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Enjoy Sustainable Seafood in Ijen, a Zero-Waste Philosophy Restaurant


Ijen is the first restaurant in Indonesia to follow a zero-waste philosophy, serving fresh seafood in a spacious environment built from recycled materials.

The fresh new concept of a zero-waste philosophy in a restaurant finds itself situated within the famous Potato Head Beach Club in Bali. Ijen is where fresh seafood is caught locally using a hand-reeling process, where the dishes are served in a spacious environment that resembles an open and modern cafeteria built from recycled materials.

Here, diners get to taste the restaurant’s daily selection of wood-fired fish and a range of creative plant dishes: all meant to inspire diners to indulge in a more conscious manner, while preserving the taste of what makes delicious meals so worthwhile. The man behind the simple menu? Chef Wayan Kresna Yasa, who was born and raised on the small island of Nusa Penida, Bali. As Ijen’s Executive Chef, Chef Wayan brings a whole lot of love for cooking and unparalleled expertise from around the world. He aims to continue putting the archipelago’s gastronomy and hospitality on the global map, including with Ijen.

Ijen not only incorporate materials and cooking techniques that reduce the environmental footprint, but meticulously separates organic and inorganic waste into five different bins, too. Photo courtesy of Potato Head Beach Club.

Order a plate of their wood fired local edamame or grilled octopus, and pair that with their signature conscious cocktails which comes from in-house made spirits. The sides, whether it’s the Roasted Cauliflower with kluwak tahini and cashew or the Marble Coin Potatoes, are great additions to the dining experience, right next to their exquisite choices of Nasi Bakar. Those preferring a variety of spicy dips shall look no further then their Sambal choices, and opting for a Selection of 4 might be wise to get a taste of them all.

Ijen is all the more impressive when you consider that all the food remnants are then sent to the restaurant’s composting site, which is close by, or local farms. The menus are printed on sustainably harvested paper, binded to boards made from recycled truck tyres. The thoughtful measures on this one is thorough, and the philosophy very much well-alive across all corners of the restaurant.

Ijen’s Executive Chef, Chef Wayan Kresna Yasa, grew up by the sea and spent his adolescent years fishing, seaweed farming, caring for livestock and helping his mother cook for the family. Photo courtesy of Potato Head Beach Club.

The dining area’s furnitures are comprised of foam offcuts and recycled wood, while the floor is poured from a mix of broken plates, glasses and cement. The more you discover, the more fascinating it is to discover the level of commitment, and yes – the lighting is LED. Ijen, is of course, part of Potato Head’s own aim to become a waste-free, circular brand with minimal impact on Earth – perhaps serving as an inspiration to how we ought to think of businesses, food, and pleasure in the years to come.

In the meantime, fresh seafood is always a good idea and Ijen’s got it all figured out. Afterwards, you can always pop up for some music by the pool with just a few short steps. For more information, visit www.ptthead.com.

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