Built on tuna, coconut and chilli, Maldivian cuisine is bold, fresh and deeply local. Here is what to order and where to find the real thing.
Maldivian food rarely makes the travel brochures, which is a shame — it is fresh, fiery and unmistakably tied to the ocean. Three ingredients form its backbone: tuna, coconut and chilli.
Dishes to try
Mas huni: Shredded smoked tuna with grated coconut, onion and chilli — the classic breakfast, served with roshi flatbread.
Garudhiya: A clear, soulful tuna broth eaten with rice, lime and chilli.
Rihaakuru: A thick, savoury tuna paste — an acquired taste, and a national treasure.
Hedhikaa: Moreish short eats like bajiya and gulha, perfect with sweet tea.
Where to eat
On local islands, small cafes and "hotaa" tea shops serve the real thing at honest prices. This is where Maldivians actually eat — pull up a chair, point at what looks good, and order a cup of tea to go with it.
A note on spice and freshness
Maldivian chilli is no joke, so ask for it mild if you are unsure. And because nearly everything centres on tuna pulled from nearby waters, the freshness is hard to beat anywhere else in the world.