Food
Tapas nights with celebrity chef José Pizarro at Six Senses Kanuhura

Six Senses Kanuhura has announced the arrival of Celebrity Chef José Pizarro, who will be hosting two exclusive dinners at the resort’s Spanish restaurant, The Point.
Set on the iconic beach on the northern tip of the island and facing the sunset, The Point features a Spanish-influenced menu with sharing plates of tapas and a wine bar. The live cooking station and counter seating invite guests to interact with the Chefs who love to share culinary stories, ingredients, and tips for each dish. The team uses fresh ingredients from the Organic Garden and locally sourced and sustainably caught fresh fish, along with Spain’s all-time classic favorites such as cheese, cold cuts, sauces, and, of course, homemade sangria.
In January, the culinary team is excited to welcome Chef José Pizarro to The Point for two exclusive dinners. Born in Cáceres, a rural village near Extremadura, José pursued his love of cooking and trained in some of Spain’s most acclaimed restaurants, before later moving to London. Aligned to the Six Senses ethos, José believes in fresh, seasonal ingredients and keeping his dishes simple. His art is based around modern Spanish plates, with an accent on traditional dishes that remind him of home. He owns several restaurants in the UK and one in Abu Dhabi and has released six books.

During his visit to Six Senses Kanuhura, José invites guests to experience his love for Spanish tapas and explore fresh and local ingredients. He says: “To be invited to cook and share my passion in Six Senses Kanuhura and the Maldives is a dream come true for me. I am very excited to share this experience with such a well-traveled, discerning, and food-loving audience in a real paradise.”
Ruwan Nalindra, Executive Chef of Six Senses Kanuhura says: “Being able to work alongside José Pizarro is a great pleasure and I look forward to learning more about his passion and art, as well as creating traditional tapas with him at The Point. Our team is focused on enhancing the culinary experience of our guests and we look forward to welcoming everyone to these exclusive dinners.”
Manuel Dominguez, Chef De Cuisine at The Point says: “It is always a great experience to share a live cooking station with a Chef like José Pizarro, who will bring flavors, aromas and memories from our home, Spain, and at the same time invite our guests to this culinary journey.”
The dinners will take place on Thursday, January 25 and Friday, January 26 at The Point. For more details or bookings please contact dining-kanuhura@sixsenses.com
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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