Food
A gastronomic symphony: The Feast of the Sea Experience at Baraabaru
Nestled in the idyllic Four Seasons Resort Maldives at Kuda Huraa, Baraabaru restaurant offers a dining experience that transcends expectations. Recently, I had the pleasure of immersing myself in their exquisite “Feast of the Sea” menu, which featured an Indian-style sharing option, allowing us to embark on a culinary journey of diverse and tantalizing flavors.
A Symphony of Starters
The evening began with a triumphant trio of starters – Avocado Pani Puri, Crab Pachadi, and Kolkata Beet Chop. Each dish was a masterpiece in its own right, showcasing the creativity and finesse of the culinary team. The Avocado Pani Puri, with its creamy avocado filling and tangy tamarind chutney, was an inventive twist on a classic Indian street food. The Crab Pachadi was a harmonious blend of delicate crab meat and aromatic spices, and the Kolkata Beet Chop, with its vibrant colors and subtle earthy flavors, was a delightful surprise. These three small bites provided a tantalizing introduction to what would be a memorable meal.
Accompanying these starters was the Potato muska bun with gunpowder masala butter, a combination that took bread and butter to new heights. The muska bun was pillowy soft, and the gunpowder masala butter added a fiery kick that elevated this simple dish into something extraordinary.
Mini Delights to Savor
The third course brought forth a delightful array of mini creations that left our taste buds dancing with joy. The chili pepper crab on an egg appam was a perfect blend of heat and sweetness, with the egg appam serving as a delicate vessel for the succulent crab. The Calicut chicken wings with pineapple chutney transported us to the tropics, offering a delightful fusion of flavors that was both spicy and sweet. The Rock shrimp koliwada with papadum and pomelo was a textural marvel, with crispy shrimp, crunchy papadum, and zesty pomelo coming together in a symphony of tastes and textures.
Before proceeding to the main course, we were treated to a refreshing break with Kalamansi sorbet. This palate cleanser was a burst of citrusy freshness, preparing us for the culinary delights that lay ahead.
The Main Course Extravaganza
The main course arrived with much anticipation, and it did not disappoint. The Allepay prawn curry with red rice was a fragrant and flavorful masterpiece. The prawns were cooked to perfection, and the curry sauce was a harmonious blend of spices that captured the essence of Indian coastal cuisine. Accompanied by the nutty red rice, this dish was a culinary highlight.
The Ghee roast Chicken with dosa was a comforting dish that combined the rich flavors of ghee-roasted chicken with the delicate crispness of dosa. It was a comforting and hearty option for those who appreciate the classics.
The Thalassery lamb biryani was a fragrant revelation. The aroma of spices filled the air as the biryani was served, and each forkful revealed tender pieces of lamb and perfectly cooked rice. It was a testament to the skill and expertise of the chefs in crafting this traditional Indian dish.
A Sweet Symphony of Farewell
To conclude our culinary journey, we were presented with the cardamom banana kulfi. This dessert was a perfect ending to an extraordinary meal. The cardamom-infused kulfi was rich and creamy, and the subtle sweetness of banana added a delightful twist to this classic Indian dessert.
Chef Hari Nayak’s Influence
Our dining experience at Baraabaru was made even more special by the presence of Chef Hari Nayak, a renowned master of modern Indian cuisine. His residency at Baraabaru and collaboration with Head Chef Kishan Singh have elevated the restaurant to new heights. Chef Nayak’s passion for contemporary Indian gastronomy, combined with Chef Singh’s dedication to natural flavors and authentic dishes, resulted in a dining experience that was nothing short of exceptional.
Chef Nayak’s illustrious career, which has taken him from Manipal, India, to the prestigious Culinary Institute of America (CIA) in New York, has made him one of the foremost Indian chefs in North America, Asia, and the Middle East. His influence on Baraabaru’s offerings was evident in every dish we savored.
A Harmonious Culinary Symphony
In a sublime union of culinary craftsmanship, Baraabaru brings together the freshest Maldivian produce with global influences, thanks to Chef Nayak’s artful interpretation of contemporary Indian gastronomy. Baraabaru has rightfully earned its place as one of CNN Travel’s top ten “Maldives’ Finest Tables” and has maintained its reputation as the Maldives’ leading Indian restaurant for 25 years.
While Chef Hari’s presence at Baraabaru is seasonal, his influence permeates the restaurant’s offerings year-round through an inspiring set dinner menu. This menu is expertly executed under the guidance of Baraabaru’s Head Chef Kishan Singh, known for his dedication to the natural flavors of food and his focus on fresh, authentic dishes. Together, Chef Nayak and Chef Singh have created a harmonious culinary symphony that reflects their shared values, dreams, and vision for Baraabaru’s culinary artistry.
The Feast of the Sea experience at Baraabaru was nothing short of magical. Each dish was a testament to the skill and creativity of the chefs, and the presence of Chef Hari Nayak added an extra layer of brilliance to the dining experience. Baraabaru is a culinary gem that should be on every food enthusiast’s bucket list, offering a symphony of flavors that will leave a lasting impression. Whether you’re a fan of Indian cuisine or simply appreciate exceptional dining, Baraabaru at Four Seasons Resort Maldives at Kuda Huraa is a must-visit destination for an unforgettable gastronomic journey.
I must also mention that the food experience at Baraabaru was further elevated by the enchanting presence of live classical Indian music. The mesmerizing sounds of the Tabla, Harmonium, Sitar, and Violin filled the air, creating a harmonious backdrop to our culinary adventure. As we savored each dish, the music added an extra layer of sensory delight, making it a true symphony of culinary art and music. The skilled musicians transported us to the heart of India, infusing the atmosphere with a sense of cultural richness and tradition. It was an unforgettable fusion of flavors and melodies that left a lasting impression, making our dining experience at Baraabaru truly exceptional and one to be cherished forever.
Cooking
Chef Giorgio Servetto brings Michelin-starred dining to Atmosphere Core’s underwater restaurants
A rare culinary moment will unfold in the Maldives as double MICHELIN-Starred Chef Giorgio Servetto brings his distinctive approach to creative, environmentally grounded dining beneath the surface of the Indian Ocean, in an exclusive underwater collaboration with Atmosphere Core.
Chef Giorgio Servetto will introduce a Garden-to-Sea Immersion concept rooted in circular cuisine and zero-waste precision. He will take over two of the region’s most celebrated underwater restaurants, for exclusive lunch and dinner experiences: Only BLU at OBLU SELECT Lobigili from 7th to 9th May 2026, followed by M6m (Minus Six Metres) at OZEN LIFE MAADHOO from 12th to 14th May 2026. The culinary extravaganza will also include a signature Crab Dinner Experience at the HUDHU BAY, also at OZEN LIFE MAADHOO.
Presented as a five-course menu at both Only BLU and M6m, each dish will trace Chef Servetto’s culinary journey, translating his philosophy into refined and sophisticated expressions. Developed in partnership with Atmosphere Core culinary team, the menus will prioritise island-grown produce. Hydroponic greens cultivated on Maadhoo Island, fresh vegetables sourced from local farms, and sustainable catch from the Indian Ocean will reinforce a transparent and measurable commitment to environmental accountability.
“Creativity begins with listening—to the land, the sea, and what they give you,” says Chef Giorgio Servetto. “My cuisine is about simplifying. When you respect ingredients fully, every element finds its purpose and flavour becomes clearer. You are a guest in nature’s elegant dining room. It is especially exciting to bring this experience to the Maldives for the first time with Atmosphere Core, where serving food in this underwater realm makes the journey feel even more special.”
Born and professionally shaped in Liguria, Italy, Chef Giorgio Servetto is known for an approach to cooking that is both disciplined and deeply curious. He is a great wine enthusiast and a dynamic presence in the kitchen, driven by an openness to learning, cultural exchange, and continuous research. This passionate pursuit of excellence has earned him rare distinction: he remains the only chef in Liguria to hold both a MICHELIN Red Star and a MICHELIN Green Star, and the only one to be awarded Red Stars at two different restaurants.
Bringing together MICHELIN-level gastronomy and tangible island sustainability leadership, this collaboration extends beyond a single culinary moment. It reflects Atmosphere Core’s broader commitment to embedding conscious dining principles across its portfolio.
Anupam Banerjee, Vice President Food & Beverage, Atmosphere Core, expands, “This kind of culinary experience feels very natural to us. We are focused on bringing conscious dining into everything we do. Our approach to circular cuisine comes from working closely with what’s grown on our islands and what the sea provides responsibly. Collaborating with Chef Servetto has been inspiring. His way of thinking aligns instinctively with ours, and together we’ve designed something enriching, grounded and memorable, a new experience that our guests can genuinely enjoy and take with them.”
The venues themselves complete the immersion. One of the Maldives’ largest under ocean restaurants, Only BLU offers a cobalt-washed dining room framed by drifting marine life, while M6M delivers a sophisticated, limited-seat experience six metres below the surface, where ocean panoramas replace traditional décor. In both settings, dining becomes a sensory experience, focused and deliberately unhurried.
Easily accessible from Velana International Airport, OBLU SELECT Lobigili and OZEN LIFE MAADHOO offer seamless entry points for travellers seeking meaningful travel. Whether for a fleeting escape or an extended stay, the collaboration positions Atmosphere Core at the forefront of a new gastronomic language where creativity, sustainability and sense of place are inseparable.
In an age where luxury dining is being redefined, this underwater takeover makes a compelling statement, the future of fine dining isn’t louder, it’s deeper.
This Ramadan, Villa Nautica invites guests to gather for an overwater Iftar experience at Lagoon Restaurant, offering a relaxed setting to break fast just a short journey from Male’. Located a quick speedboat ride from Malé, the resort’s close-to-city convenience makes it an easy choice for families, friends, and teams looking for a peaceful island atmosphere without a long transfer.
Set over the water, Iftar by the Ocean is designed around variety, bringing together a generous spread that balances Ramadan favourites with a broader mix of flavours, so guests can return across the month and still find something new to enjoy. The experience is welcoming and unhurried, shaped by warm service, open views, and the simple comfort of sharing a table at sunset.
Iftar is priced at USD 59++ per adult, with children aged 3 and under dining free and children aged 4–11.99 receiving 50% off. For group gatherings, discounts apply for reservations of 12 adults or more, making it well suited for corporate Iftars and larger family meet-ups. Return transfer between Malé and Villa Nautica is included.
For more information, please visit villaresorts.com.
On 07th March, SO/ Maldives collaborates with Germany’s prestigious family wineries, Weingut Heitlinger and Burg Ravensburg, to present an intimate and stylish Winemaker’s Dinner a celebration of modern Pinot set against the breathtaking backdrop of the Maldives.
In a refined fusion of European heritage and island glamour, SO/ Maldives will host third-generation winemaker Patrick Jacklin Heitlinger and his wife Lilly for a singular evening dedicated to craftsmanship, storytelling, and exceptional wine.
At the heart of Weingut Heitlinger lies a philosophy of balance, tradition reimagined for the modern palate. As a proud VDP estate, the winery is known for its biodynamic approach and its expressive Pinot wines that range from vibrant estate selections to complex single-vineyard masterpieces.
Hosted in the fashion-forward surroundings of SO/ Maldives, the evening unfolds as an intimate encounter between vineyard and island. Guests will indulge in a meticulously curated five-course menu, each dish artfully paired with Heitlinger’s celebrated Pinot wines revealing layers of texture, minerality, and character.
Between courses, Patrick and Lilly will share personal stories of their heritage in Tiefenbach, of vineyards kissed by German sunshine, and of a family legacy that continues to evolve with grace and ambition.
This collaboration is more than a dinner it is a meeting of worlds: German terroir and Maldivian glamour, biodynamic purity and contemporary luxury, heritage and haute living.
Seats are limited for this exclusive one-night affair.
For more information or to book your perfect getaway, please visit so-maldives.com or contact so.maldives.reservations@so-hotels.com or call +960 664-9100
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