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It’s uncommon for visitors to dine anywhere other than the resort at which they are staying. Island-hopping in the Maldives isn’t a viable option. Most resorts have a number of different restaurants ranging from casual beachside to specialty restaurants (such as Mongolian or seafood) or fine dining. You’ll find that once in your
It’s uncommon for visitors to dine anywhere other than the resort at which they are staying. Island-hopping in the Maldives isn’t a viable option. Most resorts have a number of different restaurants ranging from casual beachside to specialty restaurants (such as Mongoli
It’s uncommon for visitors to dine anywhere other than the resort at which they are staying. Island-hopping in the Maldi
It’s uncommon for visitors to dine anywhere other than the resort at which they are staying. Island-hopping in the Maldives isn’t a viable option. Most resorts have a number of different restaurants ranging from casual beachside to specialty restaurants (such as Mongolian or seafood) or fine dining. You’ll find that once in your little bit of paradise you really won’t want to leave it. However, if your resort is within reach of the Conrad Maldives Rangali Island by speedboat, and you have dollars to spare, then a meal at Ithaa, their underwater restaurant, is a memorable (and very pricey—US$400 minimum) option. If you choose to stay overnight in Malé (primarily a choice for more adventurous travelers) then stick with our recommended restaurants or seek highly recommended ones from reliable sources.
Dining at Ithaa ("mother-of-pearl" in Dhivehi) is the experience of a lifetime. The simple thatch-roof entrance appears to suggest just another water villa on stilts, but when you go in, you descend 16 feet (5 m) under the Indian Ocean to an extraordinary all-glass venue with 180-degree panoramic views, where you can watch thousands of brightly colored fish and other creatures of the deep dart, float, mooch, glide or swim above and around you. The décor has been kept deliberately understated so as not to compete with nature itself —simple wooden tables and chairs, plain white crockery, wooden floors. There's a 4-course lunch menu every day and a 6-course set dinner menu in the evening. Think caviar, truffles, lobster, duck, chocolate pralines (a superb contemporary European menu), plus a wine menu of over 20,000 bottles. If your pocket isn't deep enough for the lunch and dinner prices, settle for a mid-morning cocktail.
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