Cooking
Escape to culinary paradise: Indulge in exquisite dining experiences at Meeru Maldives Resort Island
Imagine a place where azure waters gently lap against pristine sandy shores, where the sunsets paint the sky with hues of orange and pink, and where every meal is a celebration of flavours and cultures from around the world. Welcome to Meeru Maldives Resort Island, where culinary excellence meets unparalleled natural beauty. With a legacy of over 40 years in hospitality excellence, Meeru offers more than just a getaway; it promises a gastronomic journey like no other.
Savouring Maldivian Delights
As you embark on your gastronomic voyage at Meeru Maldives, the journey begins at ‘Farivalhu’ and ‘Maalan’, the resort’s esteemed buffet restaurants. Here, guests are treated to a lavish spread of international cuisine, curated with particular attention to detail and complemented by themed nights that promise an unparalleled dining adventure. From Arabian Nights to Indian Delights, Mexican Fiesta to Italian celebrations and Maldivian cultural delicacies, each themed night adds a unique flair to the culinary experience. Whether you find yourself drawn to the vibrant atmosphere of Farivalhu or seek solace in the intimate ambiance of Maalan’s adult-only section, each dining experience is a symphony of flavours, a fusion of aromas, and a celebration of culinary artistry. From the moment you take your first bite, prepare to be transported on a sensory odyssey where every dish is an invitation to indulge in the finest flavours the world has to offer. At Meeru Maldives, every meal is not just sustenance; it is an experience to be savoured, cherished, and remembered for years to come.
The Reef: Ocean’s Bounty Unleashed
Step into ‘The Reef’ and prepare to be captivated by a jubilant tribute to the boundless treasures of the sea. Drawing inspiration from coastal kitchens across the globe, the menu is a heartfelt homage to the ocean’s bounty, where each dish reverberates with the essence of freshness and flavour. Indulge in the opulence of the Chilled Seafood Tower, a lavish display of the ocean’s finest offerings precisely arranged to tantalise the senses. Delight in the succulent Moules-frites, where plump mussels harmonise with crisp fries in a dance of savoury delight. Savour the sweetness of the freshly caught Crabs, each shell bursting with succulent meat waiting to be discovered. For those seeking a taste of the extraordinary, Octopus Carpaccio offers a delicate balance of tender textures and vibrant flavours, while locally inspired tuna showcases the Maldives’ rich marine heritage in every exquisite bite. Complementing The Reef’s seafood selections are an array of fresh salads and sumptuously grilled fish, ensuring a symphony of tastes to satisfy both seafood aficionados and discerning palates alike. With every mouthful, allow yourself to be transported to the shores of coastal paradises, where the sea’s bounty is celebrated with reverence and joy. At The Reef, every dining experience is a journey of culinary discovery, a testament to the ocean’s endless generosity and the artistry of the chefs.
Vilu: A Journey Through the Mediterranean
Embark on a captivating culinary journey through the vibrant heart of the Mediterranean as you step into the enchanting world of ‘Vilu’. Inspired by bustling markets and steeped in time-honoured culinary traditions, Vilu’s menu is a veritable tapestry of the region’s diverse flavours, weaving a tale of sun-drenched produce and convivial dining experiences. Immerse yourself in a realm where every meal is a communal celebration, inviting you to partake in the rich combination of flavours from France, Spain, Greece, and Portugal. At Vilu, authenticity reigns supreme as each dish is crafted with thorough attention to detail, reflecting the essence of the Mediterranean’s illustrious gastronomic heritage. Indulge in the hearty warmth of the Duck Confit, a symphony of tender flavours that pays homage to the rustic charm of French cuisine. For dessert, surrender to the decadent allure of Crema Catalana, where luscious custard meets caramelised perfection in a heavenly fusion of flavours. But Vilu is more than just a dining destination; it’s a sanctuary where sophistication meets simplicity, promising an unforgettable culinary affair. Here, amidst the gentle ocean breeze and the rhythmic lull of the waves, every moment becomes an exquisite revelation of taste and pleasure. It is pure bliss to let your senses be serenaded by the symphony of Mediterranean flavours at Vilu, where every bite tells a story of tradition, heritage, and the timeless allure of coastal living.
A-Mare: Italian Elegance Redefined
Transport your taste buds to the shores of Italy at A-Mare, where Italian chef’s love for the homeland shines through in every dish. From antipasti to pizzas and risottos, A-Mare pays homage to Italy’s rich culinary heritage with recipes that honour tradition while embracing innovation.
“This dining spot honours the straightforwardness of Italian fare, prioritising ingredient quality over complexity,” says Cristian Marino, chef, blogger, author and the former Culinary Consultant of Meeru Maldives. Here at A-Mare, guests are invited to savor the warmth and hospitality of Italian dining against the backdrop of the Maldivian sunset by acclaimed Executive Chef of Meeru Maldives, Marco Goldin and his team.
Asian Fusion and Teppanyaki Marvels
Indulge your senses with savoury stir-fries and culturally diverse dishes that burst with the bold flavours of the East, or lose yourself in the intoxicating aroma of fragrant curries that transport you to bustling street markets and kitchens of Asia. But the journey doesn’t end there. For those seeking a truly immersive dining encounter, venture to the Teppanyaki grill at Asian Wok, where skilled chefs transform ordinary ingredients into culinary masterpieces right before your eyes. Be mesmerised as flames dance and ingredients sizzle, culminating in a spectacle of culinary expertise that is as delightful to watch as it is to taste. At Asian Wok, every dish is a work of art, every bite a revelation of flavour. Join us as we celebrate the rich culinary heritage of Asia and embark on a gastronomic adventure that will tantalise your taste buds and leave you craving more.
Meeru Maldives is not just about exquisite dining; it’s also about unwinding with a refreshing beverage in hand. From ‘Kakuni Bar’ to ‘Dhoni Bar’, ‘Pavilion Bar’ to ‘Uthuru Bar’, guests can enjoy a wide selection of cocktails, mocktails, spirits and wines all served with a side of stunning island views.
Cooking
Michelin-starred Chef Jaume collaborates with One&Only Reethi Rah’s TAPASAKE for four-hands dinner
TAPASAKE Maldives, the destination dining restaurant set in the private island of One&Only Reethi Rah, will be welcoming Michelin-starred Chef Jaume to serve an exclusive four-hands dinner at the iconic overwater restaurant alongside their resident Chef Ahmed Jameel.
The first of its kind since the inception of One&Only Reethi Rah, TAPASAKE Maldives features breathtaking ocean views, bold contemporary design, and dining experiences that unite the precision of Japan and the soul of the Mediterranean in a flowing exchange of flavour, texture, and culture. In addition to the original restaurant in the Maldives, TAPASAKE also operates in Dubai, Mauritius, and Montenegro.
The exclusive collaboration features the authentic and sophisticated artistry of Chef Jaume, originally from Mallorca and Head Chef of Béns d’Avall in Sóller, Spain, awarded one Michelin star since 2021 and a Michelin Green Star in 2023. Chef Jaume’s cuisine is deeply rooted in family tradition, cultural heritage, and the Mallorcan landscapes, and with his meticulous eye for detail and instinctive sense of harmony, Chef Jaume transforms local, seasonal produce into refined compositions that evoke memory, place, and authenticity. Chef Jaume will be collaborating with the restaurant’s Chef de Cuisine, Ahmed Jameel, a native of the Maldives whose culinary work is founded in balancing both traditional and contemporary Japanese techniques.
Set against the soothing backdrop of the azure Indian Ocean, the Four-Hands Dinner offers an exceptionally curated menu celebrating Chef Jaume and Chef Jameel’s quiet artistry, refined technique, and harmonious blend of Japanese and Mediterranean cuisines, with each dish shaped to honour the purity of ingredients and the emotional power of flavour.
“We are excited to collaborate with Chef Jaume on this exclusive dining experience,” says Jan B. Tibaldi, General Manager of One&Only Reethi Rah. “Paired with Chef Jameel’s refined techniques and Chef Jaume’s sophisticated creativity and philosophy grounded in a deep respect for nature, this Four-Hands Dinner offers an exceptional evening to celebrate the fusion of soulful cuisine against the spectacular backdrop of the Maldives.”
The dinner will be held exclusively on 18 February at TAPASAKE Maldives, which will be open from 7.30pm to 10.30pm.
For pre-bookings and more information, please email guest.information@oneandonlyreethirah.com or call +960 664 8800. For more information about the resort, please visit oneandonlyreethirah.com.
The Standard, Maldives is making waves with the debut of ONDA. More than just a restaurant, ONDA (meaning “wave”) is an energetic, sophisticated take on Mediterranean cuisine, designed to be the most exciting dining destination in the region. Delivering bold, soulful food with a “come-as-you-are” vibe, ONDA flips the script on typical resort dining by replacing formality with pure, sun-drenched enjoyment.
“ONDA is a commitment to the playful, unconventional spirit of The Standard,” says Justin Swart, General Manager. “We aren’t just breaking the mold; we’re setting a new benchmark for fresh, flavorful experiences that are truly full of life.”
Led by Chef David Hartwig, a visionary with a Michelin-starred pedigree, ONDA is a passion project rooted in the philosophy of “Close to Nature, Close to Tradition.” His menu celebrates pristine Maldivian seafood through a Mediterranean lens.
Signature dishes include:
- Red Snapper Crudo: A tribute to local waters, utilising traditional curing methods paired with a high-umami citrus vinaigrette—the “hero” of Mediterranean fruit.
- Caramelle Scampi with Chives: Hand-crafted pasta paired with succulent scampi in a refined, chive-infused bouillabaisse foam.
- ONDA Bouillabaisse: A lighter, vibrant reimagining of the French classic, utilising a base of scampi heads and herbs sourced from neighbouring islands.
- Amalfi Lemon Cake: A moist, citrus-forward sponge that captures the aromatic essence of the Mediterranean coast.
The beverage programme at ONDA reimagines classics through house-made cordials, tinctures, and infusions. The aspiration is to treat every cocktail as a sensory voyage.
- Golden Drift: A smoky, citrus journey of aquavit, sherry, and pineapple, inspired by Mediterranean sunsets.
- ONDA Spritz: A sparkling ode to coastal gardens featuring tangerine sherbet and woodruff tincture.
- Mindful Drinking: A sophisticated 0% cocktail selection ensures every guest enjoys the same complexity and flair without the alcohol.
The wine programme at ONDA is curated to tell a story of heritage. From the crisp minerality of a Joseph Drouhin Chablis 2022 to the prestige of Ornellaia Bolgheri DOC Superiore, the list is designed for the discerning palate. Our team focuses on the “why” behind every bottle, explaining the significance of labels like Chapoutier’s 2017 Chrysopée to ensure perfect harmony with Chef Hartwig’s menu.
ONDA is here to stay, rewriting the rules for island dining. It’s the brand’s definitive answer to luxury without pretension, an anchor point for flavour and fun that promises to be just as fresh and exhilarating as the Maldivian waves it’s named after. The New Wave of Culinary Excellence has officially Arrived at The Standard Maldives, proving ONDA is exactly what The Standard does best: taking the typical resort dining experience and flipping it on its head.
This February, Sirru Fen Fushi – Private Lagoon Resort, a proud member of The Leading Hotels of the World, welcomes acclaimed chef Heiko Nieder for an exclusive gastronomic showcase celebrating culinary innovation, precision, and artistry kicking off The Michelin Series for 2026.
Recognised as one of Switzerland’s most celebrated chefs and the visionary culinary force behind The Dolder Grand in Zurich, Chef Heiko will headline two exceptional dining events designed for discerning travellers and food connoisseurs seeking a truly elevated island experience.
Events at a Glance:
14 February 2026: Four Hand Dinner with Chef Heiko x Chef Girish
In celebration of Valentine’s Day and Lunar New Year, Chef Heiko Nieder joins Sirru Fen Fushi’s Executive Chef Girish Sharma for an intimate Four-Hand Dinner, where two distinct culinary worlds meet in one extraordinary evening. Expect imaginative compositions, elevated island elegance, and a dining experience crafted to ignite the senses.
18 February 2026: Haute Cuisine Cooking Class with Chef Heiko Nieder
The celebration continues with a rare and intimate cooking class, where Chef Heiko will guide guests through two dishes, offering a behind-the-scenes glimpse into his culinary philosophy and artistry.
18 February 2026: Chef Heiko’s Exclusive Signature Dinner & Cooking Class
Guests are invited to indulge in an exclusive four-course dinner featuring Chef Heiko’s signature dishes, showcasing his hallmark style: daring creativity balanced with refined technique.
Born in Germany in 1972, Chef Heiko is one of Switzerland’s most celebrated chefs and currently serves as Culinary Director at The Dolder Grand in Zurich. He completed his classical culinary training at the Fairmont Hotel Vier Jahreszeiten in Hamburg, before refining his craft in some of Germany’s most respected kitchens, including Restaurant Le Canard in Hamburg, Hotel Zur Traube in Grevenbroich, and Restaurant Vau in Berlin. He further refined his culinary philosophy during five formative years at Restaurant L’Olivo in Bonn.
A multi-awarded culinary leader, Chef Heiko has received global recognition including:
- GaultMillau “Discovery of the Year” in 2003
- First Michelin Star (2004)
- Two Michelin Stars awarded by The Michelin Guide.
- GaultMillau “Chef of the Year” (2018)
- Currently holding 19 GaultMillau points
In 2014, he launched THE EPICURE, The Dolder Grand’s prestigious international gourmet festival, now recognised globally as a culinary platform of excellence. In 2023, Chef Heiko published his first cookbook, “Heiko Nieder – The Restaurant,” which was met with wide critical acclaim. And most recently in November 2025 – Chef Heiko has released his newest cook book, “Heiko Nieder – Private Dining.” The publication offers an intimate insight into his personal approach to haute cuisine, private dining culture, and the philosophy behind creating bespoke, highly exclusive culinary experiences.
The Michelin Series is Sirru Fen Fushi’s signature calendar of culinary icons and global tastemakers, designed to deliver immersive reconnection through flavours and unforgettable dining journeys in the Maldives.
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