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Hidden among dense foliage within touching distance of a pristine, UNESCO-protected Biosphere Reserve, Soneva Fushi inspires the imagination. The award-winning resort truly defines the essence of barefoot luxury with Robinson Crusoe simplicity. The resort’s down-to-earth personality is reflected in its nature-inspired architecture. If the experiences are magical, the philosophy is simple; no news, no shoes.
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Mediterranean, Organic, Vegetarian and Plant-based Open for dinner Dine high above our gardens, where the aromas of the herbs waft up from below. The central open kitchen gives you front row seats to the action. Choose to sit under cover or beneath the starry night sky.
Menu
Maldivian Open for dinner two nights a week Dine on Maldivian fare on the sands of an uninhabited island, a 15-minute speedboat ride away from Soneva Fushi. Chef Sobah, an award winning chef, uses traditional cooking methods to prepare dishes with ingredients he forages for and catches around the island.
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Asian, Mediterranean and International Open for breakfast, lunch and dinner Take your pick from bountiful buffet, offering freshly cut fruits, baked goodies, a salad room, wood-fired pizzas, and Soneva’s ubiquitous ice cream and chocolate rooms.
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Indulge your sweet tooth with over 60 rotating flavours of homemade ice creams and sorbets. Try the classics or get adventurous with flavours like: coconut and avocado; strawberry, aged balsamic and green olive; and noni and hibiscus.
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Asian and International Open all week for lunch and dinner Dine on Vietnamese and Indonesian cuisine, salads, grilled meats and seafood. This area also includes: So Hot - a robata grill, josper grill and pizza area; So Guilty - the chocolate and ice cream parlours; So Fresh - the first overwater organic greenhouse in the Maldives; and So Cheesy - the cheese room.
Menu
So Hands On is our overwater sushi counter, which is run in partnership with Chef Kenji Gyoten, one of only a handful of three-starred Michelin chefs from Japan, whose restaurant in Fukuoka has a waitlist of almost a year. The hinoki counter top is made from Japanese pine polished by sake. With quality ingredients and expert chefs, we aim to offer the best sushi outside of Japan.
Menu
Japanese Open for dinner on Monday, Wednesday, Thursday, Friday and Sunday Open from February 4 - May 7 and from October 31 - onwards Culinary showmanship with unending vistas of the Baa Atoll and beyond. So Bespoke, Soneva Fushi’s open-air Teppanyaki table, is headed by Chef Gede Sujana.
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International and South Asian Open daily for dinner (except Buffet nights- Tuesday & Saturday) The practice of sharing food is a primal bonding ritual. We sought to recreate this intimacy with dishes made for sharing.
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Plant-based Maldivian and Southeast Asian with Nordic cooking techniques Open for dinner Sunday, Monday, Wednesday, Thursday and Friday Danish Chef, Carsten Kyster celebrates the garden with five-course menus featuring colours, green umami or one ingredient prepared various ways. The evening begins at 18:30 with a tour of the garden. Pick, feel, taste and smell the ingredients for your meal and discover amuse bouches hidden among the greenery. Gather around the fire pit for the first course, before being seated beneath the pergola and fruit trees.
MenuHotel facilities with your booking include:
Inclusions with your booking include:
Located in the Baa Atoll, Kunfunadhoo Island is one of the largest islands in the Maldives. The resort can be reached by a scenic 30-minute seaplane flight direct from Malé International Airport or a 12-minute speedboat ride for guests scheduled on domestic flights at the nearby Dharavandhoo Airport. Soneva Fushi has a private airport lounge exclusively for Soneva guests at the seaplane terminal.
Location Factsheet
