Veligandu Maldives celebrates festive season with wine journeys, paella and seafood dining
Veligandu Maldives will bring together Japanese omakase, Spanish cuisine, Nikkei dining, seafood experiences and wine pairings as part of its Christmas and New Year 2026–2027 culinary programme.
The festive calendar will feature a series of chef-led experiences, including traditional Christmas pudding mixing, beachfront gala dinners, seafood dining, themed buffets and interactive cooking classes.
For chefs and food and beverage professionals, the programme brings together multiple culinary disciplines, from Japanese techniques and Spanish rice cookery to pastry traditions, wine education and beverage pairings.
Japanese, Spanish and Nikkei cuisine
Among the culinary highlights will be a Japanese Omakase Dinner, presenting a multi-course menu built around seasonal ingredients, precise preparation and the chef’s selection of dishes.
The omakase format places emphasis on ingredient quality, technique and the progression of flavours throughout the meal, allowing chefs to guide guests through a structured dining experience.
The resort will also host a Spanish Culinary Journey, featuring traditional tapas and paella, one of Spain’s most recognised rice dishes.
The experience will introduce guests to Spanish culinary traditions, with paella providing a centrepiece for communal dining.
Another highlight will be a Nikkei Dinner, exploring the combination of Japanese culinary techniques and Peruvian ingredients. The experience will showcase the relationship between the two cuisines, bringing together different approaches to flavour, texture and presentation.
Seafood dining and festive gala dinners
The festive programme will also feature Seafood Under the Stars, a beachfront dining experience highlighting fresh seafood from the Indian Ocean.
Christmas and New Year gala dinners will provide the main celebratory dining occasions, while Dhonveli Buffet Restaurant will present a rotating selection of themed buffet dinners throughout the season.
For Veligandu’s culinary team, the programme will require coordination across different service formats, from multi-course chef-led dinners and seafood experiences to international buffets and large-scale festive celebrations.
Wine journeys and rum and chocolate pairing
Beverage experiences will form another important part of the programme.
The Sommelier’s Wine Journey will introduce guests to different wines through a guided tasting, while The Sommelier’s Table will offer a more structured food and wine pairing experience.
Each course will be accompanied by a wine selected to complement its ingredients and flavour profile, highlighting the relationship between culinary preparation and beverage selection.
The resort will also introduce The Art of Rum and Chocolate Pairing, bringing together selected rums and chocolates in a guided tasting.
For pastry and beverage professionals, rum and chocolate pairing offers opportunities to explore how sweetness, bitterness, cocoa intensity and the aromatic characteristics of spirits interact.
Christmas pudding mixing and Thai cooking
Veligandu’s annual Christmas Pudding Mixing will remain an important part of its festive culinary traditions.
The resort follows a long-term preparation process, with the pudding mixture prepared the previous year used for the current Christmas celebrations. A new batch will also be prepared for Christmas 2027.
The tradition highlights the role of maturation in developing the flavours associated with traditional Christmas puddings, while allowing guests to participate in a familiar festive baking activity.
Interactive culinary experiences will continue with a Thai Cooking Class led by Chef Ohm, introducing guests to Thai ingredients, preparation techniques and traditional recipes.
The class will give participants an opportunity to learn directly from a professional chef while exploring the flavour combinations and cooking methods associated with Thai cuisine.
Across the festive season, Veligandu Maldives will bring together traditional Christmas preparations and international culinary experiences, supported by its chefs, pastry team, sommeliers and food and beverage professionals.
From Japanese omakase and Nikkei dining to Spanish paella, seafood, wine tastings and rum and chocolate pairings, the programme will showcase a range of culinary techniques and traditions as the resort celebrates Christmas and welcomes 2027.
