Maldives

Ithaa, which means mother-of-pearl in Dhivehi, an undersea restaurant located 5 metres below sea level at the Conrad Maldives Rangali Island in Alif Dhaal Atoll in the Republic of Maldives.

Maldivian cuisine offers a wide range of tastes, from mild to hot, all dishes are prepared using local ingredients

Being an Archipelago of over 1100 coral Island, it is not surprising that a wide variety of fish and other sea foods should form an essence part of Maldivian cuisine 

The primary food of Maldives is called Garudhiya, which is a clear fish broth and it is one of the traditional Maldivian cuisine, some use chilies, onions, curry leaves; the taste is enhanced to the way it is desired

Travelers from different place of world, new vegetables and seasonings were introduced into the country, each new discovery was fused into the diet quantities most pleasant to Maldivians

Today, Maldivian cuisines are  enriched with Arabian, Indian, Sri Lanka and Oriental tastes blended into a one-of-a- kind cuisine that symbolizes a culinary that identifies of its own