4 - Recognised
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Begawan Biji draws on an adjacent regenerative farm and permaculture garden for much of its produce, supplying the kitchen with rice, eggs, fruits and vegetables grown on site. The restaurant also works directly with smallholder farmers in Bayad Village to cultivate Mansur Heritage Rice, a traditional Balinese variety. Menus follow the rhythm of what the farm delivers, with seasonal harvests setting what appears on the plate.
The building is engineered for low environmental impact, with upcycled Kalimantan ironwood, Sumba sandstone and Balinese bamboo specified throughout, and environmental consultancy Eco-Mantra advising on both the design and the running of the building. Meat and fish dishes include Jono's Bali Black Heritage Pork, Java Wagyu, and regionally sourced seafood.
Begawan Biji is the commercial arm of the Begawan Foundation, a twenty-five year nature conservation and community development project. Restaurant profits fund the Bali Starling conservation programme, which has bred and released over 130 critically endangered birds since 1999, the regenerative rice programme supporting smallholder farmers in Bayad Village, and a rural education programme that ran from 2000 to 2025.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
The restaurant operates an adjacent regenerative farm and permaculture garden, grows Mansur Heritage Rice with named smallholder farmers, and names specific suppliers including Jono's Bali Black Heritage Pork.
Begawan Biji operates an adjacent regenerative farm and permaculture garden supplying rice, eggs, fruit and vegetables. The kitchen grows Mansur Heritage Rice, a traditional Balinese variety, both on-site and through partnerships with named smallholder farmers in Bayad Village. Named meat suppliers (Jono's Bali Black Heritage Pork) and regional sourcing (Tuna Satay Gorontalo) appear on the menu.
Head chef Andrew Fahludza states: 'Everything on the table is local. What we do here we do 100% organic, 100% local produce, and 100% GMO-free.' This claim is corroborated by independent editorial coverage from NOW! Bali, Indonesia.travel and the Honeycombers guide.
Seasonal harvests from the adjacent farm and permaculture garden set what appears on the plate, shaping the menu.
Independent editorial coverage describes a kitchen where seasonal harvests inspire creativity, with what is harvested from the adjacent farm and permaculture garden setting what appears on the plate.
The chef treats the farm as the kitchen's creative starting point, building dishes from what is ready each week.
The pavilion uses upcycled materials (ironwood, sandstone, bamboo) engineered for low environmental impact, with Eco-Mantra consultancy advising on design and operations; the on-site farm and permaculture garden establish closed-loop sourcing.
The eighty-seat open pavilion is engineered for low environmental impact using upcycled Kalimantan ironwood, Sumba sandstone and Balinese bamboo, with environmental engineering consultancy Eco-Mantra advising on both the building's design and its operational sustainability.
The adjacent permaculture garden and on-site regenerative farm establish closed-loop sourcing for rice, eggs, fruits and vegetables.
Named heritage suppliers (Jono's Bali Black Heritage Pork), Java Wagyu, and regionally sourced seafood including Tuna Satay Gorontalo and local fresh catch.
The menu names specific animal-product sources including Jono's Bali Black Heritage Pork (a local heritage breed), Java Wagyu, and regionally identified seafood such as Tuna Satay Gorontalo and 'Today's Fresh Catch' sourced from local landings.
Profits fund the Begawan Foundation's Bali Starling conservation (130+ birds bred and released since 1999), regenerative rice programme with smallholder farmers, and Begawan Guru rural education programme (2000–2025).
Begawan Biji is the commercial arm of the Begawan Foundation, a twenty-five year grassroots nature conservation and community development project in Bali. Restaurant profits are donated directly to fund three documented programmes corroborated by multiple independent editorial sources.
The Bali Starling breeding and release programme has bred and released over 130 critically endangered birds since 1999, with habitat preservation and post-release monitoring. The regenerative rice programme works with named smallholder farmers in Bayad Village to transition land to chemical-free heritage-rice cultivation while increasing and stabilising farmer incomes. Begawan Guru, a rural-children education programme, ran from 2000 to 2025.
A dedicated greens section and plant-forward starters, but meat and fish dishes (wagyu, heritage pork, satay, fresh catch) are prominent menu features.
The shared-style menu carries a dedicated greens category and a plant-forward emphasis in the starters, drawing on the on-site permaculture garden for vegetables, herbs and edible flowers.
Vegetarian options sit alongside meat and fish dishes (wagyu, heritage pork, satay, fresh-catch fish), which are prominent features of the headline menu. The kitchen is not predominantly plant-led.
Sourcing signals
✓
Direct named-farm sourcing
Adjacent Begawan Biji Farm and permaculture garden supplies rice (Mansur Heritage Rice), eggs, fruits and vegetables to the kitchen.
Mansur Heritage Rice cultivated on-site and in partnership with named smallholder farmers in Bayad Village; specific meat suppliers named on the menu include Jono's Bali Black Heritage Pork.
