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.

At The Nautilus Maldives, time is guided by personal rhythm and creativity is free from constraint. From 3 to 5 April 2026, the ultra-luxury private island resort will welcome Gregor Zimmermann, Switzerland’s State Chef and Executive Chef of the Bellevue Palace in Bern, for an intimate Easter culinary residency that brings Alpine heritage to the shores of the Indian Ocean.

During the three-day residency, guests will be invited to take part in a series of unhurried and immersive dining experiences. Two exclusive gourmet evenings at Zeytoun will feature tasting menus that create a refined dialogue between the flavours of the Swiss Alps and Maldivian produce. The programme also includes a Chocolate Masterclass, offering an interactive introduction to Switzerland’s celebrated chocolate-making traditions, where Zimmermann will share techniques, cultural heritage and the artistry behind the craft, allowing guests to create and enjoy their own confections.

The residency will extend into the island’s Easter celebrations, with Zimmermann’s creations appearing as special canapés during Nautilus Rising at the Naiboli Beach pop-up. These moments will serve as a prelude to the festive programme, blending culinary artistry with the relaxed rhythm of island life.

A member of the prestigious Le Club des Chefs des Chefs, the international association of chefs serving heads of state, Zimmermann is the trusted culinary custodian for visiting presidents, royalty and official delegations in Switzerland. His career includes cooking for figures such as President Emmanuel Macron and members of European royal families. In recognition of his contribution to gastronomy and his commitment to excellence, he was awarded the Officier du Mérite Agricole by the French President.

Zimmermann’s cuisine is defined by clarity, restraint and emotion. Rather than adhering to a fixed signature style, his cooking reflects stories of origin, landscape and memory, weaving Swiss Alpine traditions with global influences in a technically precise yet expressive approach. He has described his work as a continuous reinterpretation of rustic Swiss recipes, while remaining faithful to their roots.

Adan Gomez, General Manager of The Nautilus Maldives, said that Zimmermann’s residency reflects the resort’s commitment to artistic freedom and authenticity. He noted that the Masters for Masters series invites respected global talents to create without boundaries in an environment shaped by individuality and unhurried living.

Set within the Baa Atoll UNESCO Biosphere Reserve, the Easter residency at The Nautilus will bring together Swiss craftsmanship and Maldivian serenity in a celebration of purity, artistry and cultural exchange. The programme is designed to offer guests moments shaped by mastery, experienced entirely on their own terms.

Huvafen Maldives is hosting an extraordinary wine experience in collaboration with Riedel, the world-renowned Austrian glassware company, led by 11th-generation CEO Maximilian J. Riedel. The exclusive event will take place in Vinum, Huvafen’s underground wine cellar – the first of its kind in the Maldives – offering guests a uniquely immersive setting to explore the art of wine enjoyment.

Over two evenings, Maximilian J. Riedel, the eleventh generation of family owned company RIEDEL, will personally guide an intimate group of guests through a sensory tasting of iconic wines using four distinct glasses from the RIEDEL Veloce collection, highlighting how the shape and size of each glass considerably influences aroma, texture and flavour – a hallmark of Riedel’s renowned approach to wine enjoyment.

Carrying forward a remarkable family legacy, Maximilian leads the Austrian glassware company with great success and a keen spirit for the Zeitgeist. He continues to redefine the so called Riedel Wine Glass Experience. Each year, these comparative tastings inspire, educate, and entertain more than 50,000 participants all over the world.

“Maximilian Riedel’s expertise brings an extraordinary dimension to wine enjoyment,” said General Manager, Noel Cameron. “This partnership aligns perfectly with our philosophy of curating unforgettable, refined experiences for our guests, where every detail, from the wine to the glass, is considered.”

“A glass can make the wine shine or destroy its magic. This is why we at Riedel offer exclusively functional tools. Their only purpose is to support and present the wine in its best possible way,” said Maximilian Riedel. “I am looking very much forward to demonstrate which enormous difference glasses make, in this extraordinary underground setting of Huvafen Fushi. Guests will experience and enjoy how the functional glasses enhance their wine enjoyment.”

For reservations or to explore exclusive packages, please contact the resort’s reservations team at stay@huvafenfushi.com.