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The original barefoot hideaway
Soneva Fushi is an unparalleled paradise of barefoot luxury, in a sustainable ecosystem of lush jungle, pristine beaches and crystalline waters.
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Embrace nature’s majesty
Soneva Fushi is a natural treasure nestled in the Baa Atoll UNESCO Biosphere Reserve, and one of the largest islands in the Maldives. Our 63 private villas are either nestled in a verdant expanse of rich jungle or perched above sparkling waters. All feature vast living spaces and views towards the sunrise or sunset, and most enjoy their own pools, as well as being just steps from the beach or a waterslide away from the ocean. All Soneva Fushi villas come with our personalised 24/7 Barefoot Guardian service.
Discover Our Best Offers
Browse our signature offers for every occasion, from family-friendly packages to romantic getaways. Book direct for our best price guarantee, plus complimentary services and experiences. Contact our Reservations Team to customise your dream Soneva holiday.
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Soneva Unlimited at Soneva Fushi
Indulge in every facet of Soneva Fushi, including unlimited dining and access to visiting Michelin-starred chefs, unlimited rare experiences, limitless treatments at Soneva Soul and so much more, for USD 1,220 per adult, per day.
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Sea, Sand and Sail
Discover the breath-taking Maldives with a 6-day, 5-night combined destination package. Enjoy a 1-night full-board stay on the luxurious Soneva in Aqua yacht, plus 2 nights and complimentary half board at both Soneva Fushi and Soneva Jani.
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Family Offer
Book the ultimate family getaway in the Maldives’ Baa Atoll. Complimentary full board stays for children under 15 and signature child-friendly experiences.
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Soneva Fushi Great Escape
Enjoy more time at Soneva Fushi in the Maldives with complimentary nights. Reserve a three-night stay, which includes daily breakfast or half board dining, and receive one complimentary night.
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Shades of Green
Surrounded by the lush greenery and a fragrant ambiance that fills the air, Shades of Green offers an unparalleled, luxurious dining experience. Nestled within the organic island gardens of Soneva Fushi, this plant-based restaurant takes guests on an immersive culinary journey that ignites all the senses, from the vibrant colors to the heady aromas.
Under the expert guidance of the acclaimed Danish chef Carsten Kyster, the rotating bistro menu features an exquisite fusion of the finest Maldivian and Southeast Asian flavors and fragrant spices, delivering a gastronomic feast that is truly indulgent.
Soneva Fushi Experiences
Soneva Academy
We are delighted to introduce you to the Soneva Academy, which offers educational courses to children and teenagers (aged 12 and up) at Soneva Fushi and Soneva Jani. All our courses consist of four modules (3 sessions and one exam). The certification level takes young Sonevians from junior to expert, adding a new dimension to their schooling.
Snorkel with Manta Rays
Join us as we search for the enigmatic, graceful, inquisitive and charismatic manta rays in the waters of the Baa Atoll. If the conditions are right, we will go to Hanifaru Bay, located only 20 minutes by speedboat from Soneva Fushi, which has one of the world’s largest population of manta rays. When time and tide align, fortunate snorkellers get to observe and capture a rolling, whirling feast where it may be possible to see hundreds of these large, yet harmless, creatures congregate to gorge themselves in the plankton-rich waters. There are also several other locations close to Soneva Fushi where manta sightings are common, so the exact itinerary of the trip may vary to maximize the chance of seeing these magnificent creatures. If mantas cannot be seen on the trip, the Marine Biologists will lead an underwater discovery tour to showcase the stunning scenery of the marine life in the Baa Atoll.
*Manta sightings are frequent but not guaranteed.
Sonu’s Picnic
Take your castaway experience to another level, and try Sonu’s favourite – lunch on a desert island prepared by your own personal chef. Dip yourself in the crystal clear blue lagoon with our in-house snorkelling guide while your chef prepares gourmet temptations in the most romantic of settings.
Castaway Picnic
Let us whisk you away to one of our lush, uninhabited islands for a true castaway experience. Hop aboard our boat and sail to the island with your picnic basket and snorkel gear where you will be left to enjoy your day in the sun.
Astronomical Dinner Cruise
This incredible experience begins at late sunset, featuring a four-course meal with wine pairings. Our resident Astronomer will guide you through the wonders that stare back at you across the night sky, sharing secrets of the cosmos.
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Baa Atoll Discovery
A three-day, two-night trip covering the best of the Baa Atoll, including culture, relaxation, and marine life. Look for dolphins and live the castaway life with a picnic on a sandbank. Snorkel and dive reefs teeming with fish and coral. Visit Goidhoo’s gardens and coffee shops as you learn about the history of the three islands.
After breakfast, we will welcome you on-board Soneva in Aqua where we will set sail to the deserted island for reef snorkelling (passing by turtle point and dolphin lookout), followed by a Castaway Picnic. In the afternoon, enjoy a spa treatment from our Soneva in Aqua spa menu on the beach, in the privacy of your cabin or on the upper deck. As the sun sets, relax on our spacious outdoor loungers with sparkling wine and canapés while enjoying the sights and sounds of the Baa Atoll. Don’t forget to look out for dolphins! When you’re ready, a four-course meal will be served. Enjoy learning about the very unique Maldivian sky, which reveals stars and constellations from both the northern and southern hemispheres, before retiring for the evening.
Start fresh in the morning with sunrise yoga on the foredeck followed by a short sail to the islands or reefs of your choice. In keeping with our exceptional culinary standards, our on-board chef offers only the freshest, world-class ingredients for all of your on board meals, and can even cook up an on-shore BBQ on Castaway Island. With two snorkelling sessions per day, simply inform the crew what you’d like to see and they’ll take you to a hidden reef unknown to both visitors and locals in the Maldives. For Open Water certified divers, custom packages and dive sites can be discussed based on ability in collaboration with the Soleni Dive Centre.
There are unlimited islands, sandbanks and reefs to explore within the Baa Atoll. For the adventurous, Goidhoo offers the largest lagoon in the atoll with three islands that offer local excursions, guest houses, sandbanks, uninhabited islands and more. As an important historical site and former prison island, guests can soak in the history while also visiting the many gardens and coffee shops. Depending on the season, dolphin, manta ray and pilot whale sightings are common.
In the morning, enjoy a sunrise Tai Chi session on the deck followed by breakfast, before returning to Soneva Fushi.
Wildlife Explorer
Specially designed for Young Sonevians and their families, this immersive experience lets them get up close to the wildlife that calls Kunfunadhoo island their home. Learn about the flora and fauna that inhabit the island, their names in Dhivehi, stories about them and learn how to spot animal tracks.
Soneva Stars
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Eric Räty
A rising star in fine dining, Finnish chef Eric Räty is renowned for his refined simplicity, purity of craft and vibrant innovation that seamlessly blends Nordic and Asian cooking techniques and flavours. His culinary journey began in 2005 at Perho Culinary School in Helsinki where he spent his evenings as a kitchen helper at two Michelin-starred Chez Dominique. After graduation, Eric joined as a full-time commis chef, and in 2010, joined three-Michelin-starred restaurant Aqua at Ritz Carlton, Wolfsburg, as a pastry chef. After two and half years at Aqua, he returned to Chez Dominique as the restaurant’s head chef before moving to Hong Kong in 2014, where he was inspired to incorporate Asian ingredients and flavours into his menus.
Now, as chef-owner of Arbor in Hong Kong, Eric brings his tasteful creativity to the city’s fine dining scene, earning his first Michelin star in 2018 and his second star in 2019. Eric’s menu is inspired by nature and a fundamental respect for the changing seasons. Every dish reflects the woods, the forest and the trees through flavour, fragrance, preparation technique or creative presentation. Combining refined Nordic and Japanese sensibilities and a blend of seasonal ingredients, his cuisine is creatively light but developed with sharp, bright flavours that come from rare, exotic ingredients to nourish and excite the palate.
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Mark Lundgaard
The chef and director at Kong Hans Kælder Restaurant, located in the oldest building in Copenhagen. In Mark’s universe, food is not a gift sent down from heaven. In order to understand the taste and composition of a dish, it is essential to respect its origin and understand the craftsmanship in its preparation. With a distinctive mix of classic French cuisine and a new Nordic kitchen, Mark creates dishes that define palatability at its best.
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Wayne Ferreira
Former professional tennis player, Wayne Ferreira is renowned for his powerful serve and versatile playing style. His career spanned over two decades, during which he won 15 ATP singles titles and 11 doubles titles. Notably, Ferreira’s contributions to South African tennis were recognised when he was inducted into the South African Sports Hall of Fame in 2004.
Off the court, Wayne’s commitment to the sport extended beyond playing serving as the South African Davis Cup team captain and contributing to the development of tennis in South Africa. Following retirement from professional tennis, he remains active in the tennis community, working as a coach and mentor to emerging talents, continuing to inspire future generations of players.
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Heiko Nieder
Originally from Germany, Heiko Nieder completed his training as a chef at the Fairmont Hotel Vier Jahreszeiten in Hamburg. In 2003, he was awarded “Discovery of the Year” by Gault Millau for his culinary creations at the L’Orquivit in Bonn, which he ran for five years. In 2004, he was awarded one Michelin star, and in 2006 he garnered 17 Gault Millau points. Since its opening, he has been Chef Fine Dining at the Dolder Grand’s The Restaurant. In the first year alone, The Restaurant was awarded 17 Gault Millau points and one Michelin star. In November 2010, it received its second Michelin star, then in October 2012, it was awarded its 18th Gault Millau point, and Heiko was crowned “Most Improved Chef of the Year”. July 2013 saw him named “Hotel Chef of the Year” by Swiss magazine, Bilanz, as part of its annual hotel ratings. Gault Millau Germany presented him with the award for “Best German Chef Abroad” in November 2014, and he was crowned “Le Grand Chef du Guide Bleu” in the 2014/2015 Guide Bleu. In 2017, Nieder received the “Chef of the Year” award from Sonntagszeitung, then in October 2018 he received his 19th Gault Millau point, followed by the title “Gault Millau Chef of the Year 2019”.
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Dietmar Sawyere
Swiss-born chef Dietmar Sawyere comes from a family of restaurateurs and has been involved in running restaurants since the age of 14. Having since worked at some of the world’s most exclusive hotels and restaurants, Dietmar has honed his skills in incorporating local flavours and ingredients into his menus. His innovation and expertise have been internationally-recognised, garnering numerous awards, and he is one of only five European chefs worldwide to have earned a Michelin Star for a Japanese restaurant.
In recent years, Dietmar’s focus has shifted to consultancy and management. In 2023, he and his wife Nicole took over the historic 500-year-old inn Gasthaus zum Kreuz in Dallenwil, Switzerland. Here, they created two unique concepts, Stübli and Bijou, both of which hold one Michelin Star each. Stübli offers a modern interpretation of Swiss cuisine, while Bijou seamlessly combines Swiss and Asian flavours and hospitality.
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Igor Oleynik
Igor Oleynik is ranked among the top 16 football freestylers in the world and is a four-time Russian national champion. He started playing football when he was six years old and switched to freestyling at 16. He went on to successfully participate in numerous international tournaments, including the prestigious Red Bull Street Style events.
During his professional career, he has been a brand ambassador for Nike and Adidas and collaborated with Volkswagen and FC Lokomotiv. In 2018-2019 he played for Amkal, one of the most popular media football teams in Russia and also one of the biggest YouTube projects.
In addition, he is the founder of iFreestyle, the largest freestyle and street football school in the world which united around 250 children. A talented coach, Igor never stops learning and polishing his skills. Passionate about inspiring others, he never sets limits for himself, constantly inventing new tricks.
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Fara Williams
Fara Williams is a former professional football player and now a renowned TV pundit and personality. In her time as a professional, she played for leading UK teams across Everton, Liverpool, Arsenal, Great Britain and England. With over 170 appearances she is the most capped player in the history of English football and widely regarded as one of England’s greatest players.
Since retiring from the game, Fara has taken to the media and commercial world working for major broadcasters including the BBC, BT Sport, TalkSPORT and Sky Sports. Some of her notable media work includes coverage of the Women’s Super League, regular spots on FootballFocus & Final Score and being selected as one of the main pundits for both the 2022 UEFA Women’s European Championships and the 2023 FIFA Women’s World Cup.
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Karan Gokani
Karan grew up in Mumbai and moved to England in 2005 to study law at the University of Cambridge. Even as a practicing solicitor, Karan’s passion for food and hospitality never faded and he spent time in professional kitchens in his spare time. In 2012, he left his legal career at a city law firm to pursue a career in hospitality, traveling across India and Sri Lanka to immerse himself in the food and culture of the countries.
His restaurant Hoppers was founded in October 2015. The first Hoppers in Soho was inspired by the toddy-shops, home cooking and roadside stalls of Sri Lanka and South India, and served its namesake Hoppers alongside Dosas, Kothu, Short Eats, Rice and Roasts. The acclaim soon followed with reviews from London Evening Standard’s Fay Maschler and the late Sunday Times critic A.A. Gill who applauded Hoppers for its ‘seductive, come-hither menu’ and ‘spectacular, impressive, authentic, confident and swaggering kitchen.’
Over the years Karan has written travel features and recipes on Sri Lanka and southern India for major national and international publications including The Sunday Times, The Telegraph, The Guardian, National Geographic, Conde Nast Traveller, The ES Magazine, Bloomberg, The Financial Times; and appeared on Sunday Brunch, Great British Chefs, Sorted Food’s YouTube channel and various food festivals across the UK.
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Smoke and Bitters
Number 40 on Asia’s 50 Best Bars 2023, Smoke & Bitters is a bar and smokehouse that offers Sri Lankan flavours with global influences, set in a coconut grove at Pehebiya Beach in Hiriketiya, Sri Lanka. Described as ‘a dash of tiki and a sprinkle of Sri Lanka,’ Smoke & Bitter’s cocktail ethos combines inspiration from Don The Beach & Trader Vic’s, an adoration for bitters and a fascination with smokey flavours. Expect an abundance of indigenous Sri Lankan ingredients to the fore and using old and current techniques of flavour creation, all combined to bring an inspiring cocktail menu.
Joining us in the Maldives are Smoke & Bitter’s founders Don Ranasinghe and Lahiru Perera who will be serving guests an inspired cocktail menu of their concepts and distinctive drinks programme. Guests can expect Sri Lankan flavours with housemade syrups and tinctures at the forefront of the menu.
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Dr James Gilbert
Dr James Gilbert is a space engineer, astrophysicist and inventor. He is known for his work on multiple new technologies for some of the world’s most complex scientific machines, including planet-finding telescopes on Earth and wildfire-fighting cameras in space. He is currently leading the development of mission-critical electronics at Rocket Lab in New Zealand.
Originally from the UK, Dr James emigrated to Australia in 2009 and – almost by accident – found the fascinating world of scientific instrumentation. Since then, his career has spanned multiple technical disciplines including optics, photonics, electronics and robotics.
A passionate advocate of ‘blue sky’ research, Dr James has also led programs that take cutting-edge technologies out of the lab and apply them elsewhere to improve life on Earth. As a result, he is now an accomplished leader in academia and industry and loves to share stories that connect uncompromising technological achievements with the human condition.
Dr James has a PhD in astrophysics from the University of Oxford and has authored over 50 peer-reviewed astronomy and space technology publications. He was recently named Engineer of the Year 2023 and Researcher of the Year 2022 at the Australian Space Awards. He is a trusted authority on space technology with multiple interviews on Australian national media, and his TV documentary appearances have been broadcast worldwide on networks including ABC, BBC and Discovery Channel.
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Charlotte Stirling-Reed
Charlotte Stirling-Reed is an award-winning nutritionist specialising in baby and child nutrition, supporting many celebrity clients like Joe Wicks, Stacey Soloman, Jamie Oliver and more. Charlotte’s mission is to give parents confidence when feeding their children, making it an enjoyable experience that leads to lifelong healthy eating habits. Charlotte is passionate about creating recipes for babies, toddlers and families that are healthy, easy to make and delicious for all family members, made without the vast amounts of salt and sugar used in many of today’s recipes.
Her three books How to Wean Your Baby, How to Feed Your Toddler and How to Feed Your Family were all instant Sunday Times Bestsellers and cemented Charlotte’s credentials as ‘The Baby & Child Nutritionist’.
She is regularly invited to collaborate with other brands and celebrities and was the consultant for Joe Wicks’ bestselling ‘Wean’ in 15. She has supported thousands of parents through the weaning journey, toddler years and beyond using her evidence-based guidance.
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Jane Alty
Over ten years in the UK, Jane Alty has opened minds and tickled tastebuds, becoming a key ingredient of the Asian food revolution. By focusing on genuine Thai ingredients, Jane has brought Thai cuisine to a curious and increasingly dedicated public.
Jane’s connection with Thailand runs deep. As a classically trained chef, she was first captivated by the deeply complex flavours and cooking processes of this wonderful country when she stayed with family outside Bangkok and became infatuated with the country’s cuisine. After four years at world-renowned Nahm, working under the internationally acclaimed chef David Thompson, she opened The Begging Bowl, in the heart of Southeast London. Alongside incredible Thai ingredients, Jane also uses seasonal produce from the UK, using it delicately where it makes sense with Thai food. It’s now a magnet for foodies, and Jane features in the top 100 influential women in hospitality – all achieved against the backdrop of managing as a single parent and leading the charge for women in hospitality.
In 2022 Jane took her years of experience to JKS. Here, she is nurturing the next generation of chefs and overseeing all their ambitious Chaiyo restaurants.
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