Ubud’s Farm-to-table Restaurant Offers a Fusion of European Cheese-making and Indonesian Design.

In the heart of Ubud, Bali, this unique culinary destination blends European sophistication with Indonesian charm. Designed by Seeu Collective, Brie Restaurant is the island’s only establishment with an in-house cheesery, serving up European cuisine with a distinct French touch.

Brie’s commitment to quality and authenticity is what sets it apart. The restaurant sources milk for its cheese from its very own farm in Java, ensuring a farm-to-table experience that’s rare in this corner of the world. This dedication to locally sourced ingredients aligns perfectly with the growing global trend towards sustainable dining.

The design of Brie Restaurant draws inspiration from the manicured elegance of French gardens, complete with sheared trees and grazing sheep motifs. Seeu Collective has created an atmosphere that transports diners from the bustling streets of Ubud to a tranquil European sanctuary.

Local timber species take centre stage, their luxurious textures complemented by vintage glassware and sleek, modern elements. A striking stainless steel bar and a custom-designed umbrella provide respite from the tropical sun, marrying function with form in true designer fashion.

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Beyond its culinary offerings, Dome hosts educational workshops and supports regenerative agriculture, embodying a fresh approach to hospitality that prioritises community engagement and environmental responsibility.

One of the most intriguing features of the space is a curtain draped over stone sculptures – a clever nod to European palaces that doubles as an art installation. This element not only adds visual interest but also showcases the work of local artisans, highlighting Seeu’s commitment to celebrating Indonesian craftsmanship.

Brie Restaurant occupies a two-storey building, each level offering a unique experience. The ground floor houses the cheese factory and an open kitchen, allowing diners to witness the culinary magic firsthand. Upstairs, an outdoor bar leads to an impressive communal stone dining table, complete with a DJ setup for those looking to extend their evening into the night.

In a nod to sustainability and practicality, Seeu worked exclusively with Indonesian factories and materials. This approach was born out of necessity due to the island’s limited transport accessibility but resulted in a design that’s both environmentally conscious and deeply rooted in its location. The use of local timber, plaster, and concrete mixed with volcanic sand showcases the ingenuity of working with available resources.

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Conceived as a massive refrigerated pantry, Formaje is a temple to cheese, named after a disused Spanish word referring to the cheese mould. Delicious.

[Images courtesy of Seeu Collective.]