FINE DINING EDGE

Whisked by speedboat. Caressed by the breeze beneath the sweeping white curves of the canopy. Crystal waters lap alongside you. Delicate flavours of the Indian Ocean stolen from masterpiece culinary sculptures on the plates before you. Moments of Edge fine dining.

FINE DINING EDGE
Exclusive overwater dining accessible only by boat, Edge focuses on fresh local seafood, including only local Maldivian reef fish, highlighted with modern techniques. 

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Edge Lounge
5:30 pm – late

Edge Restaurant
6:30 pm – 10:30 pm

Dress Code
Smart casual, including footwear

CELEBRATE CULINARY EXCELLENCE

Niyama’s pièce de resistance and signature restaurant, 
Edge, brings modern fine dining to new levels offering the 
perfect ambience for savouring succulent culinary 
creations crafted for each guest.

 

Making his third guest appearance by popular request at Edge, Niyama is pleased to announce the return of two Michelin-starred chef Heiko Nader. For one night only, on 22 February 2018, Chef Heiko will serve up an exclusive eight-course tasting menu paired with the finest wines. Hailing from Germany, Chef Heiko is the founding force behind the restaurant at the Dolder Grand on Lake Zurich, where he was awarded his two Michelin stars. The restaurant was also awarded 18 Gault Millau points in 2012, when Chef Heiko was named ‘Most Improved Chef of the Year’.

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For two evenings only, on 29 January and 2 February 2018, Two-Starred Michelin Chef Johannes King will bring the cuisine of Söl’ring Hof to Niyama’s Edge. German chef Johannes King jets into Niyama to host two exclusive five-course dinners. Owner of the Michelin-starred Söl’ring Hof, Chef Johannes will serve modern European cuisine paired with a selection of wines in a stunning setting 500m out in the middle of the Indian Ocean. Chef Johannes began his career at the prestigious Franz Keller restaurant in Cologne specialising in French nouvelle cuisine. He found his passion for fresh, seasonal, locally sourced dishes at Hôtel de la Poste on the Côte D’Or, known for its regional Burgundian cuisine.

STAY ON THE CUTTING EDGE

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