Desa Potato Head Bali
Resort hotel · Badung ·
Creative village with art, music, sustainable food, and design
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Information
Jl. Petitenget No.51B, Seminyak, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia Get directions
Creative village with art, music, sustainable food, and design
Jl. Petitenget No.51B, Seminyak, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia Get directions
"Part beach club, part hotel, and part cultural village, Potato Head is a hub for all things food, drink, and design in Seminyak. Founded in 2010, the property still has its iconic façade made of over 6,500 reclaimed Javanese teak shutters, a striking patchwork that speaks to the brand’s long-standing obsession with upcycling. Art installations like Liina Klauss’s “5,000 Lost Soles,” made entirely from flip-flops collected off Bali’s beaches, add to the creative-meets-conscious atmosphere. Inside, the beach club opens up in a sweep of lawn lined with daybeds and an infinity pool facing the ocean—a perfect place to watch the surf and sunset with a cocktail." - Julia Eskins
"Originally a beach club that has grown into two hotels, this Bali-based operation is deeply committed to sustainability and creativity while offering an upscale product that remains relatively accessible. Having recently raised capital, the team is planning international expansion (Japan and the Americas among targets) and is positioning the brand to scale thoughtfully without losing the values that distinguish it." - Jennifer Flowers
"At this beachfront resort, used coffee grounds are saved and upcycled into bar liqueurs or fermented into kombucha as part of an ambitious ‘upcycled menus’ program led by research-and-development chef Felix Shoener. Across six on-site restaurants, Shoener applies fermentation, dehydration, and pickling to maximize ingredients that would otherwise be composted, and the property offers “follow the waste” tours of its recycling and composting facilities while balancing lively club programming. Management has also reworked included breakfast service—shifting buffets to à la carte—to curb overproduction, and aims to have 25 percent of the food used in recipes come from repurposed scraps by the end of the year." - Jen Rose Smith
"A sustainability-forward beachfront resort in Seminyak that blends playful design with serious zero-waste practices: guests can join Waste Lab workshops to make bracelets and indigo-dye totes from repurposed linens, and the restaurants and studios incorporate recycled materials (the oceanfront studios feature contemporary furniture made of recycled goods and a pink facade colored by salvaged brick powder). Architecturally, 58 high-design suites were crafted with 1.8 million hand-pressed terra-cotta bricks and midcentury Indonesian furnishings, while dining spans rooftop sunset views to a seafood restaurant that minimizes waste by using every part of line-caught fish and repurposing shells into amenities." - Kathryn Romeyn
"Located in Seminyak’s Petitenget neighborhood, this beachfront resort complex combines striking architecture with an ambitious zero-waste ethos: a mosaic of 6,600 recycled wooden shutters fronts the beach club, suites include buildings made from 1.8 million hand-pressed terra-cotta bricks and a pink façade colored by salvaged broken bricks, and contemporary oceanfront studios feature furniture made from recycled materials. Its Waste Lab, housed in a nearly 300-foot skylit bamboo tunnel called the Womb, turns colorful plastic pulled from waterways into terrazzo-like panels and design objects (including a chair by Max Lamb), powers a DJ booth constructed from 1,243 pounds of recycled plastic, and hosts hands-on workshops—making candles from used cooking oil, dyeing tote bags from decommissioned bedsheets, and crafting bracelets from recycled-plastic beads—alongside a daily Follow the Waste tour, plans for a community waste facility, and guest-involved beach collection tools. An Eco Mantra audit reduced landfill output to 2.6 percent with a goal of zero, and the property’s restaurants put circular principles into practice: a plant-based tasting menu at Tanaman, a seafood kitchen that uses every part of sustainably line-caught fish (bones into bouillon, scales into togarashi), terrazzo tabletops made from recycled plastic, and oyster shells blended with Styrofoam and limestone to form colorful amenity kits." - Kathryn Romeyn
