Wine & Dine at Grand Park Kodhipparu, Maldives
The Edge
- Cuisine
- International buffet with Asian highlights and Maldivian-inspired dishes, live cooking stations
- Setting
- Open-air, pine-wood design by local artisans
- Hours
- Breakfast (buffet) 07:00–10:30 · Lunch (à la carte) 12:30–14:30 · Dinner (buffet) 19:00–22:00
- Reserve
- At the resort, or via IMJ
The resort's main table — an open-air, pine-wood dining room built by local artisans, running live cooking stations through a breakfast and dinner buffet with an à la carte lunch between.
Breeze Poolside Dining & Bar
- Cuisine
- Modern Asian and Mediterranean classics plus comfort food (burgers, pasta, salads)
- Setting
- Poolside, open-air, transitions to a cocktail bar after dark
- Hours
- Daily 10:00–23:00
- Reserve
- At the resort, or via IMJ
Poolside by day, cocktail bar by night — modern Asian and Mediterranean plates alongside comfort-food staples, with the Breeze Wine Cellars on hand for private dining.
Firedoor
- Cuisine
- Fine dining — prime steaks and local seafood with global influences, Josper grill, sous-vide and smoking techniques, strong plant-based menu
- Setting
- Overwater, reached via a wooden walkway
- Hours
- Bar 17:30–22:30 · Restaurant 18:30–22:30
- Reserve
- At the resort, or via IMJ
A wooden overwater walkway leads to the resort's fine-dining table — Josper-grilled steaks and local seafood, a strong plant-based menu, and a run of World Luxury Hotel Award wins since 2019.
Before you book
Is there a meal plan, and what does it cover?
Dining runs dine-around across the three restaurants — breakfast is always the buffet at The Edge; lunch is a choice of The Edge or Breeze (12:30–15:30); dinner is a choice of all three (19:00–22:30). Beverages are billed separately. The eight-experience "F&B Experiences" private-dining programme — sandbank breakfasts, floating Dhoni-tray dining, private beach dinners and more — sits outside the standard meal plan and is booked and paid for separately, from roughly US$99++ to US$530++ per couple depending on the experience.
Talk to a specialist about dining here.
Thirty minutes on dates, occasion and which table actually suits you: no obligation, no scripted pitch.