What to eat in the Maldives

Why the Maldives is a foodie’s paradise

Most people think the Maldives is about sunsets and overwater villas. It is—but it’s also about lobster medallions served six metres below the surface, wagyu sliders on a sandbank at midnight, and teppanyaki tables perched in the jungle canopy. The resorts here don’t just import ingredients; they import Michelin-starred chefs, underground wine cellars, and entire dining concepts. Ithaa, the world’s first all-glass underwater restaurant, opened in 2005. Today, there are at least ten underwater venues across the atolls, each with its own twist: some serve champagne breakfasts, others host glow-in-the-dark dance parties. The Maldives has turned dining into an adventure, and the adventure starts From arrival off the seaplane.

The underwater dining scene: where to eat below sea level

If you only do one thing in the Maldives, make it an underwater meal. The glass walls act like a living aquarium, with parrotfish, reef sharks, and eagle rays gliding past your table. Conrad’s Ithaa sits 16 feet below the surface, offering a six-course lunch and a four-course dinner. The menu changes seasonally, but the lobster bisque and wagyu beef tenderloin are staples. Hurawalhi’s 5.8 Undersea Restaurant is the largest all-glass underwater venue, seating just ten couples at a time. It’s open for lunch and dinner, with a vegan tasting menu available. Niyama’s Subsix, accessible by speedboat, is the only underwater nightclub—Picture sipping a lychee martini while a manta ray swims overhead.

Treetop and overwater: dining above the waves

Not all extraordinary meals happen underwater. Waldorf Astoria’s Terra restaurant is built among the branches of a banyan tree, with seven private bamboo nests connected by wooden walkways. The ten-course degustation menu is paired with wines from a sommelier who climbs a ladder to serve you. At Niyama’s Nest, teppanyaki chefs cook wagyu and king crab on a grill set six metres above the ground. The restaurant’s open-air design means you can watch the sunset while your food sizzles. Soneva Jani’s So Hands On takes it further: you harvest herbs from the resort’s garden, then cook them with a chef in your overwater villa.

Sandbank picnics and private chef experiences

For something more intimate, Good for couples to a private sandbank picnic. Soneva Fushi’s Sonu’s Picnic starts with a speedboat ride to an uninhabited island, where a chef sets up a table on the sand. The menu is whatever you want—grilled lobster, sushi, chocolate fondue—but the real star is the setting: turquoise water, white sand, and no one else in sight. At Waldorf Astoria, the Destination Dining team will arrange a floating breakfast in your villa pool or a candlelit dinner on a dhoni boat. Conrad’s THE MURAKA, the world’s first underwater residence, comes with a private chef who prepares meals in your kitchen or on the deck five metres below the surface.

Michelin stars and celebrity chefs

The Maldives has become a playground for Michelin-starred chefs. St. Regis Vommuli hosts a rotating residency program, bringing in chefs like Stefan Heilemann for exclusive tasting menus. Waldorf Astoria’s The Ledge is helmed by Dave Pynt, whose Singapore restaurant Burnt Ends earned a star. Niyama’s Edge restaurant, accessible only by boat, serves modern fine dining with a view of the ocean. Even the underwater venues are getting in on the act: Hurawalhi’s 5.8 recently collaborated with a two-Michelin-star chef for a limited-edition menu. If you want to eat at the same table as a Michelin chef, message me—I’ll secure the reservation.

What I’d actually book: my top three picks

If I had to choose just three experiences, here’s what Fede would book. First, a champagne breakfast at Hurawalhi’s 5.8 Undersea Restaurant. The bubbles taste better when a turtle swims past your table. Second, a teppanyaki dinner at Niyama’s Nest. The chef’s knife skills are mesmerising, and the wagyu melts in your mouth. Third, a private sandbank picnic at Soneva Fushi. It’s the most romantic meal I’ve ever arranged, and the photos will make your friends jealous. For families, Waldorf Astoria’s floating breakfast in the villa pool is a hit—kids love the novelty, and parents get to relax.

The honest bits: what to know before you go

Underwater restaurants are magical, but they’re not for everyone. The glass can fog up, and the temperature is cooler than on land. Book a late lunch instead of dinner—you’ll see more marine life in daylight. Treetop dining is stunning, but the walkways can be wobbly; skip the heels. Sandbank picnics sound idyllic, but the boat ride can be bumpy—pack motion sickness pills if you’re prone. Most resorts require advance reservations for signature dining, especially during high season. Message me at least a month ahead, and I’ll handle the details. Finally, don’t assume all-inclusive means all dining. Some resorts charge extra for underwater or Michelin experiences—always check the fine print.

How to plan your Maldives dining itinerary

A good rule: to think of their trip as a culinary journey, not just a beach holiday. Start with an underwater lunch at Ithaa or 5.8 to set the tone. Midweek, book a treetop dinner at Terra or Nest—these are the meals you’ll remember. For a splurge, reserve a Michelin chef experience at St. Regis or Waldorf Astoria. End with a sandbank picnic or floating breakfast to savour the last moments. If you’re staying at a resort with multiple islands, like Waldorf Astoria or Niyama, plan your dining around the transfer schedule—you don’t want to rush a meal. And if you’re celebrating something special, let me know. I’ll arrange a surprise: a cake, a private fireworks display, or a chef’s table setup.