Restaurant
Seed Bingin
Jl. Pantai Bingin, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361, Indonesia
Find Seed Bingin
Jl. Pantai Bingin, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361, Indonesia
Directions ↗*Opening hours may differ during holidays.
Book NowAbout Seed Bingin
A leafy open-air hideaway in Bingin pairing French culinary technique with bold Indonesian craft. A lush kitchen garden flanks the tables, yielding fresh herbs straight to the wok and plate. Diners gravitate here for wood-fired cuts, market fish, and bowls of barramundi laksa buzzing with lemongrass, ginger, and kaffir lime. The pastry station turns out a sculpted dark chocolate cacao pod—crack the thin outer shell to find rich mousse, praline, and salted foam.
- Interactive Cooking Classes: Chef Mahfudh guides hands-on sessions in a dedicated outdoor kitchen, grinding seasonal spices with traditional volcanic rock pestles.
- On-Site Kitchen Garden: An active perimeter kitchen garden supplies fresh herbs directly to plates and cocktail glasses across breakfast and dinner.
- Signature Cacao Pod Dessert: Technical pastry creations include a fragile chocolate cacao pod concealing rich mousse, praline, and salted foam.
What's On at Seed Bingin
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Guests Choose Seed Bingin
Discover the culinary precision, immersive workshops, and lush garden setting that make Seed Bingin a standout dining destination in Uluwatu.
Refined French-Asian Fusion with Real Precision
Seed balances intricate culinary techniques with vibrant Indonesian and Asian ingredients, creating layered dishes ranging from fresh amberjack and ceviche to prawn ravioli in laksa broth.
The Nusantara menu was a journey through Indonesian flavors done with real precision. Nothing felt touristy or safe — every plate had intention behind it.
winarsih win Architectural Multi-Component Pastry Program
A specialized pastry operation crafts architectural, multi-component desserts such as a delicate cacao pod with mousse, praline, and salted foam alongside vivid passion fruit creations.
These are constructed, layered, thought-through — flavour building on flavour, texture shifting with every bite. Creamy then sharp then light then rich.
Mariam Keratishvili Hands-On Indonesian Cooking Masterclasses
Under the guidance of Chef Mahfudh, guests pound traditional spices with volcanic rock pestles and cook authentic recipes like chicken rendang and sate lilit from scratch.
We ground spices by hand, pounded ingredients with mortar and pestle, fried, stirred, tasted, smelled and learned. Every step felt immersive and authentic.
Maya Chester On-Site Kitchen Garden Harvests
An active culinary garden runs along the perimeter of the venue, supplying freshly harvested herbs and aromatics straight to the kitchen pans and cooking workshops.
Seed is already a special spot, the kitchen garden on site isn’t decoration, it’s where some of the ingredients come from, and the class makes proper use of it.
Christopher Duffy Lush Garden Atmosphere Built for Lingering
The open-air dining area seamlessly incorporates lush greenery and garden beds, offering a tranquil sanctuary for slow mornings, coffee, and casual lingering.
Overall, it’s the kind of place that makes you want to linger over your coffee rather than rush off to the next stop.
Gurunath Kanathur Serene Tropical Open-Air Brunch Setting
From morning smoked salmon breakfasts and sushi-grade toasts to afternoon cocktails under the trees, the open-air layout provides an unhurried, comfortable escape.
Beautiful tropical setting, lots of greenery, and a really cozy open-air space. Perfect for a relaxed morning in Bali.
Nathalia Fiodora
Most popular items
Signature masterclasses and standout French-Asian fusion entrees
Indonesian Cooking Class
We ground spices by hand, pounded ingredients with mortar and pestle, fried, stirred, tasted, smelled and learned. Every step felt immersive and authentic.
Maya Chester Beef Rendang
We made a Sate Lilit, a Beef Rendang as well as a couple of Sambals, then sat down and enjoyed our food under the tree’s in the outdoor dining area.
Christopher Duffy Catch of the Day
The catch of the day turned out to be a beautifully grilled amberjack fillet
Pata Fisher Seafood Curry
The curry is something else. Just loved the combo of lemongrass, kaffir lime, ginger, and galangal! So aromatic, deep, and genuinely complex.
Alina Golubieva
Other favorites
Indulgent plated desserts and signature sides to complete the dining experience
Cocoa Pod
The outer chocolate shell was thin and delicate, and a crack revealed the mousse inside. The praline and salted foam paired perfectly.
mark shine Potato Cake
Had the potato cake which was the right amount of crisp, buttery potato layers and chipotle aoli.
Dave Marsh Mango Season
To top it off, the their dessert, Mango Season a lovely and decadent way to end our dinner!
Peter Lu Passion Fruit Dessert
The passion fruit had that punch of acidity that wakes everything up.
Mariam Keratishvili
Beyond the menu
Refined craft, interactive masterclasses, and garden-to-table details that set Seed Bingin apart.
Hands-On Volcanic Rock Spice Grinding
Led by Chef Mahfudh in a dedicated prep space, guests grind fresh spices using traditional volcanic rock mortars and pestles while learning regional culinary heritage and technique.
Working Perimeter Kitchen Garden
Planted along the dining perimeter, the on-site garden supplies fresh herbs directly into restaurant dishes and cooking workshop recipes, connecting guests visibly to their ingredients.
Crackable Cacao Pod Showpiece
A signature fine-pastry showpiece crafted with a delicate, crackable chocolate exterior that yields to layered rich mousse, crunchy praline, and balanced salted foam.
Lush Garden Lingering
A relaxed, verdant alfresco setting where unhurried breakfasts and garden happy hours unfold amid lush greenery, shaded trees, and a gentle ocean-breeze vibe.
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