The Future is Plants
The much-anticipated Tanaman by Desa Potato Head is now welcoming guests at its futuristic restaurant.
With its forwardfacing concepts and strong commitment to incorporating sustainability and zero waste into all its operations at the deepest level possible, Desa Potato Head is a way-shower on the island of Bali. Executive chef Wayan Kresna yasa plays a significant role in supporting this philosophy in the restaurants, while at the same time turning out delicious food that is always in demand.
the newest restaurant at Desa Potato Head is tanaman, which simply means plant in the indonesian language. the menu doesn’t only pay homage to plants, it is entirely plantbased, from the rendang to the satay and everything in between. Harvesting organic produce from small, spray-free farms in Bali, as well as some grown on site, tanaman keeps its food miles low and the flavours high.
the food is indonesian, created from the country’s native plants, many of which are renowned for their health-supporting properties, as well as being very nourishing. the chefs refined their selection by drawing on their favourite dishes from childhood, recreating them using progressive techniques and eschewing soy for the versatility of roots, pulses, fruit and fungi.
classic flavours are found alongside modern interpretations, with dishes like the classic fish-based batagor from West
Java reimagined as Bajagor, or bakso jamur goreng, whereby the crispy dumpling is filled with a rich field mushroom duxelles-like paste and served on a peanut sauce for an irresistible combination. the satay come in mushroom and tempeh variants, both equally delicious, while the lawar tanaman is also a treat with a lovely combination of vegetables, grilled coconut and a crunchy cracker.
the acknowledged star of the show is the jackfruit rendang, which uses young jackfruit to replace the meat. caramelised and braised in coconut milk and spices for 16 hours – with constant stirring required – the jackfruit forms a fibrous consistency that closely resembles meat and is a fulfilling treat loved by indonesians and foreigners alike.
the drinks also have a health-conscious, local touch and range from island-inspired cocktails and mocktails using local fruit and herbs, to local beers, teas and coffees, various herbal tonics and flavoured kombuchas.
the design is another feature where Desa Potato Head has forged its own path and rather than choosing a nature-inspired theme has embraced a futuristic style with reflective floors, a blue palette recalling the ocean and neon lighting that changes colour at night in a dramatic effect created by OMA.
All in all, dining at tanaman is an experience unlike any other in Bali and is an exciting glimpse into a more planet-friendly future.