The Maldives Anantara

Stay—and dine—in style at The

Maldives Anantara private resorts, the ultimate tropical island escape

WHEN YOUR SEAPLANE delivers you to Anantara Kihavah Maldives Villas you are met by your dedicated butler. If you’ve signed up for a wellness retreat you are whisked away to the stunning overwater spa for a Cell Wellbeing Epigenetic Test. This involves taking a single hair which, once analyzed, tells the spa team about your body’s levels of nutrients, vitamins, minerals, and stress, from which your program of diet and activity is tailored.

Your butler then drives you through the Baa Atoll UNESCO Biosphere Reserve to your Sunset Overwater Pool Residence. The 2,874-square-foot (267 sq m) villa features vast living spaces, a professional kitchen, a gym, and a bathroom with glass-bottomed whirlpool tub. The newly expanded outdoor space boasts a day swing and an overwater infinity pool.

Whether you are here for a detox, a reset, or some “no shoes, no news” R&R there is much to enjoy on the island—with waters so blue you have to see them to believe them—from reef snorkeling and Jet Skiing to yoga and marine biology classes. There are plenty of dining options, too. Restaurants include pan-Asian Spice, grill-centered Fire, and Sea, home to the world’s first underwater wine cellar.

Gourmet living plays a major role on Kihavah’s sister island, Anantara Niyama Private Island Resort, a two-hour seaplane and speedboat ride away. Internationally focused Epicure, and African and South American cuisine at Tribal await. Tribal’s whiskey-aged striploin, octopus bean stew and kitoweo cha kamba—lobster in mild African spices—is a highlight for meateaters. And there’s a treetop teppanyaki restaurant, Nest, where your chef shows off her flame-throwing skills before cooking.

LUKE BORG, EXECUTIVE CHEF AT NIYAMA PRIVATE ISLANDS MALDIVES, TALKS TO US EXCLUSIVELY ABOUT THE RESORT’S NEW ORGANIC PRODUCE GARDEN

How long have you been looking after the food and drink at Niyama?

I’ve been here for eight months. The Maldives attract a discerning traveler looking for the very best in luxury living and food… and only the best of the best chefs are selected to work here.

How do you describe your cooking style?

I have a modern cooking style focusing on Mediterranean and Asian flavors. All the dishes I will be creating in the Chef’s Garden are developed using sustainable, responsibly sourced produce. We will also be looking to support the local community and help promote the fantastic produce we have here by buying locally. I aim to create an awareness of good, clean, and sincere food with a low carbon footprint.

Tell us about your organic garden… Our Chef’s Garden is a farm-to-plate concept where the ingredients we use come directly from the garden. We don’t have menus—part of the experience is to ask our guests to choose their favorite meat or fish and we create the dish especially for them, using whatever is available, fresh from the garden and the best ingredients from the land or sea.

How long has it taken to develop?

The idea was conceived over a year ago but over the past eight months we have been working on the project very intensely to have it ready to offer to guests for spring.

What are you growing there?

Hot basil, sweet basil, almonds, lemongrass, aloe vera, marjoram, lettuce, tomatoes, cherry tomatoes, and sugar cane. anantara.com

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