Servetto is set to offer a culinary journey inspired by the land and the ocean beneath the waters of the Indian Ocean this May 2026.
An exceptional culinary experience is about to unfold in the Maldives. Two-Michelin-starred chef Giorgio Servetto will bring his unmistakable vision of creative cuisine, rooted in respect for the environment, beneath the surface of the Indian Ocean, in an exclusive underwater collaboration with Atmosphere Core.
Chef Giorgio Servetto will present his Garden-to-Sea Immersion concept, based on circular cuisine and zero-waste precision. He will take the helm of two of the region’s most iconic underwater restaurants to offer exclusive lunches and dinners: Only BLU at OBLU SELECT Lobigili from 7 to 9 May 2026, followed by M6m (Minus Six Metres) at OZEN LIFE MAADHOO from 12 to 14 May 2026. This gastronomic event will also include an exclusive Crab Dinner experience at HUDHU BAY, also at OZEN LIFE MAADHOO.
Conceived as a five-course tasting menu at both Only BLU and M6m, each dish will trace Chef Servetto’s culinary journey, transforming his philosophy into refined and highly sophisticated creations. Developed in collaboration with the culinary team at Atmosphere Core, the menus will prioritise locally sourced produce. Hydroponic vegetables grown on Maadhoo Island, fresh produce from local farms and sustainably caught fish from the Indian Ocean will reinforce a transparent and measurable commitment to environmental responsibility.
“Creativity begins by listening to the land, the sea and what they offer us”, says chef Giorgio Servetto. “My cuisine seeks to simplify. When the ingredient is fully respected, every element finds its place and the flavour becomes clearer. We are guests in nature’s elegant dining room. I am particularly excited to bring this experience to the Maldives for the first time alongside Atmosphere Core, where dining beneath the sea makes the journey even more extraordinary.”
Born and trained in Liguria, Italy, Chef Giorgio Servetto is renowned for a cuisine that is as disciplined as it is curious. A great wine enthusiast and a dynamic presence in the kitchen, his career is marked by constant learning, cultural exchange and continuous research. This tireless pursuit of excellence has earned him a rare distinction: he remains the only chef in Liguria to hold both a Michelin Red Star and a Michelin Green Star simultaneously, as well as the only one to have received Red Stars at two different restaurants.
By combining Michelin-starred haute cuisine with tangible leadership in island sustainability, this collaboration goes beyond a simple culinary event. It demonstrates Atmosphere Core’s broader commitment to integrating the principles of mindful dining across its entire portfolio.
Anupam Banerjee, Vice President of Food & Beverage at Atmosphere Core, adds: “This kind of culinary experience fits naturally with our philosophy. We are committed to incorporating conscious dining into everything we do. Our vision of circular cuisine stems from working closely with what grows on our islands and what the sea provides, in a responsible manner. Collaborating with Chef Servetto has been inspiring. His approach to cooking connects instinctively with ours, and together we have created something enriching, authentic and memorable: a new experience that our guests can enjoy and take home with them.”
The spaces themselves complete the immersion. One of the largest underwater restaurants in the Maldives, Only BLU offers a dining room bathed in cobalt blue tones, framed by the marine life gliding around it, whilst M6m offers a sophisticated, limited-capacity experience six metres below the surface, where panoramic ocean views replace traditional décor. In both settings, the dining experience becomes a sensory, unhurried and fully mindful exercise.
A short distance from Velana International Airport, OBLU SELECT Lobigili and OZEN LIFE MAADHOO offer easy access for those seeking meaningful travel. Whether for a short getaway or an extended stay, this collaboration places Atmosphere Core at the forefront of a new gastronomic language in which creativity, sustainability and a sense of place are inseparable.
At a time when haute cuisine is redefining the concept of luxury, this symbolic takeover of the underwater restaurants sends a clear message: the future of haute cuisine is not more flamboyant, but deeper.
https://atmospherehotelsandresorts.com/en/ahr-offers
Source: HOPSCOTCH SPAIN