RAAYA by Atmosphere has unveiled its latest addition, Seb’s Farm, an outlet inspired by the castaway adventurer Seb and rooted in sustainability. This new venue promises to captivate guests with its culinary offerings and sustainable approach.

Seb’s Farm offers an enchanting dining experience under the Maldivian stars, featuring rustic wooden tables adorned with fresh blooms and seasonal produce. The ambiance combines the ocean breeze with soft, natural melodies, creating a unique celebration of the island’s natural bounty. The concept is designed for those seeking authentic flavours and a deeper connection to nature.

Located at the heart of Raaya Island, Seb’s Farm includes vegetable plots, fruit orchards, fragrant herbs, a hydroponic garden, and a poultry farm. The farm-to-table approach highlights sustainability and culinary craftsmanship. Every dish and beverage incorporates ingredients sourced directly from the organic farm and local fisheries, with the menu showcasing the best of seasonal produce.

The Seb’s Farm Signature Menu includes Maldivian specialties such as RAAYA Fish Soup, a slow-cooked dish infused with curry leaves and Maldivian chili, and Kanamadhu Chocolate Fudge, a Maldivian almond cake served with coconut ice cream. For refreshment, the craft cocktail and mocktail menu is a highlight, featuring creations like Seb’s Florals, made with cucumber juice and lime, and Raa Gin, infused with passionfruit and strawberry.

Maurice Van Den Bosch, General Manager of RAAYA by Atmosphere, emphasised the importance of Seb’s Farm as more than just a dining venue. “In today’s fast-paced world of multitasking, long screen times, and city stress, people feel increasingly anxious and disconnected. Gardening, as supported by numerous studies on horticulture therapy, can significantly uplift the spirit. At Seb’s Farm, we offer guests an immersive experience, including exclusive farm tours, gardening sessions, and personalised culinary masterclasses. Cocktail enthusiasts can also craft drinks using fresh herbs and fruits from the farm.”

Chef Putu Alit Wijana, Executive Chef at RAAYA by Atmosphere, highlighted the sustainability focus: “Every meal at Seb’s Farm begins with fresh, locally sourced ingredients. Our daily catch is supplied by local fishermen, and we are dedicated to providing a farm-to-table experience that supports the environment and our community.”

Seb’s Farm incorporates an in-house composting system that transforms food waste into fertile soil, which is used in the farm and gardens and shared with neighbouring islands. The farm also utilises water conservation practices, including rainwater collection and filtration systems, while harnessing solar energy and implementing zero-waste kitchen initiatives to minimise environmental impact.

RAAYA by Atmosphere, a five-star resort under the Atmosphere Hotels & Resorts brand, is a picturesque 45-minute seaplane ride from Velana International Airport. It features 167 beach and overwater villas, along with six diverse dining options that blend local traditions with global flavours.

Patina Maldives, Fari Islands, continues to redefine sustainable luxury with the hosting of an extraordinary Net Zero Dinner at Roots, its signature plant-based restaurant. This festive celebration showcased a perfect harmony of innovation, creativity, and eco-consciousness, setting a new benchmark for sustainable dining experiences.

The evening’s ambiance was thoughtfully curated, with minimal use of electricity during both preparation and the event itself. Candlelight illuminated the restaurant with a warm glow, thanks to handmade cylinders crafted from recycled glass bottles. Guests were welcomed through an artistic entrance constructed entirely from driftwood washed ashore, celebrating the natural beauty of the island.

Guests enjoyed a meticulously crafted 7-course plant-based fine dining menu, conceived by Patina Maldives’ Director of Culinary, John Bakker. The Net Zero menu was inspired by locally available produce that is indigenous to the Maldives, with much of it harvested directly from the Fari Islands itself. Each dish reflected his vision of redefining plant-based cuisine, blending innovation with sustainability. The menu received glowing reviews from guests, who described it as visually stunning, excitingly creative, and surprisingly filling.

John Bakker shared his inspiration for the evening, saying, “The Net Zero Dinner was our opportunity to challenge the boundaries of plant-based fine dining. Each dish was designed to evoke joy and indulgence while honoring the environment, embodying the principles of sustainability that are core to Patina Maldives.”

Adding to the enchantment of the evening, renowned singer Portia graced the event with her powerful voice, captivating the audience and creating an unforgettable atmosphere.

The Net Zero Dinner is a testament to Patina Maldives’ dedication to its sustainability initiatives, which include renewable energy, zero-waste kitchens, and circular economy practices. By infusing these principles into its festive celebrations, Patina Maldives demonstrates that luxury hospitality can lead the way in environmental stewardship.

One menu; two hearts. The third chapter in the culinary partnership between master of modern Indian cuisine Chef Hari Nayak and Head Chef Kishan Singh of Baraabaru continues at Four Seasons Resort Maldives at Kuda Huraa this holiday season.

From December 15 to 21, 2024, Chef Nayak will be in residence at Kuda Huraa launching a dazzling new menu at Baraabaru – one of CNN Travel’s top ten Maldives’ Finest Tables 2022. In Baraabaru’s dramatic torch-lit lagoon-top surrounds, the chefs’ modern interpretation of traditional regional cuisine offers an illuminating journey across India. Every bite tells the story of two chefs united by a love of authentic Indian flavours, fresh local ingredients, and the joy of co-creation.

Small plates are inspired by the Subcontinent’s vibrant street foods and bustling culinary culture. Bright and tangy Shiso Leaf Chaat reimagines traditional chaat with fresh shiso leaves for a citrus-fresh bite; a light Avocado Bhel sings with zesty spices; and Dahi Vada Aloo Dum pairs soft yogurt-soaked vadas with flavourful potatoes for a comfort-fuelled fusion of textures and tastes.

Mains also offer a contemporary twist on classic dishes. Daab Chingri bursting with plump prawns in coconut elevates a traditional Bengali dish with bold, aromatic notes. Mysore Biryani brings the essence of southern India with fragrant rice, slow-cooked meat, and an intricate spice balance. Duck Mappas reinterprets the Keralan classic, with succulent duck in a warmly spiced coconut sauce.

The heart-led partnership between Indian-born, New York-based Chef Hari Nayak and Indian-born, Maldives-based Chef Kishan Singh unites two culinary visionaries. A trailblazer of modern Indian gastronomy, Chef Nayak has elevated Indian cuisine with his artful interpretations. Chef Singh, celebrated for his mastery of natural flavours and expertise in India’s diverse culinary traditions, brings a passion that has cemented Baraabaru’s 25-year reputation as the Maldives’ leading Indian restaurant. Their collaboration, which began in October 2023, spans seasonal week-long residencies, a year-round set-dinner menu, and a deep commitment to shared dreams and passions.

Discover the alchemy of Chef Nayak and Chef Singh’s partnership at Baraabaru at Four Seasons Resort Kuda Huraa from December 15, 2024. Chef Nayak will be in residence from December 15 to 21, 2024, and April 21 to 26, 2025 with the “Two Hearts” menu available at Baraabaru year-round.

To be one of the first to try the latest Two Hearts menu at Baraabaru, email: reservations.mal@fourseasons.com or call the Central Reservations department of Four Seasons Resorts Maldives at tel: (960) 66 00 888.