Health-conscious travellers who will spend their holiday at Hurawalhi Maldives will be pleased to know that the resort’s restaurants offer dishes that are both delicious and promote a healthy lifestyle.

Executive Chef Warren Moore and his team constantly aim to push the limits on the endless supply of wholesome options for you to be able to enjoy only the finest ingredients that nourish your body and soul.

Keeping in mind the Maldives’ hot climate when devising menus, Warren has recently introduced an enhanced array of raw foods to the Canneli Restaurant buffet. Apart from dishes being refreshing and light as a breeze, ideal to beat the heat, the healthy additions to the breakfast and lunch buffets ensure you have a balanced diet throughout your holiday. Dubbed longevity corners, the offering is carefully chosen to support our guests’ endeavours to lead a longer, healthier life.

Here are a few morsels from the healthy dining buffet stations at Canneli Restaurant:

Breakfast / metabolism-boosting superfoods good for your waistline, health and for a longer life

Freshly pressed orange juice – well-balanced blended juice extraction of cucumber, kale, ginger, apple and carrot – organic health juice spliced with kelp, spirulina, goji berries, activated charcoal, acai powder, chlorella powder, chai seeds.

Lunch / plant-based buffet fare

Bee pollen, organic flax, sunflower and chia seeds – freshly prepared, ‘build your own’ salads with basil leaves from the garden, cherry tomatoes, fresh ginger root, quinoa, cous cous, chickpea and tepanades. Soon diners will also be able to reap the health benefits of dandelion as we bring root tea, roasted salad, pesto and dandelion salad dressing to the longevity stations.

At Hurawalhi, we proudly recognise a variety of specific dietary needs based on common food sensitivities, cultural diversities, medical conditions and personal preferences.

‘I get to create what the soul desires. What we put into our bodies affects the overall quality of the day – and our life.’ -Warren Moore, Executive Chef