When Sonu and Eva Shivdasani developed Soneva Fushi they went against the conventional travel industry practice of building as many rooms as possible. Despite having one of the biggest islands in the Maldives they chose to build low density, low rise buildings. They could easily have squeezed in several hundred rooms, but 15 years down the road there are still only 65 villas, all tucked behind thick vegetation barely visible from the sea. This responsible, empathetic approach to development set the standard for other Soneva resorts.
Fresh in the Garden restaurant
Our Fresh in the Garden restaurant was designed to make the most of its position, making the most of cool sea winds and its elevation so that air conditioning is not required. Its high thatched roof increases convection currents, with minimal solar gain and further improves cross ventilation to cool the guests and extract the smells of cooking.
A truly unique and organic environment is created, combining the herb and vegetable gardens below and beautiful views to achieve a holistic, natural experience. Access to nature is a fundamental aspect of our psychological wellbeing, and that connection is emphasised in the open walkways and panoramic views. All this serves to subtly immerse the resort, and its guests, in the natural ecology of the island.
Growing produce on an island like Soneva Fushi isn't easy. The sandy soil holds nutrients poorly, and so in order to make the most of our gardens we have turned to some traditional techniques. By mixing biochar into the soil, we increase its fertility, allowing us to grow herbs and vegetables. Our organic garden provides the freshest food possible, and its food miles are measure in inches.
At every Soneva resort we do our very best to re-use waste materials to create new structures or reinterpret traditional building methods. At Soneva Fushi glass bottles are crushed in a bottle crusher and used as an ingredient in homemade terrazzo furniture.