4 - Recognised
i
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 its own adjacent regenerative farm supplying rice, eggs, fruit and vegetables, with additional produce from partnerships with smallholder farmers in Bayad Village.
Begawan Biji runs its own on-site regenerative farm and permaculture garden, supplying the kitchen with rice, eggs, fruits and vegetables. The restaurant grows Mansur Heritage Rice, a traditional Balinese variety, both on-site and in partnership with named smallholder farmers in Bayad Village. Head chef Andrew Fahludza emphasises: 'Everything on the table is local. What we do here we do 100% organic, 100% local produce, and 100% GMO-free.'
Named suppliers appear on the menu, including Jono's Bali Black Heritage Pork for meat and regionally identified seafood such as Tuna Satay Gorontalo. The 100% local sourcing 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.
Independent coverage from Indonesia.travel describes the kitchen as one where 'seasonal harvests shape the menu and inspire creativity,' with what is harvested from the adjacent farm and permaculture garden determining each week's offerings. The chef treats the farm as the kitchen's creative starting point, and dishes are built from what is ready to harvest.
The pavilion uses upcycled materials (ironwood, sandstone, bamboo) with Eco-Mantra environmental consultancy, and the on-site farm creates closed-loop sourcing.
The eighty-seat open pavilion is engineered for low environmental impact using upcycled Kalimantan ironwood, Sumba sandstone and Balinese bamboo throughout. Environmental engineering consultancy Eco-Mantra advised on both the building's design and its operational sustainability.
The adjacent permaculture garden and on-site farm establish closed-loop sourcing for vegetables, grains and eggs, reducing reliance on external inputs and eliminating transportation for major ingredient categories.
Named heritage and regional sourcing includes Jono's Bali Black Heritage Pork, Java Wagyu, and regionally sourced seafood.
The menu lists Jono's Bali Black Heritage Pork, a named local heritage breed, Java Wagyu, and regionally identified seafood such as Tuna Satay Gorontalo and daily fresh-catch fish built around local landings. The chef's 100% organic, 100% local claim is applied to all animal products, and the on-site farm supplies eggs.
All profits are donated to the Begawan Foundation's nature conservation and community development programmes, including the Bali Starling breeding and release initiative and village farming partnerships.
Begawan Biji is the commercial arm of the Begawan Foundation, a twenty-five year grassroots nature conservation and community development project in Bali. All restaurant profits are donated directly to the Foundation and the Begawan Learning Centre.
Documented programmes include the Bali Starling breeding and release initiative (over 130 critically endangered birds bred and released since 1999, with habitat preservation and post-release monitoring), a regenerative rice programme working with named smallholder farmers in Bayad Village to transition land to chemical-free heritage-rice cultivation whilst increasing and stabilising farmer incomes, and Begawan Guru, a rural-children education programme that ran from 2000 to 2025.
The menu carries a dedicated greens category and features vegetarian options alongside meat and fish dishes, with vegetables drawn from the on-site permaculture garden.
Indonesia.travel notes a plant-forward emphasis particularly in the starters, drawing on the on-site permaculture garden for vegetables, herbs and edible flowers. The shared-style menu is built for family dining and carries both a dedicated greens section and named vegetarian options.
Meat and fish dishes (wagyu, heritage pork, satay, fresh-catch fish) are prominent features of the headline menu, and the kitchen is not predominantly vegetable-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; confirmed by chef interview and independent editorial coverage.
Mansur Heritage Rice is cultivated on-site and in partnership with named smallholder farmers in Bayad Village, with specific meat suppliers including Jono's Bali Black Heritage Pork also named on the menu.
