Architect Conchita Blanco designed Begawan Biji to resemble a Balinese wantilan, or open-air pavilion. The restaurant was constructed from 200 year old reclaimed ironwood from Kalimantan, sandstone from Sumba island, and eco-certified bamboo, decorated with heritage art and antiques, as well as tea/coffee being served in heirloom porcelain pieces from the owners’ private collection.

Working together with nature, Begawan Biji also engaged Environmentally Sustainable Design (ESD) team at Eco-Mantra to design systems that reduce the restaurant’s energy and carbon footprint, consume water responsibly, and recycle waste into compost. The two-tiered roof has hidden heat insulation and is designed to create shade and catch cross breezes. The space remains comfortably cool and pleasant even during the warmer season.

At its centre is a handsome bar and open kitchen. On The Upper Floor Dining Area, every seat offers panoramic views of nature, while The Bar and Dining Area on the lower floor, The Chef’s Communal Table, The Sawah and Lotus Lounges bring the beauty of Bali up close. Begawan Biji grows even more enchanting after dark, when glowing lights illuminate its warm wood beams and mystical gardens.