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.

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant

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.

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant

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.

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant

the terrazzo-style dining room floor poured from a mix of cement, broken plates and chipped drinking glasses

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant
menus printed on sustainably harvested paper bound to boards made from recycled truck tyres provided by local flip-flop brand, indosole

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant
terrazzo plates made with broken beer bottles

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant
glass candles made from cut-off wine bottles which burn bio-wax created from potato head’s own used cooking oil

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant
deadstock cloth napkins that have been newly tinted at bali’s natural dye house, tarum

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant
plastic bottle caps are shredded and turned into colorful chopsticks

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant
motorcycle foam offcuts are combined to create a patterned cushioning

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant
wood-fired smoky prawn skewers keep the menu simple and fresh

built from recycled materials, 'ijen' is indonesia's first zero-waste restaurant
all fish is caught daily and locally using a hand-reeling process

 

 

project info:

 

project name: ijen 

client: potato head beach club

architect: andra matin

location: potato head beach club, bali, indonesia

 

designboom has received this project from our ‘DIY submissions‘ feature, where we welcome our readers to submit their own work for publication. see more project submissions from our readers here.

 

edited by: lynne myers | designboom

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