Every stay is entirely tailor-made by Cheval Blanc Randheli’s passionate Ambassadeurs, captivating every guest’s curiosity and designing unforgettable memories. The Maison presents ultimate indulgence with culinary vibrancy in five restaurants and four bars, as well as rejuvenation and relaxation at the Cheval Blanc Spa, on its own private island, featuring exclusive Guerlain rituals. The idyllic surroundings are further celebrated with activities and entertainment by a PADI-certified dive centre, thrilling watersports, Le Carrousel and Le Paddock kids’ and teens’ clubs and endless bespoke experiences.
Cheval Blanc Randheli offers guests a wide selection of fine dining. From the Dellani’s Mediterranean ‘dining over water’, to Cheval Blanc’s new Le Teppanyaki du Diptyque, an extension of the Le Diptyque restaurant overlooking the Indian Ocean, each restaurant is designed to put guests at the heart of the brand’s ‘Art de Recevoir’.
Teppanyaki bar, facing the lagoon, the Chef works right at the teppan in front of the guests, like an artist adjusting the precision of the heat on his griddle to enhance the flavours and bring out all of the subtle tastes created by this style of cooking. In an extension of the Le Diptyque restaurant, this teppanyaki bar is ideally located on the beach a few metres from the sea, allowing you to dine at the lagoon’s edge while admiring the Chef’s performance.
This Japanese culinary art is particularly suited to summer cuisine: the technique reveals the delicacy of the raw ingredients through the cutting, seasoning and cooking of the meat, fish and vegetables. On the menu: beef sourced from Japan, marinated chicken, rock lobster caught in the Maldives, and fresh vegetables from the Chef’s garden.
Le Teppanyaki du Diptyque will win over gourmet fans in search of performance and refined cuisine, in Cheval Blanc Randheli’s distinctively warm, intimate and contemporary atmosphere.
The Deelani, the overwater, open-air restaurant is the centre of the Maison’s Mediterranean cooking. Inviting guests to enjoy Mediterranean dinners inspired by culinary highlights from Spain, France, and Italy, with nods to Turkey, Greece and Morocco.
The Diptyque, a restaurant of two halves, both with open kitchens that encourage close interaction between the Chef and his diners, with the option to choose from a à la carte menu or Chefs recommendations.
Le 1947, a 9 course fine dining experience in the refined and elegant setting of the double- height room.
Dining at Cheval Blanc Randheli is an art. This is taken to new heights at the Maison’s signature Le 1947 restaurant. Lit by large crystal chandeliers and hung with diaphanous muslin swathes that catch the sea breeze, the pure design creates ethereal, romantic spaces around the diners. The scene is set with select Feelings Sylvie Coquet tableware and Christofle cutlery as a canvas on which Laurent Chancel’s weekly creations take centre stage. Le 1947 is a truly unexpected gastronomic revelation for the Maldives.
Adjacent 900 bottle glass wine cellar, cigar and piano lounges ensure every visit to Le 1947 is a pleasure for all the senses.
Alternatively, the Maison’s Chefs can cook in the dedicated outdoor dining pergolas of each villa, create a starlit beach BBQ, or cater to guests’ every whim by conjuring up one-of-a-kind dining experiences in remote locations across the Maison’s islands.