A new chapter: from individual to communal

Milaidhoo’s signature dining destination, Ba’theli is celebrated for its unique setting aboard three traditional Maldivian dhoni boats and its cuisine inspired by the historic spice route. The new direction deepens this narrative, transforming the experience from individual plating to heartfelt communal celebration.

“At Milaidhoo Maldives, we’ve always believed the best way to truly experience the Maldives is through our flavours,” says Paul van Frank, General Manager. “Ba’theli by the Reef is the heart of that story. By moving to a communal, family-style way of dining, we’re inviting you to eat exactly as we do in our own homes: passing plates, sharing seconds and letting the conversation flow as naturally as the tide.”

The refreshed concept was guided by Nasreena “Natti” Ali, sous chef from sister resort Dhigali Maldives, whose expertise in traditional Maldivian cuisine brings depth and authenticity to every dish. Working alongside Ba’theli’s talented local chefs, Natti transformed existing signatures into elegant family-style presentations while introducing new dishes that honour island traditions.

Signature dishes that tell stories

Two dishes exemplify Ba’theli’s dedication to Maldivian culture and sustainability:

Fihunu Bodu Ihi - Grilled coral Maldivian lobster with curry sauce, featuring lobster caught by local fishermen and curry made from leaves grown in the resort’s Chef’s Garden, connecting the dish to both land and sea.

Dhivehi Raha - A collection of traditional Maldivian mini dessert treats paired with screw pine ice cream. The ice cream is made from kashikeyo, a rare and exquisite fruit unique to the Maldives, allowing Ba’theli to showcase ingredients found nowhere else on earth.

The menu also features the Malaayfaiy – a traditional, large Maldivian wooden serving dish intricately decorated with lacquer work, historically used to serve elaborate feasts during special occasions like Eid. Culturally, it represents shared meals celebrating community, often featuring fish curry, rice and an array of accompaniments. At Ba’theli, this tradition is honoured and elevated.

The menu celebrates this heritage through:

Rice dishes including Mas Bai (smoked tuna rice), Aafalu Bai (apple rice), Barabo Bai (pumpkin rice) and Falho Bai (papaya rice), alongside Sri Lankan Lamprais representing the broader spice route influence.

Traditional soups and breads such as Garudhiya (the beloved Maldivian tuna broth), Roast Paan and Mas Banas (fish buns) – staples of island hospitality.

Satani (salads) featuring Kopi Fathu Satani (curry leaf salad), Fiyaa Satani (onion salad), Barabo with coconut roti (pumpkin) and Falho Satani (raw papaya) – vibrant accompaniments designed to be shared.

An experience to remember

Ba’theli’s culinary narrative began over 5,000 years ago when the Maldives became a key port for traders sailing from Indonesia and India to Arabia with precious cargoes: cinnamon, cardamom, turmeric, cloves, ginger and pepper. That story continues as talented local chefs create dishes of finesse based on the epicurean delights of the spice route, bringing Maldivian cuisine to life, and supported by the resort’s Chef’s Garden where herbs, vegetables and curry leaves grow just steps from the kitchen.

Ba’theli by the Reef remains the only restaurant in the world set on boats in a lagoon, creating an authentic and unforgettable sense of place. Guests dine aboard three traditional dhoni boats with stunning sunset views over the lagoon, surrounded by the gentle sounds of water and the warmth of Maldivian hospitality.

This is Ba’theli's new chapter: more communal, proudly Maldivian and as refined as ever.