MEATS, ROOTS, LEAVES: THE 12 FRESH DINING CONCEPTSPROVIDING SUSTENANCE AT PATINA MALDIVES, FARI ISLANDS
Patina Maldives continues its journey of perpetuality with enhanced
culinary concepts born of nature’s bounty and root-to-leaf principles,
underpinned by a commitment to positively impact people and place.
Purveyor of conscious cuisine, Patina Maldives, Fari Islands, unveils athoughtfully refreshed array of food concepts, from experiential venues
to reinvigorated menus, further underlining its status as a cuttingedge culinary destination within the archipelago. Balancing innovation,technical skill, zero-waste sensibilities and the freshest ingredients acrossits ensemble 12 dining experiences, the offering places an emphasis onsustenance, authenticity, and flavour.
For a nurturing immersion in nature, signature dining restaurant Roots
has taken up residence in the resort’s on-island organic Perpetual Garden.
Guests can now enjoy the innovative, nutritious plant-based dishes insitu, creating a unique connection with the ingredients growing all aroundthem. Centred on homegrown produce, the degustation menu changes
according to seasonal availability and includes the likes of Delectable
Tomato, confit tomato, lacto-fermented tomato juice and basil oil;
Watermelon Tataki, watermelon, charred onion and chive oil; and Spiced
Carrot Cake, dehydrated carrots and orange sorbet, all paired with aselection of organic and biodynamic wines.

info.maldives@patinahotels.com
www.patinahotels.com@patinamaldives@patinamaldives

The resort’s Perpetual Garden was conceived to secure hyper-local
produce for the restaurant kitchens by growing as many fresh ingredientsas possible. Since September, Patina Maldives has harvested a wide
variety of fruit, vegetables, and herbs, including 94kg of watermelon,
over 200kg of aubergines and 50kg of okra, with plans to expand next
year. Patina Maldives purchases over 95 per cent of its seafood from local

fishermen who use traditional, sustainable fishing methods and deliver
their catch daily. Off-island ingredients are meticulously sourced toensure best practice in the supply chain.

Pictured (l-r): Roots Garden; Wok Society

Portico, the resort’s all-day dining venue, offers unpretentious, flavourful
food, delivered with passion and precision to stimulate the senses andfeed the soul. Overlooking the resort’s main beach and pool, it opens fordinner with a new ‘Taste of the Indian Ocean’ concept showcasing cuisinefrom across the region, including Southern Indian, Sri Lankan and ofcourse local Maldivian specialities. Dishes could include Barabo Mashuni,
pumpkin salad with curry leaves and coconut and Kandu Kukulhu, curry
stuffed tuna rolls made with aged curry paste and coconut cream.
At the high-energy, buzzy Wok Society, fresh local ingredients sing in anew menu featuring flavours from the distinct cultures and provinces ofChina, under the guidance of Chef Zhang Sichuan. Highlights include
handmade noodles; dim sum and Xiaolongbao; and mouth-watering maincourses, from steamed snapper to black pepper beef or pork rib withgarlic, all complemented by an impressive list of craft beers. Over on
the sunset side of the island, the conviviality and flavours of the Aegean
are celebrated in the soulful kitchen of Helios, a laid-back beachfront
destination. Kinship, generosity, and warmth come together throughwholesome hot and cold meze, grilled meats and seafood, and exquisite
desserts. Depending on the season, guests can enjoy a breakfast of hot
and cold favourites including eggs Menemen (scrambled with tomato,pepper, and onion) and Yumurta Halsama (boiled with olive oil, pepperand lemon); a selection of Turkish jams and pastries; nuts and seeds; cold
cuts and cheeses, overlooking the sweeping beach and tranquil ocean
vista beyond.
The communal heart of the Fari Islands, the Fari Marina Village is open
to resort guests and non-resident visitors alike, and features eateries
to suit any mood. The vibrant promenade is flanked by yachts, with avibrant social scene that attracts bon viveurs from neighbouring resorts
and beyond. Beachfront social hub The Fari Beach Club offers a multisensory dining and entertainment experience centred on fresh,sustainably
caught seafood and a crudo bar, while at Kōen Japanese culinary artistry
is married with Scandinavian style in a sophisticated 10-course signature
tasting menu.
Drawing inspiration from cuisine found in the most remote corners ofSouth America, Brasa champions the intimacy of open-fire cooking whereguests have a front row seat to the culinary action. Newly appointed
Peruvian Chef Nick Magdeleno takes the helm, delivering an authentic
seven-course tasting menu built on vivid flavours and forged throughsmoke and flame.
A calming sanctuary of earthen tones, Farine thrives under the guidanceof Maldivian Chef Abdulla Rifzan. The contemporary European bistro
serves freshly baked artisan breads, Italian style antipasti of cured meats
and cheeses, and hearty main courses for those looking for easy casualeating.

Pictured (l-r): Brasa; Kōen

For a quick bite, guests can catch one of the pop-up food trucks fromdaily complimentary gelato (vegan soft serves included) at Tuk Tuk Gelato
to GoGo Burger, which serves up mouth-watering burgers now including
tuna and Beyond Meat options. The poolside Veli Bar offers crafted light
bites and creative tipples made with homemade syrups and ingredientsgrown on the island. Zero-waste cocktails include Oleo-Saccharum, usingsugar syrup extracted from the discarded husks of citrus after juicing, as
well as fermenting and pickling ingredients to minimise surplus.

Pictured (l-r): Go Go Burger; Tuk Tuk Gelato

Culinary director John Bakker joined the team at Patina Maldives, FariIslands in June of this year, and has been tasked with overseeing theacclaimed food and beverage offer at the resort’s 12 outlets.
From a small town in Southwestern Ontario Canada, Chef John left home
24 years ago to pursue his dreams in the culinary world. Since then,he has worked in 19 countries including in Scotland, Sweden, the USA,Canada, Germany, the Cayman Islands and France. His many years ofexperience include five as Executive Chef at Gili Lankanfushi, and more
recently he held Culinary and Food & Beverage Director positions with Six
Senses resorts in Turkey and The Kingdom of Bhutan.
Bakker’s vision is to bring Patina’s principles of perpetuality andsustainability to life on the plate, and to wow diners’ palates withauthentic flavours that represent the spirit of the individual outlets.
“With all the choices available, the culinary journey at Patina is vast, but
we want it to be relaxed, easy-going and genuine. We offer memorable,
flavourful and dynamic culinary experiences, and we thrive on making ourguests’ dreams a reality.”

Pictured (l-r): Wok Society; John Bakker, Culinary DirectorRates at Patina Maldives, Fari Islands start from USD1,948 per night
based on two adults sharing a One Bedroom Pool Villa, excluding tax andservice.
Receive 35 per cent off with Patina Maldives, Fari Islands’ Advance
Purchase package, including complimentary breakfast, USD100 resort
credit, return airport boat transfers for stays of four consecutive nights ormore, and complimentary Guest Benefits. Stay must be booked 90 daysin advance. Terms and conditions apply. To book visit patinahotels.com/
maldives-fari-islands, email reservations.maldives@patinahotels.com ortel. +960 4000 555. Part of the Global Hotel Alliance (GHA) DISCOVERY
loyalty programme, Patina Maldives, Fari Islands recently enhanced its
offering so that DISCOVERY members at all levels can now expect evenmore VIP recognition, rewards and access to members-only experiences.
Terms and conditions apply.
To book visit patinahotels.com/maldives-fari-islands, email reservations.
maldives@patinahotels.com or tel. +960 4000 555

ENDS
NOTES TO EDITORS:ABOUT PATINA MALDIVES, FARI ISLANDS
Patina Maldives, Fari Islands is the inaugural flagship property fromsophisticated new lifestyle brand Patina Hotels & Resorts, the latest hospitality
concept by Capella Hotel Group. Designed by renowned Brazilian architect
Marcio Kogan, Patina Maldives offers 90 contemporary one- to three-bedroom
Beach and Water Pool Villas, alongside 20 Fari Studios, all of which embody
a harmony of sanctuary and stimulation. Set in the Fari Islands archipelago
in North Malé Atoll, guests can immerse themselves in a new expression ofisland life through thoughtful tailor-made wellness journeys, interactive musicprogrammes, captivating culinary experiences, and bask in the light-filled
James Turrell Skyspace pavilion — all while embracing the vibrant social scenethat emanates from the destination’s communal heart: the Fari Marina Village
and Fari Beach Club.
ABOUT PATINA HOTELS & RESORTS
Patina Hotels & Resorts is the latest hospitality concept from Capella HotelGroup. Born out of guests’ desire to honour individuality, Patina appeals toa new generation of travellers who seek deeper connections with themselvesand the world around them. The human-centred design flows with thenatural modes people are in, gently and intuitively providing for each guest’s
individual needs, ensuring that no two stays are exactly the same. A fivestar, sophisticated lifestyle brand, Patina Maldives, Fari Islands will be thefirst launch, with another property in Ubud, Bali also in development. Patina
Hotels & Resorts is a member partner of DISCOVERY, a multi-brand loyalty
programme representing a collection of 40 independent hotel brands over 100
countries worldwide.
ABOUT FARI ISLANDS
Fari Islands is an elevated Maldivian resort experience that celebrates nature,
craft and connection. A Pontiac Land Group development anchored by three
world-class hospitality brands, Fari Islands is located in the North Malé Atoll
within the Maldives, a 50-minute luxury boat transfer from Malé International
Airport. The archipelago also features the picturesque Fari Marina Village,
built around a vibrant Beach Club, charming boutiques and a selection ofhandpicked, upscale food and beverage options. Spaces have been masterfully
designed by renowned architects from Studio MK27 (by Marcio Kogan), Kengo
Kuma & Associates, and Kerry Hill Architects, to bring about a delicate balanceof serene and social. One of the islands is home to a thoughtful hospitality
campus; Fari Campus is a dedicated island for staff with a focus on community,education, and engagement, and is the first of its kind in the Maldives.

For further press information or images		
on Patina Hotels & Resorts, please contact:
Zainab Hussain Shihab			
Assistant Director of Marketing Communications
zainab.shihab@patinahotels.com
Luann Alphonso				Director of Marketing Communications
luann.alphonso@patinahotels.com