Surrounded by tropical banana trees, this restaurant without walls rises above our organic herb and vegetable garden, with a sparkling sea panorama and sublime sunsets. Chefs in the open kitchen use only products from Baa Atoll to create 100% carbon neutral dining while introducing indigenous cuisine.
We purchase fruits and roots plus well-fed chickens from local farmers and fisherman deliver their catch daily. The modern Maldivian menu changes nightly with appetisers like scallops with grapefruit, mint and yuzu leading into mains such as slow cooked giant prawns in vanilla brown butter with bitter garden herbs and grilled chicken breast with braised aubergine and seeni sambol, a spicy local concoction.