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Culinary sensations at Coco Collection

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Coco Collection

Coco Collection provides guests a diverse array of culinary experiences across all our properties. Whether you are looking for a succulent seafood BBQ on the beach, a romantic meal for two over the water or a personalised dish tailor-made to your exact specifications, Coco Collection’s culinary team offers it all.

Coco Bodu Hithi 
Situated on an idyllic island, just 40 minutes by speedboat from Malé, and surrounded by turquoise waters and white sandy beaches, the 5 star Coco Bodu Hithi resort promises the ultimate tropical island getaway.

Coco Bodu Hithi’s gourmet dining options are provided under the expertise and guidance of Executive Sous Chef, Indhika Prasanna. Born in Sri Lanka, Chef Indhika began his culinary career 20 years ago within the five star hotel and resort industry in Sri Lanka and the Maldives. As a member of the opening team for Coco Bodu Hithi, and having been a part of the Coco Collection family for 10 years now, he is a culinary asset especially with his signature dish of green pea soup and goat’s cheese stuffed bread.

The resort’s all day dining restaurant, AIR, offers a delectable breakfast and dinner buffet with dishes inspired by both the East and West, and the á la carte lunch is perfectly suited for the open air casual setting. Seafood lovers, who enjoy a hint of spice, will delight in AQUA, a romantic venue set over the crystal lagoon offering dishes infused with Southeast Asian flavours. Following a dip in the resort’s infinity pool, LATITUDE is the perfect place for a light lunch with a live chef cooking station offering wok prepared noodle and rice dishes; whilst also offering an á la carte menu featuring pizza and Japanese bento boxes as well as specialised cocktails and fresh juices. As the night falls, enjoy an unrivalled culinary experience at STARS offering haute cuisine with wines to match and a true gourmet journey with the restaurant’s degustation menu. Fitting for the holiday spirit, WINE LOFT is the perfect place for guests to savour a glass of wine and take in the beautiful view of our sunset at the venue’s unique ‘Wine Dinners’. Coco Bodu Hithi’s Japanese restaurant, TSUKI is a dining highlight, with eclectic offerings of Sushi, Sashimi and Tempura and the finest seafood, fresh fish and Wagyu beef. As an alternative, the resort’s Lobster & Seafood BBQ at Latitude Beach offers a beautiful and fulfilling dining experience, fitting perfectly with its Maldivian surroundings.

Coco Palm Dhuni Kolhu. 
Located on the breath-taking island of Dhuni Kolhu, a 30 minute seaplane transfer from the capital, Malé; Coco Palm Dhuni Kolhu has 98 charming Maldivian-inspired villas and offers luxurious living in an eco-friendly, tropical environment.

The warm service of Coco Palm Dhuni Kolhu’s staff, in combination with the array of culinary options available, ensures that guests receive delightful dining experiences throughout their stay. Cowrie Restaurant, located in the middle of the island, offers renowned buffet lunches, dinners and also is home to the delicious daily breakfast journey, with fresh pastries from the resort’s bakery. The Beach Bar is the perfect place to sit and sip a cocktail or mocktail and watch the sun set over the glistening ocean horizon. For freshly grilled meats and seafood including Indian Ocean Lobster and locally caught fish infused with local and Thai flavours, Cornus Restaurant & Grill is the ultimate venue and a hidden gem set within the island’s lush vegetation.

The resort’s Executive Sous Chef, Sumudu Surath Kadawata and his team create unique and unrivalled dining experiences, using the natural ambience and beauty of the island to their advantage. A unique evening spent enjoying dinner in the resort’s garden with handpicked, fresh ingredients or a private dinner featuring Chef Kadawata’s signature dish of pan roasted milk feed Veal tenderloin and minted risotto with mushroom ravioli, are just a selection of the special dining opportunities available to guests at Coco Palm Dhuni Kolhu.

Shankhara Villas by Coco Collection
Situated in the picturesque village of Poste-la-Fayette on the East coast of Mauritius, Sankhara Villas by Coco Collection offers discerning travellers an authentic haven of tranquillity in one of the world’s most beautiful destinations.

When staying at Sankhara Villas guests are able to savour the fusion delights of Chef Arlando René. Guests are spoilt as Chef Arlando and his team create tailor-made dishes according to each guest’s preferences, always surprising and delighting them with the unique and delicious outcome. Specialising in fusion dishes and with over 15 years of experience, Chef Arlando celebrates his individual style and talents, creating unique dishes that are sure to never disappoint.

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The Nautilus Maldives’ unscripted dining: A revolution in ultra-luxury hospitality

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Luxury travel is moving beyond service—it’s moving toward liberation. The Nautilus Maldives pioneers culinary freedom and is the world’s first resort without meal times, where chefs co-create indulgence with guests, anything, anytime, anywhere.

A Pioneer of schedule-free, personality-driven dining

The Nautilus is not just another luxury resort in the Maldives; it is rewriting the rules of fine dining. Its “Unscripted Dining” concept makes it the most liberated, guest-centric culinary experience in the world.

The Nautilus’s Chefs Are Always In

Unlike traditional luxury resorts, dining at The Nautilus isn’t bound by restaurant hours, menus or venues. Chefs serve as co-creators of indulgence, working with guests to turn moods, whims, or even Instagram posts into one-of-a-kind culinary experiences. Haute cuisine at 2 a.m., ramen by the beach at sunset, or a Michelin-style degustation menu on a private sandbank — The Nautilus chefs deliver, as at The Nautilus, the kitchen never closes. For jet-lagged travellers, this means ultimate convenience and comfort: breakfast at dusk, dinner at dawn, or spontaneous midnight feasts.

Why Plan a Meal When You Can Invent It?

Culinary freedom defines The Nautilus. Guests aren’t simply dining – they are designing their own experience in real time. From lobster benedict in bed at midnight to cocktail-paired tasting menus under the stars, everything is on the table – literally. It’s a rejection of routine and predictability, elevating emotional dining as the new luxury. Guests are invited to experience food as emotional expression, with each dish crafted in the moment and shaped by imagination.

An Island Without Meal Times – Radical Hospitality for the Ultra-Individual

The Nautilus rebels against hospitality norms: no schedules, no restrictions, no compromises.

Its philosophy embodies the future of ultra-luxury hospitality: total guest freedom, spontaneity, and personalised indulgence.

A Shared Vision of Culinary Freedom

“True luxury is freedom,” says Adan Gomez, General Manager of The Nautilus. “Our Unscripted Dining concept is a direct reflection of that belief. By removing the limits of time and menus, we invite our guests to experience food not as routine, but as a deeply personal journey of indulgence and expression. Today’s ultra-luxury travellers seek authenticity and individuality above all else. The Nautilus leads this shift, offering a radical departure from scripted hospitality. Every meal becomes a story co-created with the guest, a promise of spontaneity and soulful connection.”

To find out more about The Nautilus visit www.thenautilusmaldives.com

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Flavours Unscripted: W Maldives welcomes Bali’s culinary masters

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This October, W Maldives invites guests to an unforgettable culinary chapter as part of its Flavors Unscripted series — a two-night, six-hands collaboration bringing together three of Bali’s most sought-after chefs: Benjamin Cross of Mason and Bar Vera, Stephen Moore of Shelter, and Chris Smith of Red Gunpowder.

Taking place on 18th and 20th October 2025, this exclusive event welcomes each of the chef’s distinct culinary approaches to the Maldives, each united by their mastery of open-fire cooking, sustainable sourcing, and globally-inspired cuisine. The gathering forms part of W Maldives’ signature Dare to Taste programming: a platform that regularly convenes international culinary talent within the Indian Ocean setting, positioning the resort’s natural environment and local Maldivian ingredients as both stage and inspiration for their craft.

Unfolding across two of the resort’s signature restaurants, the six-hands experience begins at FIRE, the beachfront smokehouse renowned for bold, wood-fired cuisine, and concludes at FISH, the resort’s overwater destination dedicated to refined, ocean-to-table dining. Guests will experience an evolving menu of elemental dishes grounded in craftsmanship, place, and personality—a rare opportunity to witness three culinary perspectives over two immersive nights.

Benjamin Cross, originally from New South Wales, is the Executive Chef and Co-Owner of Mason and Bar Vera in Bali, and Culinary Director for Aqua Expeditions. Known for his Mediterranean-influenced, fire-led cooking and dedication to seasonality, Cross honed his approach through time at Can Fabes in Spain and Craft NYC, developing a philosophy that celebrates the marriage of technique and terroir.

Joining him is Stephen Moore, Culinary Director and Co-Owner of Shelter in Pererenan, whose culinary journey spans globally respected kitchens including El Celler de Can Roca, Aman properties in India, and several of Australia’s leading restaurants. His cooking brings structure and subtlety to Middle Eastern and Mediterranean flavors, creating dishes that are both refined and deeply soulful.

Completing the trio is Chris Smith, Executive Chef and Partner at Red Gunpowder and Culinary Director at 7AM Bakers Club, whose background in Michelin-starred restaurants in London and Paris informs a distinctive style that blends French technique with Indian spice and Balinese freshness. Together, they represent a new generation of Bali-based chefs reimagining regional cuisine with global intent, each bringing their own story to the table.

On 18th October, the first dinner at FIRE will take place under the stars with a menu designed around smoke, flame, and shared plates. Highlights include whole roast wagyu ribeye, smoked duck with green chilli chutney, and smoked banana split — all served against the backdrop of the resort’s natural beachfront. On 20th October, the focus shifts to seafood at FISH, with dishes such as line-caught fish pilpil with piquillo pepper, lobster risoni in tom yum butter, and inventive seafood preparations designed to reflect the surrounding waters of the Indian Ocean.

“This collaboration brings together everything I love about food — craftsmanship, connection and creativity — in one of the most stunning places in the world,” says Chef Benjamin Cross. “There’s so much synergy between the islands of Bali and the Maldives when it comes to respect for ingredients, sustainability, and storytelling through cuisine.”

Amila Handunwala, General Manager of W Maldives, adds, “We’re proud to bring together such visionary talent from Bali’s thriving food scene for a unique culinary moment at W Maldives. This is more than a dining experience — it’s a celebration of place, personality and the unexpected.”

This collaboration is part of Flavors Unscripted, W Maldives’ platform for culinary expression where global tastemakers meet untamed island creativity and nothing is ever scripted. It is food without rules. Flavor without borders.

Tucked away in the heart of the North Ari Atoll and a 25-minute scenic seaplane journey from Velana International Airport, W Maldives is a bold luxury escape featuring 77 private villas—each with a plunge pool and unobstructed access to the Indian Ocean. Following a recent design refresh, the resort seamlessly blends contemporary luxury with the island’s raw natural beauty.

Guests looking to stir things up in paradise can book the Stay, Dine, and Fly package, which includes daily breakfast, a three-course dinner, and roundtrip seaplane transfers. For more information, visit www.wmaldives.com or contact reservations.wmaldives@whotels.com.

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Dining at Ayada Maldives: A culinary journey in paradise

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At Ayada Maldives, dining transcends the ordinary, offering a symphony of global flavours in breathtaking settings. With eight distinct dining outlets, each presenting a unique culinary experience, the resort caters to every taste, from fine dining to beachside meals. Sourcing organic produce from its own garden and local farms, Ayada ensures authenticity and quality in every dish.

Magu: A World of Flavours

Magu, the resort’s main restaurant, is a culinary cornerstone open for breakfast and dinner. It features a generous international buffet with daily changing themes, including Far Eastern, Maldivian, Mexican, Mediterranean, Middle Eastern, and Chef’s Special. Set amidst lush greenery diners can enjoy meals under the stars or in an air-conditioned pavilion, blending elegance with global tastes. Vegetarian and vegan options are available daily.

Kai: Far Eastern Flavours in a Tropical Retreat

An exquisite range of Far Eastern and Asian delicacies awaits at Kai; a hidden gem nestled in tropical greenery. Open for dinner, the menu features an extensive sushi and sashimi selection made from fresh local seafood, alongside classic dishes from China, Japan, Indonesia, Thailand, and Vietnam. The serene setting makes it ideal for a memorable evening immersed in authentic Asian cuisine.

Mizu: Teppanyaki Dining by the Ocean

Mizu offers an intimate teppanyaki dining experience, where chefs prepare fresh seafood, meat, and vegetarian dishes live on a hot iron griddle. With top-quality ingredients, an extensive sake and wine list, and a location between the ocean and tropical jungle, Mizu is open for dinner and promises a vibrant, interactive culinary experience.

Zero Degree: Poolside Culinary Bliss

Zero Degree Restaurant and Bar offers a relaxed yet vibrant poolside dining experience for lunch and dinner. Its diverse menu spans international dishes, from crisp salads to European, Asian, and Middle Eastern specialities. Guests can dine barefoot in the water, under a thatched roof, in poolside cabanas, or on sunbeds, soaking up the Maldivian sun in laid-back style.

Ocean Breeze: Over-Water Elegance

Ocean Breeze brings modern European cuisine to an elegant over-water setting, open for lunch and dinner. The seasonal menu includes grilled seafood, homemade pasta, and premium steaks. Its sophisticated location and panoramic ocean views make it a standout destination for refined yet relaxed dining.

Ottoman Lounge: Traditional Turkish Indulgence

This unique lounge celebrates Turkish heritage, offering authentic Turkish teas and coffee served in traditional silverware. Inspired by Ottoman cafés, guests can relax on low seating and savour a cultural experience that pays homage to the rich flavours and customs of Turkey.

Île de Joie: A Luxurious Cheese and Wine Escape

Nestled over the lagoon, Île de Joie is an intimate open-air bar featuring fine wines, curated cheeses, chocolates, and cigars. This “Island of Joy” invites connoisseurs to indulge in a tranquil setting, perfect for sunset sipping and gourmet grazing.

Sea Salt: Beachfront Barbecue under the Stars

Held every Tuesday and Friday on Zero Degree beach, Sea Salt is a must-try beach BBQ offering freshly grilled meats and seafood. With your feet in the sand, stars above, and a mesmerizing fire show, it captures the spirit of a tropical feast in one unforgettable setting.

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