Veganism is no longer the niche novelty it once was. With everyone strongly pursuing the conscious culinary lifestyle, veganism is turning into the norm, rather than the exception. In fact, the growth of plant-based cuisine (pun intended) has catapulted into the travel sector too. Hospitality veterans will tell you of how guests are increasingly opting for vegan dishes and enquiring about flexible dietary options, the new-age persona of luxury tourism.
One such destination which is spearheading the veganism on vacay trend is the Maldives. Driven by its guests’ discerning food choices, the archipelagic destination otherwise blessed with one of the best seafood fares in the world, has embraced this epicurean wave with open arms. Today’s luxury traveller is indulgent, yet conscious. Backed by an ethical ethos and sustainability, diners are welcoming veganism, and properties are happy to cooperate.
The Root Of It All
“While the Maldives is widely known for its seafood, many guests today are more health-conscious and mindful of their diets, even while on holiday,” shares Christian Pedersen, Executive Chef at The St. Regis Maldives Vommuli Resort. He points to the advent of veganism as a trend on social media, “Instagram and TikTok have increased awareness and interest in vegan cuisine, encouraging travellers to seek similar options when they travel.” Pedersen mentioned that the resort embraces this shift and offers guests a diverse and contemporary culinary experience that aligns with global wellness and lifestyle trends.
Demographics play a vital role too. India is one of the resort’s important markets, where a significant number of travellers follow vegetarian or vegan diets for cultural, religious, or lifestyle reasons. Because of this, offering well-crafted vegan options allows the resort to better personalise the experience and ensure that travellers feel fully catered to during their stay.
For Alberto Burgio, Executive Chef at The Westin Maldives Miriandhoo Resort, guests’ expectations have changed, despite the seafood they are surrounded by on the tropical island. “Today’s luxury travellers are far more conscious about wellness, sustainability, and dietary diversity. Many guests may not be strictly vegan, but they are increasingly looking for lighter, plant-forward options during their stay,” Burgio shares.
Apart from the guest’s preferences, Burgio mentions how plant-based cuisine has become an exciting field of creativity. It challenges chefs to rethink ingredients, textures, and techniques while delivering the same level of flavour and refinement expected in luxury dining.
Giving Voice To Local Produce And Ingredients
A common misconception in the context of vegan food is the apparent dearth of options. Pedersen and Burgio clarify this myth, explaining how veganism does not compromise on variety or the gourmet culinary experience unique to the Maldivian holiday. Firstly, local dishes continue to be spotlighted through the use of indigenous ingredients.
“Coconut, banana, sweet potato, breadfruit, and watermelon are ingredients which allow chefs to create dishes that still reflect the tropical flavours of the Maldives. For example, at St. Regis’s Whale Bar restaurant, guests can enjoy a refreshing watermelon ceviche, while other menu highlights include tamarind-chilli marinated tandoori sweet potato, a plant-based alternative to traditional tandoori prawn,” shares Pedersen.
At The Westin, a similar approach is adopted. “Our menus are designed so that plant-based dishes are not merely alternatives but confident standalones,” shares Burgio. They highlight regional ingredients such as coconut, breadfruit, pumpkin, and tropical vegetables to create dishes like roasted eggplant with coconut sambal, jackfruit curry with pandan rice, or charred cauliflower with Maldivian spices and coconut yoghurt.
A dish served on their menu that is more elevated and familiar in structure, yet fully plant-based is a delicious saffron risotto with zucchini carpaccio, pumpkin chips, and walnuts. Their focus is on texture, aroma, and refined presentation rather than replacing animal products.
He further shares how a fine balancing act is maintained by respecting local produce, whilst still implementing contemporary culinary techniques. “Coconut-based sauces can replace dairy, breadfruit can be roasted or puréed into elegant accompaniments, and tropical fruits can be incorporated into light desserts,” Burgio adds. This helps in creating dishes that feel authentic to the destination while remaining exciting for international guests.
A Sustainable Use Of Ingredients
The veganism approach seamlessly aligns with the resorts’ sustainable mindset, too, another common streak seen across luxury properties in the Maldives. Pedersen and Burgio share a common effective strategy for this: making optimum every part of each ingredient across multiple dishes.
At The St. Regis Vommulli Resort, sweet potato peels are turned into crispy chips, while herbs such as mint can be repurposed into stocks or simple syrups. “Ingredients like coconut are fully utilised—from the water to the coconut gel—while pineapple skins can be transformed into sugar syrup and fruit trimmings into purées for sauces or desserts,” Pedersen explains.
Meanwhile, at The Westin Maldives, minimising waste is a constant focus, too. “Vegetable trimmings can be used to enrich broths, herb stems can be infused into oils, and surplus fruit can be transformed into jams or desserts. This philosophy encourages creativity while helping us reduce waste and maximise the value of every ingredient we work with,” Burgio shares.
A Plate For Every Palate
Interestingly, many guests who opt for plant-based dishes are not primarily vegans on a daily basis. Chef Pedersen points to their strong preference for lighter and refreshing options that complement the tropical, paradisiacal lifestyle. “For example, at Whale Bar Maldives restaurant, the watermelon ceviche has become a popular choice among guests, even those who are not vegan. The dish is refreshing, vibrant, and perfectly suited to the island weather.”
Chef Burgio concurs, “Lighter meals often feel more appealing, especially during the day. When a plant-based dish is crafted with the same attention to flavour, texture, and presentation as any other dish, it naturally attracts a wide range of diners and not only vegan guests”.
In fact, kids are picking up on the plant-based trend too, though in a more restricted sense. “But they do like coconut or pineapple-based dessert or ice cream/sorbet,” Pedersen reveals.
Yet, at the Westin, Burgio explains how this culinary preference has widespread approval from junior diners too. “Children often respond very well to plant-based dishes, particularly when the flavors are fresh and the presentation is engaging. We have seen young guests enjoy colorful vegetable dishes, tropical fruit desserts, and coconut-based preparations simply because the ingredients are naturally sweet, vibrant, and approachable,” he said.
Beyond The Dish
To ensure that guests are treated to a more holistic gourmet experience, centred around plant-based food, properties are taking veganism beyond the table. At The St. Regis Maldives Vommuli Resort and The Westin Maldives, this is done via a series of immersive activities. In today’s adulteration-led world, one of the ultimate culinary luxuries is knowing where your food is coming from.
“One of the most popular activities is our garden-to-table dining experience, where guests are invited to stroll through the resort’s organic garden alongside the chef. During this walk, the chef introduces the different herbs and produce grown on the island, explaining how they are used in various dishes and highlighting the freshness and flavours of locally grown ingredients,” Pedersen reveals.
The revelry does not stop here, as guests can then take part in a hands-on cooking session. After picking the produce with the chef, guests learn how to prepare simple and flavourful plant-forward dishes. This experience not only showcases how delicious vegan cuisine can be, but also helps guests better understand the connection between fresh produce, sustainability, and mindful dining.
At The Westin Maldives, a similar endeavour takes shape in the form of the “Green Delight” garden. “Here, we grow herbs and select natural products used across our kitchens. It allows guests to see firsthand where some of our ingredients come from and helps us highlight the importance of freshness and seasonality,” Burgio shares.
Next, there’s an elaborate afternoon high tea experience with the chef where guests can enjoy plant-forward dishes while discussing culinary philosophy and sustainability approach. These moments create a relaxed environment where conversations around responsible sourcing, food waste reduction, ingredient-forward cooking take centre stage. By combining garden experiences, interactive sessions, and carefully crafted menus, hotels across the Maldives aim to give guests a deeper understanding of both the flavours and the sustainability values behind their cuisine.
With this, in the Maldives, veganism dwells beyond the plate, trickling into teatime chats and conversations, and fed by a perpetual motive to ethically enhance dietary choices.
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