Drink and Dine
Laying the table.
Named after a breeze
Deelani
Restaurant
The name is a Maldivian breeze, and the building is made to catch one.
It stands on stilts over the lagoon with its doors folded all the way back, and the pitched roof is open above the tables to its full height.
Turquoise runs through everything: the director's chairs, the plates, even the pepper mills. Basil grows in a terracotta pot in the middle of the table and the olive oil arrives in a blue-striped bottle, which is more Riviera than Maldives.
Under the ridge at the far end the bottles stand in dark shelving between blue-grey columns, and the floor there is dark timber rather than pale.
Turquoise runs through everything: the director's chairs, the plates, even the pepper mills.
