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Vegetarian Friendly
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Reviewed 5 June 2019

Shangri-La's Villingili resort has several restaurants and Fashala is one of their best. It is an open-air dining, as many restaurants on Maldives tend to be but this is a more exclusive and intimate restaurant. The views of the ocean, or shall I say lagoon,...are fantastic in the evening. This restaurant serves dinner only hence the evening lagoon views. The chef is supposed to procure local produce from the surrounding waters and neighbouring farms but we could not say any more. The cuisine combines coconuts, herbs, chilies and locally sourced fish to make a memorable meal. Although fish and seafood is their specialty they do have other meat dishes and given enough notice they can make vegetarian dishes as well.More

Date of visit: November 2018
Reviewed 11 February 2019 via mobile

This restaurant is next to villa 101 - the president suit villa . Food is perfect here. My favourite one was Lobster risotto . Wagyu beef was ok but not fatty enough, i think it’s only a steak but not Wagu beef. I don’t mind...to eat here everyday ! Great food and comfortable setting too,.More

Date of visit: February 2019
Reviewed 20 November 2018

We ate here on our last night in the Maldives and what a finish it was! The chef needs to be complemented a thousand times over for his intricate and complex cooking that makes for a sensation fine dining experience and brilliant meals. The chef's...Scandinavian experiences were clearly demonstrated with the 4 day cooking of pork that melted in your mouth. The setting and the view from this restaurant were well worth the experience and we were disappointed we had not come earlier!More

Date of visit: November 2018
Reviewed 28 January 2018 via mobile

Excellent,, tuna tarter and beef tarter . Beautiful setting, excellent service. Not to be missed lovely sunrise.

Date of visit: January 2018
Reviewed 16 December 2017 via mobile

Our favourite restaurant on the island made even better by the incredible service and hospitality shown by Chef Dan and his team. If this restaurant was local to home.....I would be there every week! Highlights included: - The wine list.... - The sides and entree...dishes. I highly recommend the scallops and the cured tuna with pickled watermelon and balsamic foam....it was delicious. The tuna is so fresh (caught locally) and the pickled watermelon and balsamic foam (Chef Dan creation) were a perfect match for the mouth sized morsels. - Tomahawk steak for two. This was cooked perfectly....what made it really impressive was the fact it was cooked perfectly AND it was a massive steak. Simply dressed with traditional seasoning, the Chef and his team let the meat speak for itself....great quality meat, treated well and cooked perfectly. Good to go. - Baked whole fish. Chef Dan and his team knocked us up a beautifully fresh coronation trout, baked whole in lemon garlic and sundried tomatoes. Dan took the time to show us the fish before he prepped it, explaining where it was caught, its colour and why he liked cooking with it. Really personal and a great dish. - Sommelier's degustation. Deliciously matched 4 course menu that included Wagu carpaccio, creamy mushroom soup and a choice of beautiful wagu fillet with truffle foam and creamy potato or fish (I clearly had the wagu). - Saving the best till last. On our last night Chef Dan and the team treated us to the Haz and Laz special.....lobster done two different ways. A four course meal to die for. The experience began at 0800 when Chef Michael brought the fresh lobster to us while we were at breakfast. Straight from the boat, he was able to show us their colouring and what made a 'good' lobster. Later that evening, Chef Dan created a special menu using the lobster we selected at breakfast. It was unreal. He'd really considered the use of subtle flavours to support the lobster. I particularly liked the inclusion of a light chorizo/avocado salsa with Chardonnay dressing that was used in the first course lobster dish. The grilled lobster was simple, buttery and mega delicious. Again....great meat, treated well and cooked perfectly. Finally the chosen Lemonly white chocolate desert with passion fruit desert perfectly complimented the previous 2 courses, leaving your palate feeling fresh. Winner. All in all, this was a cracking restaurant. The time and effort expended by Chef Dan to ensure we had a unique experience was to be commended. A big thanks to all the wait staff for looking after us and ensuring our glasses were never empty!!More

Date of visit: December 2017
Reviewed 11 December 2017

Lovely location and some beautiful and delicious food! Good wines and cocktails to choose from. The sous chef was helpful in preparing some special vegetarian 3 course meals for us. Made our evening lovely.

Date of visit: November 2017
Reviewed 9 December 2017 via mobile

Our favorite restaurant on the island! Chef Dan Boller is welcoming and passionate about the beautiful fresh produce. This clearly shows in his dishes. A definite highlight of this spectacular location.

Date of visit: December 2017
Reviewed 3 December 2017 via mobile

We dined at Fashala on a number of nights during our holiday, it was a truly superb dining experience. A warm welcome greeted us every time, from reception, waiters and the chef. Having a vegetarian with some, let's say, fussy requirements does present some challenges,...but not here. Daniel, the head chef, discussed likes, dislikes, flavours to ensure something could be created to satisfy, and he didn't let us down. Nothing was too much trouble, a genuine interest in ensuring the guests left more than happy. Beautiful presentation and mouthwatering tastes. Simply put - delicious. Waiter service followed suit, all the staff friendly and attentive, explaining the dishes and engaging in conversation. The cocktail waiter presented new ideas on each occasion, which were sampled, it would have been rude not to. So I've now stolen some of his ideas for cocktails at home. Thanks to everyone at Fashala you made our holiday even more relaxing and enjoyable, it was a culinary delight. Sadly the Aussies won the first test so Daniel can take even more glory!! Until next time.....More

Date of visit: November 2017
Reviewed 1 July 2017 via mobile

Standard at this restaurant is fantastic. The crab pasta is huge with a lot more crab meat than I have seen at any other restaurant. Another standout was the freshly baked bread - the squid ink version was surprisingly delicious! Wine selection and service from...the staff is just amazing. Being able to see the crabs on the beach in the light running on the sand is really special.More

Date of visit: April 2017
Reviewed 6 April 2017 via mobile

My wife and I had the pleasure and great good fortune to spend 10 days at the Shangri La resort last month (see separate review) around St Patrick's Day. We dined at Fashala, the best of all the excellent dining experiences offered on the island,...at least three times. The food, especially the fish of the day, the mahi mahi and the tuna in all its forms (tartare and grilled), was outstandingly delicious. The excellent Head Sommellier, Winnie Toh from Singapore, was very helpful in suggesting equally delicious wines to accompany the food. She and the other staff there, especially Shijaz, from the next door island, were warm, friendly and welcoming without being intrusive, which made each visit a treat for my wife and me. Chatting with them was enjoyable and interesting! Of course, the unique highlight of each meal here was dining outdoors, spotting reef sharks chasing fish to the sea shore: simply amazing! If we are lucky enough to return to Addu Atoll, we will definitely revisit here. The only suggestion we would make is for guests staying for longer than a week, some special dining and wine pairing experience would be a nice change from a rather static menu.More

Date of visit: March 2017
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