{"id":56833,"date":"2025-12-21T15:10:50","date_gmt":"2025-12-21T14:10:50","guid":{"rendered":"https:\/\/thechillreport.com\/2025\/12\/21\/ithaa-dining-at-the-underwater-restaurant-in-the-maldives\/"},"modified":"2025-12-21T15:13:32","modified_gmt":"2025-12-21T14:13:32","slug":"ithaa-dining-at-the-underwater-restaurant-in-the-maldives","status":"publish","type":"post","link":"https:\/\/thechillreport.com\/en\/2025\/12\/21\/ithaa-dining-at-the-underwater-restaurant-in-the-maldives\/","title":{"rendered":"Ithaa: Dining at the underwater restaurant in the Maldives"},"content":{"rendered":"\n

The Conrad Maldives<\/em> is not only known as a luxurious hideaway in the Maldives. It is also known as the Island of Firsts<\/strong>. After all, the resort, which originally opened in 1997, was in many ways a pioneer<\/g> for the concepts that are now familiar on the dream islands in the Indian Ocean. It is not only responsible for the first underwater restaurant in the Maldives. <\/p>\n\n

Conrad Maldives as a pioneer<\/h2>\n\n

For example, the beautiful resort was the first in the Maldives to link several islands together: the employees of the Conrad Maldives<\/em> live on one island, while the resort extends over two other islands connected by a 500-metre-long bridge. It was also the first resort in the Indian Ocean to have an underground wine cellar<\/strong>. The concept of flying in celebrated chefs also originated here. However, the opening of the first underwater restaurant in the Maldives<\/strong> – and in the whole world – was truly sensational. <\/p>\n\n

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\"Conrad
\u00a9 The Chill Report<\/figcaption><\/figure>\n\n\n\n
\"Conrad
\u00a9 The Chill Report<\/figcaption><\/figure>\n<\/div><\/div>\n\n

It bears the name Ithaa<\/em>, dhivehi for “mother-of-pearl” or “pearl”, and lies 5 meters below the surface of the water. Designed in New Zealand and manufactured in Singapore, it is a five-meter-wide arch made of acyl glass<\/strong> that rests on four steel tubes on the seabed. This gives guests a 180-degree view of the surrounding underwater world. It took 16 days to transport the structure from Singapore to its destination; it weighs 175 tons. More than 50 helpers were on site. Ithaa<\/strong> finally celebrated its grand opening on April 15, 2005. <\/p>\n\n

Dining in the underwater restaurant<\/h2>\n\n

But what is the food like in the underwater restaurant? Is it worth it? First things first: the experience is incomparable<\/strong> and even better than the videos and pictures on the internet suggest. As a guest, you approach the restaurant via a footbridge. You cross a small anteroom, where the washrooms are located, and then walk (barefoot!) down<\/strong> a wide, wooden staircase<\/strong>. Most people feel the same way. <\/p>\n\n

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\"Ithaa
\u00a9 The Chill Report<\/figcaption><\/figure>\n\n\n\n
\"Ithaa
\u00a9 The Chill Report<\/figcaption><\/figure>\n<\/div><\/div>\n\n

They stand rooted to the spot. Because above the acrylic glass floor and along the transparent wall at the front, reef sharks and colorful fish<\/strong> swim in immense numbers. The atmosphere varies depending on whether you come for lunch or dinner. It’s particularly bright during the day, so it’s actually worth bringing sunglasses<\/strong>. Sounds strange, but it’s true. In the evening, strategically positioned spotlights make the experience almost mystical. <\/p>\n\n

What’s on the menu at Ithaa?<\/em><\/h2>\n\n

The underwater restaurant offers a four-course menu for lunch. A Bluefin Tuna Tartar, which incorporates subtle notes thanks to <\/strong>Kaluga caviar and spring onions, is followed by a Lobster and Crab Terrine. The taste of the lobster and crab is underlined by sweet melon. However, you have to be a fan of terrines to be able to adequately celebrate this course. We are not. The palate cleanser<\/strong> on the Ithaa<\/em> menu is a raspberry and ginger sorbet. Served in a stone bowl, it’s absolutely magnificent. <\/p>\n\n

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\"Tuna
Tuna Tatar, \u00a9 The Chill Report<\/figcaption><\/figure>\n\n\n\n
\"Tuna
Tuna Tatar, \u00a9 The Chill Report<\/figcaption><\/figure>\n<\/div><\/div>\n\n

The main course is a wonderfully tender Black Angus tournedo<\/strong> with a herb coating. Accompanied by a grilled oyster mushroom, creamy potatoes and spinach puree and refined with rosemary jus, it delights meat lovers across the board. The four-course lunch ends with a passion fruit pavlova<\/strong>, decorated with fresh berries and mango coulis. The four courses are well coordinated and fun. You don’t feel like you have to go to sleep afterwards. The passing marine fauna<\/strong> looks somewhat critically at the seafood courses, but it’s something you can’t get enough of. <\/p>\n\n

Dinner at Ithaa<\/h2>\n\n

For dinner in the first and now no longer the only underwater restaurant in the Maldives, you need to bring a little more time<\/strong> with you. After an aperitif of crab and caviar and an amuse bouche of jackfish, coconut and yuzu, it’s time for the appetizer in the third course. Lobster with asparagus<\/strong> paves the way for the entr\u00e9e: yellowfin tuna with a sesame crust and carrot puree. <\/p>\n\n

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\"Tureen,
\u00a9 The Chill Report<\/figcaption><\/figure>\n\n\n\n
\"Terrine,
\u00a9 The Chill Report<\/figcaption><\/figure>\n<\/div><\/div>\n\n

A lemongrass and basil sorbet is served as a palate cleanser. Cleansed in this way, the different flavor components of the main course unfold perfectly. Australian Wagyu beef tenderloin steak nestles up against potato mousseline<\/strong>, glazed baby carrots, truffle jus and morels. Chilean sea bass is available as an option. The eight-course menu ends with Grand Cru Chocolate Parfait<\/strong> with raspberry confit. <\/p>\n\n

Reservation at Ithaa<\/h2>\n\n

Of course, Ithaa<\/em> also serves vegetarian options<\/strong>, but you should specify that you would like the meat-free option when booking. Interestingly, this option has only been available for two years, but the plant-based menu<\/g> is all the more thoughtful for it. Prices for lunch (food only) start at around $240, while dinner starts at around $390 (also excluding drinks). <\/p>\n\n

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\"Ithaa
\u00a9 The Chill Report<\/figcaption><\/figure>\n\n\n\n
\"Food
\u00a9 The Chill Report<\/figcaption><\/figure>\n<\/div><\/div>\n\n

There is also a visiting hour<\/em>, for which you pay $ 155. This includes canap\u00e9s and a glass of champagne. Not including taxes, of course, which are currently 10 percent service charge and 12 percent tourist tax. Do we recommend a visit to the Ithaa? <\/strong>Absolutely! It is quite unique to eat surrounded by so much underwater world. Ithaa<\/g> was the first of its kind and that alone makes it something special. You don’t have to worry about the temperature: There is air conditioning. <\/p>\n\n

Ithaa at Conrad Maldives<\/strong>Rangali Island Alifu Dhaalu Atoll, 20077, Maldives<\/a><\/p>\n\n

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To the resort<\/span>To the resort<\/span><\/span><\/a><\/div>\n<\/div>\n\n
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