The Maldives is best known for its turquoise waters, luxury overwater villas and pristine beaches, but its cuisine has largely remained an undiscovered gem for many international travelers. Nova Maldives hopes to change that with the launch of Maldivian Flavours, a year-round dining experience celebrating the nation’s culinary heritage through a contemporary plant-based menu.
The new offering arrives as travelers increasingly seek authentic food experiences while on vacation. According to Airbnb research conducted in 2025, 42% of British travelers say memorable dining experiences play a major role in choosing a holiday destination, highlighting growing interest in local cuisine and cultural immersion.
Created by Executive Chef Sobah, a Maldives native, the menu draws inspiration from traditional island cooking while presenting familiar ingredients in innovative ways. Served daily alongside the resort’s buffet at Soul Kitchen, the rotating selection features locally sourced produce that has long been central to Maldivian home cooking.
“Growing up in the Maldives, food was always deeply connected to home, memory, and the islands around us,” Chef Sobah said. “Every dish on this menu begins with something I recognize from home, whether it is a relish, a root, a fruit from a neighbour’s garden, or a flavour shaped by memory.”
Among the signature starters is the Green Mango & Wild Roquette, a modern interpretation of the traditional relish Ambu Majaa featuring shaved green mango, toasted coconut and tamarind dressing. Another standout is the Spiced Eggplant Terrine, inspired by slow-cooked island curries and layered with confit cherry tomatoes and copi leaf emulsion.
Main courses include a Breadfruit Wellington, which transforms one of the Maldives’ oldest staple ingredients into an elegant entrée, and Plantain Gnocchi with Moringa Emulsion, blending European culinary techniques with tropical island flavors.
Desserts continue the culinary journey with a Huni-Hakuru Tart, inspired by a beloved coconut sweet made with dark chocolate and palm sugar, and a colorful Papaya & Screw Pine Mille-Feuille featuring banana layers, papaya-coconut cream and passionfruit coulis.
The entirely plant-based menu also includes several naturally gluten-free options and emphasizes locally grown ingredients such as breadfruit, coconut, cassava, bitter gourd and banana blossom. By sourcing produce from nearby island communities, Nova Maldives says the program supports local agriculture while reducing the resort’s environmental footprint.
For travelers looking to discover a different side of the Maldives, the new dining series offers an opportunity to experience the islands through one of their best-kept cultural secrets: their food.