Cora Cora Maldives restaurants and menus: what the plan covers at each table and what costs extra

Tazäa is the all-day restaurant, with tables indoors and out facing the sunset, and its cooking follows the old Spice Route from Lebanon to India and Sri Lanka. Breakfast is a buffet with cooking stations and a list to order from. At lunch the card runs from a ceviche of reef-caught fish and a niçoise with seared Maldivian tuna to a Hyderabadi chicken curry, prawn moilee, dal makhani and biryani, with a burger, a kathi roll and fish and chips beside them. Dinner brings mezze, kibbeh, lamb merguez, tandoori broccoli, a Madras lamb curry, grilled octopus with romesco and roast duck breast; among the desserts is kanamadhu, Maldivian almond with warm chocolate and condensed milk.

Acquapazza is the Italian beach club by the main pool. The lunch menu has 8 pizzas alla pala, from margherita to one with mortadella, stracciatella and pistachio, a carbonara made with guanciale and pecorino, a risotto with ’nduja and an almond-crusted reef fish as the catch of the day. In the evening the pizzas and the 4 risottos stay, and the mains and pasta are mostly new: veal saltimbocca, ossobuco with saffron risotto, sesame-seared tuna, paccheri with octopus ragù, rigatoni alla zozzona, spaghetti alla Nerano and linguine with bottarga. The tiramisù arrives with a coffee crème brûlée.

Teien opens in the evening and serves in 3 ways: a sushi counter, kushiyaki skewers brought to the table, and a teppanyaki griddle with set menus. Its menu says where the fish comes from: reef fish for sushi and sashimi from the fishermen of Dhuvaafaru, in the south of Raa Atoll, and yellowfin tuna caught 60 miles off the atoll by the fishermen of Ungoofaaru. Bluefin is left off, to protect the species. After the nigiri and rolls come ramen, tempura udon and niku soba, skewers of chicken, pork with plum sauce, tiger prawn and Angus beef with wasabi, and a vegan section with a plant-based «No Tuna» sashimi.

Ginger Moon, the other evening restaurant, cooks dishes from Thailand, Vietnam, Sri Lanka and Malaysia in an open kitchen. The menu lists som tam, satay, tom yam goong, pho bo and Malaysian laksa, dim sum from the steamer, pad thai, mee goreng, nasi goreng, Thai green and red curries, a Filipino adobo and Korean samgyeopsal, then mango with sticky rice and pandan ice cream. Its hot pot for sharing comes in vegan, meat, seafood and mixed versions, each with 4 broths.

MYCOFFEE fills the hours between meals: an open-air café with beans roasted on the island, black, green, white and herbal teas, a gelato counter made without refined sugar and snacks to carry to the beach or the villa. The drinks list on the plan has classics such as the mojito, the mai tai and the negroni, and house cocktails such as Me-Time, made with gin infused with butterfly pea.

Guests choose different favourites. One who posted in April 2026 ate in all the restaurants and liked the black dal at Tazäa best; a family writing in December 2025 said their daughters preferred the sushi and sashimi at Teien; in May 2026 another guest picked Ginger Moon. A guest who gave 3 stars in February 2026 took the opposite view: that guest wrote that the offering stayed the same in every restaurant from day to day, that breakfast was served in a single restaurant and that 2 opened for lunch.

Emerald Maldives also has 4 restaurants, with a Latin American one where Cora Cora has a Japanese. You & Me keeps its underwater restaurant, H2O, outside the plan. Kudafushi builds its day around a buffet and opens 2 more restaurants, Mediterranean and Asian, for dinner.