For American travelers, securing a Maldivian passport stamp involves a significant schlep; at least two commercial plane rides followed by a short-hop on a seaplane. But for the adventurous sorts, this is a feature not a flaw. When you arrive, you're greeted by some of the clearest water in the world along with pristine surf—ideal for diving.
Emerald enhances the natural charm with a buildout that exists in harmony with the surrounding seascape. Bamboo, driftwood, native langhi langhi leaves have all been incorporated into construction. The resort is operating largely devoid of single-use plastic. It hopes to rely primarily on renewable energy within the next five years.
Then there is perhaps the property's greatest asset—Aldo Cadau. The Sardinian-born chef has been cooking at some of the Maldives' top resorts for seven years. It's only natural that he would end up here, at a place owned and operated by native Italians. In fact, Italy sends more tourists to this part of the world than almost any other country. Yet Cadau isn't focusing exclusively on his familiar Mediterranean cuisine.
"Our style is authentic, creative, and healthy," he explains. "This is such a great place to work because I have so many ways to express myself." Between four restaurants and two cafes, spread across the island's 50 acre footprint, Cadau plates everything from teppanyaki (at the pan-Asian Le Asiatique) to Brazilian beef (at Amazònico).
