The flavours and easy-going spirit of the Mediterranean find a new setting at JW Marriott Maldives Kaafu Atoll Island Resort, where Riva takes on a renewed culinary identity shaped by the meeting of Mediterranean and Maldivian shores.
Meaning shore in Italian, Riva takes its inspiration from the meeting of two coastlines. Mediterranean traditions and ingredients are brought into conversation with the natural abundance of the Maldives, shaping a dining experience centred on fresh seafood, honest flavours and the relaxed rhythm of life beside the sea.
Leading this new chapter is Executive Sous Chef Cristiano Goattin, whose Italian heritage provides the foundation for the restaurant’s culinary direction. With more than two decades of experience across luxury hotels, resorts and fine-dining destinations throughout the Gulf and Asia, Chef Goattin brings an international perspective to a philosophy grounded in authenticity and an appreciation for quality ingredients.
From One Shore to Another
Riva’s menu finds its character in the relationship between Mediterranean cooking and its island setting. Maldivian seafood sits alongside ingredients synonymous with the region, from Greek olive oils and Sicilian lemons to aged balsamic, while fresh herbs and aromatic greens from the resort’s JW Garden introduce another distinctly local element.
The approach favours clarity over complication, allowing the ingredients to remain at the centre of each dish. Among the signatures, the Seafood Stew draws on the comforting traditions of Mediterranean coastal cooking, while Half Lobster Tagliatelle brings together pasta and the richness of locally available seafood.
Across the menu, familiar flavours are treated with a lighter hand, creating a style of cooking that feels suited to both its Mediterranean inspiration and tropical surroundings.
The Spirit of Seaside Living
The transformation extends beyond the plate. Riva’s new setting takes its cues from the understated character of Mediterranean coastal life, expressed through whitewashed textures, weathered wood and azure accents that reflect the lagoon surrounding the island.
An open-air deck places diners close to the water as daylight gives way to sunset, while the interiors offer a calmer interpretation of the same seaside character.
Rather than recreating a particular Mediterranean destination, the design captures something more universal: the pleasure of long meals by the water, uncomplicated surroundings and evenings that are allowed to unfold at their own pace.
Through the Eyes of an Italian Chef
For Chef Goattin, Riva also carries a personal connection. His Italian roots sit at the heart of the restaurant, complemented by the techniques, ingredients and culinary perspectives gathered throughout an international career spanning more than 20 years.
That experience allows Mediterranean tradition to evolve naturally within a Maldivian context. The intention is not to transport one cuisine wholesale to another destination, but to find the points where the two belong together—particularly through their shared relationship with the sea.
The result is a restaurant shaped as much by its surroundings as its culinary heritage, where Mediterranean warmth takes on a distinctly island character.
At Riva, two shores come together around the table, connected by the sea and a shared appreciation for food best enjoyed slowly.
