SEA Restaurant Anantara Kihavah: Honest Review, Menu & Price (2026)

What Actually Is SEA Restaurant?

SEA isn’t just a restaurant with a view. It’s an octagonal glass chamber submerged nearly 20 feet (six meters) below the surface of the Indian Ocean, surrounded by floor‑to‑ceiling windows that put you right on the reef. Blacktip reef sharks, turtles, eagle rays, and kaleidoscopic schools of fish glide past your table as you eat. The mirrored interior creates the illusion that you’re floating inside the aquarium rather than just looking into it.

It’s also home to the world’s first underwater wine cellar, housing over 450 labels and 6,500 bottles. A sommelier guides pairings that often surprise and impress even seasoned wine drinkers.

Beyond the spectacle, SEA is the Maldives‘ first specialty caviar restaurant, featuring sustainably sourced Oscietra and Sevruga caviar across multi‑course tasting menus. Think caviar‑topped scallop tartare, Australian wagyu sirloin, and dishes that blur the line between art and sustenance.

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The Price Tag: Let’s Be Real

Here’s where opinions diverge. Tasting menus at SEA range from $295 to $345 per person—without wine pairings. Add the wine pairing, and you’re looking at significantly more. One guest reported spending **$1,300 for a family of four**, including a $230 bottle of wine.

For context, lunch at Ithaa (Conrad Maldives Rangali Island) runs around $300 per person**, and dinner pushes toward **$400. Hurawalhi’s 5.8 Undersea Restaurant sits in a similar $280–$350 bracket. SEA is competitive within the underwater dining category—but that category is inherently premium.

Some guests found the expense unjustified. One reviewer called the resort “fantastic and so expensive,” noting that every single thing—meals, drinks, excursions—carries a cost that looks “really excessive,” with taxes and service adding around 30% on top. Another, while praising the experience, admitted SEA was “very very expensive” and that the high costs made them “think twice before you do something.”

But here’s the counterpoint: the guests who paid the premium and loved it overwhelmingly describe SEA as “magical,” “unforgettable,” and “a once‑in‑a‑lifetime experience.” One honeymooner wrote that dining at SEA “was one of the biggest highlights” of their trip. Another called it “a truly unique experience—something one should do at least once.”

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Lunch vs. Dinner: Which One Should You Choose?

This is one of the most practical questions—and the answer isn’t obvious.

Lunch (12:00 – 2:00 PM) offers better reef visibility. Sunlight penetrates the water, illuminating the coral and marine life in vivid color. Multiple guests specifically recommend lunch for this reason, noting that the underwater view is “much more interesting” during the day.

Dinner (from 7:00 PM) has a different vibe: more intimate, more romantic, with underwater lighting creating a moody, ethereal atmosphere. But the view is darker, and some guests found the dinner menu “rather strange” compared to lunch.

Our take: if the marine life is your priority—and for most people, it is—book lunch. You’ll see more, and you’ll see it better.

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What Guests Actually Say (The Good, The Bad, The Honest)

The Rave Reviews:

• “SEA is delight, delight and delight again! Be sure to go for lunch and dinner—these are two different pictures.”

• “The underwater restaurant was an incredible experience, truly magical.”

• “Watching blacktip reef sharks, groupers, and tropical fish swim by as we enjoyed a champagne and caviar set menu was unforgettable.”

• “The food was delicious, although the fish definitely had us under their spell. When a beautiful lemon shark made an entrance, no one would listen to dish descriptions.”

The Caveats:

• “Very very expensive.”

• “You really think twice before you do something.”

• “The dinner menu was rather strange.”

• “Given the price they charge, they really could do better” (referring to overall resort value).

The Staff Shout‑Outs:

Several guests singled out specific team members who elevated the experience:

• Channa — described as “not only an excellent waiter, but also a real expert on corals and the entire underwater world. His explanations were incredibly exciting and took the experience to another level.”

• Mazlaan — called “an extraordinary character, perhaps the funniest waiter I‘ve ever seen. He introduced the dishes very well, his service was impeccable, and his style made us laugh so hard.”

• Ali and Salah — remembered guests warmly and surprised one reviewer with a special gift on their last day.

These aren’t just servers. They’re storytellers, guides, and—in some cases—the reason the meal becomes unforgettable.

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The Michelin‑Star Factor

SEA doesn’t just rely on its underwater setting. Anantara Kihavah hosts a rotating calendar of Michelin‑starred chefs throughout the year. Recent events have featured:

• Chef Mark Donald — two‑Michelin‑starred Scottish chef blending traditional influences with global techniques

• Chef Melvin Chou — Michelin‑starred master of Cantonese cuisine

• Chef Denis Lucchi — Michelin‑starred Italian maestro

• Chef Christiaan Stoop — three‑ and two‑Michelin‑starred chef with stints at The Fat Duck and L’Atelier de Joël Robuchon

Complementing these chefs is Kamal Malik, India‘s first Master Sommelier, who leads exclusive wine dinners featuring rare vintages like Coral‑Aged Dom Pérignon.

If you time your visit right, you’re not just eating underwater—you’re eating Michelin‑starred food underwater. That’s a combination you won’t find anywhere else in the world.

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The Bottom Line: Is SEA Worth It?

Yes—if you can afford it without stress.

SEA is not a casual dinner. It’s a spectacle, a sensory journey, and a story you’ll tell for decades. For milestone celebrations—honeymoons, anniversaries, significant birthdays—it’s hard to imagine a more memorable setting.

No—if you’re stretching your budget to get there.

The guests who felt SEA was overpriced weren’t wrong. They were just different travelers—ones who valued other aspects of their Maldives trip more highly. The house reef, the villa, the butler service—these are all exceptional at Anantara Kihavah, and for some guests, they’re enough.

One reviewer put it perfectly: “This is a resort for those who truly want to relax and unwind.” SEA fits that ethos: it’s not for everyone, but for those who choose it, it delivers.

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Practical Tips for Booking SEA

1. Book well in advance. SEA has limited seating, and tables fill quickly—especially during peak seasons.

2. Choose lunch for better marine life visibility. The reef comes alive in midday sunlight.

3. Check the chef calendar. If a Michelin‑starred guest chef is hosting during your stay, it’s worth aligning your reservation.

4. Ask about wine pairings. The underwater wine cellar is world‑class—don’t skip the sommelier’s recommendations.

5. Consider your dining package. Some guests recommend skipping half‑board and simply signing the bill at the end, as breakfast is included anyway and you’ll have more flexibility.

6. Children are welcome on certain days. SEA dinner is adults‑only except on Mondays and Thursdays. Plan accordingly if you’re traveling with kids.

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Final Verdict

SEA Restaurant at Anantara Kihavah is the definition of a “bucket‑list” experience. It’s expensive, yes—unapologetically so. But it’s also unique, breathtaking, and supported by world‑class cuisine and service that repeatedly earns rave reviews.

As one guest summarized: “SEA is an experience not to be missed—truly unique and something one should do at least once.”

If you’re coming to the Maldives for luxury, for celebration, or for a memory that will outlast the credit card bill—book the table. You won’t regret it.

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Related Stories:

• The Ultimate Maldives Dining Guide
• Best Underwater Restaurants in the Maldives
• Why Maldives’ Underwater Restaurants Are a Bucket-List Experience for Food & Travel Lovers
• Luxury Maldives All-Inclusive Resorts with Underwater Dining Included