Agriculture, Food & Nutrition, Circular Economy, Asia Pacific

Balinese restaurant incorporates circularity within its operations

Potato Head Family | Oct 02, 2019

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Image by Potato Head Family

This article was written by Potato Head Family and is published with permission.

Line-caught fish, fresh from the waters around Indonesia, expertly cooked over a wood-fired grill following a zero-waste philosophy.

The first restaurant in Indonesia to follow a zero-waste philosophy, Ijen proudly serves fresh fish caught locally using a hand-reeling process, in an open-air environment built from recycled materials. The new concept, located inside Potato Head Beach Club, is a leading example of Potato Head Family’s mission to become a circular brand with absolute minimal impact on the earth.

Executive Chef Wayan Kresna Yasa keeps the menu simple with wood-fired daily catch—sourced from Bali Sustainable Seafood complemented by a range of creative plant dishes. Roasted cauliflower with keluwek tahini, pickled tropical fruits and grilled bean salad with rice from the UNESCO-protected Jatiluwih terraces are a few of the farm-to-table highlights. The culinary offerings are rounded out with a menu of conscious cocktails, in which the spirits are made in-house and the ingredient by-product is reused whenever possible.

In addition to materials and cooking techniques that reduce the environmental footprint, Ijen meticulously separates organic and inorganic waste into five different bins; food remnants are fed to pigs at local farms or composted at our own site, shellfish shucks are powdered and used in animal feed or fertilizer, and all dry goods are entirely recycled by the island’s responsible waste management service, ecoBali. Design details include menus printed on sustainably harvested paperbound to boards made from recycled truck tyres provided by local flip-flop brand, Indosole; furniture that makes use of motorcycle foam offcuts and ethically sourced Mersawa wood; a terrazzo-style dining room floor poured from a mix of cement, broken plates and chipped drinking glasses; glass candles made from cut-off wine bottles which burn wax created from Potato Head’s own used cooking oil; deadstock cloth napkins that have been newly tinted at Bali’s natural dye house, Tarum; and LED lighting throughout the bright but cavernous space.

Ijen at Potato Head Beach Club
Jl. Petitenget No.51B
Seminyak, Bali 80361 +62 361
473 7979 ptthead.com
Hours of Operation Open daily for dinner from 6pm-12am (lunch service
begins October 2018)

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