From breadfruit to teppanyaki: Nova Maldives showcases island culinary experiences
Nova Maldives is highlighting Maldivian cooking traditions, locally sourced ingredients, Japanese dining and personalised food and beverage experiences as part of its new holiday concept, presented through a “Dopamine Menu” designed around relaxation, cultural discovery and wellbeing.
Inspired by changing travel preferences identified in KAYAK’s global travel forecast, the concept encourages guests to combine smaller experiences throughout their stay rather than build their holidays around a fixed schedule of activities.
For chefs and food and beverage professionals, the culinary elements include hands-on Maldivian cooking sessions, local food stalls, overwater Japanese dining, floating breakfasts and cocktail experiences.
Maldivian cooking with local ingredients
One of the principal culinary experiences is Cooking on the Atolls, an interactive session led by Nova’s culinary team.
The experience introduces guests to ingredients used in Maldivian cooking, including breadfruit, green mango, plantain, cassava, bitter gourd, coconut, wax gourd and banana blossom.
Participants will have opportunities to work directly with these ingredients and learn about their preparation and use in local cuisine.
The inclusion of ingredients such as breadfruit, cassava and banana blossom places attention on plant-based produce traditionally used in island kitchens.
For culinary professionals, the activity highlights how local ingredients and cooking knowledge can be incorporated into resort guest experiences, connecting visitors with the food culture of the Maldives.
Maldivian food stalls at Holhuashi
Nova will also feature Maldivian cuisine through Social Circles at Holhuashi, a weekly gathering held every Friday beneath the island’s banyan tree.
The experience includes Maldivian food pop-up stalls, traditional Bodu Beru performances, Dhivehi language activities and a coconut harvesting demonstration.
The food stalls provide an opportunity for guests to encounter local culinary traditions in a setting inspired by the social gatherings associated with Maldivian island life.
Coconut harvesting adds another dimension to the experience by introducing guests to an ingredient that plays an important role in Maldivian cuisine, particularly in curries, accompaniments and traditional preparations.
Japanese dining at Mizu
International gastronomy forms another part of Nova’s culinary offering, particularly through Mizu, the resort’s overwater dining pavilion.
The restaurant offers five multi-course dining sets featuring Japanese-inspired preparations, with selections incorporating sushi, temaki, teppanyaki grilling, seaweed and vegetarian options.
The menus are built around ingredients from the ocean and farms, bringing different approaches to seafood and vegetable preparation into the dining experience.
For chefs, the offering highlights the role of Japanese cooking techniques in resort gastronomy, from the preparation of raw seafood and hand rolls to grilling and multi-course menu presentation.
The overwater setting adds a destination dining component, allowing guests to experience Japanese cuisine against the surrounding lagoon.
Breakfast and wellness-focused dining
Nova’s breakfast offering includes a floating breakfast served in guests’ villas and a buffet at Soul Kitchen.
The Soul Kitchen breakfast features Maldivian Flavours small bites, juices and smoothies, incorporating local culinary influences into the resort’s morning dining programme.
The breakfast options reflect the resort’s approach to flexible dining, allowing guests to choose between an in-villa experience and a restaurant buffet.
Cocktail experiences at Wink Bar
The culinary journey continues at Wink Bar, where guests can enjoy cocktails alongside live acoustic and jazz performances.
The beverage selection includes a Peach & Rosemary Blossom, combining bourbon whisky, peach syrup, lemon wedges and rosemary syrup.
An Espresso Martini, prepared with vodka, Kahlúa, espresso and sugar, also features among the options.
The cocktails introduce different flavour combinations, from fruit and herbal ingredients to coffee-based preparations, as part of the resort’s evening beverage experience.
Connecting gastronomy with island wellbeing
Beyond dining, Nova’s Dopamine Menu includes wellness treatments incorporating Maldivian ingredients, marine excursions, coral planting, sound healing and private sandbank experiences.
The resort’s wellness rituals draw on ingredients such as coconut oil and herbal leaves, extending the use of local botanicals beyond the kitchen.
Through its cooking workshops, Maldivian food stalls, Japanese dining and beverage offerings, Nova Maldives is positioning gastronomy as part of a broader approach to island wellbeing.
For the resort’s culinary team, these experiences provide opportunities to introduce guests to Maldivian ingredients, regional cooking traditions and international cuisine while connecting food with culture and the surrounding environment.
