This project is set on a coastal site spanning 4,140 m², notable for its cliffs and mangroves, in a region where tourist infrastructure and local service standards are still being developed.
Neil Palmer, Chief Operating Officer of Six Senses, comments on this opening: « AMAALA offers us an exceptional seafront setting to bring this philosophy to life. Here, well-being naturally fits into the rhythm of each day, allowing our guests as well as our residence owners to slow down, reconnect, and experience the Red Sea in a profoundly human way. »
The property is led by Bryce Seator, General Manager, and can be reached by road from AlWajh Airport in 45 minutes or by air via the Red Sea International Airport.
Infrastructure, Dining and Environmental Features
The complex’s dining is provided by three main venues. The Soraya restaurant offers Nippo-Latin American fusion cuisine, while the Joud space serves Mediterranean and Middle Eastern specialties.
To complement this culinary offering, the Beach Shack focuses on seafood and grilled dishes. In keeping with local specifics, the menu features only botanical beverages, infusions and non-alcoholic fermented drinks.
Environmentally, the establishment uses solar energy and aims for LEED Platinum certification for its construction methods. The teams have also established a technical space, named Earth Lab, which serves as a venue for recycling workshops and the making of artisanal products.
