Gastronomy

Conrad Maldives redesigns underwater dining

Published

13 years ago

July 29, 2013

Have you ever wondered what you’d come up with if you were asked to create a menu for an underwater restaurant? That’s the challenge that executive chef Ayyoub Salameh faced recently when he was asked to design the menu for Ithaa undersea restaurant at Conrad Maldives Rangali Island which is launched this month.

Created by executive chef Ayyoub Salameh, the contemporary European menu showcases the finest luxury ingredients such as caviar, foie gras, and truffle.

“At Conrad Maldives, we feel that excellent food is an essential part of a luxury holiday. In fact, part of our philosophy is to offer our guests the widest variety of dining experiences in the Maldives,” said Ayyoub Salameh, executive chef, Conrad Maldives Rangali Island. “The challenge with creating the new menu at Ithaa undersea restaurant was to offer something that’s spectacular enough to match such an incredible location. For that reason, I chose to focus on using luxurious ingredients.”

The seven-course set-menu shows a definite influence of contemporary European cuisine with an emphasis on luxury ingredients. The dinner menu is priced at US$320 per person and consists of:

aperitif – malossol imperial caviar, sour cream, potato blinis

amuse bouche – crispy mascarpone cheese and truffle dumpling, edamame beans, alfalfa sprouts, espelette chilli

appetizer – agnotti of duck, medley of forest mushrooms, porcini ravioli, foie gras

entrée – maldivian lobster carpaccio, reef fish tartare, poached quail egg, passion fruit dressing

cleanse – mandarin sherbet, fresh, blackberries and basil leaf

passion – yellow tail king fish, saffron champagne risotto, beurre blanc foam

black angus beef tenderloin, apple and goose liver tortellini, fondant potatoes, tomato avocado, red wine sauce

indulge – valrhona chocolate vantage, white chocolate praline, salty caramel sable, sweet carrot sorbet

Ithaa, the world’s first all-glass under-sea restaurant, opened its doors on April 15, 2005 and is one of eleven restaurants and bars at the six-star resort. An icon in the country, Ithaa sits three metres below the waves of the Indian Ocean surrounded by a vibrant coral garden. Encased in 12.5mm thick clear acrylic, the restaurant seats up to 14 guests. A lighter, four-course set menu is offered at lunch time, while the merely curious can visit the restaurant for cocktails.

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Provence comes to Maldives with Château Minuty dinner at Milaidhoo Maldives

Published

21 hours ago

February 17, 2026

m@ldives

Milaidhoo Maldives is hosting a wine pairing dinner celebrating Provençal elegance and gastronomy on 4 March 2026 at the resort’s Shoreline Grill. The evening will feature wines from Château Minuty and will be hosted by Sébastien Nore, Global Strategy and Export Director of Château Minuty, offering guests insight into the winery’s heritage and approach to fine winemaking.

Originally from Limousin, France, Nore brings extensive experience in the international beverage industry. His career includes roles with Kronenbourg Wineries and PepsiCo France, followed by senior leadership positions at Diageo and Baron Philippe de Rothschild. He has played a key role in expanding Château Minuty’s global presence and currently oversees the winery’s strategy, sales, communication and marketing, with a focus on innovation and the refined character of Provençal rosé.

During the dinner, guests will enjoy a curated selection of Château Minuty wines, paired with a bespoke menu created by the Shoreline Grill culinary team. The featured wines include:

Château Minuty M de Minuty Rosé Magnum 1.5L – Artist Edition 2024
Château Minuty Prestige Rosé 2024
Château Minuty Rosé et Or 2024
Château Minuty 281 2024

Beyond this event, the dinner reflects Milaidhoo Maldives’ wider commitment to gastronomy. The resort’s Gourmet Plan is designed for guests with a strong interest in food and wine, offering personalised, multi-course dining experiences throughout their stay. Each menu is crafted to highlight the relationship between carefully selected ingredients and complementary wines, with an emphasis on authenticity and balance.

The Château Minuty dinner marks the fourth wine-focused event hosted by Milaidhoo Maldives this year, underscoring the resort’s ongoing focus on curated culinary experiences. The evening is positioned as a sensory journey, combining refined flavours, thoughtful pairings and a convivial island setting.

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From shoreline to hotpot: New dining experiences at Sun Siyam Iru Veli

Published

2 days ago

February 16, 2026

m@ldives

Sun Siyam Iru Veli has unveiled two new dining experiences this February: the beachfront Sunk in Sand Dining Experience and the interactive Hotpot Lunch and Dinner. Designed to enhance the island’s Privé collection offering, the new concepts centre on intimacy, shared moments, and flavour-led exploration, launching alongside the resort’s Valentine’s and Lunar New Year celebrations.

The newly introduced Sunk in Sand Dining Experience was officially unveiled during the Valentine’s celebrations, beginning with a beachfront breakfast concept. Guests can begin their day with a curated breakfast served directly on the shoreline, seated within the sand itself with uninterrupted views of the horizon. Complemented by a bottle of sparkling wine, the experience offers an intimate setting surrounded by the natural beauty of the Maldivian coastline. Priced at USD 250 per couple for breakfast, the concept extends beyond morning dining, allowing guests to reserve the experience at any time of day, including specially curated sunset and evening moments.

The new Hotpot Lunch and Dinner further expands the resort’s culinary offerings, with a selection of premium ingredients, aromatic broths, fresh seafood, meats, and vegetables. This dining experience centres on shared dining and interactive enjoyment. Guests may choose between a Vegetarian Hotpot at USD 99 or a Meat & Seafood Hotpot at USD 155. Launched alongside the island’s Lunar New Year celebrations, the offering provides visitors with an opportunity to experience flavours traditionally associated with the festive season, aligning the dining concept with the cultural highlights observed at the resort.

Together, these new dining experiences reflect Sun Siyam Iru Veli’s continued focus on diversifying guest experiences through thoughtful culinary innovation. By pairing immersive settings with flavour-led concepts, the resort continues to evolve its dining landscape while creating moments that complement both seasonal celebrations and everyday island stays.

Cooking

Maagiri Hotel invites guests to celebrate Ramadan with daily Iftar

Published

4 days ago

February 14, 2026

m@ldives

Maagiri Hotel has announced the availability of a daily Iftar experience throughout the holy month of Ramadan, inviting families, friends and corporate groups to gather and break their fast in a welcoming setting.

The Iftar buffet will be available every day during Ramadan and will feature a selection of traditional Ramadan dishes alongside international cuisine. Prepared by the hotel’s culinary team, the buffet will include local specialities, Middle Eastern favourites and a range of global offerings designed to cater to diverse preferences.

In addition to its daily Iftar service, Maagiri Hotel has introduced early booking benefits for corporate groups. Groups of 1 to 49 guests will be eligible for a 10 per cent discount, while groups of 50 guests and above will receive a 15 per cent discount. These corporate rates are available for bookings confirmed on or before 18 February.

The Ramadan Iftar programme reflects Maagiri Hotel’s focus on providing shared dining experiences centred on tradition, hospitality and togetherness during the holy month.

Guests and corporate organisers may make reservations or seek further information by calling 331 8484 or 722 8484, contacting the hotel via Viber on 722 8484, or emailing events@maagirihotel.com.