Nova Maldives has introduced Maldivian Flavours, a year-round dining series that reinterprets the islands' culinary traditions through a contemporary, entirely plant-based lens. Curated by executive chef Sobah, a daily rotation…
Nova Maldives has introduced Maldivian Flavours, a year-round dining series that reinterprets the islands' culinary traditions through a contemporary, entirely plant-based lens. Curated by executive chef Sobah, a daily rotation of starters, mains and desserts features at the South Ari Atoll resort's flagship restaurant, Soul Kitchen, drawing on native produce such as breadfruit, green mango, plantain, cassava, coconut and banana blossom.
The menu reworks familiar island dishes into refined compositions: a Green Mango and Wild Roquette starter nods to the Maldivian relish Ambu Majaa, while a Breadfruit Wellington and a plantain gnocchi with moringa emulsion apply European technique to local staples. Desserts include a Huni-Hakuru tart and a papaya and screw pine mille-feuille.
Several options are naturally gluten-free, and ingredients are sourced locally where possible. The series reflects Nova's wider emphasis on mindful, lower-impact hospitality that ties dining to the surrounding island community.
Read the full story
Reported by Visit Maldives
Curated by the Resortlife editorial team from publicly reported sources. Image courtesy of Visit Maldives.
