Dining & Restaurants - Luxury Maldives Restaurant - Six Senses Laamu

Dining Highlights


Six Senses Laamu’s signature restaurant

Perched above the organic garden, dine privately or at the communal Chili Table. Our chefs work with Maldivian fishermen and farmers to source local ingredients for our inventive dishes.


Unique overwater dining area

Twelve guests are invited nightly to the upper deck of our unique overwater area. Zen offers a modern twist on a traditional Kaiseki menu, including the finest sushi and sashimi. 


International overwater restaurant

This open air, two storey dining space begins each day with a bountiful breakfast. Dinner is a la carte international menu of fresh catch, grilled meats, pastas and Asian flavours.

Chill Bar

Magic mix of a cocktail with sunset

Chill Lounge and Bar is built over the water and on several levels, where local fresh ingredients come into their own and the drinks taste as they were originally intended.

Ice & Chocolate Studio

A place for sweet moments

An al fresco ice cream parlour with forty-plus ever-changing flavours. Enter the chilled Chocolate Studio where chocolate truffles are with cinnamon, green tea, lavender and mint mojito.

Altitude Cellar & Deli

Spun glass wine tower

Rising 6.4 metres above the Indian Ocean, this one-of-a-kind sunlit, spun glass wine tower holds 400 Old and New world vintages. The Deli stocks imported European charcuterie and cheeses.

Our Chefs and Beverage Experts

Nicholas Loubser

Executive Chef

Nicholas Loubser has over 20 years experience in working with fine dining hotels and restaurants. After working in some of the best hotels and restaurants around the world, Chef Nicholas joined Six Senses Laamu.  


Chef Nicholas brings to Six Senses Laamu years of varied experience, a fresh perspective and exciting new dishes. He involves himself in every aspect of the kitchen from choosing products to specialized menus for clients. Chef Nicholas is always in collaboration with the very best exponents in the field, to create products of the highest quality.

Special Requests

If you would like to meet with Chef Nicholas to discuss some of the finer points of food preparation or make special meal requests, your butler will be happy to arrange a friendly catch up with him

Melroy Fernandes

Head Sommelier

Working with over 400 labels, Melroy loves to challenge the odd by pairing food with the most unique and unexpected wines. His spirit and love for creative wine dinners, cheese, chocolate and wine pairings is restless.


Having worked in the finest hotels and Michelin star restaurants around the globe for 14 years, Melroy brings extensive knowledge on international wine and creative training abilities. He has travelled all over the world, to major wine regions and vineyards, seeking to complement his knowledge and deepen his understanding of different cultures.

Special Requests

If you would like to meet with Melroy to discuss wine selections to special meals, your butler will be happy to arrange a friendly catch up with him.

Anton Manganaro

Celebrity Chef

Six Senses Laamu is delighted to welcome Celebrity Chef Anton Manganaro back to LEAF restaurant for an exclusive dinner on April 18 to honor the tradition of Good Friday. He will also present signature dinners on April 17 and 19, which will also be based mainly around local fish and seafood. 

Anton is no stranger to the local ingredients that are harvested by fishermen and farmers from the neighboring islands and from the resort’s own organic garden. Using these fresh ingredients he combines Maldivian flavors with his own personal twist to create unique dinners that incorporate traditional touches of the season.

Exclusive Dinners

Easter Friday Dinner on April 18 is priced at US$150++ per person and the Signature Dinners on April 17 and 19 are priced at US$135++ per person. The dinners will be celebrated in LEAF restaurant and are limited to 40 guests. Reservations are required.

For more information, please call Reservations Department at: +960 680 0800 or email: reservations-laamu@sixsenses.com

About Chef Anton Manganaro

Chef Anton Manganaro started his culinary career at the Royal Garden Hotel with David Nichols, formerly of the Ritz and now at the Mandarin Oriental Hyde Park Hotel. Since then he has worked with many of the well-known chefs of our time including Gunther Schlender of Rue St Jacques, Paul Gayler of Inigo Jones and The Lanesborough, as well as Gary Rhodes and Anton Mosimann. For five years he worked with Paul Merrett at Interlude and the Greenhouse achieving a Michelin star. He also travelled the world working in private households before he headed up the kitchen at BAFTA 195 Piccadilly, where he has been head chef for the last seven years. 

Anton prides himself in using only the freshest, most seasonal ingredients. He supports many charities and organizations to promote wellbeing in farming and sustainability. While he enjoys the exciting innovations of contemporary cuisine, he places great emphasis on his classical background.


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