Cooking
Maakeyolhu: RAH GILI MALDIVES launches signature dining experience honouring Maldivian fishing culture
In time with Fishermen’s Day in the Maldives, RAH GILI MALDIVES — the debut island of the SIX & SIX PRIVATE ISLANDS constellation — unveils Maakeyolhu: an immersive dining experience that honours the enduring spirit of Maldivian fishing culture and the figure at its heart — the Head Fisherman.
Set to welcome guests from February 2026, RAH GILI will introduce Maakeyolhu as one of its signature destinations — a living story shaped by tides, tradition, and table. Anchored in deep respect for the sea and the coastal communities that depend on it, the restaurant brings guests into the rhythm of island life through food, design, and shared memory.
Honouring the Head Fisherman
In Maldivian fishing culture, the Maakeyolhu is more than a navigator — he is a guide, a keeper of rhythm, and a trusted voice at sea. He reads the tides, chooses the fishing grounds, and holds the wisdom of those who came before. This figure inspired not only the restaurant’s name but its entire philosophy — leading with instinct, serving with humility, and grounding the guest experience in the language of the ocean.
“Maakeyolhu is a table led not by chefs alone, but by the sea and those who know it best,” said Marc Gussing, Director of Operations at SIX & SIX PRIVATE ISLANDS. “On this island, we do not perform luxury — we return to its truest form: thoughtful, elemental, and guided by deep cultural memory. The Head Fisherman is not a symbol; he is a living rhythm. This restaurant is our tribute to him and the stories he carries.”
The Daily Catch Philosophy
At Maakeyolhu, there is no fixed menu. Each morning, the kitchen receives its direction from the boats that return to shore — carrying Maldivian yellowfin tuna, reef fish, lobster, and octopus caught using traditional methods.
The restaurant’s culinary rhythm is simple: serve what is fresh, cook with restraint, and honour the story of each ingredient. Signature preparations include a refined Garudhiya Essence, snapper grilled over coconut husk with curry leaf emulsion, Maldivian lobster slow-roasted in a toddy glaze, and smoked tuna brightened with lime and coconut.
Many of the recipes are shaped by knowledge passed down through generations — fisherman’s breakfasts, wood-fired marinades, family-seasoned broths. Nothing is styled for spectacle. Everything is served to be shared.
Meals unfold in circles, as they do in island homes. Guests pass dishes by hand, savour in silence, then speak in stories. The act of dining becomes an exchange — of salt, memory, and care.
“There’s something quietly powerful about serving seafood the Maldivian way — honest, elemental, and rooted in the day’s catch,” adds Marc. “That’s the spirit guests will find at Maakeyolhu. It’s not just a seafood restaurant located in the Maldives — it is a Maldivian seafood restaurant in the truest sense.”
A Space Crafted from Island Life
Designed as a breezy extension of the shoreline, Maakeyolhu is woven into the existing contours of the island. Its architecture listens more than it declares — allowing water, sky, and wind to lead.
The palette is natural and purposeful: white lime plaster and coral-toned stucco reflect the brightness of island homes. Coconut fibre softens the space through screens, seating, and floor textures. Bamboo shelters the bar structure. Glass and timber frames open every corner to light and breeze.
Every element has meaning. At the beach, guests step across a Thun’du Kunaa — the woven mat present in every Maldivian home. It is not branded, but familiar. A quiet signal that they’ve arrived at something rooted. Sustainability is built into every layer — from passive cooling design and coral-friendly piling to native planting and modular joinery. Maakeyolhu enhances what’s already here, without replacing it.
More Than a Meal
Guests are welcomed by the scent of smoked coconut, the sound of traditional Boduberu, and the warmth of a team that feels like family. The space is alive — not curated. Dishes arrive with context, not instruction. Servers speak of the morning’s catch. Drummers play at dusk. And always, the sea remains in sight.
On select evenings, Maakeyolhu hosts Maldivian Nights — intimate gatherings led by local storytellers, drummers, and a real-life Maakeyolhu from a neighbouring island. He joins not as performer, but as elder — sharing the rhythm of his fishing life through tales, pauses, and silence. These evenings are not designed events, but real ones — honest reflections of what it means to live by the sea. Here, the act of savouring becomes a kind of ceremony — not formal but felt. A slow rhythm of sharing, remembering, and returning.
A Rayyithun Expression
As part of the Rayyithun philosophy that guides SIX & SIX PRIVATE ISLANDS, Maakeyolhu reflects the archetypes of island life — the fishermen (Masverin), the women who prepare the daily catch, and the rhythms they move in.
Guests don’t just observe this rhythm — they enter it. They savour what the ocean gave that morning. They hear the songs that have shaped generations. And they leave with the feeling that something was passed on — not just served.
This Holi, Patina Maldives, Fari Islands welcomes iconic Indian restaurant Khyber for a three-night takeover that brings the spirit of the festival to life through shared tables, bold flavours and joyful connection.
Rooted in craft and culture, the collaboration brings together two brands that value authenticity, thoughtful hospitality and meaningful experiences. Khyber’s time-honoured recipes from India’s North-West Frontier meet Patina’s design-led, modern sensibility, creating a dining moment that feels both grounded and forward-looking.
More than a pop-up, the takeover is a celebration of heritage meeting place. Set against the Indian Ocean, guests are invited to gather, connect and mark Holi in a way that feels communal and elevated.
A name that for over five decades has embodied heritage and excellence, Khyber has become a cultural landmark, welcoming global travellers, dignitaries and tastemakers from around the world, including Shakira, Brad Pitt and, most recently, UK Prime Minister Keir Starmer.
“This association with Patina Maldives is a celebration of elevated hospitality,” said Sudheer Bahl and Ishaan Bahl, Founders of Khyber. “Both brands share a commitment to authenticity, excellence and crafting memorable experiences that go beyond expectations. With Khyber’s enduring legacy rooted in Indian heritage and culture, we are honoured to bring this rich narrative to one of the world’s most acclaimed resorts.”
Adding to the celebration, Tom Bray, Director of Lifestyle at Patina Maldives, shared, “This is about bringing people together through flavour, colour and easy island energy.”
Taking place from 3 to 5 March the experience features a festive menu designed to be shared and savoured, capturing the warmth and generosity of Holi.
To book email reservations.maldives@patinahotels.com, tel. +960 4000555, or visit the resort’s website.
Sebastian Frank, acclaimed chef and owner of Berlin’s two-Michelin-starred restaurant Restaurant Horváth, will be a guest chef at Nova Maldives from 10 to 15 May 2026, presenting an exceptional culinary residency. Originally from Austria, Frank has developed a distinctive culinary signature through his philosophy of “emancipated vegetable cuisine” — a radically personal approach that moves far beyond conventional fine dining.
For Nova, Sebastian Frank has created a series of new menus under the theme “Roots & Waves” — bold, uncompromising and defined by clarity. The menus express the essence of his cuisine: no artifice, no luxury for luxury’s sake. Instead, seemingly simple ingredients take centre stage, elevated through precise craftsmanship, creative techniques and the transformative power of time. The result is food with purpose, character and lasting impact.
At the heart of Chef Sebastian’s emancipated vegetable cuisine is an uncompromising focus on vegetables and fruit. During his residency at Nova, ingredients such as aubergine, spinach and pumpkin will play a central role, reflecting his commitment to regional and seasonal produce. By exploring their flavours in multiple dimensions, Chef Sebastian creates a completely new culinary experience. The predominantly vegetarian focus not only reflects his personal philosophy, but also aligns seamlessly with Nova’s sustainability-led concept.
During the residency, Chef Sebastian will host two exclusive gourmet dinners at Flames Restaurant on 10 and 15 May 2026. On 12 May 2026, guests will also have the opportunity to take part in a vegetable-focused cooking class at Soul Kitchen, where Chef Sebastian will present the signature recipe of his iconic dish “Celery – Mature and Young”. The celery component of this dish undergoes a unique maturation process lasting an entire year.
An optional, trend-setting non-alcoholic beverage pairing will be available alongside the menus, featuring tea infusions, house-made vegetable juices, premium oils and refined reductions. All menus are offered either fully vegetarian or, alternatively, with locally sourced fish or meat components.
Sebastian Frank describes his philosophy in his own words: “Restriction is focus, and vegetables are my strongest form of expression. I continually engage with my culinary roots, which enables me to create dishes that emotionally resonate with people. I am very much looking forward to introducing Nova’s guests to my emancipated vegetable cuisine — with refined dishes that unite Maldivian and regional ingredients.”
This approach fits seamlessly with the ethos of Nova Maldives, where enjoyment, sustainability and modern lifestyle converge to create an exceptional fine-dining experience in the heart of the Indian Ocean.
“We are delighted to welcome Chef Sebastian Frank, a true pioneer of vegetable-led cuisine, to Nova,” says Abdulla Aboobakuru, General Manager of Nova Maldives. “We are excited to experience his creative dishes that combine Maldivian ingredients with regional produce. Maldivian cuisine lends itself surprisingly well to vegetarian and even vegan interpretations — traditional fish curry, for example, is now often prepared with sweet potato or jackfruit. Curries featuring pumpkin, aubergine, okra or chickpeas are also popular, alongside vegetarian snacks such as fried plantain or breadfruit. Our guests at Nova will be able to enjoy this diversity throughout the residency.”
For bookings and more information on the island resort, visit Nova’s website.
Lily Beach Resort & Spa is hosting French chef Bruno Ménard for an exclusive Valentine’s Day gastronomic programme in February, bringing one of Asia’s most respected culinary figures to the resort for a limited series of dining experiences.
Chef Ménard is internationally recognised for holding three Michelin stars in Tokyo for five consecutive years and brings more than 35 years of culinary experience to the Maldives. Now based in Singapore, he is known for his refined French techniques, contemporary interpretations and precise attention to detail.
On 14 February 2026, Lily Beach will present a Valentine’s Day Signature Dinner curated by Chef Ménard at Les Turquoise D’Aqua, from 7.30 pm to 9.30 pm. The venue is a recipient of the Wine Spectator Award of Excellence 2024, reflecting the strength of its wine programme and bar offerings. The setting and beverage selection are designed to complement the multi-course menu prepared for the evening, with cocktails that balance classic styles with modern presentation.
In addition to the signature dinner, guests will have the opportunity to experience Chef Ménard’s cuisine during lunch at the beachfront AQVA Restaurant on 13 and 14 February 2026, where a selection of dishes created by the chef will be featured.
Chef Ménard’s visit forms part of Lily Beach’s ongoing focus on presenting internationally recognised culinary talent within its dining programme, reinforcing its position in delivering curated gastronomic experiences.
Lily Beach is known for its diverse portfolio of restaurants and bars, offering a range of global cuisines, premium wines and crafted cocktails across beachfront and overwater venues. These experiences are integrated into the resort’s Platinum All-Inclusive concept, which includes gourmet dining, premium beverages, curated wine selections and selected signature experiences, allowing guests to enjoy a seamless luxury stay centred on dining and hospitality.
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