Ijen, the Potato Head Family’s newest restaurant, is taking sustainability and zero-waste to new levels. Located inside Potato Head Beach Club, this exciting new restaurant is a true way-shower for recycling and low environmental impact, with the floor made of recycled cement mixed with broken plates and glass and furniture made of foam cut offs and recycled wood. The menus are printed on sustainably harvested paper, bound to recycled truck tyre boards. The waste is sorted and either composted, fed to pigs or recycled by ecoBali.
So now you feel good and know you’re doing your part to preserve the planet, dig into the food with a hearty appetite. The signature dishes at Ijen are fresh fish sourced from Bali Sustainable Seafood cooked over an open fire, such as a whole red snapper with aromatic stuffing and Jimbaran glaze and fillet cooked in a banana leaf with Balinese spices. Daily specials depend on the day’s catch and there is a choice of four delectable sambal. Other dishes include salads, squid otak-otak, barbecued corn, prawn skewers and grilled shellfish, as well as plant-based dishes such as roast cauliflower with keluwek tahini from the Bali Fresh Farm cooperative. The rice is sourced from the UNESCO-protected Jatiluwih rice terraces. The wine list comprises wines made using biodynamic, organic or sustainable methods and the cocktails utilise house-made infusions and regionally distilled spirits. Ijen is helmed by Chef Wayan Kresna Yasa, whose background includes Chicago’s two-Michelin starred Acadia and Blue Hill Stone Barns in New York.