Lo­cal, Zero-Waste, De­li­cious

Exquisite Taste - - Grapevine -

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 house­made 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.

Ijen at Potato Head Beach Club

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