Niyama Private Islands Maldives has unveiled a new culinary innovation, introducing an exquisite tasting menu at its underwater restaurant, Subsix. This latest offering brings the unique fusion of Japanese-Peruvian haute cuisine, known as Nikkei, to the Maldives.

Subsix, named for its remarkable location half a kilometre offshore and six meters below the ocean’s surface, has been a hub of extraordinary experiences for over a decade. From champagne breakfasts to midnight glow parties, the venue offers a captivating underwater setting surrounded by glass walls that showcase vibrant coral reefs, colourful anemones, butterflyfish, and occasional reef sharks. Every moment spent here is described as a magical, once-in-a-lifetime experience.

Continuing its tradition of innovation, Subsix now presents a Nikkei-inspired five-course tasting menu, blending Japanese precision with Peruvian creativity. The dishes highlight the bounty of the Indian Ocean, with sustainably sourced ingredients crafted into playful, modern presentations. Signature dishes include scallop ceviche, balancing tangy and salty flavours; wahoo tartare, caught locally and paired with avocado and a hint of spice; and buttery cod, paired with crisp asparagus. To complement the meal, guests can indulge in a selection of sake or fine wines curated by Head Sommelier Mayank Sharma.

The menu is the brainchild of Executive Chef Thierry Vergnault, whose culinary journey began with classical training at the Four Seasons Hotel George V in Paris and expanded through roles worldwide. “With a setting as extraordinary as Subsix, nothing less than an extraordinary menu will suffice,” Chef Thierry remarked. “Our goal is to engage all five senses and delight the palate with every bite, while proudly showcasing fresh, high-quality ingredients sourced from the beautiful waters around us.”

Chef Thierry oversees nine dining venues at Niyama, each offering unique experiences. These include the newly relaunched Nest, serving Asian cuisine in treetop settings; Tribal, featuring a culinary exploration of South American and African flavours; and Edge, perched above the Indian Ocean. Each reflects Niyama’s commitment to culinary excellence and creative dining.

RAAYA by Atmosphere has unveiled its latest addition, Seb’s Farm, an outlet inspired by the castaway adventurer Seb and rooted in sustainability. This new venue promises to captivate guests with its culinary offerings and sustainable approach.

Seb’s Farm offers an enchanting dining experience under the Maldivian stars, featuring rustic wooden tables adorned with fresh blooms and seasonal produce. The ambiance combines the ocean breeze with soft, natural melodies, creating a unique celebration of the island’s natural bounty. The concept is designed for those seeking authentic flavours and a deeper connection to nature.

Located at the heart of Raaya Island, Seb’s Farm includes vegetable plots, fruit orchards, fragrant herbs, a hydroponic garden, and a poultry farm. The farm-to-table approach highlights sustainability and culinary craftsmanship. Every dish and beverage incorporates ingredients sourced directly from the organic farm and local fisheries, with the menu showcasing the best of seasonal produce.

The Seb’s Farm Signature Menu includes Maldivian specialties such as RAAYA Fish Soup, a slow-cooked dish infused with curry leaves and Maldivian chili, and Kanamadhu Chocolate Fudge, a Maldivian almond cake served with coconut ice cream. For refreshment, the craft cocktail and mocktail menu is a highlight, featuring creations like Seb’s Florals, made with cucumber juice and lime, and Raa Gin, infused with passionfruit and strawberry.

Maurice Van Den Bosch, General Manager of RAAYA by Atmosphere, emphasised the importance of Seb’s Farm as more than just a dining venue. “In today’s fast-paced world of multitasking, long screen times, and city stress, people feel increasingly anxious and disconnected. Gardening, as supported by numerous studies on horticulture therapy, can significantly uplift the spirit. At Seb’s Farm, we offer guests an immersive experience, including exclusive farm tours, gardening sessions, and personalised culinary masterclasses. Cocktail enthusiasts can also craft drinks using fresh herbs and fruits from the farm.”

Chef Putu Alit Wijana, Executive Chef at RAAYA by Atmosphere, highlighted the sustainability focus: “Every meal at Seb’s Farm begins with fresh, locally sourced ingredients. Our daily catch is supplied by local fishermen, and we are dedicated to providing a farm-to-table experience that supports the environment and our community.”

Seb’s Farm incorporates an in-house composting system that transforms food waste into fertile soil, which is used in the farm and gardens and shared with neighbouring islands. The farm also utilises water conservation practices, including rainwater collection and filtration systems, while harnessing solar energy and implementing zero-waste kitchen initiatives to minimise environmental impact.

RAAYA by Atmosphere, a five-star resort under the Atmosphere Hotels & Resorts brand, is a picturesque 45-minute seaplane ride from Velana International Airport. It features 167 beach and overwater villas, along with six diverse dining options that blend local traditions with global flavours.

Patina Maldives, Fari Islands, continues to redefine sustainable luxury with the hosting of an extraordinary Net Zero Dinner at Roots, its signature plant-based restaurant. This festive celebration showcased a perfect harmony of innovation, creativity, and eco-consciousness, setting a new benchmark for sustainable dining experiences.

The evening’s ambiance was thoughtfully curated, with minimal use of electricity during both preparation and the event itself. Candlelight illuminated the restaurant with a warm glow, thanks to handmade cylinders crafted from recycled glass bottles. Guests were welcomed through an artistic entrance constructed entirely from driftwood washed ashore, celebrating the natural beauty of the island.

Guests enjoyed a meticulously crafted 7-course plant-based fine dining menu, conceived by Patina Maldives’ Director of Culinary, John Bakker. The Net Zero menu was inspired by locally available produce that is indigenous to the Maldives, with much of it harvested directly from the Fari Islands itself. Each dish reflected his vision of redefining plant-based cuisine, blending innovation with sustainability. The menu received glowing reviews from guests, who described it as visually stunning, excitingly creative, and surprisingly filling.

John Bakker shared his inspiration for the evening, saying, “The Net Zero Dinner was our opportunity to challenge the boundaries of plant-based fine dining. Each dish was designed to evoke joy and indulgence while honoring the environment, embodying the principles of sustainability that are core to Patina Maldives.”

Adding to the enchantment of the evening, renowned singer Portia graced the event with her powerful voice, captivating the audience and creating an unforgettable atmosphere.

The Net Zero Dinner is a testament to Patina Maldives’ dedication to its sustainability initiatives, which include renewable energy, zero-waste kitchens, and circular economy practices. By infusing these principles into its festive celebrations, Patina Maldives demonstrates that luxury hospitality can lead the way in environmental stewardship.