Courtesy Potato Head

Sustainability is at the fore of Potato Head’s latest venture in Bali – Ijen is Indonesia’s first zero-waste restaurant.

The Bali restaurant is part of an open-air amphitheatre by architect Andra Matin, with eclectic interiors by Potato Head’s in-house team.

‘Terrazzo’ flooring is cement mixed with broken plates and drinking glasses, while motorcycle foam offcuts and sustainably-sourced mersawa wood combine in seating. Overhead, salvaged window shutters decorate the ceiling and walls of the space.

Ijen’s emphasis on sustainability is honed via the restaurant’s menu: ingredients are sourced locally, from vegetables to hand-reeled fish. Seafood dishes are cooked on a wood-fired stove, while green scraps and leftovers are fed to local livestock, and plastics turned into bricks and utensils.

Zero-waste restaurant Ijen takes recycling to the extreme
Courtesy Potato Head
Zero-waste restaurant Ijen takes recycling to the extreme
Courtesy Potato Head
Zero-waste restaurant Ijen takes recycling to the extreme
Courtesy Potato Head

Jl Petitenget No 51B, Seminyak, Kuta Utara, Kabupaten Badung, Bali 80361

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