JW Marriott Kaafu Atoll Island Resort MALDIVES Local and global influences collide across six vibrant venues, offering seamless day-to-night dining with incredible Indian Ocean views. Words: Abby Lowe • Photography: Courtesy of Marriott International
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here are few places that capture the
distinctly Maldivian outlook. “It’s all rooted
imagination like the Maldives. A far-flung
in the philosophy of the ‘Maldivian Feeling’,”
paradise comprising clusters of coral
Bükülmez adds. “So, it’s laid-back and shaped
islands sunken into deep lagoons, its remote
by the concept of home, but still elevated by
location amid the otherworldly blues of the
luxury comforts.”
Indian Ocean have long contributed to its appeal.
The resort’s F&B venues are dotted between
But today, with increasingly high gastronomic
swathes of sand and swaying palm trees across
expectations, guests are coveting more than just
the 100-acre island, inviting guests to explore
the picture-perfect backdrop, instead seeking
different culinary experiences that range from
out places that lean heavily into their foodie-
relaxed and family-friendly to sophisticated fine
focused agendas. JW Marriott Kaafu Atoll Island
dining. Veyo is the all-day dining spot offering
Resort has responded by putting six distinct F&B
a selection of Maldivian and international
venues at the heart of its offering, delivering a
flavours; Wahoo is an infinity pool bar serving
day-to-night dining programme that’s equally
drinks and cocktails designed to be enjoyed on a
as exceptional as the setting.
lounger; Riva’s menu takes inspiration from the
“Each venue was envisioned as more than just
surrounding seas; Tito’s is a deli and patisserie
a place to dine,” confirms Cüneyt Bükülmez,
for sweet treats; Athiri is the resort’s signature
co-founder of Atolye4n, the design studio
steakhouse and grill; and Nikkei specialises in
behind each of the spaces. “We aimed to curate
the precision boldness of Japanese-Peruvian
an experience that deepens a guest’s connection
fusion plates.
to their surroundings.” Unsurprisingly, that
“We wanted to create an immersive journey
means making the breathtaking, 360-degree
that really captures the essence of the Maldives,”
views – a green and blue tropical mish-mash
explains Executive Chef, Jae Yong Cha. “So, each
of sea and jungle – a central element at each
of our restaurants tells its own story while also
restaurant and bar, while also tapping into a
sharing a common commitment to freshness,