Ijen

BEST SEAFOOD RESTAURANT

The first restaurant in Indonesia to follow a zero-waste philosophy, Ijen proudly serves fresh seafood caught locally using a hand-reeling process in a spacious environment built from recycled materials. The daily selection of wood-fired fish is complemented by a range of creative plant dishes—like roasted cauliflower with keluwek tahini, pickled tropical fruits and grilled bean salad—as well as our signature conscious cocktails, in which the spirits are made in-house and the ingredient by-product is reused whenever possible.

Address:

  • Desa Potato Head, Jl. Petitenget No. 51B, Seminyak 80361 Indonesia , Seminyak , Kerobokan 80361 Get Map Direction

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Signature Dish


Wood-Fired Daily Catch

The wood-fired daily catch—sourced from Bali Sustainable Seafood—complemented by a range of creative plant dishes.

Chef Profile


Chef Wayan Kresna Yasa

Chef Wayan Kresna Yasa was born and raised on the small island of Nusa Penida, Bali, in the Indonesian archipelago. Growing up by the sea and the oldest son of nine siblings, Wayan spent his adolescent years fishing, seaweed farming, caring for livestock and helping his mother cook for the family. Executive Chef Wayan Kresna Yasa keeps the menu simple with wood-fired daily catch—sourced from Bali Sustainable Seafood—complemented by a range of creative plant dishes. Roasted cauliflower with keluwek tahini, pickled tropical fruits and grilled bean salad with rice from the UNESCO-protected Jatiluwih terraces are a few of the farm-to-table highlights. The culinary offerings are rounded out with a menu of conscious cocktails, in which the spirits are made in-house and the ingredient by- product is reused whenever possible.


Official Card of the BRBCA

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