Michelin Chef Goes Underwater

Chef Giorgio Servetto's residency will take place at two of Atmosphere Core's underwater restaurants: Only BLU at OBLU SELECT Lobigili from May 7th to 9th, 2026, and M6m (Minus Six Metres) at OZEN LIFE MAADHOO from May 12th to 14th, 2026. The five-course menu is built on a "Garden-to-Sea Immersion" concept, emphasizing a zero-waste approach. Hailing from Liguria, Italy, Chef Servetto is celebrated for his sustainable practices. He holds a Michelin Green Star for sustainability, in addition to his Michelin Red Stars, reflecting his commitment to environmentally conscious cuisine. His menus for this event will feature hydroponic greens grown on Maadhoo Island and sustainably sourced local seafood. The Maldives was the pioneer of underwater dining, with the world's first such restaurant, Ithaa Undersea Restaurant, opening in 2005. Situated five meters below sea level, it offers 180-degree panoramic views of the surrounding coral gardens. The underwater dining scene in the Maldives is competitive, featuring unique establishments like 5.8 Undersea at Hurawalhi, the world's largest all-glass underwater restaurant, and SEA at Anantara Kihavah, which boasts the world's first underwater wine cellar. M6m at OZEN LIFE MAADHOO is notable for being available as part of an all-inclusive plan. This collaboration is part of a larger movement towards experiential dining, where the setting is as important as the food. The global culinary tourism market was valued at an estimated $11.5 billion in 2023 and is projected to grow significantly. Other extreme dining experiences around the globe include enjoying a meal at the base of a waterfall in the Philippines, dining in a bamboo pod hoisted into the rainforest canopy in Thailand, and eating on a rock outcropping in the ocean off the coast of Zanzibar. In Norway, the restaurant Under is submerged 5.5 meters in the icy North Sea.