designed by indonesian architect andra matin, ‘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 the client’s 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.
all images courtesy of potato head
the architect incorporates design 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 mersawa wood. the a 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.
the restaurant interior showing the floor and furniture made from recycled materials
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 fertilizer, and all dry goods are entirely recycled by the island’s responsible waste management service, ecobali. overall, the design of the ‘ijen’ restaurant makes a bold statement in support of sustainable design and the zero-waste philosophy.
the terrazzo-style dining room floor poured from a mix of cement, broken plates and chipped drinking glasses
menus printed on sustainably harvested paper bound to boards made from recycled truck tyres provided by local flip-flop brand, indosole
terrazzo plates made with broken beer bottles
glass candles made from cut-off wine bottles which burn bio-wax created from potato head’s own used cooking oil
deadstock cloth napkins that have been newly tinted at bali’s natural dye house, tarum
plastic bottle caps are shredded and turned into colorful chopsticks
motorcycle foam offcuts are combined to create a patterned cushioning
wood-fired smoky prawn skewers keep the menu simple and fresh
all fish is caught daily and locally using a hand-reeling process
project name: ijen
client: potato head beach club
architect: andra matin
location: potato head beach club, bali, indonesia
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edited by: lynne myers | designboom