The popular Cayenne Grill at Baros Maldives has reopened with an enticing new menu for intimate beachside dining in a natural setting.
In an announcement, Baros said tables are set in open-sided pavilions as well as under an enlarged thatched roof on an expanded wooden deck now extending over the tranquil waters of the lagoon. The surrounding tropical garden and the sound of the sea creates an ambience of island elegance for enjoying exquisite cuisine freshly prepared on demand, it added.
According to the resort, the new Cayenne Grill dining experience includes superb quality meat and the finest fish, freshly caught by local fishermen, cooked to perfection on the signature Coconut Husk Grill. New features are the special Butcher’s Block Menu of prime cuts of meat hand-selected from around the world, the freshest fish and shellfish dishes authentically prepared and artistically presented, the improved Teppanyaki Dining Hut, and the Cayenne’s signature “Grills of The World” Platters for Two, it said adding that newly introduced vegetarian creations are also available.
“Chefs in the re-modelled show kitchen conjure up Australian beef and New Zealand lamb dishes, barbecue lobster and prawns with flair, and cook local fish in Maldivian, Tandoori, Thai, Malaysian or Mediterranean style. The Platters for Two feature Maldivian, Mediterranean or Thai themed seafood, Indian Tandoori, or Asian Vegetarian,” the announcement read.
“The Teppanyaki Hut has the traditional style of seating around the chef’s counter where guests can marvel at the skill of the Master Teppan Chef expertly preparing meat, duck and seafood in Japanese style.”
According to Baros, to complement the Cayenne Grill dining experience, there is a range of sommelier-recommended fine wines by the glass or bottle and innovative signature cocktails as well as a tempting selection of desserts. Cayenne Grill is an à la carte restaurant with an informal approach to dining, supported by attentive and knowledgeable service and expert chefs, the resort said.
“This creates a relaxed mood typical of this tropical holiday island where fine food and good company prevail in a romantic atmosphere,” the announcement read.
Baros is a small coral island ringed by a sandy beach and a living house-reef, just 25 minutes by speedboat from the Maldives’ main Velana International Airport. It is an award-winning boutique resort renowned for discreet, personalised service excellence.
As a small leading luxury Maldives resort, Baros offers 75 tastefully designed Beach and Water Villas. With Beach Villas of classic elegance set in lush vegetation, and secluded Water Villas, many with private pools, Baros is one of the most romantic resorts in the Maldives, the perfect honeymoon getaway. Inspired by Maldivian traditions of heartfelt hospitality, Baros is a tropical island dream come true with fine cuisine and drinks served at three gourmet class restaurants, two bars, and a cigar and shisha lounge.
The recently rebranded spa at Baros, which will be open during the festive seasons as well, is located in a beautiful, lush tropical garden where serenity saturates the atmosphere, and is accessed by over-water stepping stones. It is a tranquil haven where complete well-being in body, mind and soul is made possible.
At Sun Siyam Olhuveli, as part of its ongoing Chef Residency series, Sun Siyam Olhuveli has invited celebrated Italian chef Francesca Gambacorta to shape a new chapter at Milano, the resort’s signature Italian restaurant. The residency brings an immersive, kitchen-led experience that blends authentic Italian technique with island ease, placing mentorship and craftsmanship at the heart of the dining journey.
Known for her emotionally driven approach to contemporary Italian cooking, Chef Francesca believes food should tell a story—of place, memory, and feeling. With a global following of more than 700,000 on Instagram, recognition as one of Italy’s Top 20 Food Influencers by Forbes Italia in 2021, and authorship of Semplicità Complessa — Il gourmet per tutti, she champions thoughtful simplicity. It’s a philosophy that fits effortlessly into life at Sun Siyam Olhuveli.
During her residency, the Milano kitchen became a creative playground. Chef Francesca worked side by side with the culinary team through hands-on training, live cooking sessions, and real- time service mentoring. From fresh pasta made with patience to sauces shaped by regional identity, the focus was clear: strip things back, respect ingredients, and let flavour speak for itself.
But the lessons went beyond technique. The team was encouraged to cook with intention—to see every dish as a small narrative, where balance, timing, and emotion matter just as much as skill. That mindset now runs through Milano’s menu, shaping how dishes are prepared, plated, and served.
On Valentine’s Day, 14 February, guests experienced this evolution first-hand when Chef Francesca took the lead as featured chef for the evening. Part celebration, part live classroom, the night brought her approach to life in the most delicious way—right in the flow of service.
Today, Milano feels more confident, more expressive, and unmistakably Italian. Hand-crafted pastas, beautifully balanced sauces, and familiar classics arrive with a relaxed authenticity—rooted in tradition, shaped by mentorship, and finished with an island twist.
Guests are invited to discover Milano as part of Sun Siyam Olhuveli’s wider culinary journey, where dining is never rushed and every meal feels like part of the holiday story.
This March, JW Marriott Maldives Resort & Spa invites global tastemakers and discerning travellers to celebrate Nowruz with an elevated Spring Festival activities set along the pristine shores of Vagaru Island. Marking a season of renewal and new beginnings, the resort unveils a meticulously composed journey of gastronomy, culture, and inspired island living in honour of this timeless tradition.
At the heart of the Nowruz celebration is a trilogy of curated destination dining experiences on March 20, 22 and 24, each designed to highlight the artistry and versatility of the resort’s culinary landscape while embracing the spirit of spring.
On March 20, an intimate wine dinner in the exclusive Wine Room sets the tone for the festivities. Tucked within Aaila, the beachfront restaurant, this elegant enclave is dedicated to private tastings and bespoke culinary encounters. Home to a curated collection of over 1,200 labels from renowned and boutique vineyards alike, the Wine Room offers a serene setting.
Against this backdrop, a distinguished selection of fine wines is paired with a seasonal menu beginning with A Perfect Egg with Sea Urchin Caviar, followed by Sterlet with Chestnut Velouté. The evening unfolds as a welcoming prelude to the Spring Festival, presented as a five-course wine pairing dinner where each selection is harmoniously matched, creating a seamless journey of flavour, balance, and warm celebration.
The celebration continues on March 22 at RIHA, the resort’s distinctive destination dining venue, a hidden beachfront oasis designed for immersive culinary experiences. Set directly on the sand and framed by the Indian Ocean, RIHA features a dramatic sunken Tandoor and Tawa, creating an intimate, theatrical setting. Here, meals are prepared by a personal chef, allowing each course from Cured Duck Tartare with Eel Cream and Fiddlehead Greens to Deer Pie with Civet Sauce to unfold as a bespoke expression of craftsmanship and seasonality.
On March 24, Hashi concludes the Spring Festival series amid a serene overwater setting, transformed for the evening into an intimate fine dining experience. Guests will savor a specially curated menu, with highlights such as Éclair with Cod Rillette and Reindeer Pelmeni with Porcini Broth, celebrating both the purity of ingredients and the precision of technique, seamlessly blending tradition with contemporary expression. This culminating evening not only honors the artistry of the chefs but also embodies the spirit of the Spring Festival series.
Together, these three evenings unfold as a harmonious celebration of spring as each venue sharing its own expression of renewal and the joy of gathering.
With 60 spacious villas, each featuring a private pool and panoramic views of the turquoise waters. Guests can choose between beachfront serenity or the tranquillity of overwater living. Attentive service by a personal Thakuru (butler), ensuring every detail is tailored to their needs. Additionally, guests are also invited to explore the natural beauty of the island by bicycle, encouraging unhurried discovery across the island’s lush pathways.
At Milaidhoo Maldives, International Women’s Day is observed as more than a calendar occasion; it is recognised as a meaningful celebration of the women whose talent and dedication shape the character of the resort’s intimate island experience.
This year, Milaidhoo highlights not only the women across its wider team, but also the five female chefs who play an integral role within its kitchen brigade. Culinary artistry remains central to the Milaidhoo experience, reflecting both heritage and creativity. Across the resort’s collection of dining venues, from island-inspired fine dining to relaxed beachfront cuisine, food is presented as a narrative of place and people. Menus are conceived as inspiration rather than prescription, with chefs tailoring each dish and dining moment to the individual tastes and curiosities of guests.
On 8 March from 19.00, the resort’s female culinary team will take over the open kitchen at Shoreline Grill, hosting a specially curated International Women’s Day dinner. Designed and executed by five chefs, the evening brings together flavours drawn from their individual traditions and culinary perspectives. More than a dining event, the experience is intended as a moment of connection and shared celebration, reflecting the intimate gastronomic gatherings for which Milaidhoo is known.
International Women’s Day Menu (Available at Shoreline Grill – Sunday 8 March from 19.00):
Sate Lilit: Balinese seafood satay, gently spiced and grilled over charcoal, served with warm peanut sauce – Chef Bintang, Indonesia
Pumpkin & Coconut Velouté: Roasted pumpkin soup with toasted pumpkin seeds, curry leaf oil and crisp garlic croutons – Chef Saaha, Maldives
Curry-Poached Maldivian Coral Lobster: Locally sourced lobster with drumstick mashuni and coconut–passionfruit dressing – Chef Michelle, Maldives
Thai A5 Wagyu Striploin: A5 Wagyu with confit lotus root, green papaya salad and Thai coconut red curry reduction – Chef Prew, Thailand
Baobab & Chocolate Harmony: Baobab mousse, dark chocolate crémeux, peanut crumble, caramelised pineapple and mango gel – Chef Yemuria, Zimbabwe
Each dish reflects a personal culinary story, drawing inspiration from the charcoal grills of Indonesia and the spice markets of Thailand to the flavours of Zimbabwe and the rich culinary heritage of the Maldives. Together, the menu celebrates diversity and the shared pleasure of dining.
At Milaidhoo, meaningful luxury is defined through connection to place, tradition and people. This International Women’s Day, guests are invited to mark the occasion through an evening of exceptional gastronomy that honours the women at the heart of the Milaidhoo experience.
For reservations or further details on Milaidhoo’s culinary offerings, guests may visit the resort’s Culinary Experiences page or contact the reservations team at welcome@milaidhoo.com.
