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.