Food
Michelin-starred Italian chef Maurizio Bufi brings Lake Garda flavours to The Ritz-Carlton Maldives, Fari Islands
The Ritz-Carlton Maldives, Fari Islands brings the shores of Lake Garda to the palm-fringed beaches of the Maldives. Michelin-starred Chef Maurizio Bufi and mixologist Rama Redzepi will take guests on an unforgettable culinary journey from February 26 to 28, 2026. Maurizio Bufi, born in the Apulia region, creates modern Mediterranean cuisine that combines Italian roots with contemporary precision. His dishes are characterised by clear flavours, lightness, and understated elegance, with each ingredient speaking for itself. Rama Redzepi learned from the best in Italian bar and cocktail culture, Remo Pizzolito and Samuele Ambrosi. Through his cocktail creations, he elevates Bufi’s vegetarian menu into an entirely new dining experience. Instead of wine, Rama’s cocktails accompany the menu.
As part of the Masters of Crafts and Behind the Bar 2026 series, the resort welcomes this formidable duo from Italy’s Grand Hotel Fasano on Lake Garda. At The Ritz-Carlton Maldives, Fari Islands, where each experience is designed to engage all the senses, international masters of their craft bring culinary artistry to life in one of the world’s most extraordinary settings.
The first Culinary Maestro of 2026, Chef Maurizio Bufi, will bring his signature Italian creations to the resort’s Italian restaurant, La Locanda, for two exceptional evenings. On February 26, guests will enjoy the exclusive 4-course vegetarian menu, “Dalla Terra” (from the earth), where vegetables take center stage— even in dessert. Chef Bufi’s risotto combines lemon, burrata, and a hint of licorice, perfectly complemented by cocktails crafted by Rama Redzepi. Wine is not served with this menu, allowing guests to fully savour the interplay of flavours and mixology.
On February 28, Chef Bufi returns with a second 4-course menu, featuring seafood, fish, and meat. Squid is paired with sweetbreads and cashews, while beef ravioli is accompanied by shiitake mushrooms, barley miso, and orange. A curated selection of exquisite wines accompanies this menu, while both evenings begin with a series of amuse-bouchées from the kitchen, designed to prepare the palate for Maurizio’s masterful creations.
Dining at La Locanda is an experience in itself, with overwater tables set beneath the open sky. Guests can immerse themselves in the same sense of place as Lake Garda’s Il Fagiano, where lights shimmer across Italy’s largest lake, while enjoying the flavours of the Maldives.
Meanwhile, Bar Manager and Mixologist Rama Redzepi will take over the resort’s EAU Bar for three nights, presenting his signature cocktails as part of the Behind the Bar 2026 series. His four creations include “Il Tramonto Sul Lago,” inspired by the landscapes and sunsets of Lake Garda; “Midori No Sakura,” inspired by Japan and the tea ceremony; “From Jalisco to Benaco,” a journey from Mexico to Lake Garda; and “Total Branco,” representing Porto, the birthplace of port wine.
At the EAU Bar, the transition from day to night is brought to life each evening through the resort’s Defining Moment ritual. For three days in February, guests can enjoy the magic of the island alongside a taste of Lake Garda, echoing Rama Redzepi’s summer terrace at La Terrazza, overlooking the boat dock and shimmering waters of the Italian lake.
Maurizio Bufi grew up in southern Italy, in Puglia, and from an early age he was so enthusiastic about the flavous and ingredients of his homeland that he developed a desire to become a chef. After training as a chef, he was drawn to Lake Como, then to the high seas on a cruise ship, and finally to Switzerland and then Lake Garda, where he earned his first star at Villa Giulia. In 2024, his restaurant Fagiano at the Grand Hotel Fasano was awarded a Michelin star.
To this day, he has retained his childhood memories and respect for all products, and vegetables, which play a major role in Apulian cuisine, have also become increasingly important to Bufi. His cuisine is based on seasonality, sustainability, and the careful selection of the best Italian products, with technique serving exclusively to emphasise the purity of flavour without overshadowing it. Abroad, he encountered new products, spices, and preparation methods, which he skilfully combines with his Mediterranean cuisine.
Rama Redzepi, born in Pristina, moved to Italy at the age of 13. He comes from a multicultural family and quickly fell in love with his new country, which he embraced wholeheartedly. His passion belongs to the bar – he is a mixologist and has been bar manager at the Grand Hotel Fasano for 12 years, which received the “Best Hotel Bar in Lombardy” award from Gambero Rosso in 2020. Rama discovered his love of bartending at a beach bar in Veneto. This passion led him on a successful career path throughout Europe. After a first stop at a hotel bar in Frankfurt, he moved to Spain and developed a deep love for gin and tonic. Upon his return to Italy, two leading figures in Italian bar and cocktail culture, Remo Pizzolitto and Samuele Ambrosi, took him under their wing, and Rama became a bartender.
His bar at the Grand Hotel Fasano stocks over 70 gins and 30 tonic waters. Rama Redzepi has created cocktails to accompany each course of Maurizio Bufi’s “Dalla Terra” (English: from the earth) menu. Wine is not served with this menu, opening up a whole new world of enjoyment for guests.
At Restaurant Fagiano, the culinary flagship of the Grand Hotel Fasano, Chef Maurizio Bufi shapes the cuisine with his modern, Mediterranean-inspired signature style. Awarded a Michelin star since 2024, Fagiano stands for precise flavors, elegant lightness, and cuisine that interprets Italian tradition in a contemporary way. The gastronomic offering is complemented by Rama’s Bar, run by Bar Manager Rama Redzepi, who creates a stylish meeting place in the heart of the historic building with creative signature drinks and classic bar culture. Between palm trees, lakeshore, and Belle Époque ambience, a place has been created where enjoyment, style, and the Italian way of life come together in a special way.
For more information and bookings, visit the resort’s website.
Banyan Tree Vabbinfaru invites guests to discover an elevated dining journey at Saffron through an exclusive collaboration with Visiting Guest Chef Tipa, Head of Saffron at Banyan Group, who brings over a decade of culinary experience across Thailand and overseas.
Available from 17 June to 17 July 2026, A Southern Thailand Gastronomic Experience introduces a specially crafted, limited-time menu created exclusively for this one-month culinary collaboration. Designed as an immersive culinary journey at Saffron, the special menu presents a refined introduction of Southern Thailand’s rich culinary heritage through a contemporary lens.
Thoughtfully curated with harmony in taste, texture, and aroma, the menu celebrates Thai distinctive flavours through contemporary cooking techniques rooted in tradition. Signature highlights include Gai Yang Kor Lae, charcoal-grilled chicken served with Southern-style peanut sauce, and Gaeng Kiew Wan Nua, grilled beef tenderloin paired with aromatic green curry sauce.
Chef Tipa will be in residence at Saffron, Banyan Tree Vabbinfaru from 15–19 June, bringing her culinary expertise to the island. Throughout her career, she has played an important role in shaping distinctive restaurant experiences and championing evolving perspectives within Thai cuisine for many Banyan Tree resorts in Southeast Asian region.
Beyond the dining experience, guests may connect more closely with Chef Tipa through two exclusive Thai Cooking Classes on 17 and 18 June. Designed as engaging and hands-on sessions, the classes invite guests to discover authentic techniques and inspirations behind Thai cuisine while creating meaningful moments of cultural discovery.
Saffron, Banyan Tree’s signature Thai restaurant, was introduced to Banyan Tree Vabbinfaru in 2024 as part of the resort’s transformation, bringing a deeper exploration of Asian gastronomy to the island. The restaurant celebrates Thai cuisine through Saffron’s signature touches – from its welcoming hand-washing ritual to curated rice selections through the Rice Master experience – inviting guests into a deeper appreciation of Thai culture and cuisine.
As Banyan Tree Vabbinfaru continues to evolve its guest journey, culinary is an important part of the resort’s transformation. Following its 2024 renovation, the resort expanded its dining experiences to include three restaurants and two bars, creating a variety of flavours and experiences for guests.
A Southern Thailand Gastronomic Experience will be available at Saffron from 17 June to 17 July 2026, with Visiting Guest Chef Tipa at the resort from 15–19 June 2026.
For reservations and enquiries, please visit the resort’s website.
NH Collection Maldives Reethi Resort, a newly-opened sanctuary in the UNESCO-protected Baa Atoll, has introduced Caravela, an immersive culinary journey inspired by the great maritime expeditions that shaped global gastronomy.
Blending Spanish culinary heritage with Maldivian provenance, Caravela offers a multi-sensory journey where each course unfolds as a chapter in the story of exploration, trade and cultural exchange. The concept takes its name from the caravel, the agile Portuguese vessel that enabled pioneering voyages between the 14th and 17th centuries.
Designed as an intimate, dinner-only experience for up to 12 guests, Caravela centres around a communal table, fostering connection and shared discovery. The inaugural menu, The Atlantic Voyage of 1487, traces the route of early explorers who sailed from Iberia along the African coast towards the Cape of Storms in search of a sea passage to India.
The five-course menu opens with First Light of the Atlantic, crispy King Crab fritters with ikura and lime-yuzu vinaigrette, before moving into Winds of the Cantabrian Sea, a torched Maldivian tuna loin with escabeche and subtle Moroccan spices. Crossing the Madeira Currents follows with local job fish, confit plantain purée and a prawn coral tuile. A green apple sorbet, inspired by the Wambugu Apples of western Africa, serves as a palate cleanser before the main course, Benguela Shores at Dusk: a 12-hour sous vide pork belly glazed with smoky chilli and Spanish chorizo jus. The voyage closes with Triumphant Return to Iberian Coast, an olive oil cake with port wine and blood orange gel, encased in a sugar sphere inspired by the Armillary Sphere, a symbol of Portuguese navigation.
Petit fours of caramelised torrija, coffee chocolate bonbon and South African milk tart complete the evening, alluding to the upcoming voyage that discovered the Americas.
Caravela’s narrative-driven approach will continue to evolve as future voyages launch, including The Pacific Voyage of 1492 and The Indian Ocean Voyage of 1498. Each new menu will introduce a distinct flavour map, encouraging guests to return and explore the histories that shape modern cuisine.
The concept was created under the direction of Resort Manager Melroy Fernandes, in collaboration with the resort’s culinary team, drawing on a deep appreciation for the Age of Discovery. Fernandes, a Master Sommelier, has also curated a thoughtful wine pairing experience alongside the resort’s sommelier team to complement each course.
On the launch of Caravela, Fernandes said, “NH Collection Maldives Reethi Resort is designed for travellers seeking meaningful and memorable experiences. Whether exploring the natural wonders of the UNESCO Biosphere Reserve and nearby Hanifaru Bay or embracing the tranquillity of our island, Caravela offers a journey of a different kind, one that connects history, culture and cuisine in a truly immersive way.”
Caravela completes NH Collection Maldives Reethi Resort’s diverse dining portfolio, spanning all-day dining at Jumla, signature restaurants Alifaan and Kaiyo, beverage-led experiences at Atardecer, Handhuvaru, Madumaithiri and Splash Bar, and the Adrift destination dining concept.
The Atlantic Voyage tasting menu with wine pairings is priced at USD 190++ per guest and is available by prior reservation. For more information or to book, visit the resort’s website.
This Eid ul Adha, Kandima Maldives will be marking this meaningful time of the year with a three-day on-island programme, Eid at Kandima: A Maldivian Island Celebration, running from 25 to 28 May 2026. The programme brings together Maldivian cultural experiences, festive dining, and evening entertainment across the resort’s key venues.
The celebration opens on 25 May with Maldivian Mondays, the resort’s ongoing cultural series, anchored at Breeze Beach. The evening opens with Coconut Chronicles, an immersive storytelling performance rooted in Maldivian heritage, accompanied by a delicious spread of local snacks, fresh refreshments, and handcrafted coconut carts, alongside a live Bodu Beru performance, the traditional Maldivian drumming that has long been the heartbeat of island celebration.
Eid day itself, 26 May, begins at the table – where travellers will find a generous spread of Maldivian morning staples added to the special breakfast corner at Zest. Highlights include Barabo and Curry Leaf Mas Huni, alongside the classic preparation, served with both traditional Chapati and Coconut Chapati.
From that morning through to 28 May, guests can also enjoy a seasonal Baklava and Spanish Latte pairing at Deli and the lakeside Aroma cafe, a small but considered nod to the broader festive spirit running across the island.
Come evening, Zest will be transformed to host the Eid Special BBQ featuring seafood and meat selections, before moving to Breeze for an Arabian Night celebration, complete with a dazzling fire aerobatics and dance performance, live music from The Kabans, and a DJ set that keeps the energy flowing.
Special Culinary Spotlight: Chef Omar Allibhoy x Kandima
Omar Allibhoy, a celebrated chef and founder of the UK’s Tapas Revolution restaurant group and having worked at Gordon Ramsay’s Maze, will also be hosting a sunset live cooking demonstration on 27 May as a visiting partner. Working alongside Executive Chef Ivan, he will also be developing a limited-time-only Spanish-Maldivian fusion dish at Azure, Kandima’s atmospheric a-la-carte restaurant, which will continue to feature in Azure’s menu for three months following the collaboration, meaning guests travelling to Kandima through the summer can still experience a taste of the moment long after the visit itself.
As part of his visit, Omar will also join Kandima in unveiling the newly-renovated agricultural area of Fresh Labs, the resort’s on-island growing space with hydroponic planters, where freshly cultivated herbs and fruits will be incorporated into island cuisine and guest beverages as the space moves into full operation, where the resort is planning to also launch new foraging experiences and farm visits for guests.
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