Roots & Waves: Vegetable-Led Cuisine Meets Island Spirit at Nova Maldives
Nova Maldives has announced an exclusive culinary collaboration with acclaimed two-Michelin-starred chef Sebastian Frank, owner of Berlin’s celebrated Restaurant Horváth. Chef Sebastian will host a guest residency at the island resort from 10–15 May 2026, presenting a series of bespoke dining experiences inspired by his philosophy of emancipated vegetable cuisine.
Under the theme “Roots & Waves,” Chef Sebastian will introduce bold, vegetable-led menus that combine his distinctive culinary approach with Maldivian ingredients and island influences. The residency reflects a growing appetite for mindful luxury, nourishing dining and immersive chef-led experiences in unexpected destinations.
Originally from Austria, Sebastian Frank is known for a radically personal style that strips away excess and places vegetables at the centre of the plate. At Nova Maldives, ingredients such as aubergine, spinach and pumpkin will play a leading role, elevated through precise technique, creativity and time-based processes. The predominantly vegetarian menus align closely with Nova’s sustainability-led ethos and commitment to modern, conscious travel.
Residency Highlights
Two exclusive gourmet dinners at Flames Restaurant on 10 and 15 May 2026
A vegetable-focused cooking class at Soul Kitchen on 12 May, featuring Chef Sebastian’s iconic “Celery – Mature and Young” dish, matured over the course of a year
Optional non-alcoholic beverage pairings, including tea infusions, vegetable juices, premium oils and refined reductions
Menus available fully vegetarian, with optional locally sourced fish or meat additions
Chef Sebastian explains:
“Restriction is focus, and vegetables are my strongest form of expression. By engaging with my culinary roots, I create dishes that emotionally resonate with people. I am very much looking forward to introducing Nova’s guests to my emancipated vegetable cuisine, uniting Maldivian and regional ingredients.”
The collaboration reflects Nova Maldives’ philosophy of blending enjoyment, sustainability and modern lifestyle in a relaxed yet refined island setting.
Abdulla Aboobakuru, General Manager of Nova Maldives, said:
“We are delighted to welcome Chef Sebastian Frank, a true pioneer of vegetable-led cuisine. Maldivian food lends itself surprisingly well to vegetarian and vegan interpretations, from pumpkin and aubergine curries to jackfruit and breadfruit dishes. Our guests will experience this diversity throughout the residency.”
A Beach Villa at Nova Maldives in May starts from £427 per person, based on two adults sharing on a Full Board Plus basis.
For bookings and further information, visit Nova Maldives’ website.
This article was supplied by a third party and was not written by the Sticky Beak Blog.
Some More Recent Foodie News
Hart's Kitchen has unveiled its January Prix Fixe Menu for 2026, offering a seasonal dining experience created by Head Chef Lewis Ward, in collaboration
The Cavendish Hotel and sister inns, The Pilsley and The Beeley, forming part of Chatsworth Escapes, have a tempting offer for new bookings to start the new year.
Ye Olde Bell is set to showcase their rising culinary stars with a one-off bespoke gourmet tasting menu in February. Keen to encourage passion and talent
With a variety of restaurants across the Peak District and its well-loved stately home, Chatsworth Escapes have plenty of delicious dining opportunities to choose from this
Morley Hayes, one of Derbyshire's best loved country hotels, is celebrating a major milestone as it marks its 20th anniversary.
