At first glance, Mirihi looks like an archetypal desert island, its thatched reception the only sign of civilisation visible from the landing jetty. Step between the palms and you’ll uncover a few more of its secrets - a handsome open-sided restaurant, spilling onto the beach, and a boutique collection of timber-framed villas. There’s a spa, too, and a dive centre, but little else to spoil the castaway vibe.
Why Mirihi?
Charmingly small and intimate, Mirihi offers an escape from the rest of the world. Friendly staff encourage you to shed your shoes the moment you arrive: white coral sand extends throughout the resort, even into the restaurant and bar, so you will have no need for them.
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Mirihi has one of the most extensive and accessible reefs in the Maldives, enclosing the resort like a giant teardrop. Snorkelling and diving are therefore the principal attractions - aside from enjoying the picture-perfect island itself.
What to do
Getting acquainted with the Indian Ocean should be first on the list. Mirihi’s dive centre can arrange scuba trips, or you can make use of the complimentary snorkels, stand-up paddle boards, windsurfing equipment and kayaks. You can paddle around the island and its reef in an hour or so.
Snorkelling is a must, even though the reef at Mirihi has suffered severe bleaching - an effect of rising water temperatures that leaves it grey and lifeless. The fish, however, are impressive. Even from the shore, you will see tiny blacktip reef sharks, cruising the shallows. They spend the first few months of their lives near the beaches, before graduating to the deeper waters around the reef. You will see them there amid the multicoloured parrotfish and angelfish, and occasionally huge shoals of tiny silver fish that jump out of the water in unison when they’re hunted from below.
Land-based activities are available too: for the energetic, a gym and volleyball court, as well as complimentary yoga classes each morning, and for those seeking a more laid-back experience the Duniye spa, nominated for this year’s World Luxury Spa Awards.
Which rooms?
Both beach and over-water villas are available, the former shaded by palms and the latter jutting out over the ocean. Which you prefer will come down to personal taste, but keen snorkellers may prefer the water villas, which offer direct access to the reef from their balconies. Both types of villa are furnished with timber panelling and equipped with Nespresso coffee machines.
What to eat
Mirihi’s restaurant spills out onto the beach, where the tables are shaded by palms. Barefoot dining is encouraged inside and out. Breakfast and dinner consist of lavish buffets, supplemented in the morning by omelettes and waffles cooked to order. Evening meals are themed - Maldivian night, for example, includes a delicious breadfruit curry as well as a wide selection of grilled fish. All the food is excellent.
When to go
Peak season falls between November and April, when the Maldives are at their sunniest (and the European winter is in full swing). The monsoon begins during May or June, ushering in a few months in which heavy rain is a more frequent occurrence. However, long sunny periods are not uncommon, so you may be lucky even in the more competitively priced low season. Skies begin to clear again - and room rates climb - in October. Whatever time of year you go, you can expect heat and humidity, with temperatures between 28C and 32C.
How to get there
British Airways flies non-stop from London to Male from October to March, from £710 return. Qatar Airways, Emirates and Etihad all fly to Male year round from a range of UK airports, with a connection in Doha, Dubai or Abu Dhabi, from about £650 return. The resort can arrange seaplane transfers between Male and Mirihi, a journey of about 30 minutes.
How to book
For more information and to book, visit mirihi.com. Rates start at £575 per villa per night, including tax and service charge, for bed & breakfast (based on two people sharing)
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Holden Frith is The Week’s digital director. He also makes regular appearances on “The Week Unwrapped”, speaking about subjects as diverse as vaccine development and bionic bomb-sniffing locusts. He joined The Week in 2013, spending five years editing the magazine’s website. Before that, he was deputy digital editor at The Sunday Times. He has also been TheTimes.co.uk’s technology editor and the launch editor of Wired magazine’s UK website. Holden has worked in journalism for nearly two decades, having started his professional career while completing an English literature degree at Cambridge University. He followed that with a master’s degree in journalism from Northwestern University in Chicago. A keen photographer, he also writes travel features whenever he gets the chance.
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