Aragu

The story

Crafted with passion, served with love

The Essence of Velaa

Aragu — meaning essence in the local Dhivehi language — is the signature restaurant of Velaa Private Island, suspended on stilts above the crystalline waters of the Noonu Atoll. Floor-to-ceiling glass doors open to an ever-changing panorama of the Indian Ocean, while flying fish sculptures drift across the ceiling and a backlit onyx bar glows like sunlight mirrored on the water. As interior designer Barbora Škorpilová describes it: "If you come to Aragu just before sunset, you can experience another colourful display, when the ocean gradually begins to turn dark."

A Culinary Vision Born Across Continents

At the heart of Aragu is Culinary Director Gaushan De Silva, whose extraordinary journey defines the restaurant's character. Born and raised in Sri Lanka, De Silva first taught himself to cook at the age of ten, and by sixteen was already working as a trainee at the Swiss Hotel in Kandy. His path led him through the kitchens of Rangali Hilton, the Jordanian royal family palace, and ultimately to Velaa Private Island, where — with over 27 years of experience — he has built something genuinely his own.

Contemporary European Cuisine with an Asian Twist

Aragu presents contemporary European cuisine with an Asian twist, fusing modern technique with the vibrant produce of the Maldives. Only the finest organic ingredients, sourced from a carefully cultivated network of sustainable suppliers, reach the kitchen each day. The result is a tasting menu of quiet revelations: a Trio of Tartare of yellowfin tuna with black truffle, ocean trout with mustard granita and hamachi with spiced espuma; Snapper with coconut dashi and chili-bonito oil; Wagyu Cheek kataifi fried; and the celebrated Tuna paired with foie gras and miso cashew cream. This contemporary European cuisine, rooted as it is in its island setting, carries a sense of both place and adventure.

An Exceptional Cellar and Celebrated Guests

To complement the menu, Chief Sommelier Musthafa Mohamed has assembled an 800-bin wine list featuring rare vintages and boutique European producers, with pairings selected after personal conversation with each guest. The restaurant has also welcomed luminaries including Michelin-starred Chef Adeline Grattard and Master Sommelier João Pires of Château Pavie — testament to Aragu's standing in the world of fine dining.

Recognition and Atmosphere

Recommended by the Forbes Travel Guide 2026, Aragu is celebrated for service that is seamless yet warm — professional, bespoke and genuinely attentive. Designed for the sophisticated globetrotter, it is a place where contemporary European cuisine, island soul and impeccable hospitality come together above the waves.