Underwater dining in Maldives
Double‑Michelin‑star Chef Giorgio Servetto is leading an environmentally conscious underwater dining series at Atmosphere Core in the Maldives running through March. (corporate.visitmaldives.com) The pop‑up emphasizes sustainability and high‑craft cuisine—an unusual mix of culinary theatre and eco focus for adventurous food travelers. (corporate.visitmaldives.com)
Chef Servetto will headline two separate residencies in May: lunch and dinner at Only BLU (OBLU SELECT Lobigili) from 7–9 May 2026, and a second takeover at M6m (Minus Six Metres) at OZEN LIFE MAADHOO from 12–14 May 2026. (visitmaldives.com) Each underwater service is billed as a five‑course “Garden‑to‑Sea Immersion” tasting that Atmosphere Core says was developed in collaboration with its in‑house culinary team and emphasises circular cuisine and zero‑waste techniques. (hospitalitynews.in) Menus will draw on island‑grown produce, specifically hydroponic greens cultivated on Maadhoo Island, alongside vegetables from regional farms and responsibly sourced Indian Ocean seafood. (visitmaldives.com) A separate signature Crab Dinner Experience will be staged at Hudhu Bay, OZEN LIFE MAADHOO, where the resort markets a mud‑crab‑focused menu featuring global preparations such as Hong Kong butter garlic and Sri Lankan Jaffna spice styles. (theozencollection.com) Giorgio Servetto arrives with a reputation for “farm‑to‑table” sustainability from his restaurant Vignamare, which has been recognised by the MICHELIN Guide and awarded both a Red Star and a Green Star for environmental practice. (guide.michelin.com) Atmosphere Core’s programme materials quote Vice‑President Food & Beverage Anupam Banerjee framing the residency as an extension of the group’s circular‑cuisine strategy and island sourcing partnerships that underpin its OZEN and OBLU brands. (corporate.visitmaldives.com)
