At Six Senses Laamu, there’s a knack to crossing the quirky drawbridge to Leaf, the resort’s signature restaurant. Walk with intention. The same philosophy applies to our menus. In line with our Eat With Six Senses ethos, everything is intentionally as nutritious as it is delicious. That’s why, when we invite you to try our Blue Zone Menu, any fear of what you might forgo (steak, cheese, or alcohol) melts as fast as an ice cube in the tropics.
Choose a table on the beach and the powdery Indian Ocean sand beneath your toes is an instant appetizer. Here, you are permanently connected to nature, a trait shared by the world’s blue zones, from Sardinia to Costa Rica, where people live longer and healthier lives than anywhere else on Earth.
When it comes to aging, your DNA is only part of your story. Nutrigenomics is a developing science studying the relationship between what’s in the food we eat and the genes in our bodies. We’re starting to understand that the right food combinations – more fresh, leafy greens and whole grains, and less processed foods – provide us with the energy to live stronger for longer!
What makes the Blue Zone Menu so popular at Leaf? Perhaps it's the idea that well-being and enjoyment don't have to sit at opposite ends of the table. Inspired by the eating habits of the world's Blue Zone communities, the menu brings together fresh ingredients, thoughtful cooking, and flavors that stand confidently on their own. The result is food that feels good to eat, whether you're marking a special occasion or simply enjoying a long dinner over the garden. Guests have embraced the concept wholeheartedly, proving that healthy choices can be every bit as satisfying as the indulgent ones.
As the sun begins to set over this atoll utopia, one of Leaf’s hosts, presents the beautifully prepared rose apple and pear starter, served on a bell pepper and walnut purée, and accompanied by anti-inflammatory and antioxidant-rich butterfly pea flower tea. He shares a childhood story about dislodging rose apples from a neighbor’s tree using a catapult made of a bicycle inner tube and pebble. His advice raises a smile (in fact, all hosts at Six Senses Laamu do) and accentuates the sweet and tangy flavors, remembered each time a cyclist passes by.
Earlier in the day, a wander around the herb garden with Laamu’s probiotic mixologist, led to a discussion about the perfect mocktail pairing for Leaf’s five-course dinner. There’s something wonderful about knowing the scoby (live mother) in the kombucha is treated like a queen, and the added rosemary and Italian basil are from the sprigs you pick yourself. The probiotic effect reduces cholesterol and improves immunity, making it a sundowner with a health kick in each sip.
Next up is a caramelized cauliflower with a vegan butter of macadamia, olive oil, thyme, rosemary, and garlic, balanced with our chefs’ spin on Argentinian chimichurri and Maldivian spice mix, havaadhu. The magic is in the microgreens, grown in Leaf’s organic herb garden and rich in potassium, iron, zinc, and magnesium (great for boosting sleep quality).
Under the watchful eye of our sustainability team, all fish served at Six Senses Laamu meets exemplary fishing codes. Our fragrant garudhiya (fish soup) is layered with fennel, onion, and lemongrass and served as a prelude to the main event: rainbow runner fish with parsnip purée, beluga lentils, and curry leaf crust.
Blue Zone diets have a dramatically lower carbon footprint than those that rely heavily on meat and dairy because they require less land, water, and other resources. Six Senses Laamu’s emphasis on locally grown, sustainably sourced, and seasonal produce also reduces the impacts of transportation, plastic, and waste. Leftover plant trimmings are composted into soil to return back to the garden for nourishing new herbs, microgreens, and salad leaves. Nurturing your gut health goes hand in hand with protecting local habitats and livelihoods.
Sweet dreams are answered too, as the island goes big on desserts. The citrusy bilimagu sorbet palate cleanser comes on a bed of coconut crumble, and the coconut vegan ice cream is a thing of beauty you won't soon forget after you leave our Maldives resort. If coconut is not your thing, the ice cream and sorbet parlor serves around 48 flavors, all homemade with the Eat With Six Senses mantra Natural Ingredients, Less is More, and Local & Sustainable.
Beyond Leaf, the story continues in one of the island's sweetest corners. Here, chocolate is made from scratch using 100 percent organic Criollo cacao beans and brown sugar sourced from Sri Lanka. The process takes close to a week, from roasting and grinding to tempering and molding. Rich dark chocolate has earned a loyal following, while combinations featuring chili, cinnamon, and lemongrass tend to tempt the more curious palate.
By the time dessert disappears and the last spoon is set down, something becomes clear. Eating well doesn't have to come with a trade-off. The Blue Zone Menu celebrates the idea that nourishment and pleasure belong on the same plate. A night away from fatty, additive-heavy, processed means there’s no food coma to deal with – just as well when crossing the drawbridge back to the villa!
Everyone deserves a place in the conversation about their own well-being. We’ve reserved you a spot.