Ijen at Desa Potato Head

The first restaurant in Indonesia to follow a zero-waste philosophy, Ijen proudly serves fresh seafood caught locally using a hand-reeling process in a spacious environment built from recycled materials. The daily selection of wood-fired fish is complemented by a range of creative plant dishes like roasted cauliflower with keluwek tahini, pickled tropical fruits and grilled bean salad, as well as their signature conscious cocktails, in which the spirits are made in-house and the ingredient by-product is reused whenever possible.

While all food remnants are sent to their own nearby composting site or local farms, the menus are printed on sustainably harvested paper and bound to boards made from recycled truck tyres. The dining area is comprised of furniture made from foam offcuts and recycled wood, the floor is poured from a mix of broken plates, glasses and cement, and the lighting is LED - all working towards their evolution to become a waste-free, circular brand.