Soneva Fushi has taken the Maldivian resort dining experience to new heights with Out of the Blue, a two-story overwater structure dedicated entirely to the art of eating and drinking.
Photo: Soneva Fushi
Soneva Fushi has taken the Maldivian resort dining experience to new heights with Out of the Blue, a two-story overwater structure dedicated entirely to the art of eating and drinking.
The main attraction is its namesake 50-seater venue, a foodie’s wonderland with several themed zones including a cheese room, a chocolate and ice-cream parlor, and So Hot, which comes equipped with a tandoor oven, robata grill, and pizza oven.
Elsewhere in the structure, gourmands will find venues plating up Modern Chinese and Japanese cuisine, a teppanyaki table for just eight diners, and a five-seater sushi bar primed to host visiting greats such as Kenji Gyoten—the youngest three-Michelin-starred chef in Japan.
Another highlight? Surprise dinners at Once Upon A Table, cooked by a rotating roster of star chefs from around the world.
More information here.
This article originally appeared in the June/July 2018 print issue of DestinAsian magazine (“Bolt from the Blue”).
