There’s sustainability, and then there’s nothing left over. And Ijen, Potato Head Family’s imaginative
restaurant, embodies the latter. With an overarching philosophy that puts an end to excess both in the
kitchen and in its design, this is the first restaurant in Indonesia dedicated to such radically
Sardines - desa croissant loaf, crumbed sardines, tartar sauce, fermented hot sauce
Oysters - lacto gooseberries, pickled seaweed, apple vinegar
Chef Daryl Wonorahardjo finds inspiration in the daily catch, caught locally on hand-reeled lines.
Beyond the freshest and most prolific from the sea and the land, the new menu celebrates
responsibly produced ingredients only from trusted suppliers around the Indonesian archipelago.
Nearly everything, from mackerel steak with tarragon and miso to prawns featuring rosella and
strawberry relish, is cooked over open fire.
Beans - pickled seaweed, local beans, seaweed vinaigrette, rice cracker
Conscious cocktails are shaken and mixed with spirits infused in house. Anything remaining from
the kitchen and bar is composted, fed to pigs at local farms, used in animal feed or fertilizer or
recycled. Even the terrazzo-style dining room floor repurposes broken plates and chipped drinking
glasses, and furniture features ethically sourced Mersawa wood and plastic from motorcycle oil caps.
From the oysters to the beans on the small revamped menu, Ijen is a model for responsible dining.
Image Courtesy: Martin Westlake Photography