When Italy Found Me in the Maldives – A Culinary Journey at Molo

I had travelled across oceans for the Maldives, to feel the sand between my toes, to wake up to turquoise waters, and to lose track of time beneath coconut palms. But I didn’t expect to find myself swept away to the coastlines of southern Italy, not until I dined at Molo, the Mediterranean jewel of Jawakara Islands Maldives.

Nestled on the family-friendly Mabin Island, Molo Restaurant is more than just a place to eat, it’s an experience, a story, and a sensory bridge between two sun-soaked worlds. Located at one of the most scenic sunset corners of the island, Molo boasts an uninterrupted view of the Indian Ocean. From one side, you see nothing but sea and sky stretching endlessly. That undisturbed vista, especially at golden hour, makes Molo one of the most breathtaking dining spots at Jawakara.

The night I dined there, the setting sun painted the water in rose-gold. A soft breeze whispered through the palm trees. The sound of the ocean was a gentle, ever-present rhythm, setting the pace for what would be one of the most exquisite meals I’ve ever had.

We started with Rosé Prosecco, Millesimato 2023 by Astoria. Pale pink with delicate bubbles, it opened the evening with a gentle sparkle, floral on the nose, and light on the palate. This Prosecco is made in the heart of Veneto, Italy, and the “Millesimato” label signals that the grapes were harvested in a single exceptional vintage. It was a celebration in a glass.
Then came the starters.

First: the Burrata Salad – a fresh ensemble of vine-ripened tomato, semi-dried tomato, silky burrata cheese, parmesan shavings, and crunchy toasted bread. The burrata was creamy and delicate, the tomatoes sweet and tangy, and the bread added the perfect rustic bite. It was like sitting in an Italian countryside garden, except with my feet in the sand.
Then: Sicilian Truffle Arancini. Each golden-fried risotto ball was filled with a rich white ragout, earthy truffle essence, and finished with parmesan and fresh herbs. Crispy on the outside, luxuriously creamy inside, these were little parcels of indulgence, and truly a tribute to the flavors of Sicily.

For the main course, I ordered the Pesce al Cartoccio – a traditional Italian fish dish cooked “al cartoccio,” meaning baked in parchment to lock in moisture and flavor. Inside the parcel was local reef fish, delicately layered with cherry tomatoes, black olives, capers, potatoes, caponata (a sweet-savory Sicilian eggplant relish), white wine, butter, dill, and lemon zest. When opened, the steam escaped with the scent of the sea – briny, buttery, citrusy – and the fish was tender enough to flake apart with just a fork. This was coastal Italy, reimagined with fresh Maldivian bounty.

Just as I was about to lean back and surrender to satisfaction, the Chef Saliya, approached with a smile and said, “You must try the pizza.” Who was I to say no?
The Margherita Pizza was perfection in its simplicity: tomato sauce, melted mozzarella, grated parmesan, oregano, and fresh basil, all on a thin, wood-fired crust. It had that beautiful balance of chewy and crisp – comfort food, elevated.
To pair with the mains, I was offered two outstanding white wines. The Petit Chablis “Pas Si Petit” from La Chablisienne (France) was described as crisp, pale gold with silver reflections, offering notes of citrus and white flowers. Elegant and refreshing. But I chose the Gavi di Gavi by Cossetti 1891, a dry Italian white made from Cortese grapes in Piedmont. This wine has a remarkable story, the Cossetti family has been crafting wine for over a century, and today, Clementina Cossetti, a fourth-generation winemaker, leads the house. The wine itself was pale straw in color, with aromas of white flowers, citrus, and green apple. On the palate? Vibrant lemon, ripe pear, and subtle peach, a perfect pairing for the fish and the warm Maldivian breeze.

After such an indulgent feast, the server brought over a digestif, a chilled glass of Limoncello, Italy’s signature lemon liqueur. Tart, zesty, sweet, and cooling. I felt it settle me in the best way, preparing my taste buds for dessert.
And what a finale it was.

 First, a Mousse al Cioccolato – dark chocolate mousse layered with raspberry jam and topped with fresh raspberries. Decadent yet balanced, the bitterness of the chocolate complemented by the fruity sharpness.
Then came the classic: Tiramisu, layers of mascarpone cream, espresso-soaked ladyfingers, and a touch of Kahlua liqueur. It was light, velvety, and utterly satisfying. Each spoonful was a taste of Italian tradition.
With dessert, I was poured a glass of La Diva Tokaji, made from Furmint grapes by Château Pajzos in Hungary’s Tokaj region. The wine had a gentle sweetness and lively acidity, with citrus notes and floral undertones, a perfect pairing for the rich desserts. While the “La Diva” line includes dry and sweet varieties, the one I had was a dessert wine: luxurious, elegant, and deeply memorable.

By the end of the evening, I sat back with my last sip of Tokaji, toes in the floor, watching the moonlight glimmer across the ocean. And I thought: I came here for the Maldives, but tonight, I also found Italy.
At Molo, it’s not just about the food. It’s the fusion. The warmth of Italian hospitality, the boldness of Mediterranean flavors, and the serenity of the Maldivian sea all coming together in one magical moment.
So, if you’re staying at Jawakara Islands Maldives, whether with family or friends, make time for lunch or dinner at Molo Restaurant on Mabin Island. Go hungry. Let the chef surprise you. Let the wines tell you their stories. And let yourself be swept away.

Because here, under the stars with the sea beside you, even the Mediterranean doesn’t feel so far after all.

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Author: Aminath Hushama