DIVA, a chic and contemporary masterpiece by renowned French designer Marc Hertrich, is more than just a restaurant, it is a reflection of Constance Lemuria’s philosophy: exclusive, elegant luxury rooted in place and purpose.
Tucked beside the golf club, DIVA is the hotel’s signature lifestyle dining destination, with a striking architectural design that draws inspiration from the unique flora and fauna of Praslin. With just 60 seats, this refined space invites diners into a world where detail, design, and deliciousness converge.
Open from 18:30 to 22:00, dinner at DIVA is an experience best savoured with a reservation. Here, dining transcends sustenance. Whether you’re a devoted epicurean or a curious explorer of flavour, every meal is a sensory journey. From the first glance to the final bite, DIVA is a celebration of texture, aroma, and taste.
Every dish is the result of careful craftsmanship. Take, for example, the Octopus Carpaccio - locally sourced octopus, thinly sliced and elegantly layered with black aioli, squid ink paint, and crispy chistorra sausage. It’s accompanied by delicate cauliflower espuma and a slow-cooked quail egg from the island. A plate that speaks not only of technique but also of terroir and storytelling.
From handmade pastas to the deeply rooted sweetness of Gulab Jamun, the menu at DIVA reflects global inspiration, modern culinary techniques, and a profound respect for local ingredients.
Naturally, no fine dining experience is complete without the perfect wine. DIVA’s wine cellar is a sanctuary for connoisseurs, housing more than 23,000 bottles from across the globe, including rare vintages and boutique labels. Whether it’s a crisp white to complement delicate seafood or a bold red to elevate a hearty main, the sommelier team is on hand to guide guests through every perfect pairing.
“We have the right wine for every moment and situation,” says Alessandro Sgariglia, Assistant Head Sommelier.
To discover what makes dining at DIVA truly memorable, we turned to the people behind the plates and pairings. Here’s what Chef Mukesh Kumar and Alessandro Sgariglia had to share about their personal inspirations and culinary philosophy.
Working closely with Culinary Director Jordi Vila for the past six years, Chef Mukesh has shaped many of the refined flavours found at DIVA.
What is your favourite dish to create at DIVA?
“One of my favourites is our Octopus Carpaccio. The thinly sliced, locally sourced octopus is complemented by black garlic aioli, squid ink paint, and crispy chistorra sausages. It’s served with a cauliflower ice cream, cauliflower espuma, and a slow-cooked quail egg—delicately balanced, yet full of character.”
What dish would you recommend to first-time visitors?
“For first-time guests, I always recommend the **Miso-Glazed Red Snapper**. It’s locally sourced and served with Arroz Nikkei—a bomba rice preparation with wild mushrooms, teriyaki sauce, and edamame beans. It’s a beautiful balance of taste, texture, and presentation.”
What do you love most about being a chef at Constance Hotels & Resorts?
“What I love is the freedom to innovate—to create new dishes that leave guests with memorable, personalised dining moments.”
Your proudest achievement?
“Leading the team to earn a recognition at the **World Luxury Restaurant Awards (Indian Ocean) ** in 2024.”
From the Cellar with Alessandro Sgariglia, Assistant Head Sommelier
What is your favourite wine and why?
“Wine is part of an experience—a dinner with friends, a quiet evening, or a joyful celebration. Some wines bring back memories. I believe the question to ask is not ‘What would you like to drink?’ but ‘What do you feel like drinking?’
If I had to choose one now: it’s a breezy, slightly cool evening, a good song on the radio, ocean waves in the distance—it’s time for **Sadie Family’s Soldaat**. A crisp Grenache Noir that’s punchy, fruity, deep, and satisfying.”
What is the most unique wine offered to guests?
“Klein Constantia’s Vin de Constance** is a standout. I love offering it by the glass—especially with a cheese board or dessert. Sharing the wine’s story always sparks that moment.”
Which wine is most popular?
“Given Seychelles’ warm climate and the seafood-rich menus, crisp and dry whites dominate. Sauvignon Blanc or Chardonnay from South Africa’s New World regions are very well received.”
What makes your job special at Constance Hotels & Resorts?
“There’s rare value and trust placed in sommeliers here. Training is taken seriously, even in such a remote location, and the positive, multicultural energy keeps us inspired. With one of the most remarkable cellars in the region and the Indian Ocean as our backdrop—it’s a sommelier’s dream to uncork something special for every guest.”
At DIVA, dining becomes something more. It is a moment suspended in time, where every sense is awakened and every detail is deliberate. From the first pour to the final bite, it’s not just a meal, but a memory in the making. Whether drawn by the artistry of the cuisine, the depth of the wine cellar, or the passion of the people behind it all, guests leave DIVA with more than satisfaction, they leave with a story worth savouring.
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