Ijen - Line Caught. Open Fire. Zero Waste

A local fish restaurant guided by the daily catch. Ijen serves fresh seafood cooked over an open fire in a spacious environment built from recycled materials.
Ijen is the first restaurant in indonesia to follow a zero-waste philosophy. The new concept, located inside the potato head beach club in bali, is a leading example of their aim to become a circular brand with absolute minimal impact on the earth. The restaurant proudly serves fresh fish caught locally using a hand-reeling process, in an open-air environment built from recycled materials.
The design incorporates details such as menus printed on sustainably harvested paper bound 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 wood. The terrazzo-style dining room floor is poured from a mix of cement, broken plates and chipped drinking glasses and the glass candles are made from cut-off wine bottles which burn wax created from potato head’s own used cooking oil.
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 their own site, shellfish shucks are powdered and used in animal feed or fertiliser, and all dry goods are entirely recycled by the island’s responsible waste management service, Ecobali. Overall, the design of Ijen restaurant makes a bold statement in support of sustainable design and zero-waste philosophy.
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