From Sea to Plate: Exploring Sustainable Seafood Dining at Milaidhoo

In the Maldives we are intrinsically linked to the sea – it surrounds us, embracing us in its magical underwater world. As much as we gain enjoyment from our beautiful coastline, we are constantly aware that the ocean’s future is also our future and we need to protect its biodiversity.  

At Milaidhoo Maldives, respecting our marine environment leads to a greater understanding of our place on earth. We offer imaginative culinary journeys at our signature floating restaurant, Ba’theli, where each dish is an evocative reminder of the spice route that shaped the region. It is also about eating only sustainable seafood.  

“The reality is that marine resources are finite and it is up to us, the chefs to lead the way, to ensure that our suppliers are as knowledgeable about what and how they catch their fish as we are about responsible sourcing,” says Cluster Executive Chef Ken Gundu. “It is an established fact that many of the fish species caught for consumption worldwide are vanishing – there are multiple reasons – some due to over-fishing, to fish being caught too young and therefore being unable to reproduce, to fish being discarded in the search for more desirable catches and, of course, to the evils of pollution in coastal waters which destroy fish habitats and contaminate fragile eco-systems.” 

Local fishermen use a sustainable method of pole and line fishing which reduces bycatch, minimising harm to other marine life. Key export fish like skip jack tuna feature a Marine Stewardship Council ecolabel which helps consumers make eco-friendly choices and allows Maldivian fisherman to obtain a better price.  

At Milaidhoo only sustainably caught fish is served. This responsible approach not only preserves fish populations for future generations, but also enriches our guests’ dining experience with flavours that are as rich as the fishing traditions behind them. In every bite, one can savour the essence of the ocean, knowing that each fish has been sourced with integrity and consideration for the delicate balance of underwater life. 

Ba’theli’s a la carte dinner menu, Malaafaiy dishes and six-course Maldivian heritage degustation menu reveal the spirit of the spice route crammed with refreshing sea-to-plate dishes. The depth of authenticity and the connection to local culture is evident in every dish. There are nostalgic pleasures to be found on the menu like Garudhiya, a traditional, popular Maldivian soup – lightly poached fresh skip jack tuna perfumed with pandan fruit and curry leaves.  

Tongkol Sambal Belacan, Malaysian seared tuna fillet is served with sambal, curried vegetables, and coconut rice. This dish is spiced with the knowledge of the Malay spice route traders. Their spicy sambals consisting of chilli, shrimp paste and makrut lime juice accompany most Malay dishes.  

“Our menus focus on sustainability, good health and culinary art,” says Chef Gundu. “Not only do we only serve sustainably caught fish but we also grow our own fresh produce like pandan, kulha fila fai (local mustard leaf plant), breadfruit, banana’s, kopi faiy and many others. Kopi Faiy is an indigenous cabbage similar to collard greens. The leaves are frequently used in many of Milaidhoo’s dishes. It tastes like a cross between kale and cabbage and it is packed with healthy nutrients like vitamin B12, potassium, and selenium. Plus, it’s rich in omega-3 fatty acids.”  

Stand out sustainable seafood dishes include our delicious Boashi Satani salad which is a mix of banana heart with tuna loin, coconut, and onion. Kopi Fathu Satani,  seared mahi-mahi fish, marinated in an aromatic blend of spices, and served with kopi faiy, onions and lime. Giyolhu Mas is a barbecue green jobfish fillet served with local mashed bread fruit and potato in a coconut based curry leaf sauce. Filolhu Thi Mas is Maldivian grilled lobster and white snapper curry served with fluffy white rice. Kandu Kukulhu is pandan wrapped yellow fin tuna, poached in spices and coconut milk accompanied by  vegetables, bananas, and rice. Fihunu Mas is barbecued snapper in an aromatic tuna broth served with chili-tomato chutney and steamed rice. Banbukeyo Bai is a tasty local vegetarian dish of liberally spiced breadfruit served with Basmati rice.  

Aside from the sea-to-plate offering, Ba’theli’s desserts offer a refreshing combination of  lemongrass and lime, tangerine, mango, and passion fruit sorbets. A Maldivian tasting of traditional mini desserts served with delicious screwpine ice-cream. And Gabulhi Boakibaa offers a melt-in-the-mouth end to a great culinary celebration consisting of coconut cake made from young coconuts, plantain puree, peanut cream, peanut brittle, and roast banana ice cream.  

For more information about Ba’theli’s sustainable sea to plate dining experiences please reach out to us at [email protected] or call 960 660 7788. For the latest news and to follow the story of our small island, subscribe to our newsletter.