More than just an island paradise, it is also a gastronomic heaven, playing host to three divine eateries, including the world’s largest all-glass undersea restaurant.
The wow factor of the resort’s culinary offering is down to their seminal chef, Bjoern van den Oever. Bringing with him a wealth of experience from 3 Rosette – and Michelin-starred kitchens, Bjoern has worked alongside the likes of many top notable chefs, including Jens Rittmeyer and Ed Cooney along the way. From kitchens in his native Germany to Ireland, Portugal, Switzerland, Dubai, the Philippines, Turks and Caicos and Doha, Bjoern leads the kitchen teams in the undersea 5.8 and the resort’s other signature dining spot, Aquarium. His unrivaled 5-star experience has brought innovation and creativity to the culinary delights that have guests’ taste buds dancing with delight.
Hurawalhi’s scene-stealer and Bjoern’s pride and joy is ‘5.8’, the world’s largest, all-glass undersea restaurant which sends senses soaring in this unparalleled setting, located 5.8 meters beneath the sea. Each dish blends the best ingredients with innovation and style, resulting in a showcase of imaginative modern cuisine, combined with an incredible location, wine and service. Surrounded by out of this world marine views, the minimalist-designed restaurant keeps the focus outside; and rates high on romance - every table is set for just two. The menu concept is a multi-course tasting extravaganza also available with wine pairing options narrated by the sommelier.
Above the shoreline, Hurawalhi’s other two restaurants, ‘Aquarium’ and ‘Canneli’ definitely keep in line with the resorts impeccable dining experience. Aquarium offers staggering sea views by day and a romantic flicker of candlelight by night. Serving a contemporary menu with thoughtfully sourced ingredients, organic and artisanal, and a Teppanyaki Grill, there is an emphasis on the freshest of local seafood and the finest quality of prime beef with delectable sushi, sashimi and tempura all prepared by a personal, highly skilled Chef de Cuisine.
Canneli, where guests will be treated to the resort’s wonderful, fresh breakfasts becomes the third option for evening dining, serving international buffet cuisine prepared to the highest standards whilst overlooking the tranquil Indian Ocean. Private beach dining, al fresco under the stars is also encouraged, allowing guests to create once-in-a-lifetime memories in a romantic setting second to none, enjoying signature lobster and Wagyu beef created by a personal Chef. The seductively lit Coco Bar is directly on the beach with al fresco decking overlooking a glimmering pool and lagoon, and includes a comprehensive shisha selection.
Hurawalhi’s cuisine is very much influenced by its idyllic island surroundings, rich in fresh seafood and ingredients. Chef Bjoern’s focus is on his masterful cooking techniques and flavors without being overly playful and experimental. It’s about taking the best ingredients and creating great food. The resort also places a large emphasis on light, locally sourced produce. Offering a set taster menu, 5.8 gives Bjoern the freedom to adapt the dishes based on available products and catch of the day. To avoid importing fresh produce, the resort also grows a lot of fruit and vegetables as well as herbs in the greenhouse, meaning that dishes are as fresh and organic as they get.
Hurawalhi Island Resort is situated in the Lhaviyani Atoll, just a 40-minute seaplane flight from Male. A 15s and over adults-only concept, Hurawalhi will offer 90 villas (60 Ocean Villas and 30 Beach Villas). The over water Duniye Spa uses only organic and chemical free products. Water sports offering include PADI 5* diving, a water sports center, diving sites, and snorkeling. The island is a nesting site for Green Turtles and working with Manta Trust will ensure their protection and education of guests.
Visit website: https://www.hurawalhi.com/