MorneO11
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From the moment we landed at Malé airport, the Kandolhu experience began. We were warmly greeted by hotel staff who assisted us with our seaplane check-in and escorted us to the private lounge at the seaplane terminal. After long travels, the snacks, drinks, and welcome shower were a refreshing start to what would become the most unforgettable 10 nights of barefoot luxury.||||The seaplane touched down at a neighboring island, followed by a scenic 20-minute speedboat ride to Kandolhu. We were welcome d on the boat by friendly staff, cold towels and some chilled water. Management and staff greeted us personally on arrival at the Kandolhu jetty and we were immediately escorted to our Duplex Pool Villa, our home for the first five nights. The villa was stunning—private, beautifully designed, and complete with a lovely pool. The minibar and wine fridge were standout features that added a touch of indulgence.||||For the final five nights, we moved to an Ocean Pool Villa. All we can say is: WOW. The bathroom alone is a masterpiece—luxurious, spacious, and offering a 180-degree view of the turquoise waters. It was like living in a dream. And what more can you ask to just go down a few steps, and you are snorkelling on the amazing housereef.||||Lets touch on the housereef. This was one of the main reasons I chose Kandolhu, and we were not dissapointed. The variety of fish is incredibale. The reef itself with such a colourful variety of both soft and hard corals are a feast on the eye. Top that off, by seeing eagle ray, stingray, turtle, reefshark, nurseshark, eels and so much more. This was by far the best reef I have had the privilge to snorkel on.||||Dining at Kandolhu is a culinary journey. Breakfast at The Market includes a small buffet and a delightful à la carte menu. For lunch, we alternated between The Market and Ata Roa, where Mexican-inspired tacos and ceviche stole the show. A special mention must go to Astrid, the chef at Ata Roa. Her warmth, creativity, and genuine hospitality made every meal memorable. On our last day, she surprised us with a dish from her personal recipe—an absolute treat.||||Dinner options included The Market, Sea Grill, Olive, and Banzai. While the Japanese experience at Banzai was exciting and a lot of fun, we found the flavors at the other restaurants more to our taste. Olive was a standout, especially the Tuna with Truffle and Saffron Jus.....a flavor bomb and our favorite dish of the trip. Sea Grill offered the freshest seafood, prepared to perfection.||||What truly elevated our experience was the exceptional staff. From the moemnet you arrive, the staff no your firts names, which makes the experience so personal. Besides Astrid, we were looked after by Elvie and Ameen, who remembered not only our names but also our preferences from the second meal onward and always had thoughtful recommendations. By the end of our holiday they were not staff anymore, they were our friends. Maan crafted exquisite cocktails, and Nasru shared his passion for wine—definitely a future sommelier!||||A heartfelt thank you to Claude, the GM, and his wife (whose name sadly escapes me), as well as Les, the Food & Beverage Manager. Their presence, warmth, and attention to detail made us feel like part of the Kandolhu family.||||This was my seventh resort in the Maldives, and without a doubt, Kandolhu is number one. I never thought I’d return to the same resort twice—but Kandolhu may have changed my mind. It’s not just a resort; it’s an experience of a lifetime.||10 nights of barefoot, feet-in-the-sand, 7-star luxury. Thank you, Kandolhu. We’ll be back.