Resorts Magazine

The resor t boasts four restaurants, each offering distinc t culinar y experiences. The Beach K itchen is an all- day restaurant with a rich buffet of international cuisine. Kanusan features a menu of traditional and contemporar y Japanese cuisine, recognized as one of the best in the I ndian Ocean, from fresh sushi and sashimi to teppanyak i grills, each dish a sensor y experience. The Arabian Grill offers a journey through the Middle East and Nor th Africa. Lastly, the Crab Shack , open only for lunch, is delightfully casual, conveniently distant (at the end of a long sand bank), and exceptionally good. I t is a rustic beach oasis ser ving a menu of locally caught fresh seafood and shellfish prepared with traditional culinar y techniques and ar tistically presented. Guests can savor shrimp curr y, grilled fish, and crab salad, all while enjoying the sea breeze and panoramic ocean views. The Fehi Spa, named af ter the local word for green, is a sanc tuar y of wellness and tranquilit y that offers guests a total relaxation and rejuvenation experience. Nestled in a natural tropical garden, the spa’s menu includes treatments inspired by beaut y and wellness traditions from both the West and 97 R ESORTS M AGAZINE