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New Year’s miracle: turtle hatchlings grace Ellaidhoo Maldives by Cinnamon
The first dawn of the New Year marked more than a fresh start at Ellaidhoo Maldives by Cinnamon, as nature staged a remarkable event: three tiny turtles emerged from their delicate shells. Guided solely by instinct, these hatchlings began their journey toward the vast Indian Ocean, captivating both guests and staff with the enchantment of the moment.
Numerous eggs had been carefully laid on the island, and under the diligent care of the resort’s marine biology team, led by Tharushi Pitigala, the fragile eggs were closely monitored and protected to ensure the safety of these precious new arrivals. Anticipation had been growing for weeks, with guests eagerly seeking updates on the eggs’ progress. Reflecting on the event, Tharushi expressed her excitement, stating, “Seeing them emerge and instinctively head towards the sea is nothing short of miraculous. Each turtle plays a vital role in sustaining the ocean’s delicate ecosystems, from keeping seagrass beds healthy to supporting coral reef biodiversity.”
In the following days, an even greater spectacle unfolded. One by one, the remaining hatchlings emerged, their tiny shells cracking open to reveal new lives ready to venture into the ocean. Guests once again gathered to witness the mesmerising sight of these delicate creatures taking their first steps into the sea.
Ellaidhoo Maldives by Cinnamon has long been recognised as a haven for marine life, boasting one of the Maldives’ most vibrant house reefs. Over the years, the resort has demonstrated a steadfast commitment to marine conservation, engaging in coral propagation projects and reef health monitoring. These initiatives have cultivated an environment where marine life flourishes, from vivid coral gardens to the green and hawksbill turtles that call the island home.
Events like these underscore the importance of preserving marine ecosystems and foster a deeper connection between humanity and the ocean. At Ellaidhoo Maldives by Cinnamon, the turtle hatchings are more than natural occurrences—they serve as a poignant reminder of the collective responsibility to safeguard the beauty and balance of the world’s oceans.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
Cinnamon Dhonveli Maldives has been recognised as a Quality Winner at the TUI Global Hotel Awards 2026, an accolade based on guest feedback from travellers worldwide. The recognition reflects the resort’s delivery of guest experiences shaped by service standards, facilities and alignment with evolving traveller preferences.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives offers a range of accommodation options, with more than 140 units including overwater suites, beach bungalows and duplex garden bungalows. The resort is designed to accommodate couples, families and groups.
The resort features seven dining venues offering a mix of international and local cuisine. Tex Mex serves Mexican and Spanish-inspired dishes, while Dalchini offers an Indian à la carte menu available for lunch and dinner. Raalhu Bar provides a setting for evening refreshments, with views of the sunset.
Cinnamon Dhonveli Maldives is also known for Pasta Point, a surf break recognised for its left-hand waves. The resort attracts surfers from international markets who travel to access the location. Surf operations at Pasta Point are managed by Atoll Adventures, with bookings handled through Atoll Travel to ensure a structured approach to surf access.
The TUI Global Hotel Awards are determined by guest reviews, making the recognition an indicator of guest satisfaction. The resort’s inclusion as a Quality Winner reflects its performance in meeting guest expectations within the Maldives tourism sector.
Sirru Fen Fushi Private Lagoon Resort hosted a two-day Behind the Bar experience as part of its Easter programme, bringing together contemporary mixology and craft-led guest experiences.
The event featured collaborations with Modernhaus, led by Bar Manager Upay Aldi, and The Cocktail Club, represented by Co-Founder Mirwansyah Bule, both from Indonesia. Over two evenings, guests were invited to engage with the bartenders’ techniques, flavour profiles and creative processes, with Modernhaus recognised among Asia’s 50 Best Bars.
The programme included a curated selection of cocktails prepared using ingredients such as cempaka-infused whisky, hibiscus ginger maple, wasabi spirit, jasmine peach, coconut chai milk, salted tamarind, yuzu whey, salted fino sherry, sake gomme, guava vodka, Thai tea liqueur and malic. The offerings reflected a combination of tropical elements and contemporary mixology methods.
The first evening took place at Kata, the resort’s Japanese-fusion restaurant, where the experience was set against sunset views over the lagoon. The second evening was held at Raha Market in a beachside setting, offering a more informal atmosphere while maintaining the focus on crafted cocktails.
The event formed part of Sirru Fen Fushi’s ongoing programming, which centres on curated guest experiences and collaborations with international talent in food and beverage.
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