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Concierge.com's insider take:
This blond wood and thatched-roof bungalow perched above the translucent lagoon allows plenty of fresh air to accompany the inventive organic cuisine. No dish here is cooked above 107° Fahrenheit. If the menu seems a little out of your comfort zone, place your trust in the savvy staff, who recommend island favorites like chilled beet soup with goat cheese. The waist-level display kitchen allows diners to query the chef while examining precisely what ingredients go into the Maldivian lobster ceviche tossed with yuzu and served on quinoa tabbouleh, and poached chicken breast with risotto and broccolini in a Kaffir lime–leaf tapenade. While some desserts miss the mark, others—like the black rice pudding with sweet mango purée and pandan crisp—are low-risk, high-enjoyment indulgences. Call well in advance for reservations if you're staying at another resort, as there is extremely limited availability for nonguests.
Open Wednesdays through Mondays noon to 4 pm.
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