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14 June 2026
Meyyafushi Maldives showcases underwater gastronomy at BUBBLE
Meyyafushi Maldives is placing experiential gastronomy at the forefront of its culinary offering with BUBBLE, an underwater restaurant located six metres beneath the surface of the Indian Ocean.
For chefs and hospitality professionals, the concept demonstrates how destination dining continues to evolve beyond cuisine alone, combining culinary craftsmanship, storytelling and immersive environments to create memorable guest experiences.
Surrounded by coral reefs and marine life, BUBBLE offers breakfast, lunch and dinner experiences where guests dine while observing tropical fish, sharks and other marine species through panoramic underwater views. The venue has been designed to integrate the natural beauty of the Maldives with contemporary gastronomy, creating a dining concept that places equal emphasis on atmosphere and cuisine.
At the centre of the culinary operation is Chef Shiv Negi, Culinary Director of Meyyafushi Maldives, who brings more than two decades of international hospitality experience to the project.
Throughout his career, Chef Shiv has held senior culinary positions with major hospitality brands, including Oberoi Hotels and Taj Hotels, building a reputation for developing distinctive dining concepts and leading multicultural culinary teams.
According to Chef Shiv, the objective of BUBBLE is to ensure that the cuisine matches the uniqueness of the setting.
“BUBBLE represents everything we love about dining in the Maldives,” he said.
“The setting is naturally spectacular, but our goal is to ensure that the cuisine is equally unforgettable. Every dish has been thoughtfully crafted to complement the experience, combining premium ingredients, refined techniques and a sense of discovery that mirrors the underwater world surrounding our guests.”
The menus draw inspiration from the Indian Ocean while incorporating contemporary culinary techniques and presentation. Guests can expect dishes featuring fresh seafood, premium meats and seasonal produce, prepared with a focus on flavour, craftsmanship and visual appeal.
For culinary professionals, BUBBLE reflects a growing trend within luxury hospitality towards immersive dining concepts where environment and storytelling become integral elements of the guest experience. Similar to chef’s table concepts and experiential tasting menus, the venue uses its unique setting to create a stronger emotional connection between guests and the meal.
Beyond regular dining service, the restaurant is also available for private events, proposals, celebrations and underwater wedding ceremonies, highlighting the increasing use of specialised dining venues as multi-purpose hospitality spaces.
BUBBLE forms part of Meyyafushi Maldives’ wider culinary portfolio, which includes Mediterranean dining at Thaana, Asian cuisine at Alif and curated wine experiences at the Raa Wine Cellar.
As luxury travellers increasingly seek memorable and experiential food journeys, concepts such as BUBBLE demonstrate how resorts in the Maldives continue to innovate by combining world-class gastronomy with the natural assets of the destination.
