SAKALA features contemporary cuisine as modern art. Only the freshest premium products are used; with immediate access to local fishermen and fresh seafood providers, the freshest possible line-caught and hand-cultivated ingredients from the surrounding ocean are shipped in daily. Chef Nyoman Gede Wardana aims to remain true to tradition while constantly innovating. His creations are a balance in textures, with flavours that are not only pleasing to the palate but also to the eye. Bali’s wonderful climate provides the ideal backdrop for the Chef’s intense flavours and multi-layered textures.