Baros Maldives has been named the No. 2 Resort in the World and No. 1 Resort in Asia in the 2026 Travel + Leisure World’s Best Awards, as voted by readers of one of the world’s most respected travel publications.

Now in its 31st year, the World’s Best Awards is one of the travel industry’s most respected accolades, with hundreds of thousands of well-travelled readers sharing their views on the world’s leading hotels, resorts, destinations and tour operators.

For Baros, the recognition is the latest milestone in a story that began over five decades ago. Since opening in 1973, the island has built its reputation through consistency and staying true to what guests value most: impeccable service that the island has never felt the need to reinvent and a natural setting of mature jungle, powder-soft sand and one of the Maldives’ most celebrated house reefs. Nearly 30% of bookings come from returning guests, most of whom feel like Baros is a second home.

Ibrahim Shijah, General Manager of Baros Maldives, commented: “To be recognised as the No. 2 resort in the world and the No. 1 resort in Asia by Travel + Leisure readers is an extraordinary honour. Baros has never chased trends, and we don’t intend to start now. What we’ve built over five decades is something more durable than that – a relationship with this island and with the guests who keep returning to it. This recognition is a reflection of that relationship, and we share it with our entire team and our guests.”

The award places Baros among an elite group of properties recognised globally and reinforces its position within the Versa Hospitality collection as the Maldives’ original luxury icon.

Lily Beach Resort & Spa has announced that AQVA restaurant has once again been recognised by Wine Spectator, receiving the prestigious 2026 Award of Excellence. Building on the restaurant’s previous recognition in 2023, this latest accolade reaffirms Lily Beach’s unwavering commitment to exceptional wine service, world-class gastronomy, and unforgettable dining experiences.

Presented annually by Wine Spectator, the Award of Excellence recognises restaurants whose wine lists offer a thoughtfully curated selection of quality producers, thematic consistency, and outstanding harmony with their culinary offerings. The award places AQVA restaurant among an elite group of dining establishments worldwide celebrated for their dedication to wine culture and excellence in hospitality.

Speaking about the win, General Manager, Laurent Driole said: “For 32 years, Lily Beach Resort & Spa has been celebrated for redefining luxury all-inclusive hospitality in the Maldives through exceptional gastronomy and one of the region’s most distinguished beverage offerings. Our renowned all-inclusive Platinum Plan has long allowed guests to enjoy premium wines and Champagnes as an integral part of the island experience rather than an indulgent extra.”

Explaining further, he said “Beyond this, our wine cellar invites gourmets to discover remarkable labels and rare vintages that accompany intimate culinary journeys in secluded corners of the resort, where romance, privacy and the beauty of the Maldives come together effortlessly. Because some moments deserve to be celebrated with a truly exceptional glass of wine, and life itself is certainly one of them.”

AQVA restaurant has become synonymous with refined island dining, where world-class cuisine is complemented by an internationally curated wine programme designed to elevate every guest experience. By day, AQVA restaurant welcomes guests for relaxed à la carte lunches overlooking the resort’s infinity pool. As evening falls, Les Turquoise d’Aqua at the AQVA deck transforms into Lily Beach’s signature fine dining venue, where bespoke menus featuring fresh lobster, premium tomahawk steaks, Kobe beef and refined tasting experiences are thoughtfully paired with exceptional wines and customised to each guest’s preferences.

At the heart of the programme is Lily Beach’s award-winning Platinum Plan, featuring more than 90 premium wines and champagnes carefully selected from the world’s most celebrated wine regions. The collection showcases a balanced selection of renowned Old-World appellations alongside distinguished New World producers, allowing guests to explore an exceptional diversity of varietals, styles and vintages throughout their stay.

Complementing the Platinum Plan is the resort’s Premium Wine Cellar, home to an extensive collection of more than 200 labels, including prestigious Champagnes, iconic Bordeaux and Burgundy, acclaimed wines from Italy, Spain, the United States, South Africa, Australia and New Zealand. Together, the collection offers one of the most comprehensive wine experiences available in the Maldives.

The resort’s Resident Sommelier plays an integral role in the guest journey, offering personalised recommendations, educational insights and expertly curated food and wine pairings tailored to individual tastes and preferences.

Receiving the Wine Spectator 2026 Award of Excellence once again reflects Lily Beach Resort & Spa’s unwavering dedication to continuously evolving its wine programme, refining its cellar, introducing new producers and vintages, and creating unforgettable dining experiences that seamlessly combine exceptional wines, innovative cuisine and warm Maldivian hospitality.

Gili Lankanfushi Maldives has announced the launch of Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook from Executive Chef Harinath Govindaraj. Published by St James’s House and launching in October 2026, the beautifully curated coffee-table book marks Chef Hari’s 20th year at the award-winning resort and celebrates his vibrant approach to plant-based cuisine.

Available to purchase via the Gili Lankanfushi Maldives website and on the island, with pre-orders opening soon, Plant to Plate allows guests and food lovers alike to recreate a taste of Gili at home. More than a cookbook, it is a reflection of Chef Hari’s philosophy of simple, mindful cooking, encouraging readers to embrace seasonal ingredients, fresh herbs and the joy of creating nourishing meals from nature’s bounty.

Featuring more than 60 recipes spanning breakfasts, starters, soups, salads, mains, desserts and signature drinks, the collection showcases Chef Hari’s wellness-led approach to food. Highlights include Rainbow Root Ceviche, Gili Garden Green Gazpacho, Teriyaki Tofu Steak with Coriander Sticky Rice, Pan-Seared Radish Scallops, Roasted Green Cauliflower with Zesty Couscous and Caramel Pistachio Silk Cheesecake, alongside treasured family recipes inspired by his South Indian heritage.

“Plant to Plate is about making beautiful, wholesome food accessible to everyone,” says Chef Hari Govindaraj. “The recipes are designed to be practical, flexible and easy to recreate at home using fresh, seasonal ingredients. I want readers to feel confident in the kitchen and to understand that some of the most memorable dishes come from the simplest ingredients.”

A much-loved figure at Gili Lankanfushi Maldives, Chef Hari has spent the past two decades helping shape the resort’s culinary identity. Born in southern India, his passion for cooking began at an early age and has evolved into a distinctive style centred around sustainability, wellness and plant-based dining. Today, he oversees the island’s flourishing organic garden, growing herbs, fruits and vegetables used throughout the resort’s restaurants and menus.

Throughout the book, Chef Hari challenges traditional perceptions of vegan cuisine, transforming radishes into scallops, tofu into flavour-packed steaks and root vegetables into vibrant ceviches. His inventive recipes demonstrate how plant-based cooking can be every bit as satisfying, creative and indulgent as more conventional dishes.

Rodrigo Buanafina, General Manager of Gili Lankanfushi Maldives, comments “Chef Hari has shaped the culinary identity of Gili Lankanfushi for two decades, inspiring guests through his creativity, passion for sustainability and extraordinary ability to transform simple ingredients into unforgettable dining experiences. The new Plant to Plate cookbook is a fitting celebration of his remarkable journey with the island and a wonderful way for guests to take a taste of the Gili experience home with them.”

Katie Nicholl, international broadcaster and author of the cookbook, comments “When I first visited Gili Lankanfushi, I was captivated not only by the beauty of the island but by Chef Hari’s extraordinary food. As a family of meat eaters, we were amazed by the creativity, flavour and colour of his vegan cuisine. Plant to Plate is not just a book for vegans; it is for anyone who loves good food, enjoys healthy eating and is curious about discovering exciting new flavours. Hari has an incredible gift for transforming humble ingredients into something truly special, and his recipes prove that plant-based cooking can be creative, accessible and, above all, delicious.”

Featuring stunning photography by acclaimed photographer Mel Yates, Plant to Plate combines evocative imagery of island life with easy-to-follow recipes designed for delicious and healthy everyday living. The result is a visually striking keepsake that transports readers to the shores of Gili Lankanfushi with every turn of the page.

Sample recipes are available on request. Plant to Plate Vegan Recipes from Gili Lankanfushi Maldives will be available for $100 USD with 25% of the profits going towards Cancer Society of Maldives (CSM).

Vegan Recipes from Gili Lankanfushi Maldives will be available from October 2026 via the resort’s website and on the island. Nightly rates at Gili Lankanfushi start from £1,129 ($1,440) based on two adults sharing a Villa Suite with breakfast included. For more information or to book please visit www.gili-lankanfushi.com.