Second Day of Sergio Herman's Sergiology at Huvafen Fushi

Day 2 - Sergio Herman, his Head Chef Nick Bril and the award winning culinary team of Huvafen Fushi and Executive Chef, Daniel Johnson prepared a six course dinner paired with fine wine by our Island Sommelier, Ilyas Easa. Located 8 metres underground, Vinum is the largest wine cellar in the Indian Ocean. For more information www.huvafenfushi.com

[@MorpheusU6]

Sergio Herman , awesome

[@BeaLittleBit]

awesome...

[@SOL-ck5lu]

super , but needs more lights , the candle is a great idea, still needs a bit of more soft light

[@tomasbakai275]

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