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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-12 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-12 yrs)

Room 2:

Adults

Children (0-12 yrs)

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Room 3:

Adults

Children (0-12 yrs)

Remove
Room 4:

Adults

Children (0-12 yrs)

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+ Add Another Room

To add more than 4 rooms, please call (960) 66 00 888. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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If you require assistance, please contact the Resort directly at (960) 66 00 888 or our Toll-free numbers by country .

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Four Seasons Resort

Maldives at Landaa Giraavaru

Local Time

Local Temperature

31 °C / 88 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  2. Maldives at Landaa Giraavaru /
  3. Dining /
  4. Blu /
Tel.+(960) 66 00 888
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Dining

Dinner

  • Carpaccio

    Tuna Rolls with Melon Pearls, Arugula Pesto and Sesame Oil  

    Filet Of Us Beef with Herb Oil, Grapefruit, Arugula and Sardinian Pecorino

    Smoked Mushrooms, Chilled Pumpkin Flan with Aged Balsamic Vinegar, Radicchio Pesto and Amaretti

  • Appetiser

    Eggplant Parmesan with Roasted Shrimp, Thyme and Basil Pesto 

    Culatello Di Zibello Dop with Taleggio Cheese ‘ravioli’, Asparagus and Pomegranate Seeds

    Tuna Tartar with Avocado and Buffalo Mozzarella

    Tuna and Mullet Bottarga with Artichokes, Celery and Mandarin Essence

    (v) Fresh Burrata with Mediterranean Salad

  • SOUP

    (v) Italian-style Vegetable Soup with Mozzarella Ravioli

    Cacciucco Soup with Seafood and Crostini

  • Pasta and Risotto

    (v) Sardinian Gnocchetti with Fresh Tomato, Eggplant and Smoked Ricotta

    (v) Spinach Ravioli with Melted Gorgonzola Cheese, Pears and Confetti Vegetables

    Herb Risotto with Scallops and Fresh Mint 

    Lemon Pepper Tagliatelle with Prawns and Peppers  

    Fregula Risotto with Lamb, Zucchini and Pecorino

  • From the Ocean

    Salt Crusted Job Fish with Stewed Vegetables, Potatoes and Dill 

    Sliced Tuna with Celery Salt, Basil and Vegetable Caponata, Saffron Sauce

    Grilled Maldivian Lobster with Mediterranean, Algherese and Aldo’s Sauces

    Pan Seared Reef Fish with Basil Pappardelle, Lemon Compote, Asparagus and Almond Brown Butter

  • From The Land

    (v) Vegetables Gratin with Truffle, Parmesan Cheese Tart and Bergamot Essence

    Tuscany Style Chicken with Tomatoes, Olives, Onions, Mushrooms and Anchovies 

    Lamb Medallions with Parsnip Puree and Mint

    Veal Filet with Licorice Sauce, Red Onions and Celery

    Filet Of Us Beef with Peppercorn Medley, Wilted Spinach and Tallegio Potato ‘Dice’

(v) Vegetarian