At Six Senses Laamu, dining is closely connected to the island’s natural surroundings, with fresh ingredients, locally sourced produce and garden-grown herbs playing an important role in its culinary experiences. From plant-forward menus to vegetarian and vegan options, the resort brings together its approach to sustainable dining with a selection of restaurants and distinctive culinary offerings.
From the Garden to the Table
A variety of herbs and mushrooms are grown on the island, with ingredients tended daily and harvested according to the restaurants’ menus. Guests can join a resort chef on a garden tour to discover the produce used in the kitchens, including microgreens, rosemary and Italian basil.
The resort also works with local fishers across Laamu Atoll through the Fish for Tomorrow Program, a sustainability initiative developed in partnership with the Blue Marine Foundation. The programme focuses on sustainable fishing practices, with all fish served at the resort sourced through this initiative.
Plant-Forward Dining at Leaf
Set among the treetops above the organic garden, Leaf is an adults-only restaurant where the menu changes daily according to seasonal produce, fresh catches and the chef’s inspiration. With Mediterranean roots and a creative approach guided by the Eat With Six Senses philosophy, the restaurant offers a distinctive dining experience.
Its Blue Zone Menu explores plant-forward dining, bringing together a selection of dishes prepared with creativity and attention to detail. The restaurant’s approach to vegetarian and plant-based cuisine reflects the same ambition and craftsmanship applied across its culinary offerings.
Japanese Dining at Zen and Kaji
For guests seeking Japanese cuisine, Zen and Kaji offer different dining experiences at Six Senses Laamu. Located on the first floor of The Overwater, Zen serves contemporary Japanese cuisine, including sushi, sashimi and teppanyaki prepared through a live display of culinary skill.
Located next door, Kaji offers another Japanese dining experience, providing guests with further opportunities to explore the cuisine.
Dining Above the Ocean and Beside the Garden
At Longitude, the resort’s signature overwater restaurant, guests can enjoy open-air dining across two levels overlooking the Indian Ocean. Breakfast is served in the morning, while evenings feature themed dining nights celebrating South Asian flavours, live cooking stations and international menus.
Sip Sip offers a more relaxed setting beside the garden and pool. Its menu is developed through collaboration between the kitchen team and the resort’s gardeners. Highlights include the locally inspired Olhuveli salad with tuna cutlets, island greens and Rihakuru, alongside wood-fired pizzas and cocktails featuring ingredients grown on the island.
An Island That Feeds You
At Six Senses Laamu, the connection between the garden, local fishing communities and the kitchen shapes its approach to dining. From garden-grown ingredients and sustainably sourced fish to plant-based dishes prepared with the same care as other culinary offerings, the resort brings its farm-to-fork philosophy into its restaurants, offering guests a variety of dining experiences inspired by the island.