But it’s not just the setting that stuns. Under the direction of culinary director Gaushan De Silva, Aragu blends modern European techniques with the vibrant flavors of the Maldives, using sustainably sourced ingredients and inventive culinary artistry. Each course is a revelation: foie gras with local tuna, Maldivian lobster laced with tropical citrus or slow-cooked meats infused with island spices. The wine list is a standout, curated with rare vintages and served with sommelier precision. Service is seamless yet warm, with a quiet attention to detail that makes every meal feel tailor-made.
Our Inspector's Highlights
- Aragu is perched on stilts above the lagoon, with floor-to-ceiling glass doors that open to a view that changes with the color of the sky. At sunset, the entire space glows gold and coral, making it one of the most atmospheric dining spots in the Maldives.
- The multi-course tasting menus are precise without feeling fussy, blending European finesse with Maldivian flavors. Expect dishes like confit tuna with passion fruit or wagyu tenderloin finished with smoked coconut jus.
- Much of the seafood is line-caught just hours before service, and herbs are grown on the island itself. This keeps the menu fresh and rooted in its island setting without compromising on elegance.
- The wine cellar is impressively deep, featuring boutique European producers and rare vintages not commonly found in the region. Pairings are precise but personal, often chosen after the sommelier has spoken with you directly.
- Servers remember your preferences, even across courses, and adapt the pace of the meal to suit your evening. There’s a mix of polish and warmth here that feels less like fine dining formality and more like thoughtful hospitality.
The Chef
- At just 10 years old, chef De Silva began cooking to support his family, igniting a lifelong passion for the culinary arts. By 16, he was training at the Swiss Hotel in Kandy, Sri Lanka, laying the foundation for his future in fine dining.
- De Silva honed his skills at esteemed establishments, including Noma in Copenhagen and acclaimed restaurants in France. His diverse experiences have shaped a unique culinary perspective that blends global techniques with local flavors.
- He served as the private chef for the queen of Jordan, crafting personalized meals for the royal household. This role refined his ability to deliver exceptional dining experiences under the highest standards.
- At Aragu, De Silva emphasizes simplicity, allowing high-quality ingredients to shine without unnecessary embellishments. He avoids molecular gastronomy, focusing instead on authentic flavors and precise cooking techniques.
- De Silva's creations, like yellowfin tuna with roasted eggplant caviar and lagoon prawn tartare in young coconut bisque, exemplify his fusion of European techniques with Maldivian ingredients. These dishes showcase his commitment to innovation and respect for local flavors.
Amenities
Bar
Business casual
Dinner
Gluten-free options
Outdoor seating
Private dining
Reservations recommended 
Vegetarian options
Aragu
