Four Seasons Kuda Huraa, Maldives Hotel

Kuda Huraa, Maldives

An idyllic MALDIVES experience tips over into the sublime when the legendary powder white sands and infinite blue seas are matched by an exquisite food offering from a chef with global accolades.

Endless shades of blue, a flurry of frondescence, icing-sugar sand, fresh seafood and the promise of languid days are signature of any Maldives break. But that’s not to say all hotels here are made equal. A 25-minute speedboat ride from Male airport brings you to Four Seasons Kuda Huraa – a slip of an island but one of the country’s most established resorts, which packs a punch with an exciting roster of island and ocean-bound activities, superlative food offering and large, stylish accommodation. Sitting over the house reef, villas hone indoor-outdoor living, while beach bungalows set amid tropical foliage have abundant lounging areas. All come with private pools, making it easy to linger – but that would be a mistake. There are multiple beaches, two oversized pools and the stunning island spa to explore, with its first-class practitioners offering anti-gravity yoga, healing tent experiences and overwater treatments. Then there’s the renowned marine centre where you can lean on experts for insight on turtle rehabilitation and coral regeneration, or go diving on secret reefs or snorkel with sharks. There’s tennis on the neighbouring island, hand-line fishing, hobby cats, kayaks and hydrofoils and the top-ranked surf breaks of Sultans Point. Open-air restaurants include poolside Reef Club, which majors in quality Italian fare, Kandu Grill, for barbecued local fish, and Café Hurra, whose relaxed setting belies the quality of its pan-Asian flavours. But the highlight is Baraabaru, headed up by chef Hari Nayak – his global restaurants stretch across Bangkok, Dubai and New York – whose menu inspired by his heritage showcases refined modern Indian cuisine. With staff delivering Four Seasons’ lauded standard of excellence with friendly aplomb, it’s the stuff holiday dreams are made of.

Words by Blossom Green.

This article was taken from the June/July 2024 issue of Food and Travel. To subscribe today, click here.