Moksa Plant-based Cuisine & Permaculture

Nestled in the tranquil village lanes of Sayan, Moksa is a benchmark for conscious gastronomy, combining a refined plant-based restaurant with an active permaculture garden and dojo. Conceived by master raw-food Chef Made Runatha, the airy bamboo pavilion overlooks raised vegetable beds, edible flowers, and medicinal herbs where diners can watch kitchen staff harvest ingredients minutes before service. The atmosphere is peaceful, mindful, and deeply rooted in environmental stewardship.

Chef Runatha's creations disprove any notion that vegan dining lacks complexity or satisfaction. The legendary Asam Garam tempeh features artisanal house-fermented soybean cakes crisped to perfection in a sweet, tangy tamarind glaze, served with coconut black rice and steamed garden greens. The Moksa Sampler platter offers an extraordinary array of raw zucchini lasagna, spiced pumpkin curry, and nut-based artisanal cheeses. Accompany your feast with fresh garden elixirs and live herbal teas.