This August, Anantara Kihavah Maldives Villas and sister property Niyama Private Islands Maldives will welcome Michelin-starred chef Paco Roncero to host a series of exclusive lunches and dinners.

Brining his brand of culinary exploration to the Maldives for the first time, the dining experiences will invite guests to experience first-hand the acclaimed chef’s celebrated gastronomic flair in a stunning locale at both Anantara Kihavah and Niyama Private Islands; six metres below and above the Indian Ocean.

A name synonymous with avant-garde Spanish cuisine, Roncero weaves his advanced cooking techniques with creativity and innate sensibility, while his two Michelin Stars and three Soles Repsol portray his capacity for gastronomical innovation.

Anantara Kihavah Maldives Villas

Dinner at SEA – 2 August

Exclusive to 14 guests, this culinary journey will begin with a dinner six metres under sea. Perched at the edge of the island’s house reef, SEA is the resort’s award-winning underwater restaurant and wine cellar, home to over 450 labels and vintages.

Inspired by the richness of the ocean, an eight-course degustation menu will feature the chef’s creations including White Chocolate and Cardamon ‘Doughnut’ with Foie Gras, Seabass Ceviche in ‘Tiger’s Milk’, and Lobster with Olive Oil and Pink Pomelo Essence.

Lunch at FIRE – 3 August

The second culinary showcase takes place at the dramatic over water setting of FIRE. Enveloped by all shades of endless blue vistas, 14 diners can expect theatrical flair served alongside a gourmet six-course lunch featuring dishes such as Tartar of Tuna, Caviar and Anchovy, Lobster Gazpacho with Basil Perfume and Slow-cooked Confit Lamb Shoulder with Lemon Puree.

Niyama Private Islands Maldives

Dinner at Edge – 9 August

Half a kilometre from shore, a speed boat will take guests to Edge, the resort’s signature fine-dining restaurant. Showcasing the seafood found in and around the Maldives, Edge specialises in creating contemporary culinary delicacies.

Guests joining the one-off dinner at Edge will be introduced to dishes including Salmon Tartar, The Garden of Paco Roncero, and to wrap up, Rhubarb Soup with tomato and kumquat confit.

Lunch at Subsix – 10 August

Six metres below Edge, the underwater playground of Subsix hosts guests for Champagne breakfasts, subaquatic lunches and weekly glow parties, with aquatic-themed décor and surrounding views of the reef and marine life.

The special lunch will include Spanish Tortilla and Lobster with extra virgin olive oil and pink grapefruit soup. For those with a sweet tooth, the menu finale is Orange Sorbet with Pedro Ximenez and virgin olive oil.

Guests at Niyama Private Islands will also have the opportunity to join a cooking class with the chef and learn how to recreate some of his gourmet dishes at home.