Local fish. Open fire. Zero waste.
A local fish restaurant guided by the daily catch. Ijen serves fresh seafood cooked over an open fire in a spacious environment built from recycled materials.
What People Say
“The floor is tiled in terrazzo flecked with broken glass and plates, furniture is padded with cushions made from foam recycled from motorcycle seats, – even the drinking glasses are repurposed beer bottles.”
“The daily selection of fish and other seafood is served in a range of styles, but we can’t recommend the Indonesian dishes enough; favourites include the fresh fish fillet wood-fired in banana leaf and served with bumbuh matah, and the squid otak-otak served with a spicy peanut sauce.”
Hong Kong Tatler
“Several must-tries include Wood-Fired Local Edamame (Allum paste, chilli flakes and lime) and Ceviche (Fish of the Day with Calamansi dressing and tamarillo) for starters; …Grilled Octopus (Chayote, black garlic and seeded crumbs) and Grilled Barramundi Fillet (mango, turmeric and smoked coconut yoghurt) for the main course.”