Anantara Kihavah Maldives Villas

SEA: The world’s first underwater wine cellar

SEA sits six meters below the surface, wrapped in curved acrylic walls that frame the reef like a living painting. The restaurant holds only fourteen tables, so the space feels intimate even when it’s full. A sommelier pairs each course with wines from a cellar that spans nine decades — a 1945 Bordeaux with pan-seared wagyu or a crisp New Zealand Sauvignon Blanc alongside Maldivian lobster medallions. The menu changes seasonally, but the signature four-course sparkling lunch is the one Worth recommending: to first-timers: Prosecco on arrival, followed by ceviche, a lobster main, and a passion-fruit dessert that arrives just as the afternoon sun turns the water above you into liquid gold.

• Dress code: smart casual—no swimwear, but linen shirts and sundresses are perfect.
• Reservations: book 48 hours ahead; the resort’s villa hosts can secure your table.
• Best table: request seat 7 or 8—both face the reef’s busiest corridor.
• Kids: welcome at lunch; babysitting is available for dinner.

FIRE: Teppanyaki with a side of sunset

FIRE’s open-air pavilion juts into the lagoon, so the horizon stretches in every direction. The teppanyaki counter is carved from a single slab of black granite, and the chef works with ingredients flown in that morning: Hokkaido scallops, Australian wagyu, and local tuna so fresh it still carries the scent of the ocean. The show starts with a flaming onion volcano and ends with a chocolate fondue that you dip fruit into while the last light fades over the water. If you’re celebrating, ask for the private counter at the end—it seats only four and comes with a dedicated sake sommelier.

• Dress code: resort elegant — breezy trousers and a silk blouse.
• Signature dish: the wagyu ‘fire roll’—seared in front of you, then flambéed with brandy.
• Pairing: the resort’s wine guru can match each course to a sake or a crisp white from the cellar.
• Sunset timing: arrive 30 minutes early for a cocktail at the adjacent SKY bar.

SKY: Stargazing with champagne

SKY is the only overwater observatory in the Maldives, and it doubles as a cocktail bar. The retractable roof slides back to reveal a telescope powerful enough to spot Saturn’s rings, while the Sky Guru points out constellations with a laser. The menu is small—Asian-inspired tapas like tuna tartare cones and truffle dumplings—designed to be nibbled between sips of champagne. On clear nights, the resort hosts a ‘Cosmic Journey’ experience: canapés, a guided tour of the southern sky, and a glass of Dom Pérignon served at the exact moment the Milky Way arches overhead.

• Dress code: island chic—cover-ups over swimwear are fine.
• Best time: 8:30 pm for the first stars; the resort’s astronomer is on duty until midnight.
• Non-alcoholic option: the ‘Moonlight Mocktail’—coconut water, lychee, and edible orchids.
• Private bookings: the entire deck can be reserved for groups of up to ten.

SALT: Asian fusion on the sand

SALT’s beachfront pavilion is where the resort serves breakfast and dinner. The breakfast buffet is a sprawl of tropical fruits, Maldivian curries, and made-to-order eggs, but the real draw is the dinner menu. The chef blends Thai, Indian, and Mediterranean techniques — massaman curry with local reef fish or a deconstructed sushi platter that arrives on a bed of orchid ice. The open kitchen lets you watch the flames leap from the tandoor, and the wine list leans toward Old World bottles that pair well with spice. If you’re staying in a beach villa, you can ask for a private table on the sand, lit by lanterns and the glow of the reef just offshore.

• Dress code: barefoot elegance—sarongs and sandals are welcome.
• Must-try: the ‘Maldivian Tasting Platter’—a trio of curries, coconut rotis, and chili sambol.
• Wine pick: a chilled Viognier from the Rhône; the sommelier keeps half-bottles for smaller groups.
• Sunset seating: request a table at the water’s edge—the resort will set up a low daybed if you prefer to dine lying down.

PLATES: Global comfort food with a view

PLATES is the resort’s casual poolside café, but ‘casual’ here still means linen napkins and a view of the 49-meter infinity pool. The menu is a globe-trotter’s greatest hits: wood-fired pizzas, gourmet burgers, and a seafood tower that arrives on a bed of crushed ice. The real star is the breakfast spread — acai bowls, Maldivian hoppers, and a juice bar that presses everything from beetroot to aloe vera. If you’re traveling with kids, this is where they’ll want to eat; the resort keeps a separate kids’ menu with familiar favorites like chicken satay and chocolate-banana pancakes. For adults, the espresso martini is a strong pick-me-up after a morning snorkel.

• Dress code: resort wear—swimsuits under cover-ups are fine.
• Lunch highlight: the ‘Kihavah Burger’—wagyu beef, foie gras, and truffle aioli.
• Kids’ corner: high chairs and a play area are tucked behind the café.
• Poolside service: order from your sun lounger; the staff will bring everything on a tray.

Private dining: Your villa, your rules

most villas have a shaded sala that can be transformed into a private dining room. The resort’s culinary team will set up a table for two (or twelve) and serve a multi-course menu tailored to your tastes. The most popular request is the ‘floating breakfast’—a tray of tropical fruits, pastries, and champagne delivered to your pool at sunrise. For something more elaborate, the chef can prepare a Maldivian feast: whole grilled reef fish, coconut curries, and a dessert of saffron-infused semolina. If you’re celebrating an anniversary, the resort will decorate the sala with orchids and arrange a string quartet on the deck. Guests come for couples here for honeymoons, and the feedback is always the same: the privacy makes the meal feel like it was cooked just for them.

• Lead time: 24 hours for standard menus; 48 hours for custom requests.
• Dietary needs: the chef can adapt any dish—vegan, gluten-free, or allergy-specific.
• Wine pairing: the sommelier will bring a selection to your villa for a private tasting.
• Sunset upgrade: ask for torches and a fire pit on the beach.

The little extras that make a difference

Anantara Kihavah’s dining experience is built on details. The resort’s wine guru, Arun, offers a sommelier certification course for guests staying four nights or more—tastings take place over water, on sandbanks, and even underwater. The gin bar at Manzaru stocks over 50 varieties, and the bartender will craft a bespoke cocktail based on your mood. For families, the kids’ club runs cooking classes where children learn to make Maldivian roshi flatbread. And if you’re a coffee lover, the resort’s baristas use beans roasted on-site; the signature ‘Kihavah Blend’ is a smooth Arabica with notes of caramel and citrus.

• Sommelier course: four tastings over three days; includes a certificate.
• Gin flight: sample three gins with tonic infusions like lemongrass or pandan.
• Kids’ cooking: 45-minute classes held twice weekly; parents are welcome to join.
• Coffee ritual: the barista will grind beans to order and serve with homemade shortbread.