Alila Kothaifaru Maldives invites guests to discover the island as a dining destination, where distinct culinary concepts, thoughtful cuisine and extraordinary settings come together. From Japanese precision, Italian craft and the coastal flavours of the Middle East and Mediterranean to barefoot dining on a secluded sand cay and intimate meals in a private pool villa, each experience offers a different way to taste the island.

Across the resort, menus draw on local catch delivered by neighbouring fishermen, island-grown herbs, and fresh fruits and vegetables sourced weekly from a nearby producer, supporting local agriculture while reducing food miles. The resort’s multicultural culinary team also brings diverse perspectives to the table, with chefs and service teams trained to accommodate evolving dietary preferences and requirements, including vegan, keto, allergies and food intolerances.

Beyond the restaurants, The Shack, reached by a five-minute speedboat journey, offers picnics, sunset barbecues and bespoke twilight dinners on a secluded sand cay. Every Thursday, the Shack Flair Sundowner adds crafted cocktails and flair bartending against the colours of the Maldivian sunset.

“Our dining experiences are most memorable when the setting, menu and service come together seamlessly. We let the island inspire experiences that feel deeply personal, while reflecting how we care for our destination through supporting nearby producers, using more local ingredients and creating meaningful connections with place,” said Thomas Weber, General Manager.

Private dining extends this philosophy further. Floating Breakfast and Floating Lunch with Champagne bring indulgence to the privacy of a villa, while beach and villa settings can be transformed for proposals, family celebrations, barbecues and chef-led tastings, with menus personalised around individual tastes and dietary needs.

“Our culinary approach is about creating a sense of place through every plate. By incorporating locally sourced produce alongside local seafood and island-grown ingredients, we support the community while reducing the distance ingredients travel. With our diverse culinary team and continued training, we can also thoughtfully adapt menus for vegan and keto preferences, allergies, intolerances and other dietary requirements without compromising flavour, quality or creativity,” said Frank Wackerhagen, Executive Chef.

“The expectations of today’s guests are constantly evolving, and our role is to evolve with them. Our chefs and service teams welcome guests from different cultures and backgrounds, each with their own preferences and dietary needs. Our teams are trained to understand these requirements and adapt each experience thoughtfully, ensuring guests never feel they are compromising on flavour, quality or choice,” said Danilo Paolella, Director of Food & Beverage.

Together, the resort’s restaurants, destination dining settings and private experiences give guests the freedom to dine differently throughout their stay, from breakfast overlooking the water and leisurely island lunches to sundowners and dinners beneath the Maldivian sky.
Selected experiences require advance reservation and are subject to weather, tide and operational conditions.

For more information or to discover the resort’s dining experiences, visit www.alilakothaifarumaldives.com.

While the Maldives has long captivated travellers with its turquoise lagoons, overwater villas and barefoot luxury, one part of its story has remained largely untold: its cuisine.

Across the islands, visitors often dine on flavours from around the world, rarely discovering the ingredients, traditions and recipes that have shaped Maldivian life for generations. At JA Manafaru, the secluded luxury resort in the northern Haa Alifu Atoll, that narrative is beginning to change with the launch of Kuri, an intimate treetop dining experience that celebrates the country’s culinary heritage in one of its most extraordinary settings.

Meaning “treetop” in Dhivehi, Kuri offers a dining experience unlike any other in the Maldives. Hidden within the branches of a living banyan tree, it welcomes just two guests as standard, or up to four for private celebrations, for an evening where the island itself becomes both the setting and the inspiration. Rather than looking out across the ocean, diners are invited to journey into the heart of the island, discovering a side of the Maldives that few visitors ever experience.

Rather than chasing global dining trends, Kuri begins with a simple question: what does the Maldives truly taste like? The answer unfolds through a five-course tasting menu built around a genuine zero-kilometre philosophy, where reef fish, coconut, pandan, screwpine and other native ingredients are sourced from the surrounding atoll, many travelling only metres from where they are grown, caught or harvested. Each course honours traditional Maldivian flavours while presenting them through a refined contemporary lens.

The menu itself tells the story of the Maldives through food. Guests begin with Muru Muru, delicate crispy tuna crackers inspired by the islands’ rich fishing heritage, before progressing through vibrant cured snapper, comforting pandan rice congee with grilled coconut and tuna floss, and the signature Ihi Musamma – a beautifully balanced Maldivian lobster curry served with coconut crepe and locally inspired accompaniments. The experience concludes with young coconut, screwpine ice cream and candied Maldivian nuts, a dessert that captures the tropical flavours of the island in every bite.

Bringing this story to life is Executive Chef Moosa Nazeeh, whose menu is deeply rooted in the flavours of his homeland. Instead of recreating international fine dining in paradise, he shines a spotlight on recipes, ingredients and techniques that have been passed through generations, inviting guests to experience a side of the Maldives that is rarely found within the country’s luxury resorts.

Every detail surrounding the meal has been thoughtfully designed to reflect the same philosophy. Carefully built around a living banyan tree, the timber platform sits beneath a natural canopy illuminated by lanterns after sunset, creating an atmosphere that feels both intimate and entirely immersed in nature. Even the ceramics tell part of the story, with every plate, bowl and cup handcrafted at JA Manafaru’s own on-island clay studio and finished with a delicate watercolour illustration of the very banyan tree that shelters the dining table above.

And while the experience celebrates craftsmanship and culinary artistry, Kuri never takes itself too seriously. After dessert, guests swap the staircase for a gently curving slide back down to the sand, bringing the evening to an unexpected and joy-filled close that leaves almost everyone smiling long after dinner has ended.

Already recognised for creating experiences that connect guests with the culture and natural beauty of the northern Maldives, JA Manafaru continues to look beyond traditional luxury. Kuri is the latest expression of that philosophy, proving that some of the most memorable moments in the Maldives aren’t found over the water, but beneath the shade of an ancient banyan tree, where every meal tells the story of the island itself.

When: Available for dinner daily

Offer Inclusions: An intimate five-course treetop dining experience celebrating authentic Maldivian cuisine through a thoughtfully curated 0km tasting menu, set within the canopy of a living banyan tree.

Price: USD 175++ per person

Terms & Conditions:

• Advance reservation is required
• Subject to availability
• Maximum of four guests per seating
• For reservations and more information, please email at manafaru@jaresorts.com

Milaidhoo Maldives is set to welcome four-Michelin-star Chef Daniel Galmiche to the island for an exclusive guest chef residency on 5th and 6th September 2026.

With a career spanning five decades, Chef Daniel Galmiche is one of the most respected French chefs working in the UK today. One of only a handful of chefs in British culinary history to have earned four individual Michelin Stars across four different restaurants, he is recognised for his thoughtful approach to cooking, blending classical French techniques with influences from his travels and a deep respect for seasonal ingredients.

Known for creating cuisine that is elegant yet approachable, Chef Daniel believes that great food begins with understanding where ingredients come from and the stories behind them.

At Milaidhoo, dining is an important part of the island experience. It is a way to discover the destination, connect with local traditions and create meaningful memories. Chef Daniel’s passion for nature, sustainability and authentic produce reflects the same values that inspire our culinary journey at Milaidhoo.

“I am very much looking forward to visiting Milaidhoo Maldives and discovering the wonderful ingredients, traditions and flavours of the islands. Cooking is about connection, with nature, with local communities and with the people who gather around the table. I hope to bring a little of my French heritage while celebrating the beautiful flavours of the Maldives,” said Chef Daniel Galmiche.

The experience begins on 5th September with a journey to the nearby local island of Kendhoo, where Chef Daniel will meet local fishermen and select the fish that will inspire his culinary experience. Back at Milaidhoo, he will visit the Chef’s Garden, selecting home-grown herbs and ingredients for a special cooking workshop. The workshop will give guests an opportunity to see Chef Daniel bring his French fine-dining techniques to Maldivian ingredients while also discovering the flavours and traditions behind Ba’theli, Milaidhoo’s signature Maldivian restaurant specialising in Maldivian cuisine.

The day will continue with a complimentary cocktail reception for in-house guests at 17.30 at the Compass Pool Bar. This relaxed gathering offers the opportunity to meet Chef Daniel, hear stories from his culinary journey and enjoy conversations over a drink.

On 6th September, Chef Daniel will host an intimate five-course dinner for only 15 guests at Milaidhoo. The menu will showcase his signature contemporary French fine-dining style, with one of the five courses taking inspiration from the ingredients and culinary traditions of the Maldives, interpreted through Chef Daniel’s distinctive French culinary approach. The signature dinner is priced at USD 265++ per person.

Born in the Franche-Comté region of France, Chef Daniel’s love for cooking began on his grandparents’ organic farm, surrounded by seasonal produce and a strong connection to nature. His journey has taken him through some of the world’s most celebrated kitchens, including the legendary Le Gavroche in London, before leading Michelin-starred restaurants of his own.

A familiar face to food lovers through his appearances on BBC’s Saturday Kitchen and ITV’s James Martin’s Saturday Morning, Chef Daniel is also the author of four cookbooks and continues to share his passion for sustainable and thoughtful cooking around the world.

Milaidhoo Maldives is where every meal tells a story. Reserve your stay from the resort’s official website and experience this exclusive guest chef residency with Chef Daniel Galmiche.