among luxury resorts continues to centre on innovation and creativity. OZEN LIFE MAADHOO, already home to the world-renowned underwater restaurant M6m, has further expanded its culinary portfolio this summer with the launch of Hudhu Bay’s barefoot bistro – a refined take on the traditional crab shack.

Speaking about the new outlet, Anupam Banerjee, Vice President of Food & Beverage, explained: “Located on a prime stretch of beach, our aim was to activate Hudhu Bay with a dining concept rooted in sustainability. From the outset, every aspect was designed to minimise environmental impact, from the nautical-inspired décor to the sourcing of ingredients. The idea was to create a fine dining experience that could be enjoyed barefoot on the beach, free from formalities, while still savouring exquisite flavours.”

Guests begin their evening with tropical welcome cocktails prepared by the island’s mixologists, accompanied by crab amuse-bouche. The culinary journey then unfolds with a menu centred on sustainably sourced Sri Lankan mud crab, prepared with global influences. Choices include the aromatic À la Provençale Crab from southern France, Hong Kong’s wok-fired Butter Garlic Crab, Singapore’s iconic Chilli Crab, and the fiery Jaffna Spiced Crab from Sri Lanka’s Tamil culinary tradition. Completing the menu, the Sri Lankan Scampi highlights the island nation’s seafood heritage, using locally sourced crustaceans and traditional methods. Post-dinner, guests are invited to relax under the night sky with coffee and liqueurs served on the beach.

Every dish is carefully crafted to showcase authentic regional culinary traditions alongside the freshness of locally sourced seafood, offering guests an international dining experience in a distinctly Maldivian setting.

The new concept underscores OZEN LIFE MAADHOO’s commitment to sustainable gastronomy, with a focus on traceability, conservation and marine stewardship. The resort’s approach ensures that exceptional cuisine goes hand in hand with the preservation of fragile ecosystems.

OZEN LIFE MAADHOO is recognised for its diverse culinary offerings, from the immersive underwater dining at M6m to authentic Asian cuisine at Tradition Peking and Maldivian heritage dishes at Lonu. Across The OZEN Collection, the group continues to redefine luxury dining with innovative concepts, sustainable practices and memorable settings. Guests may also enhance their stay through the acclaimed INDULGENCE™ Plan, which includes unlimited premium beverages, curated wines and signature cocktails.

The St. Regis Maldives Vommuli Resort has unveiled The Tastemaker Series, a new collection of curated experiences scheduled to debut in the final quarter of 2025. The programme is designed to bring together internationally recognised chefs, acclaimed mixologists, renowned wellness practitioners and global tastemakers to create distinctive experiences for the resort’s guests.

The series will commence in November with a Chef Jolly pop-up that will run through December, offering refined interpretations of traditional Indian cuisine alongside special appearances by the celebrated chef. Also in November, Chef Alexander Herrmann, a two-Michelin-starred German television personality, will present a showcase of European culinary artistry, while December will feature Chef Gregory Doyen, the French pastry chef renowned for his sculptural desserts and meticulous craftsmanship.

The culinary calendar will be enhanced by a series of wine dinners. These include the Marco Felluga Wine Dinner, led by Ilaria Felluga, sixth-generation winemaker of the Marco Felluga and Russiz Superiore estates, who will guide guests through a curated tasting of Collio’s finest vintages. Another highlight will be the François Labet Wine Dinner, celebrating the legacy of Burgundy’s historic Château de la Tour, with Labet himself sharing the estate’s long-standing traditions in winemaking.

Beyond gastronomy, the programme will extend into wellness. Guests will be able to take part in personalised fitness sessions with Jono Castano, trainer to Hollywood celebrities, Pilates programmes with Tash and Andre, and holistic therapies delivered by Tricia Tee, Asia’s only certified Seifu practitioner and a leading sound therapist.

Evenings at The Whale Bar will feature mixology takeovers by two of the world’s most acclaimed bars. London’s Satan’s Whiskers, ranked 29th in The World’s 50 Best Bars 2024, will bring its inventive cocktail craft to the Maldives, while Mexico City’s Licorería Limantour, ranked 32nd globally, will introduce signature creations inspired by tropical ingredients.

Vincent Pauchon, General Manager of The St. Regis Maldives Vommuli Resort, said: “The Tastemaker Series embodies our vision of curating unforgettable journeys for our guests. By bringing together globally renowned chefs, mixologists, and wellness experts, we are offering a series of immersive events that blend culture, artistry, and craftsmanship with the signature St. Regis experience.”

Set on a private island, The St. Regis Maldives Vommuli Resort combines contemporary tropical design with local inspiration, seamlessly integrated into the natural beauty of the atoll. The resort comprises 77 villas with ocean or jungle views, each complemented by the personalised St. Regis Butler Service. Facilities include the award-winning Iridium Spa and the resort’s private Azimut Flybridge yacht, offering restorative treatments and bespoke yachting experiences.

With its blend of gastronomy, wellness, and artistry, The Tastemaker Series is positioned to offer discerning travellers a journey of flavour, creativity and cultural exploration, set against the backdrop of the Maldives’ turquoise waters and white sand beaches.

Atmosphere Kanifushi will mark the fifth anniversary of its Just Veg Festival this October, showcasing once again that plant-based cuisine can be both inventive and memorable.

The festival, taking place from 3 to 9 October 2025, will feature an exclusive ‘Just Veg Festive’ dinner menu curated by Italian chef Fabrizio Marino. The Tuscan chef, recognised for elevating vegan and vegetarian fine dining, is known for his creative approach that transforms fruits, vegetables, and herbs into refined culinary experiences.

Chef Fabrizio’s menu will be complemented by vintages from five wine partners. New to this year’s line-up is Bottega SpA, Italy’s award-winning winery, which will present its wines alongside three artisanal Grappas. Returning partners include Champagne Guy Charbaut, Bodegas Viñátigo, Glenelly Estate, and Martín Códax, offering a broad selection to pair with the dishes.

“Food should thrill you. It should challenge what you think you know,” commented Chef Fabrizio. “It is a privilege to share my culinary philosophy in such a remarkable setting. That is why I continue to return to Just Veg Festival – it is a space where we can experiment, surprise, and create something worth remembering.”

Since its launch, the Just Veg Festival has developed from a niche event into a recognised feature on the international culinary calendar. Atmosphere Kanifushi has built a loyal following by combining hospitality with a strong focus on food experiences, demonstrating that the Maldives is not only about beaches but also a destination where cuisine plays a central role.

“Plant-based dining can support a healthy lifestyle and, most importantly, be rich and flavourful when crafted with imagination and care,” said Raman Gomathi, Director of Food and Beverage at Atmosphere Kanifushi.

The Just Veg Festival 2025 will be held at Atmosphere Kanifushi’s signature restaurant, Just Veg, from 3 to 9 October. Participation in the exclusive dinners will be available to guests through pre-booking as part of the Atmosphere Kanifushi Plan™.