Atmosphere Kanifushi celebrates the return of its signature Just Veg Festival, marking a milestone 6th anniversary edition from 04 to 09 October 2026. This landmark celebration reaffirms the resort’s position as a pioneer in vegetarian fine dining in the Maldives, bringing together global culinary storytelling, immersive island experiences, and conscious gastronomy.

This year’s festival is curated around the theme “Family Style”, led by acclaimed Chef Fabrizio. Rooted in conviviality, simplicity, and exceptional ingredients, the concept transforms dining into a shared-table journey where guests are invited to gather, connect, and indulge in thoughtfully crafted vegetarian dishes designed to be enjoyed together, reflecting the warmth and joy of communal dining.

Chef Fabrizio is known for his refined approach to vegetarian cuisine, combining Mediterranean roots with global influences. His ingredient-led philosophy focuses on simplicity, balance, and flavour, elevating vegetables through techniques such as fire cooking and fermentation.

“Fine dining is changing,” says Chef Fabrizio Marino. “Today’s guests are searching for something more meaningful than complexity. They want authenticity, generosity and experiences that bring people together. Family Style is my interpretation of contemporary luxury—a table where exceptional ingredients are shared with warmth, conversation and genuine hospitality. The Maldives, with its natural bounty and rich cultural influences, provides the perfect setting for that story.”

Ram Bhoyroo, General Manager at Atmosphere Kanifushi, adds, “As we celebrate the sixth anniversary of the Just Veg Festival, we are proud to continue shaping meaningful culinary experiences in the Maldives. This milestone edition not only reinforces our commitment to innovative, ingredient-led dining, but also positions Atmosphere Kanifushi as a destination where gastronomy, sustainability, and immersive guest journeys come together seamlessly.”

Blending Mediterranean sensibilities with vibrant Indian Ocean flavours, the menu showcases seasonal produce through techniques such as fire cooking, smoking, citrus infusions, and herb-forward preparations, with highlights including shared antipasti, fire and smoke creations, regional inspirations, and family-style desserts. As part of the ongoing commitment to enriching guest experiences under the Kanifushi Plan, the Just Veg Festival brings thoughtfully curated culinary moments to all in-house guests.

As a key highlight in the resort’s calendar and a prelude to the festive season, the Just Veg Festival reinforces Atmosphere Kanifushi’s commitment to innovative, sustainable, and immersive gastronomy—celebrating six years of culinary excellence, the 2026 edition promises to be the most immersive yet—bringing people together through the universal language of food, in one of the world’s most breathtaking island settings. Guests can now book their stay to be part of this exceptional island celebration.

From 17 to 22 August 2026, Constance Hotels & Resorts invites you to the Maldives with Escapade Gourmande, a culinary journey unfolding between two islands that exist in dreamlike stillness: Constance Moofushi and Constance Halaveli.

Here, the ocean does not simply surround the experience; it becomes part of it. Salt air, warm sand, candlelight, and the quiet rhythm of waves set the stage for a celebration where gastronomy is not performed, but felt.

This year, Constance Hotels & Resorts has the pleasure of welcoming three remarkable artisans of taste: French three-Michelin-starred chef Jérôme Banctel, whose cuisine speaks in precision and emotion; South African winemaker Donovan Rall, whose wines carry the quiet intensity of landscapes and sun; and Italian pastry chef Cesare Murzilli, whose creations linger like soft memories at the end of a journey.

Together, they will compose moments rather than menus, an unfolding dialogue between fire, fruit, soil, and sea.

At Constance Moofushi, the atmosphere is unhurried, barefoot, almost whispered. On 17 August, guests drift into experiences shaped by light and ocean breeze with a sandbank tasting and aperitif cocktail around the wines from Donovan Rall, where the horizon dissolves into infinity.

The following evening, on 18 August, a wine dinner by Jérôme Banctel and Cesare Murzilli meets the expressive depth of Donovan Rall’s South African wines.

Then the journey deepens at Constance Halaveli, a setting where refinement takes centre stage on 21 August with a special breakfast imagined by Cesare Murzilli.

On 22 August, guests are invited to the exceptional wine pairing dinner, an elegant encounter between Banctel’s culinary precision, Murzilli’s delicate artistry, and Rall’s expressive wines.

Framed by Constance Halaveli’s extraordinary wine cellar, home to more than 22,500 bottles and over 1,600 references, the evening promises a celebration where gastronomy, wine, and island beauty meet in perfect harmony.

More than a programme, Escapade Gourmande becomes a fleeting island language, one spoken through textures, aromas, silence, and shared wonder. It is also a passing of knowledge, as Donovan Rall guides Constance sommeliers through masterclasses that refine not only technique, but sensibility.

In the end, it is not simply a celebration of food and wine. It is a moment where the Maldives feels less like a destination, and more like a state of taste, memory, and light.

Gili Lankanfushi Maldives has announced the launch of Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook from Executive Chef Harinath Govindaraj. Published by St James’s House and launching in October 2026, the beautifully curated coffee-table book marks Chef Hari’s 20th year at the award-winning resort and celebrates his vibrant approach to plant-based cuisine.

Available to purchase via the Gili Lankanfushi Maldives website and on the island, with pre-orders opening soon, Plant to Plate allows guests and food lovers alike to recreate a taste of Gili at home. More than a cookbook, it is a reflection of Chef Hari’s philosophy of simple, mindful cooking, encouraging readers to embrace seasonal ingredients, fresh herbs and the joy of creating nourishing meals from nature’s bounty.

Featuring more than 60 recipes spanning breakfasts, starters, soups, salads, mains, desserts and signature drinks, the collection showcases Chef Hari’s wellness-led approach to food. Highlights include Rainbow Root Ceviche, Gili Garden Green Gazpacho, Teriyaki Tofu Steak with Coriander Sticky Rice, Pan-Seared Radish Scallops, Roasted Green Cauliflower with Zesty Couscous and Caramel Pistachio Silk Cheesecake, alongside treasured family recipes inspired by his South Indian heritage.

“Plant to Plate is about making beautiful, wholesome food accessible to everyone,” says Chef Hari Govindaraj. “The recipes are designed to be practical, flexible and easy to recreate at home using fresh, seasonal ingredients. I want readers to feel confident in the kitchen and to understand that some of the most memorable dishes come from the simplest ingredients.”

A much-loved figure at Gili Lankanfushi Maldives, Chef Hari has spent the past two decades helping shape the resort’s culinary identity. Born in southern India, his passion for cooking began at an early age and has evolved into a distinctive style centred around sustainability, wellness and plant-based dining. Today, he oversees the island’s flourishing organic garden, growing herbs, fruits and vegetables used throughout the resort’s restaurants and menus.

Throughout the book, Chef Hari challenges traditional perceptions of vegan cuisine, transforming radishes into scallops, tofu into flavour-packed steaks and root vegetables into vibrant ceviches. His inventive recipes demonstrate how plant-based cooking can be every bit as satisfying, creative and indulgent as more conventional dishes.

Rodrigo Buanafina, General Manager of Gili Lankanfushi Maldives, comments “Chef Hari has shaped the culinary identity of Gili Lankanfushi for two decades, inspiring guests through his creativity, passion for sustainability and extraordinary ability to transform simple ingredients into unforgettable dining experiences. The new Plant to Plate cookbook is a fitting celebration of his remarkable journey with the island and a wonderful way for guests to take a taste of the Gili experience home with them.”

Katie Nicholl, international broadcaster and author of the cookbook, comments “When I first visited Gili Lankanfushi, I was captivated not only by the beauty of the island but by Chef Hari’s extraordinary food. As a family of meat eaters, we were amazed by the creativity, flavour and colour of his vegan cuisine. Plant to Plate is not just a book for vegans; it is for anyone who loves good food, enjoys healthy eating and is curious about discovering exciting new flavours. Hari has an incredible gift for transforming humble ingredients into something truly special, and his recipes prove that plant-based cooking can be creative, accessible and, above all, delicious.”

Featuring stunning photography by acclaimed photographer Mel Yates, Plant to Plate combines evocative imagery of island life with easy-to-follow recipes designed for delicious and healthy everyday living. The result is a visually striking keepsake that transports readers to the shores of Gili Lankanfushi with every turn of the page.

Sample recipes are available on request. Plant to Plate Vegan Recipes from Gili Lankanfushi Maldives will be available for $100 USD with 25% of the profits going towards Cancer Society of Maldives (CSM).

Vegan Recipes from Gili Lankanfushi Maldives will be available from October 2026 via the resort’s website and on the island. Nightly rates at Gili Lankanfushi start from £1,129 ($1,440) based on two adults sharing a Villa Suite with breakfast included. For more information or to book please visit www.gili-lankanfushi.com.