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New Tapasake restaurant at One&Only Reethi Rah

One&Only Reethi Rah introduces the newest gem to its collection of eight distinctive culinary experiences with the debut of Tapasake in the Maldives. The new concept offers Japanese cuisine with Mediterranean influences – a fresh take on culinary excellence. With breathtaking views of the crystal-clear Indian Ocean and the venue’s unique style, the new experiential gastronomic destination delivers a truly unforgettable experience to its One&Only clientele.
Designed by Jean-Michel Gathy from Denniston International, Tapasake is a 3665m2 venue suspended over the Indian Ocean’s sapphire surface. Expressive interiors draw the eye in every direction: up to the furthest reaches of the soaring see-through wine cellar; down beneath glass-bottomed floor panels in the sunken lounge to glimpse reef sharks darting across the shallows; left to take in wall-high artworks, intricate panelling and ephemera from the natural world. Playfully composed, Tapasake’s atmospheric surroundings encourage unbridled exploration. Light meets dark. Soft tones meet striking textures. Monochrome elements reflect Japanese design sensibility, while Mediterranean accents are captured in bright splashes of red, orange and yellow. Sweeps of wood, granite and stone ground the space in the essence of the Earth. Water is central to the flow of the design, glimmering in the reflection pool above the sway of the rolling tides. The wind blows a soft sea breeze, energising each new breath, while the fire lights up cigars sourced from the world’s best tobacco regions. This is a setting to savour with every sense.
Golden Hour was made for gathering on the Grand Terrace to toast another remarkable day amid the lush landscape. Here, the inventive cocktail menu mirrors the bold pigments that cloak the coastline at sunset with fragrant violet liqueur, passionfruit and pineapple setting a tropical mood.
A signature One&Only dining experience, Tapasake takes its name from the Spanish “tapas” and Japanese “sake,” with distinctive Mediterranean influences. Guests are invited to indulge in a concept that celebrates the art of sharing, featuring dishes that combine flavours from Japan and the Mediterranean for a truly unique culinary journey.

The sushi area, and teppanyaki grill stations beckon for intimate meals, grand gatherings and everything in between. Tender Wagyu beef meets the heat of the grill in a spectacle of sizzle before your eyes, while uni (sea urchin), otoro (bluefin tuna belly) and tai (sea bream) provide a flavour of the delicacies sourced from a tapestry of celebrated Japanese culinary provinces. Elsewhere, Mediterranean-inspired seafood fresh from local waters sits beside gyoza, Tokyo-style ramen, and traditional tapas, inviting you to mix and match flavours on your own epicurean adventure.
In the evening, Tapasake transforms into a vibrant hub, enhanced by DJs and live music to elevate the energy after dark. Enjoy multi-national cigars and signature whiskey cocktails in Sombra Lounge, or sip limited-edition sake inspired by the location, produced in collaboration with Yumegokoro Sake Brewery in Kitakata City, Fukushima Prefecture, this clean, light and fragrant Naraman Junmai Daiginjo has a Champagne-like profile shaped for celebrations.
Satisfy your wildest whims with bespoke events or delve deeper into your passions with a mixology class, tea ceremony or sake-tasting session. Celebrate milestones in style in private dining rooms that accommodate up to 12 guests, allowing for ultimate seclusion while basking in the natural beauty that surrounds you. Three spectacular spaces infused with distinctive character bring something extra special to your stay. Yuugen, meaning the mysterious sense of the beauty of the universe, provides a private portal to the mesmerising marine life beneath the ocean’s symphony of blues, with a glass floor to draw your gaze while you dine. Tenkei, meaning heavenly scene, positions you for awe-inspiring views of the horizon to backdrop your experience with the magic of the Maldivian sunset. Mesa Secreta translates as Secret Table and invites you into a world of wonder, tucked away to transform your evening into one that won’t be forgotten.
“Tapasake is a fantastic addition to One&Only Reethi Rah’s impressive selection of eight specialty dining venues. This beautiful setting, paired with the restaurant’s elevated food-sharing concept, makes Tapasake the Maldives’ premier experiential gastronomic destination, promising to delight the senses of luxury leisure seekers from around the globe,” said Jan B. Tibaldi, General Manager of One&Only Reethi Rah, Maldives.
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Mastering art of smoked meats with Chef Arron Rhodes at Milaidhoo Maldives

Milaidhoo Maldives is set to host a truly exceptional culinary event on 19 and 22 May 2025 that no gastronome or connoisseur should miss. Renowned culinary artisan Chef Arron Rhodes, a global expert in the art of Texas BBQ, will join forces with Cluster Executive Chef, Ken Gundu for a two-evening gastronomic celebration that blends traditional smoking techniques with the refined dining experience of Milaidhoo Maldives.
Chef Arron Rhodes began his culinary journey at 17 with a stagiaire role at Michelin 2-star The Vineyard at Stockcross. His career spans prestigious kitchens like Michelin 3-star Hof van Cleve, Restaurant Andre in Singapore and Central Restaurant in Peru (ranked #1). He also helped open Edge, the world’s first underwater restaurant in the Maldives. Owner of Smoke & Barrel in Hong Kong, Arron has perfected Texas BBQ, offering signature dishes such as beef brisket, pulled pork and smoked beef tongue. His style combines bold flavours with fresh, natural ingredients, influenced by global experiences, including Peruvian street food and Chef Andre Chiang’s Octo philosophy.
Milaidhoo’s Azure Beach Restaurant and Shoreline Grill will host two exclusive dining events that showcase Chef Arron’s BBQ mastery in the luxurious surroundings of Milaidhoo, where barefoot informality is at its best.
American Pop-Up BBQ at Azure Beach (Casual and Interactive)
Guests will have the chance to indulge in a relaxed and interactive American BBQ experience set against the stunning backdrop of Azure Beach. Featuring the iconic Big Green Egg grill and Chef Arron’s underground pibil, this event offers an unforgettable smoky feast with rich, slow-cooked flavours. Exclusive cocktails will be specially crafted to complement the BBQ dishes, alongside a stone pizza oven and underground oven, adding a unique culinary twist.
Wine-Paired Dinner at Shoreline Grill (Refined and Elegant)
For a more sophisticated experience, the Shoreline Grill, Milaidhoo’s premier grill restaurant specialising in dry-aged meats, will present a refined wine-paired dinner. Guests will savour Chef Arron’s expertise in smoked meats and Texas BBQ, complemented by expertly selected fine wines. This elegant evening combines the best of Milaidhoo’s fine dining with Chef Arron’s world-class BBQ artistry for a memorable culinary experience.
Chef Arron’s global culinary influences, from Peruvian street food to the rich flavours of Texas BBQ, will be showcased in these exclusive dining events. Whether it is the relaxed pop-up BBQ or the elegant wine-paired dinner, both events promise a unique and extraordinary opportunity to experience the best of Chef Arron’s cuisine. Shoreline Grill, renowned for its expertise in fine cuts of meat and seafood, will offer the perfect setting for this world-class event, blending smoky BBQ flavours with fresh, local ingredients to create an unforgettable atmosphere.
This is more than just a culinary event – it is a celebration of Chef Arron’s passion and artistry, offering a once-in-a-lifetime opportunity to witness the fusion of Texas BBQ with the pristine beauty of the Maldives. Do not miss the chance to indulge in this exceptional dining journey.
Book your stay now to indulge in this unforgettable culinary experience at Milaidhoo Maldives. For reservations and more information, please contact the resort at welcome@milaidhoo.com.
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Michelin magic in Maldives: Chef Wassim Hallal’s spring residency at Soneva Fushi

Danish chef Wassim Hallal will be hosting an exclusive residency at Soneva Fushi’s Flying Sauces from March 17 to May 12, 2025, bringing his two-Michelin-starred restaurant, Frederikshøj, to the world’s first fine dining zipline experience. As spring unfolds in the Maldives, guests will have the opportunity to soar along a 200-meter zipline route to reach an elevated dining platform, where breathtaking views, intuitive service, and Hallal’s masterful culinary creations await.
A pioneer of modern Nordic cuisine, Hallal’s passion for gastronomy has driven him to redefine fine dining in Denmark. His culinary journey began at a young age, leading him to refine his craft in some of Europe’s most prestigious kitchens. Under his leadership, Frederikshøj in Aarhus has earned two Michelin stars, recognized for its innovative approach, precision, and use of the finest seasonal ingredients.
During his highly anticipated spring residency at Soneva Fushi, Hallal will bring the essence of Frederikshøj to the Maldives, offering an unforgettable tasting experience that merges contemporary Nordic techniques with the island’s exceptional organic produce. His culinary philosophy pays tribute to the natural world, shaped by his environment and the evolving landscape of modern gastronomy. His style masterfully balances the refinement of French haute cuisine with the boundary-pushing creativity of New Nordic cooking, infused with global influences that drive his innovation.
At Frederikshøj, his commitment to excellence is evident in the meticulous selection of the finest local ingredients. A true culinary craftsman, he embraces experimentation, constantly redefining flavour, texture, and technique to create dishes that leave a lasting impression. Each plate serves as a canvas—an expression of creativity, refinement, and evolution—always seeking to push the boundaries of what is possible.
While in the Maldives, Hallal and his team will seamlessly blend Frederikshøj’s distinctive culinary ethos with Soneva Fushi’s organic seasonal produce, crafting a two-Michelin-starred dining experience designed to surprise, delight, and linger in the memories of guests long after the final course.
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DERTOUR’s specialist team shares guest experience magic at OBLU Nature Helengeli by SENTIDO

From a strategic partnership for renovation in 2023 that introduced a vibrant make-over with new water villas, to ongoing collaborations ensuring continual improvement of the guest experience, DERTOUR’s specialist team at SENTIDO continue to play an instrumental role in driving the success of OBLU Nature Helengeli by SENTIDO.
To kick off the year in style and at peak occupancy, at the end of February two of the leading figures in SENTIDO’s culinary team flew out from Europe to host a creative culinary extravaganza for guests and specialist training for associates at OBLU Nature Helengeli by SENTIDO.
Sharing the inspiration for such collaborations with valued partners like SENTIDO, VP of Food & Beverage Anupam Banerjee stated, “At Atmosphere Core, we focus on crafting a food and beverage experience that cultivates an immersive journey, elevating guest satisfaction while honouring local heritage and sustainability”.

From SENTIDO’s headquarters in Germany, Corporate F&B Manager Chef Frank Funke took to the kitchens of the island to create Maldivian inspired dishes closely collaborating with island Executive Chef Ajay Sahoo, whilst behind the bar and ranked #3 in the world for Mixology, Manuel Perez foraged the island for fresh natural ingredients to add to cocktails paired with the flavourful cuisine.
The highlight of the three days featured a mouth-watering four-course degustation menu paired with cocktails organised by island F&B Manager Bishnu Bhattarai and team. Chef’s Frank’s starters included a “Hiki Mas” Maldivian-style diced tuna with coconut-lime dressing, whilst Caesar Salads took a twist with ingredients including charred coconut, crispy curry leaves, anchovy-lime dressing, and parmesan crisps with an added touch of crispy tinapa (smoked fish) flakes. For the mains, the finest Angus Beef Fillets were served with a Maldivian black pepper sauce and “Fish n Chips” were served pea mint Breadfruit (Banbukeyo) purée, turmeric pesto and ube (purple yam) fries. The most popular dessert of the night was the dark chocolate ‘Maldivian Bounty Tart’ with coconut ganache, vanilla cream and crushed cocoa nibs enhanced with polvoron shortbread.
Mixologist Manuel’s shaker never stopped as cocktails made from fresh island fruits and herbs paired each dish of the degustation. With combining flavours in mind, Manuel’s concoctions included Fresh Coconut-Lime Spritzer, Fresh Mango-Ginger Cooler, Black Tea & Date Infusion, Green Mango & Mint Iced Tea, Honey-Thyme Lemonade, Cucumber & Passion Fruit Iced Tea and a Spiced Hibiscus & Date Brew, the finale a Coconut & Vanilla Bean Iced Coffee to complement the Maldivian Bounty Tart.

Commenting on the three-day culinary journey, General Manager Alain Trefois concluded, “With a full schedule of activities set out over the three days including functions for both our guests and associates, this visionary duo entertained all with events ranging from mixology classes to a unique culinary journey through pairing Maldivian inspired food and drink.
“By partnering with both these acclaimed mentors, our F&B associates at Helengeli have not just learnt new skills, they’ve raised the quality standard for entertaining guests through the power of cuisine. From everyone on the island, we are indebted to Mr. Frank & Mr. Manuel for taking the time to travel and knowledge-share with our team, whilst also adding a magical culinary experience for our guests”.
Corporate F&B Manager SENTIDO Frank Funke also comments, “It was a unique experience, and I am very grateful to the entire team for helping to make this event so unforgettable”.
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