It's no longer a secret that top-class cuisine plays a major role in the Maldives. After all, nobody wants to spend their best time on a small island with a bunch of hangry guests. Gourmets appreciate the cuisine of the various luxury resorts in the Indian Ocean for its variety and high quality. This is also due to the fresh ingredients - think fish and seafood. At The Ritz-Carlton Maldives, Fari Islands, the already outstanding cuisine is now topped off with yet another crown. Because on November 13 and 14, 2024, star chef Rolf Fliegauf will be a guest. He'll provide culinary surprises in the "Beach Shack".

Jenifer and Rolf Fliegauf, © Giardino Hotels

The Ritz-Carlton Maldives, Fari Islands
Fari Islands North, Male 20013, Maldives
+960 400-0999 - ritzcarlton.com
Doubles from € 2,000

Exceptional culinary art

Rolf Fliegauf is by no means unknown. After all, the German became the youngest two-star chef in Europe at the age of 29. That was 13 years ago - and he still has the stars. Fliegauf is responsible for Ecco restaurant in Ascona as well as Ecco in St. Moritz. Both Swiss culinary temples have been awarded 2 stars. They are part of the Giardino hotel group and are open alternately. During the warmer months, Fliegauf can therefore be found on Lake Maggiore. And in winter, it's off to the sun-drenched Engadin.

© The Ritz-Carlton, Maldives

Together with Junior Sous Chef Sebastian Krawanja and his wife Jenifer, Fliegauf is making a stopover this fall to create top-class cuisine in the Maldives. The two Fliegaufs have been working side by side for 14 years, with Jenifer responsible for managing the service. Anyone already familiar with Ecco cuisine is in for a treat. Because the menu for the guest appearance in the Maldives is already set: "Yes, our menu is of course set with a few signature dishes, such as lobster with citrus and chili notes and our so-called 'pre-dessert' coconut and caviar," reveals Fliegauf.

Purist aromatic cuisine

It's not easy to describe Fliegauf's style, because intense flavors from all over the world meet traditional cuisine: "The basis of my cuisine is definitely French, here and there with Asian influences. Above all, it should be fresh and crisp, I appeal to all the senses, the textures are important, the mouthfeel and, of course, the smell and look. I need excitement and want to surprise," says Rolf Fliegauf.

© The Ritz-Carlton, Maldives

There's no doubt that he will succeed. After all, the high-quality ingredients have already been ordered, and the chef brings some of them himself. For example, vinaigrettes, aromatized oils and certain sauces. Of course, cooking in the special climatic conditions of the Maldives is also a challenge: "The humidity in the Maldives is so high that the production of the crispy elements requires a long drying time," explains Fliegauf. Therefore, he plays it safe and brings them with him in airtight packaging. The sommeliers at The Ritz-Carlton Maldives and those from the Giardino also coordinate their efforts.

© The Ritz-Carlton, Maldives

Guests can already look forward to this new aspect of top cuisine. Those lucky enough to be on site during this time will also get to meet Fliegauf's wife Jenifer. She spans the arc between the kitchen, the service and the guests.

The Ritz-Carlton Maldives, Fari Islands
Fari Islands North, Male 20013, Maldives
+960 400-0999 - ritzcarlton.com
Doubles from € 2.000