Even in an age where sustainable hospitality has become a marketing buzzword, [Desa Potato Head](https://seminyak.potatohead.co/) stands as an established fixture in Bali’s hospitality landscape that genuinely walks the talk. Part eco think tank, part cultural platform, part Indonesian design embassy, the 168-room resort has spent fourteen years perfecting its approach to do-good luxury. 

Hugging one of the last pristine stretches of beachfront in Seminyak, the Desa Potato Head complex has evolved from a vibrant [beach club](https://seminyak.potatohead.co/feast/beach-club)—hosting acts like Peggy Gou and Snoop Dogg—into a sprawling “village” with 225 rooms, six dining venues, an [underground dance club](https://klymax.co/) created in partnership with [DJ Harvey](https://seminyak.potatohead.co/journal/dj-harvey-residency-at-klymax-discotheque), and public art installations by [Futura](https://seminyak.potatohead.co/art-design/futura2000-pointman-river-warrior), [Ines Katamso](https://seminyak.potatohead.co/art-design/ines-katamso-x-pak-gus-ari-the-three-naga), and [Liina Klauss](https://seminyak.potatohead.co/art-design/liina-klauss-5000-lost-soles), and more. 

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![Guest room.jpeg](https://cdn.potatohead.co/Guest_room_3b7e95720b.jpeg)
![One of the property's architectural courtyards.jpeg](https://cdn.potatohead.co/One_of_the_property_s_architectural_courtyards_0b5eb03b26.jpeg)

At its center sits the Creative Centre, which opened in 2021 as their most ambitious architectural statement—a cathedral-like structure constructed of recycled Javanese shutters, its open-air design by Dutch firm OMA inspired by traditional Balinese villages.

“We wanted to do a contrast,” founder Ronald Akili told Surface when the property first opened in 2019. “Let’s bring in Indonesian culture and name it something that people will always ask about—who would ever name their business Potato Head?”

That irreverent spirit masks a serious mission. While luxury resorts typically generate enormous waste, Potato Head turned [sustainability](https://seminyak.potatohead.co/regenerate) into its core identity. At latest count, they’ve reached 97.5% zero-waste to landfill—an achievement that earned it certification from the United Nations Climate Neutral Now initiative, the first Indonesian hospitality company to receive the recognition.

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![communal-spaces.jpeg](https://cdn.potatohead.co/communal_spaces_1c0fe40e63.jpeg)

What distinguishes Potato Head is how they’ve transformed sustainability from obligation to attraction. “This is what we call ‘waste-to-design solutions,'” says Dan Mitchell, chief creative officer. The daily Follow the Waste tour has become one of the property’s most popular activities, inviting guests behind the curtain to witness the full lifecycle of their consumption.

The tour begins where organic matter is separated from non-organic waste, continues through outdoor workshops where plastics are sorted by color, and culminates in a maker space where discarded materials are transformed into design objects.

Visitors watch artisans carve the Potato Head logo into recycled plastic bottle caps for welcome gifts and transform beer bottles into elegant candle holders and drinking vessels. Even beach club patrons get a self-guided waste education via displays along the entrance walkway. “The purpose is to convey a serious message in a fun and culturally relevant way,” says Mitchell.

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![NYE at Potato Head.jpeg](https://cdn.potatohead.co/NYE_at_Potato_Head_a0dc2a329a.jpeg)

This past October, Potato Head expanded its impact by opening a [Community Waste Center](https://seminyak.potatohead.co/journal/introducing-the-community-waste-project) in collaboration with neighboring properties. The initiative addresses the sobering reality that even with their own operation nearly waste-free, over 500 hotels in Bali continue contributing to the island’s massive trash problem.

For Akili, the mission became personal when he was surfing with his son and found themselves surrounded by floating garbage. On the beach, the accumulation had become so severe that the government deployed tractors to clear it. “Sustainability is often tethered to scarcity,” Akili says. “But to defeat indifference, the solutions must be desirable. Beautiful, functional, really cool—and it just so happens to be recycled.”

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![The womb.jpeg](https://cdn.potatohead.co/The_womb_75ebe584ce.jpeg)


This philosophy extends throughout the property’s design. Studio rooms feature wall tiles made from crushed oyster shells and Styrofoam waste. Amenities include sunscreen in refillable aluminum jars, biodegradable slippers crafted from coconut husks, and a hidden bar inside each coffee table with tools for mixing cocktails from local spirits.

To elevate these “leftovers” into luxury objects, Potato Head enlisted design luminaries [Max Lamb](https://seminyak.potatohead.co/art-design/potato-head-x-max-lamb-n-thing-is-possible) and [Faye Toogood.](https://seminyak.potatohead.co/art-design/faye-toogood-green-lawn-chair) “I never would have thought about or come across Potato Head,” admits Lamb, who received an unexpected email from Mitchell and Akili in 2018. “I don’t go to beach clubs, I’m not really a holiday-goer, and I had never been to Bali.”

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![The community waste centre.jpeg](https://cdn.potatohead.co/The_community_waste_centre_3b3e82031c.jpeg)

What convinced him was “the ambition to turn Potato Head into the design capital of Indonesia with the lowest possible impact.” Upon arriving, Lamb discovered an unprecedented creative freedom, collaborating directly with local artisans to produce volcanic sand stoneware and custom furniture. “From sketch to final product it was done in two or three days,” he says. “You can’t do that anywhere else.”

Jan Rose, Creative Director at Toogood, shares a similar experience. Originally approached to design staff uniforms, their role expanded to furniture and textiles. One afternoon found them piecing together a rug from fabric scraps on a workshop floor while craftspeople simultaneously stitched it together. “It wasn’t an endless hotel project on the other side of the world where we had to send drawings and receive pictures back,” notes Rose.

Looking forward, Potato Head plans to open an on-site design center this year, expand artist residencies, and launch [“Wasted,”](https://shop.potatohead.co/collections/wasted) a product line that allows guests to take home pieces made from recycled materials. “We’re interweaving music, art, design, well-being, food, and regeneration into what we believe is a holistic approach to life,” says Mitchell.





Desa Potato Head Bali Exterior.webp

Desa Potato Head has become a beacon of eco-travel and design since debuting in 2019. With the opening of the Community Waste Center, the resort is expanding its reach beyond property lines.

Surface Mag: "A Balinese eco resort turns waste into wonder"

The boutique [eco-friendly village resort](https://seminyak.potatohead.co/) Desa Potato Head Bali has introduced a series of gentle wellness activations.

The site’s philosophy is known as [Merasa](https://seminyak.potatohead.co/merasa-origins), which means “to feel” in Indonesian and is linked to the[ Ayurvedic](https://seminyak.potatohead.co/wellbeing/ayurvedic-lifestyle-consultation) practices that anchor the brand’s holistic approach. 

The new rituals are designed to provide realignment, in keeping with Ayurvedic traditions and in contrast to wellness programming that sees wellness as an escape from daily life.

A new Ayurvedic protocol has been created in consultation with a leading educator in Ayurvedic medicine and the medical director of Arogya Nepal, Dr Binod Ghimire. 

Guests will receive a one-to-one consultation, followed by lifestyle guidance, natural remedies, mindfulness practices and a dosha discovery test. 

The Desa’s apothecary called the [(Farm)acy](https://seminyak.potatohead.co/wellbeing/farmacy) will create teas, oils and tinctures for long-term wellbeing using Indonesian herbs and plants, such as togu kola, pandan and moringa.

The (Farm)acy will also host a new Healing Garden Workshop to teach guests about herbal remedies as they create their own traditional face and body masks and experience a herbal facial steam.

The Desa’s [plant-based restaurant](https://seminyak.potatohead.co/feast/tanaman), Tanaman, will serve a menu that follows the lifecycle of a plant – from seed to sprout, flower and fruit; followed by fermented plants. Courses will feature kenari nuts, local sesame, baby chayote, cilembu poteto, temu kunci and a dish of sacred flowers. 

The restaurant works with regenerative farms and small-scale producers.

A new series of Purnama (full moon) gatherings will feature live sound meditations and ceremonial moments led by different Bali-based musicians and wellness practitioners each month.

![The village's apothecary called the (Farm)acy will host a new Healing Garden Workshop.jpg](https://cdn.potatohead.co/The_village_s_apothecary_called_the_Farm_acy_will_host_a_new_Healing_Garden_Workshop_25fe6d5f7f.jpg)


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**Potato Head and Desa Potato Head Bali**

Potato Head is a hospitality brand that was founded in Indonesia in 2010 to provide experiences that encompass a combination of creativity, culture and care for the planet.

Desa Potato Head Bali is the brand’s first creative village. The 220-suite site was designed by OMA and Andra Matin. 

It has a series of mixed-use social spaces, including bars, restaurants, sculpture gardens, outdoor amphitheatres, wellbeing facilities, a beach club and an underground nightclub.

Desa Potato Head is looking to expand the business and is being advised by Neil Jacobs, the former CEO of Six Senses. Jacobs launched his own consultancy Wild Origins last year.




Ayurvedic Lifestyle Consultation - thumbnail.jpg

A new Ayurvedic programme has been created. The apothecary will host a new Healing Garden Workshop. The plant-based restaurant, Tanaman, will serve a menu that follows the plant lifecycle. Musicians and wellness practitioners will lead new Purnama (full moon) gatherings.

Spa Opportunities: "Desa Potato Head Bali launches “gentle” plant-based Ayurvedic programming"

With between 1,500 and 3,000 hotels on Bali, the choice can be mind-boggling. Indonesia’s celebrated Hindu “Island of the Gods” is the realm of traditional artists, so you’ll often find a level of design flair and sense of hospitality that other tourism hotspots can only dream of emulating.

Location is all-important. Southern Bali – closest to the airport and capital – has become infamous for its traffic jams. If you’re aiming for a classic beach-resort holiday with little exploring, you can find some postcard-perfect properties almost within sight of the airport. But bear in mind that you’ll often get more value for your money if you avoid the tourist trail. It’s easy to escape if you head along the east coast, or to relatively unknown (and almost completely undeveloped) West Bali.

We’ve put together the definitive list of some of the [best hotels](https://seminyak.potatohead.co/sleep), from tropical-chic boutique hotels to facility-rich beach resorts, with something to suit most budgets.


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**_Two decades ago, I fell in love with the coconut groves, spice forests and empty beaches of West Bali. Since then, the island has become synonymous with over-development, overcrowding and traffic jams. Yet, even now, it still takes just a little tenacity to break away from the tourist trail. I still breathe a sigh of relief when I cross the expanse of paddy fields that separates West Bali from so-called ‘civilisation’._ --**Mark Eveleigh****




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**Potato Head Suites and Studios hotel**

Indonesian-owned Potato Head has become an island institution – not just for its very chic and fun [beach club](https://seminyak.potatohead.co/feast/beach-club) but also as a standout role-model in implementing sustainable tourism. Separated from the beach only by expansive infinity pools, this is the place to stay in Seminyak if you’re looking for something stylish, design-savvy and eco-friendly. Rooms are cool, airy, thoughtfully designed and blessed with spellbinding Indian Ocean vistas. All-inclusive resorts are rare on Bali (where there’s lots to entice you into the streets), but there’s so much activity and fascination at Potato Head that you might have to force yourself to stray beyond.

Seek out a sustainable stay at Potato Head Suites and Studios.avif

From wellness to luxury, sustainability stays to beachside villas, the Island of the Gods has a hotel for every traveler.

Guests relaxing by the pool at AM House beachfront hotel Desa Potato Head Bali

HOTEL — AM HOUSE — 7.jpg

The Independent: "10 best hotels in Bali for wellness breaks to rural escapes"

Delirious and operating on an internal clock lagging 12 hours behind, I stumbled out of my teak-accented hotel suite and into the vivid Balinese morning light. The air was pleasantly warm, perfumed by the burning of sandalwood incense and the saline ocean breeze, while the din of waves cyclically lapping the shore and the bright hum of a gong faintly sounded out nearby. It all felt uncanny and not quite real, as if I had stepped into a 3D rendering of a tropical desktop wallpaper, or the beach from The Beach. I had arrived at the [Desa Potato Head resort in Seminyak](https://seminyak.potatohead.co/) on a longhaul flight from New York just hours prior, and though I’d slept through my alarm and was now running late to the first meeting of my trip, the obvious splendor of my surroundings left me feeling miraculously unfrazzled, if not totally blissed out.

The sprawling, public courtyard of Desa Potato Head — the unusual name, I later learn, a nod to the playful and eccentric spirit of the resort and a subversive wink at the self-seriousness of other luxury spaces — was designed by Rem Koolhaas’s firm [OMA](https://seminyak.potatohead.co/sleep) and the celebrated Indonesian architect Andra Matin. Matin’s work is known for combining spare, modern rearticulations of Indonesian tradition with a deep-rooted consideration toward the environment; the architect was first brought on to the project in the hotel’s pre-resort days, when his Jakarta firm was commissioned to create the [Potato Head Beach Club](https://seminyak.potatohead.co/feast/beach-club) in 2010. The notable structure, resembling an open-air rotunda or the Colosseum (Matin had recently returned from a Roman honeymoon), hugs an ocean-view infinity pool and is tiled with thousands of vibrant antique windows and shutters culled from all over the island. After the success of the Beach Club, the pivot to overnight hospitality in 2016 was an easy addition, one which Matin helmed the design of as well: the [Potato Head Suites](https://seminyak.potatohead.co/sleep) (the first 58 hotel rooms of the independent resort group) are built from two million hand-pressed temple bricks made in a nearby ancient Balinese village, producing an angular design that cites the ruled proportions of Tri Angga — a customary architectural principle of spatial harmony between the spiritual and earthly realms.

In Indonesian, “Desa” means “village,” and walking around the plaza’s colossal perimeter, the image of some kind of (ultra hip) bustling town, indeed, comes to mind. The courtyard — a traditional feature of architecture in Bali, which often encompasses open airflow as a way to connect to nature, encourage spiritual reverence, and act as a foundation for communal-based social life — is enclosed by a multilevel brick ramp that unfurls like a Brutalist serpent. The structure is wrought from blocky stacks of earth-toned breezeblocks beset with symbols from the Tika, the 210-day Pawukon calendar traditionally used in Balinese Hinduism. Under the verdant canopy of palm trees, one ventures on to encounter the aforementioned [Beach Club](https://seminyak.potatohead.co/feast/beach-club), four Hindu temples, a curated library and record-listening lounge, a coworking center and café, boutiques, outdoor meditation classes, a welcome bar serving healing Jamu turmeric tonics, and a massive, baby blue “[Pointman - River Warrior](https://seminyak.potatohead.co/art-design/futura2000-pointman-river-warrior)” sculptural rendition of the New York graffiti artist Futura2000’s iconic geometric figurine, who stands guard over the square. Here, enveloped within an exceptionally-luxe iteration of Maslow’s hierarchy, I felt that I could stay here, comfortably, for a very long time.

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![Architectural details of the Desa Potato Head.avif](https://cdn.potatohead.co/Architectural_details_of_the_Desa_Potato_Head_229b389fba.avif)
![Exterior of the Desa Potato Head.avif](https://cdn.potatohead.co/Exterior_of_the_Desa_Potato_Head_a8dfc118e0.avif)
![The Katamama Suite at sunset.avif](https://cdn.potatohead.co/The_Katamama_Suite_at_sunset_eeaa1d973f.avif)

In a quasi-self-aware, post-White Lotus context, the resort world can often feel bleak, if not utterly depressing: wealthy foreigners arrive at a tropical locale to stay for a week or two, live lavishly, and rarely leave the confines of their opulent enclosure. Specifically on the island of Bali, its tourism-dependent economy provides around 80% of regional GDP, and proffers up to 481,000 direct jobs to its 4.4 million residents. And the environmental impact of tourism can’t easily be ignored: the carbon footprint of the air travel industry alone currently contributes to 5% of global warming per year, a rate that continues to rise steadily.

But this is where Desa Potato Head has made its mark: opened by Indonesian entrepreneur [Ronald Akili](https://seminyak.potatohead.co/journal/tatler-asia-10-years-in-the-making), the vast five-star property, which ranks 21 on the world’s [50 best hotels list](https://seminyak.potatohead.co/journal/desa-potato-head-the-worlds-50-best-hotels-2024) — has grown to encompass 226 guest rooms across two buildings, a beach club, spa, fitness center, wellness hub, music recording studio, the nightclub [Klymax Discoteque ](https://klymax.co/)(a design collaboration between famed dance music pioneer DJ Harvey and OMA), a regenerative offsite farm that supplies part of the hotel’s produce, and six restaurants, one of which is entirely plant-based.

There’s also a bevy of public music, cultural, and fitness programming that locals and guests alike are encouraged to take part in; last year, [Erykah Badu](https://seminyak.potatohead.co/journal/a-week-with-erykah-badu) co-curated a [wellness festival](https://seminyak.potatohead.co/merasa-wellness-experience) hosted at the resort, a prime example of the centrality of community to the hotel’s mission statement. “At Potato Head, we approach culture through the lens of purpose, combining creativity, regeneration, and community to create a way of life that positively impacts people and the planet. Our mantra — ‘Good Times, Do Good’ — captures this ethos in simple terms,” Creative Director Dan Mitchell tells me, whose background includes co-founding the East London fashion boutique LN-CC, as well as heading the music label Island Of The Gods, which spotlights underground Indonesian artists. “We take a holistic approach to living, integrating restorative practices across art, design, music, food, and wellbeing,” he says. “Our interdisciplinary approach is key to how we create and connect. Music brings us together, art inspires forward-thinking, food and wellbeing nourish us, and design opens the doors to future living. For us, it’s all connected as a whole culture.”

This holisticism extends beyond its cultural programming — Potato Head is uniquely founded upon a trenchant dedication toward zero-waste sustainability, further distinguishing itself as a true and visionary pioneer within the luxury hotel realm. In 2017, the resort became the first hospitality company in Asia to achieve carbon neutrality, and has reduced its landfill waste by 97.5% over the last decade. During my stay, I had the pleasure of seeing firsthand the ways in which the resort has seamlessly integrated this sustainability model into something both pragmatic and genuinely inspiring. Touring the Waste Center, their in-house recycling facility, I was shown how the hotel’s plastic waste is broken down and re-processed into design objects, which turns refuse into a “a valuable raw material for creative expression,” as Mitchell describes it.

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![The Community Waste Project opened by Desa Potato Head that turns discarded materials into art, design objects, and furniture.avif](https://cdn.potatohead.co/The_Community_Waste_Project_opened_by_Desa_Potato_Head_that_turns_discarded_materials_into_art_design_objects_and_furniture_4dc52c615a.avif)
![Discarded materials at the Community Waste Project. .avif](https://cdn.potatohead.co/Discarded_materials_at_the_Community_Waste_Project_5548051300.avif)
![The Community Waste Project.avif](https://cdn.potatohead.co/The_Community_Waste_Project_70793bf055.avif)
![The Community Waste Project-2.avif](https://cdn.potatohead.co/The_Community_Waste_Project_2_81f7e22b44.avif)
![The Community Waste Project-3.avif](https://cdn.potatohead.co/The_Community_Waste_Project_3_191528fb8f.avif)
![The Community Waste Project-4.avif](https://cdn.potatohead.co/The_Community_Waste_Project_4_a9ccf56073.avif)
![The Community Waste Project-5.avif](https://cdn.potatohead.co/The_Community_Waste_Project_5_90e6b39aa4.avif)
![The Community Waste Project-6.avif](https://cdn.potatohead.co/The_Community_Waste_Project_6_928a0016ed.avif)
![The Community Waste Project-7.avif](https://cdn.potatohead.co/The_Community_Waste_Project_7_eebdc886cd.avif)

[Max Lamb’s Study Chairs](https://seminyak.potatohead.co/art-design/potato-head-x-max-lamb-n-thing-is-possible) are one of such objects: minimal and whimsically Flinstonian, these colorful pieces strewn throughout the property are the newfangled byproduct of 833 plastic bottles that have been “crushed, crumbled, heated, and pressed into sheet material,” which is then “cut freestyle with a jigsaw, without precise measuring or accuracy,” as Lamb explains. A reproducible model that can be fabricated by local craftspeople, each of these handmade works ends up being entirely one of a kind.

In addition to his Study Chairs, Lamb has designed much of the rest of the furniture in Potato Head’s rooms, as well as amenities such as ceramic teapots, glassware, and coasters. Each of Lamb’s designs employ traditional Balinese craft practices — indigo dyeing, bamboo weaving, and the use of tropical woods like teak — and are made from material produced within a 50-mile radius of the resort. “Designers have a huge responsibility, myself included, to justify with conviction every product or idea we put out into the world… we are taking raw materials, extracting them from the earth, depleting the world’s resources, and turning them into products we believe humankind needs — which is, of course, debatable,” the designer says. “If something is necessary, we must introduce a new way of working and using materials that shows extreme respect for those resources, using them in the most sustainable way possible.”

After publicly publishing their [sustainability report](https://seminyak.potatohead.co/sustainability-report), the resort group has also opened the [Community Waste Project](https://seminyak.potatohead.co/journal/introducing-the-community-waste-project) this past fall, a processing site that Mitchell calls a “closed-loop” system. “We’ve integrated waste-to-material solutions into our processes, turning discarded materials into art, design objects, and furniture,” he says. Through this blueprint, they’ve partnered with other hotels and businesses across Bali, aiming to collectively “take the island — and hopefully beyond — into a zero waste future.”


![The rooftop jacuzzi of a Potato Head suite.avif](https://cdn.potatohead.co/The_rooftop_jacuzzi_of_a_Potato_Head_suite_d8bdf6eeee.avif)

Throughout my stay at Desa Potato Head, I found myself increasingly impressed — and sincerely touched — at the dedication toward developing an ecologically and socially generative space that pushes creativity in all possible outlets. I’m reminded of a prescient remark Lamb made about the hotel’s, and his own, approach: “It’s about designing products that hold value, products that can stimulate human interaction and connection,” which encourages “people to build a relationship with the product and respect it. It’s the opposite of fashion — removing style from the equation and instead designing with pragmatism and necessity in mind.” In the most rudimentary sense, the tides of living ensure there is a cyclical give and take in everything — and in our contemporary moment, it's quite an understatement to say that much more has been afforded to extraction, without any semblance of return. Desa Potato Head understands, however, that luxury is only truly pleasurable in context — and that it can, indeed, give back.



The entry of the Desa Potato Head in Seminyak, Bali.avif

Pin-Up Magazine: "Bali brutalism - art, design, and sustainability at the Desa Potato Head"

Dreaming of long, lost afternoons beside lapping waves, cocktail in hand as beats ring out across the infinity pool and seascape beyond? Look no further than the best beach clubs in the world, where sun-kissed visitors mingle in speckled shade, small plates adorning tables and ice-cold rosé in hand. From big-name Bali hideouts to chic Côte d'Azur spots, these are the places to see – and be seen – when the waves call your name.

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**Desa Potato Head, Bali, Indonesia**

A big-hitter on Bali’s scene, you can’t have a conversation about beach clubs without mentioning Seminyak’s Potato Head. Having opened as a beach club in 2010, Potato Head has evolved over the years to become the self-described “desa” (community) that it is today. The desa is comprised of multiple restaurants, sleek oceanfront rooms, and a rooftop bar offering some of the best views of Seminyak. The beating heart of it all, however, has got to be the beach club from where it all began. The place to see and be seen in Seminyak and beyond, a sunset spot on one of the daybeds here has become one of the hottest tickets in town, and the perfect place to ease yourself into a night of revelry by the beach. But while there are lively beats, punchy cocktails, and gorgeous views aplenty here, the real star of the show is the food. There are a whopping six different restaurants on site, ranging from innovative, locally sourced plates to plant-based menus and a wholesome pizza joint. It’s clear that Potato Head has become somewhat of a beast with such an extensive offering, but the most applaudable aspect of it all is the fact that it has not lost its heart along the way.




Beach Club Daybeds and Pool.jpg

The most stylishly mellow toes-in-the-sand beach clubs to spend your summer in 2025.

Beachfront seating at Potato Head Beach Club Bali, relaxed dining area by the ocean in Seminyak, perfect for festive evenings

potato-head-beach-club-in-seminyak-seaside-lounge.webp

Condé Nast Traveller: "The best beach clubs in the world for summer 2025"

As a designer operating in an age of mass consumption and production, how can you responsibly keep putting new things out into the world? It’s a conundrum that every environmentally conscious creator faces.

Cornish-born designer-maker [Max Lamb](https://seminyak.potatohead.co/art-design/potato-head-x-max-lamb-n-thing-is-possible) has been confronting this question head-on since launching his studio in 2007, with projects such as ‘Box’ – 33 pieces of furniture made entirely from discarded cardboard collected in his studio. It’s an approach no doubt drilled into him in his early days working under Tom Dixon, who famously once declared that ‘we have too much stuff now’.

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![‘Bamboo’ chair by Chiko Living, approx £320, Max Lambfor Potato Head Shop (shop.potatohead) .avif](https://cdn.potatohead.co/Bamboo_chair_by_Chiko_Living_approx_320_Max_Lambfor_Potato_Head_Shop_shop_potatohead_a76b70e37e.avif)

This summer, Lamb interrogates this idea further with [‘Wasted’,](https://shop.potatohead.co/collections/wasted) a homeware and furniture collection made in collaboration with artisans in Bali for Indonesian resort Desa Potato Head, crafted entirely from the hotel’s waste. Opened in 2020, the unique complex was founded by Indonesian entrepreneur Ronald Akili with the vision to become a zero-waste [‘creative village’.](https://seminyak.potatohead.co/)

‘Waste is being generated constantly, and there is a real opportunity to address that and to try and turn it into as much of a positive as possible,’ explains Lamb, who we met at his workshop in leafy Harrow-on- the-Hill. Desa Potato Head has now ensured just 2.5 per cent of its waste reaches landfill.

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![‘Broken’ glassware by Cahaya Lestari Glass, from approx £14, Max Lamb for Potato Head Shop (shop.potatohead).avif](https://cdn.potatohead.co/Broken_glassware_by_Cahaya_Lestari_Glass_from_approx_14_Max_Lamb_for_Potato_Head_Shop_shop_potatohead_00bb5643e2.avif)

The collection has been in development since 2019 when, ahead of the hotel’s launch, Lamb was tasked with creating products for its bedrooms and studio suites. ‘I’d never been to Bali before, so I didn’t know the island, the culture or the opportunities that lay in front of me,’ he recalls. ‘I like to work within localities and survey material, manufacturing and production possibilities to let that inform the design process. So I was like, “I’m not designing anything until I come,”’ he adds, grinning broadly.

The 44-year-old spent a couple of weeks going behind the scenes to see the hotel’s waste streams and tour the island. He became enamoured with the way people were honing their craft: ‘As we were driving around the island, I’d see people blowing glass on the roadside. The product started to evolve from that exploration, with designs informed by introductions to those makers.’

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![‘Compost Dye’ bag by Waste Lab, approx £37, Max Lamb for Potato Head Shop (shop.potatohead).avif](https://cdn.potatohead.co/Compost_Dye_bag_by_Waste_Lab_approx_37_Max_Lamb_for_Potato_Head_Shop_shop_potatohead_67fe2202c0.avif)


‘Wasted’ was born out of the realisation that the products he designed for the suites had the potential to be recreated as retail versions. Tableware, glassware, bathroom accessories, textiles (relatively new territory for Lamb) and chairs (the furniture for which he is best known) are now all part of the offering and can be purchased in the hotel’s shop.

Everything is made by hand from surplus material sorted by Desa Potato Head. Used bedsheets have been converted into brightly coloured tie-dye bags and pouches in a range called ‘Compost Dye’, and plastic containers and bottles have been transformed into a family of accessories in partnership with Bali-based recycled-plastic company Robries. Meanwhile, broken bottles are reimagined as coloured dishes by local studio Cahaya Lestari Glass, and cooking oil is transformed into candle wax.





potatohead-x-max-lamb-5-by-dwinanda-aldyan-68a458de2638d.avif

Old bedsheets, glass bottles and other detritus form the designer’s ‘Wasted’ collection for Bali hotel Desa Potato Head.

Elle Decoration UK: "Max Lamb is turning travel industry waste into homeware treasures"

Potato Head, [Bali’s beach club](https://seminyak.potatohead.co/feast/beach-club) and hotel turned cultural village, has always been a champion of creative cross-pollination. With a building by OMA and furniture collections by the likes of [Faye Toogood](https://seminyak.potatohead.co/art-design/faye-toogood-green-lawn-chair) and [Andreu Carulla](https://seminyak.potatohead.co/art-design/andreu-carulla-stryo-wrap-stools), it is clear that design is at the heart of the project. At Potato Head, however, it goes hand in hand with environmental responsibility. ‘When we started Potato Head, [one of our goals was] to be sustainable in a beautiful way,’ reads a note from founder Ronald Akili introducing the first sustainability report from the company. ‘We want to create awareness by inspiring instead of preaching. We want to provide experiences and products where people do not have to compromise on beauty, comfort, and accessibility in order to be sustainable.’

Being zero-waste and contributing to a process of local regeneration were similarly important to the founder, and its newly launched collection of objects by long-term collaborator [Max Lamb](https://seminyak.potatohead.co/art-design/potato-head-x-max-lamb-n-thing-is-possible) acts as a manifesto of sorts for what Potato Head stands for, and what a model for sustainable manufacturing might look like in the future.

### **Max Lamb at Potato Head**

![Wallpaper: "Plastic chair, made with flat sheets of 100 per cent recycled HDPE"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_2_Credit_to_Dwinanda_Aldyan_jpg_967dc41eb1.webp)

Lamb has collaborated with Potato Head for a few years: his first visit in 2019 resulted in a series of in-room objects and furniture, circular designs all created in a closed-loop and produced locally by artisans and makers. ‘I was invited to design these products, the idea was that they should be made in Indonesia, as there is already a wealth of techniques and crafts,’ says Lamb. ‘So I spent two weeks travelling to different craftspeople, and what started as a small itinerary soon grew, as we kept discovering more places, from natural dye companies to ceramic producers, to stone workers who work with volcanic rock to traditionally make the small shrines you find in local homes.’

![Wallpaper: "Lamb at the glassmaker's workshop in Bali, where the Broken Glass family is produced using recycled glass from Potato Head"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_3_Credit_to_Dwinanda_Aldyan_jpg_858a580f5d.webp)

Lamb, whose practice focuses on making and experimenting (his furniture has been made from a plethora of materials, from cardboard boxes to his grandfather’s tree), was right at home in the rich cultural and artisanal panorama of Bali and its surroundings. ‘Before traveling there, I was learning about the local brick and clay industries, and that sparked a research into the geology of the island,’ he says. ‘I was interested in the Ring of Fire and Bali being a volcanic island, and how the rock formations and the general landscape are informed by its geology and the geothermal activity.’

During his visit, however, Lamb started looking at Bali as a place to produce his work. ‘I was trying to experience Bali as deeply as possible to understand what the production and craft and material opportunities were there,’ he explains. ‘But it was also necessarily a conversation between me as a designer and the hotel, to identify all product opportunities to serve the hotel’s guests.’

![Wallpaper: "The HDPE sheet with CNC cuts for the chair - the negative material is used for smaller objects"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_4_Credit_to_Adrian_Morris_jpg_73838b900f.webp)

At the time, Potato Head was already championing a zero-waste model (having gone carbon neutral in 2017, the first hospitality company in Indonesia to do so), and the conversation soon shifted from craft to waste materials. ‘Being hospitality, there is a constant influx of people and products, food and beverages and packaging being generated, and Potato Head recognised this,’ explains Lamb. ‘So what do you do with these materials?’

One of the first products they created together was a chair, made from recycling 833 plastic bottles. Featuring a colourful marbled effect, the chair has inspired a series of small objects made using the same system, from coasters to trays, all with the distinctive multichromatic pattern.

![Wallpaper: "Broken Glass family"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_4_Credit_to_Potato_Head_jpg_38ebe94829.webp)

The plastic is all recycled from delivery packaging and confiscated water bottles (guests are not allowed to enter the Potato Head premises with non-reusable plastics), granulated on-site, and heat-pressed into sheets that are then used to create Lamb’s products. ‘What is great is that they built a factory, but it’s not behind the scene, it’s front of house: you get your plastics confiscated, you see it go into the granulator, the heat press, the CNC machine,’ says Lamb. ‘It's a really great reaction to the uncontrollable amount of waste material being generated through running any hospitality establishment.’

99.5 per cent of Potato Head’s waste – including food – is currently recycled and put back into the hotel, with a minimal 0.5 per cent going to landfill.

**Wasted Collection 001 by Max Lamb for Potato Head**

![Wallpaper: "Broken Ceramic family, featuring three bowls (above) and three plates, made of Bali clay and a glaze made from powdered glass recycled from Potato Head"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_5_Credit_to_Potato_Head_jpg_0f6cb23e29.webp)

This month marks the launch of Wasted, a new brand by Potato Head that Lamb describes as ‘an attitude and an ideology for turning waste into new objects for both hotel guests and the wider community of interested people.’

With products designed by Lamb (who is also currently managing the design process and serving as the brand’s creative director), Wasted is an embodiment of Potato Head’s sustainability mission.

The objects on offer form a panorama of craft in Bali, and the opportunities found in recycling. The eight collections include objects made from HDPE plastics, composted organic matter, recycled linens from the hotel and restaurants, broken and re-blown glass, cooking oil transformed into scented and refillable candles, recycled ceramics, oyster shells, and hand-woven Balinese bamboo.

A small collection of ceramic plates and bowls are made in Ubud by a small pottery, using Balinese clay and a glaze made from broken glass from the hotel’s waste stream.

![Wallpaper: "Coasters made of HDPE leftover from the chair pr"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_6_Credit_to_Potato_Head_jpg_6496bc3c68.webp)

From the offcuts of his HDPE plastic chair, he has created trays and coasters. This way of working by repurposing materials is second-nature to Lamb: thinking in terms of waste, using the negative to his production’s positive has often been the case with his work (and as a young designer starting out, that was a necessity to be economical with materials). ‘I very rarely speculate: I nearly always only make what people ask me to make,’ he adds. ‘I have a sense of responsibility in my practice, I recognise that it’s very difficult to be productive without being destructive. But I'm very lucky in that I have a hungry audience, wanting to consume my work and commission me to make pieces. And I think there's something very, convenient about the fact that I run a workshop-based design practice.’ This modus operandi is now feeding into his work for Potato Head.

![Wallpaper: "Compost Dye pouch made of hotel linen dyed with marigolds recovered from offerings at shrines across Potato Head"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_7_Credit_to_Potato_Head_jpg_7de7fa2031.webp)

The textile products are a good example of Lamb's thinking throughout this project. 'Hotel linens have a short lifespan, they get stains, they tear, and can't be put back on the beds,' he explains. The collection includes large bags, but also smaller textile objects dyed using marigolds (recovered from offerings left at shrines across Potato Head), like compact pouches, pencil cases and sunglasses cases, that can be obtained from smaller scraps. 'By having a range of different scaled objects or products, we're able to best utilize as much of that material as possible.'

**Wasted by Potato Head: what's next**

![Wallpaper: "Lamb with the glassmaker'"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_8_Credit_to_Dwinanda_Aldyan_jpg_33d78bc803.webp)

The future of this project for Potato Head is very much about collaboration, as the model for Wasted is meant to become an open-source blueprint for harvesting waste. 'It's not about exporting these products, but about exporting this idea of working,' explains Lamb.

![Wallpaper: "Waste cooking oil candle, in a glass container cut from a beer bottle"](https://cdn.potatohead.co/Potato_Head_x_Max_Lamb_9_Credit_to_Potato_Head_jpg_a3053e5b59.webp)

'This is not meant to be good design,' he stresses, noting that an elaborate design would defy the purpose of the project. 'I don't want to just adorn or decorate for the sake of it. It's always about the material, and if the form can be as quiet and simple and functional as possible, then the thing that will really shine will be the material. And then that allows the story of Wasted to be told much more.

'It’s meant to be about using a resource that would otherwise be thrown away, and helping Potato Head deal with the waste they generate on a daily basis. And to set the cogs in motion for establishing a new culture.'

Wallpaper: "Objects from Max Lamb's Wasted collection for Potato Head. Left: Broken Glass Family. Right: bag form the Compost Dye family"

Potato Head x Max Lamb - Credit to Dwinanda Aldyan.jpg.webp

Wasted is a new design brand by Potato Head, with a series of objects designed by Max Lamb made entirely from the hotel and beach club’s waste streams.

Wallpaper: "This is rubbish - how Potato Head and Max Lamb turned trash into a design brand"

On a humid afternoon in Bali, I take a seat at a long central table, stretched beneath warm timber, natural light, and some very welcomed air conditioning. Sunlight filters through a geometric grid of tall glass windows, catching on the fronds of potted palms and broad-leafed plants that skirt the room, reminding myself and other visitors of the tropical landscape beyond the glass. Plates pass by with colourful salads dusted in herbs, rice layered with aromatic spice pastes, and soup finished with coconut cream and Moringa leaves. The scent of turmeric and galangal hits my nose, while wood smoke drifting from the kitchen sets me wondering what’s on the grill. 

This is [Kaum](https://seminyak.potatohead.co/feast/kaum) – its name meaning “clan” or “tribe” in Indonesian – set within [Desa Potato Head’s beachfront complex in Seminyak](https://seminyak.potatohead.co/). The restaurant is rooted in Indonesian food and flavour, with a menu drawing on generational recipes from over 600 islands, brought to life using techniques like bamboo grilling, fermentation, slow cooking, pit roasting and hand grinding. At the heart of Kaum is Chef Wayan Kresna Yasa, who was born in a fishing village on Nusa Penida, the small island off Bali’s south-east coast. His early life was shaped by the immediacy of what was caught, picked or grown that day. Meat was a rare treat, reserved for ceremonies, while seafood and vegetables formed the base of everyday meals. At 28, he took a leap across oceans to train in the US, working in Michelin-starred kitchens like Acadia in Chicago and Blue Hill Stone Barns in New York. There, he developed a precision that would later graft onto the abundance of Indonesian food.

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![KAUM-main-dining.jpg](https://cdn.potatohead.co/KAUM_main_dining_5391dccff1.jpg)

Now back in Bali, Wayan brings that experience to Kaum, marrying fine-dining discipline with the richness of Indonesia’s regional cuisines. He does this by honouring the country’s complex geography through the menu, which spans the creamy, spice-laden dishes of Sumatra, with its Indian and Arabic inflections, to the tangy, sambal-bright flavours of Bali and the simpler, sea-forward cooking of the eastern islands. Roughly half the menu is Balinese, while the rest draws from other islands, stitched together through his knowledge of spice, smoke and texture. Many of the dishes he recreates at Kaum trace back to offerings made during religious ceremonies, including meals that, until now, tourists would never have the chance to taste unless invited into someone’s home. 

As well as a recipe on how to make Kaum’s Rujak Pomelo – a refreshing and zingy Indonesian fruit salad – what follows is a conversation with Chef Wayan, drawn from a long afternoon at Kaum and a discussion around the delectable dishes on the table, traditional Balinese flavour, his time abroad and the joy of turning a ceremony into a meal. 

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![Kaum-chef-wayan.jpeg](https://cdn.potatohead.co/Kaum_chef_wayan_db9b67dd04.jpeg)

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**The freshness of Moringa**

“On the table, you’re eating Moringa soup with coconut cream. The combination of the cream and fresh Moringa makes it like a superfood. Not many chefs put this on the menu – mostly they dry it into a powder. For me, the fresh one is better; you can see it, taste it and it’s different.”

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**Blending techniques from the US with Indonesian flavours**

“What I brought back from my time in the US was mostly cooking technique. Indonesian food is usually deep-fried, grilled or steamed, but here I also play with a wood-fired grill. It’s about texture. For example, you can’t really cook fish until it’s chewy and well done. All the flavours are still original from Indonesia, especially Bali. Around 45–50% of the menu is Balinese, and the rest comes from Sumatra, Java, Sumba, Maluku and the Sulawesi Sea.”

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![Kaum-BOBOR-DAUN-KELOR-KELAPA-MUDA-.jpg](https://cdn.potatohead.co/Kaum_BOBOR_DAUN_KELOR_KELAPA_MUDA_3ba3db6ca9.jpg)


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**Understanding Balinese spice**

“Balinese food is rich in spice. For example, the pork dish uses a lot of root spices such as galangal, ginger and turmeric. All the heat comes from the spices, not chilli. Normally it would be very intense, but I make it medium. If you want something lighter, there’s the salad which is more spicy, tangy and fresh.

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**Ceremonial ingredients and palm sugar**

“We have a type of snack that normally uses shrimp paste, but here it’s fresh. The sugar is special, made just by us chefs with no artificial ingredients. It comes from the palm tree. The sap is taken and fermented for 24 hours and we call it tua. You can drink it, or cook it down, reduce and caramelise it until it becomes solid with a caramel texture. We use it in cocktails and for cooking. It’s completely pure.”

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![Kaum-Satay.jpg](https://cdn.potatohead.co/Kaum_Satay_d19b5eed6c.jpg)


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**The geography of Indonesia**

“Rendang, the beef dish, is from Sumatra. The Moringa soup is from Central Java or Bali – but this one, because of the bold use of coconut flesh, I’d say is more Central Java. The fish soup is from West Nusa Tenggara to Sulawesi. The further east you go, the simpler the food – just celebrating the product. The further west, the more complex, using more spice and cream, influenced by India and the Middle East. Central Java is sweeter. In Bali, you have fresh sambal, spicy like sambal matah, and fruit salsa with grilled fish – that’s more eastern.”

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**Cooking with inspiration from the road**

“This rice is usually used for offerings during ceremonies, served with condiments like crab, fish, tofu, fried peanuts and coconut. I take inspiration from that rice and think about how to serve it with meat or fish. I add dishes either because I like them, or because I’ve seen them while travelling around Indonesia and they’ve caught my eye. I change the menu regularly, not because I have to, but because I want to introduce dishes from other islands.”

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![KAUM-BATAGOR-WEST-JAVA.jpg](https://cdn.potatohead.co/KAUM_BATAGOR_WEST_JAVA_d92256af87.jpg)

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**From everyday to ceremonial feasts**

“Growing up, I only ate chicken once every six months, at a ceremony. We’d save money for celebrations. Day to day, we ate a lot of vegetables, and we were almost vegetarian, though we didn’t call it that. Everything we needed was grown behind our house. I was born and raised on the beach, so I ate seafood every day and didn’t even know what bad seafood tasted like.”

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**Cooking in bamboo**

“Only one region in Bali, Tabanan, cooks with bamboo – it’s called timbungan. We season and marinate the protein, put it inside bamboo, and stand it upright to cook over a fire for two to three hours, depending on the protein. Next week we’re doing a Saturday barbecue focused on cooking in bamboo.”

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**Launching the menu**

“Next week I’ll launch the new [Balinese Journey Menu,](https://seminyak.potatohead.co/feast/kaum) which will be a taste of Bali. The inspiration is a particular ceremonial dish that’s only made after preparing offerings. Once the offering is complete, everyone sits down together to celebrate. This happens at weddings, temple ceremonies, children’s birthdays, or a baby’s six-month celebration. There are seven dishes, usually served on the floor rather than a table. Pork and chicken are the main proteins for celebration in Bali.”

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![KAUM-Table-scape-CoverFinal-clean-up.jpg](https://cdn.potatohead.co/KAUM_Table_scape_Cover_Final_clean_up_82358e3fdc.jpg)


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**Kaum’s Rujak Pomelo by Chef Wayan**

Serves 6

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“This is a really fast and simple rujak. The Pomelo is cool and fresh and pops nicely against the sweet, hot, tangy sauce. I haven’t included terasi, but you could throw in a teaspoon for a more pungent dressing. This recipe calls for two chillies, which depending on the power of your peppers, provides a nice consistent burn. For milder results, just use one. The finer the jicama is sliced, the better. You might want to use a mandolin.”

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175g palm sugar, very finely shaved

40 g tamarind paste/ Tamarind water

2 birds-eye chillies, crushed 6

2 tsp sea salt 6 tsp

100 ml water 300

20gr lime juice

600gr red pomelo pulp

200gr shredded green papaya/ Jicama

100gr cherry tomato

60gr red radish thinly sliced

60gr peanut (fried or roasted)

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“Combine the shaved palm sugar, chillies, tamarind, and salt in a mixing bowl. Squeeze them together using your fingers until they form a rough paste. You’ll need to give the chillies a little extra attention to make sure they break down completely. Remember not to touch your eyes. Then, add the water bit-by-bit and keep massaging the ingredients together until all the sugar chunks and tamarind have dissolved and a watery sauce has formed. Add the Pomelo, green shredded papaya, tomato cherry, fresh mint, additional baby romaine if needed, mixing it and tossing it through the sauce lightly, being sure not to squeeze or crush it too much. Make sure all the ingredients are nicely dressed and serve top with fried peanut or cashew.”

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![KAUM-art-pieces.jpg](https://cdn.potatohead.co/KAUM_art_pieces_eefd6e668a.jpg)
![KAUM-bar.jpg](https://cdn.potatohead.co/KAUM_bar_c31a941cb8.jpg)
![KAUM-Jamu.jpg](https://cdn.potatohead.co/KAUM_Jamu_585b2419de.jpg)
![Kaum-Dishes.jpg](https://cdn.potatohead.co/Kaum_Dishes_38c6201a91.jpg)
![Kaum-Nasi-Kuning.jpg](https://cdn.potatohead.co/Kaum_Nasi_Kuning_79975f4798.jpg)
![Kaum-Krupuk.jpg](https://cdn.potatohead.co/Kaum_Krupuk_0b7a918023.jpg)
![Kaum-sambal.jpg](https://cdn.potatohead.co/Kaum_sambal_fe667633a1.jpg)
![KAUM-outside-terrace.jpg](https://cdn.potatohead.co/KAUM_outside_terrace_e88794147f.jpg)

Port-Kaum-Ikan-Bakar-Barramundi.jpg

At Kaum in Bali’s Desa Potato Head, Wayan Kresna Yasa brings ancestral recipes from over 600 Indonesian islands to the table – and shares one with us. Here, the celebrated chef talks tradition, technique and how a spicy pomelo salad can carry the soul of a celebration.

PORT: "Questions of taste - Chef Wayan"

There’s a reason Bali is one of the world’s most iconic islands to visit in Asia. It’s known worldwide for its welcoming Hindu culture, distinct rituals held within its ornate temples, and its scent: a delightful blend of frangipani, jasmine, and sandalwood that is unlike any other aroma on earth. That’s all without even mentioning the best hotels in Bali, which emphasize its natural bounty. Forested waterfalls, top-notch surf breaks, and hidden volcanic beaches are accessible at every turn, and our favorite spots highlight these features.

While much of the island has become increasingly developed in recent years, pockets of Bali still hold the original magic and timeless rituals that have long drawn travelers here. Whether you opt to stay in Bali’s southern bounds, where hip hotels in densely-populated areas like Seminyak and Canggu await, or you prefer to venture a bit off the beaten path to the island’s northeast or southeast areas, where clifftop properties and deserted black sand beaches are an ode to serenity, there’s a little something for every type of traveler.

Below, our guide to the best hotels in Bali.

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**Potato Head Suites & Studios**

Located in lively Seminyak and set on the shores of the popular Petitenget Beach, the Desa Potato Head complex is many things—the Potato Head Beach Club, a 226-room hotel, a hub of six restaurants and bars, and a wellness facility with robust classes and spa offerings. In a way, it feels more like its own universe. You can start your day by joining a sunrise meditation, have breakfast on the beach, then spend your time participating in the hotel’s educational workshops, which include everything from the on-site Waste Lab where you can join art classes that gives new life to trash. After hours, you can dance the night away at Klymax, the property’s wood-floor nightclub known for its acoustics.

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**Amenities:** Boutique shop, spa, multiple swimming pools, six restaurants, nightclub

**Editor’s tip:** Don’t miss the Under the Rising Sun ritual led by the hotel’s director of wellness, Kim Herben. The meditation takes place on the rooftop, and guests can welcome the sunrise amidst a magical breeze while listening to the sound of the crashing waves.

**Address:** Jl. Petitenget No.51B, Kerobokan Kelod, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia

vogue-the-best-hotel.webp

Vogue: "The best hotels in Bali, from sustainable wellness retreats to breathtaking clifftop properties"

The Island of the Gods gives generously when it comes to hotels, with accommodation options spanning the full spectrum from surfer-friendly hangouts to eco-retreats and opulent five-star hotels. Most of the action takes place along the south coast’s silver sands of Seminyak and Canggu, where you’ll find lively neighbourhoods packed with swish hotels, designer boutiques, beach clubs and no end of bars and restaurants. On the Bukit peninsula, there’s down-to-earth Jimbaran Bay and Uluwatu’s cliffside design hotels.

Unmissable Ubud is the island’s spiritual heart and the hotels here, whether budget or blow-the-budget, tend to tap into nature, wellness and the island’s rich cultural traditions. Bali’s soul-destroying traffic (and steep volcanic ridges) can make the west and north of the island feel inaccessible, but those willing to bear the long drives will be richly rewarded with untouched scenery and friendly locally run hotels.


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**Potato Head Suites and Studios, Seminyak**

Desa Potato Head is more than just another hip beachside hotel in Seminyak — it’s a creative enclave, with a beach club, a music studio, an amphitheatre, art galleries, a sculpture park, a ceramics studio, cold-pressed juice bars, slow-drip coffee shops and designer clothes stores. Its rooms are stylish and sustainable, with reclaimed wooden walls, baskets made by local craftspeople, biodegradable coconut slippers and zero-waste amenities kits which include reusable water bottles, bamboo straws and natural soaps made from wild honey and Indian figs.



the-times-potato-head-hotel.webp

Plan the perfect Balinese escape with the island’s most memorable hotels, including eco-friendly beachside resorts, jungle-wrapped yoga escapes and high-design clifftop hideaways.

The Times: "23 of the best hotels in Bali for 2026"

As part of our annual Wellness Awards, we spotlight the destinations that truly elevate rest, rejuvenation, and ritual. These resorts go beyond beautiful settings—they offer thoughtfully designed experiences rooted in culture, craft, and a deep respect for nature. From heritage-rich healing traditions to modern sanctuaries shaped by movement, mindfulness, and nourishment, these are the places that redefine what it means to truly reset.

Unwind with our Wellness Awards lineup, featuring resorts that excel in healing traditions, mindful practices, and serene escapes.

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**Desa Potato Head**

At Desa Potato Head, wellness takes on a creative spirit. The resort’s approach integrates sustainability with self-care—think sound baths, plant-based nourishment, and ocean-inspired therapies.

harper bazaar wellness resort bali seminyak desa potato head bali

Harper-Bazzar-Spa-Desa-Potato-Head.webp

The best wellness resorts from around the region.

Harper's Bazaar Malaysia: "The best wellness resorts 2025"

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**Kaum**

Featuring gorgeous craftsmanship on the walls and plates, Kaum is an elevated yet down-to-earth tribute to Indonesia’s culinary greatness. 

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**Dome**

A deeply thoughtful supper club–style eatery at the heart of Desa Potato Head where shared plates made with hyperlocal produce and natural wines set the stage for fun-filled nights.



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![Tastemakers-Indonesia-Restaurants-Dome-1024x683.webp](https://cdn.potatohead.co/Tastemakers_Indonesia_Restaurants_Dome_1024x683_458227e9c6.webp)






travel leisure tastemakers dome restaurant best restaurant seminyak bali

Tastemakers-Indonesia-Restaurants-Feature.jpg

From hyper-local to very global, plates at the best restaurants in Indonesia have one thing in common: they're the tastiest in the land.

Travel + Leisure Tastemakers 2025/26: "These are the best restaurants in Indonesia"

Bali’s dynamic dining scene has fully embraced the plant-based movement, transforming it from a niche lifestyle choice into a celebrated culinary trend. Across the island, dining venues are elevating locally sourced vegetables, herbs, and ingredients into artful creations that rival any traditional fare. From the verdant hills of Ubud to the vibrant shores of Seminyak, [plant-based restaurants in Bali](https://seminyak.potatohead.co/feast/tanaman) are redefining indulgence through creativity, sustainability, and conscious sourcing.

Rooted in wellness yet driven by flavour, these establishments champion mindful living without compromising taste or presentation, offering experiences that nourish the body, delight the palate, and reflect Bali’s enduring connection to nature.


### **Tanaman**

Located within the creative village of Desa Potato Head, Tanaman is a casual, plant-forward restaurant serving modern Asian comfort food. Here, vibrant culinary traditions and bold, nostalgic flavours meet home-style cooking, elevated with subtle global influences.

Set on the ground level of [AM House](https://seminyak.potatohead.co/sleep), this plant-based dining sanctuary offers a menu that champions seasonal produce, with a menu dominated by vegetables, herbs, legumes, and fungi grown in partnership with Indonesian farmers. With a focus on fresh ingredients and regional inspiration, each dish is designed to satisfy – awakening memories, delighting palates, and celebrating the terroir that nurtures it.

Working directly with local regenerative farmers, Tanaman presents vegetarian dishes and drinks crafted from Bali’s finest produce. Innovative yet approachable, the creations are made to be savoured by all diners, whether plant-based or simply plant-curious. The menu revolves around whole, minimally processed and largely organic ingredients, embracing food in its most natural state. Striking a thoughtful balance between nutrition and indulgence, Tanaman emphasises honest flavours while collaborating with organic growers wherever possible.

Expect inspired selections across snacks, small and large plates, and desserts. Highlights include Kerupuk Bayam and Salad Jeruk, while heartier plates such as Island Nasi and Gulai Padang Curry showcase the kitchen’s depth of flavour. For dessert, Ginger and Rice Parfait and Bali Cacao Pod offer a refined finish.

Driven by a passion for the archipelago’s rich biodiversity and spirit of experimentation, Tanaman makes the most of every ingredient. From root to fruit, each component is thoughtfully utilised – transformed into stocks, oils, flavoured salts, and ferments – ensuring minimal waste and maximum flavour.

The mindful philosophy extends to the drinks menu, where cocktails, mocktails, and natural wine selections are curated to complement the cuisine. Signature serves include cocktails such as the arak-based Floral, the tequila-based Petal, and the Palapa nutmeg liqueur-based Spice. Tanaman stands out as one of the most innovative vegan restaurants in Bali.

Tanaman at Desa Potato Head Bali.jpg

Presenting health-conscious foodies with innovative plant-based dining, these vegan restaurants in Bali promise nourishing, flavour-packed meals without losing the satisfaction of a truly indulgent feast.

NOW! Bali: "6 best vegan restaurants in Bali"

Spend your days wandering the coastline, for the best beachside bites and timed sunsets to find the spots that actually deliver the goods. Whether you’re after a low-key seaside lounge, a family-friendly day out or a full-on party destination, consider this your shortcut to [Bali’s must-visit beach clubs](https://seminyak.potatohead.co/feast/beach-club). Pack your sunscreen and your best playlist.

### **Potato Head Beach Club**

Petitenget St No.51B, Seminyak

Arguably the OG when it comes to Bali beach clubs, Potato Head Beach Club has gained superstar status globally for its sweeping sea views, fun vibes, great music and all-round relaxed tropical atmosphere that draws in droves of tourists and expats alike. The best part is that they’ve also now opened some sustainble villas meaning you can have all of this right on your beachside doorstep.



Sun, sand, clifftops and seriously good vibes — Bali’s beach clubs serve up everything from chilled hammocks and cocktails to rooftop DJs and infinity pools

Urban List: "The best Bali beach clubs to soak up the sunshine in 2026"

Always something of an outlier, what was first incarnated in Jakarta, named as a reaction to more austere restaurants of the time, it soon spawned a Bali outpost in 2010. Now a global name, scooping a place in the illustrious World’s 50 Best Hotels list, creative energy still powers Desa Potato Head Bali.

The vision of founder Ronald Akili and feted Indonesian architect Andra Matin, known for his love of tropical modernism, the original amphitheatre facade built from repurposed window shutters is still part of this “cultural village,” but around it has grown a 225-room hotel, renowned restaurants, spa and wellness programmes; an ethos of eschewing any thoughts of greenwashing, and putting circular living into practice. Standing totem-like in the central courtyard, [Pointman – River Warrior](https://seminyak.potatohead.co/journal/futura-pointman), a collaborative sculpture between Potato Head and New York artist Futura2000, makes a statement. It was made using over 14000 waste plastic bags gathered around the beaches of Bali. 

### **Need to Knows**
- OMA House: Sunrise Studio (36sqm); Bamboo Studio (36sqm); Desa Studio (36sqm); Oceanfront Studio (72sqm); Skyview Sanctuary (75sqm).
- AM House: Garden Suite (86sqm); Island Suite (82sqm); Pool Suite (140sqm); Family Suite (140sqm); Rooftop Suite – One Bedroom (268sqm); Katamama Suite (320sqm).
- Check-in / Check-out Times: Check in is at 3pm and check out is 12pm.
- Room Features and Amenities: Across OMA House and AM House you’ll find zero waste kits; an in-room bar complete with cocktail mixing tools, house-infused spirits from Akademi and cocktail books; refillable essentials like  all-natural sunscreen, after-sun care, hand sanitiser and insect repellent; robes and slipper; vintage books; and more.

### **What’s There**

The bar and restaurant options taking you from morning to noon to night at Desa Potato Head are well known, as is the beach club which for many is the anchor of their stay. You can shape your time here around your nocturnal habits or lack of them. [Klymax Discotheque](https://klymax.co) is purpose-built and it’s all about the music; the sound system, lighting, and dance floor all optimised for the eclectic church of dance and electronic music, from techno to a hint of the Balearics. 

If you’re a reformed character, early mornings and a solid wellness routine now more your compass bearing then your destination will be the spa for a little indulgence, the gym to keep you accountable, and the jamu bar for those who swear by this traditional Indonesian tonic. Sunrise guided meditation could give way to a cycle of yoga, sound baths, breathwork and Balinese astrology readings. Restorative for some and a revelation for others, it’s very much at your own pace. 

If retail therapy is on your mind Desa Potato Head doesn’t betray its sustainable credentials for an easy buck. At the Circle Store clothing that’s produced using recycled materials, botanical dyes, and sustainable techniques are available. You’ll also find the Wasted range, a collaboration of furniture and homewares with British artist [Max Lamb](https://seminyak.potatohead.co/art-design/potato-head-x-max-lamb-n-thing-is-possible) that again channels closed-loop design. 

### **What’s Around**

At the John Hardy Boutique & Gallery (0.5km) you can do more than just view the hand-crafted jewellery with masterclasses and workshop tours. A little further afield the  Uluwatu Temple (29km) with its stunning clifftop ocean views is a sight, while you can also witness Bali’s sacred and traditional Kecak Dance. A trip to Talasi Estate Tabanan (32.5km) gives an insight into this social enterprise, centred around the production of premium natural products at their place of origin – a movement empowering communities.

### **Children**

Families are welcome at Desa Potato Head with [Family Suite](https://seminyak.potatohead.co/sleep/family-suite) options, a playground area and Sweet Potato Kids, a sustainability-focused kids’ club and which is hands-on teaching kids about upcycling and creating art with recycled materials.

### **Breakfast**

Available between 7-11am many head to the Beach Club for a Potato Head take on a classic breakfast. Think, eggs Benedict, Bloody Mary’s and the like. It’s perhaps the more outwardly indulgent offering, while for some the plant-based focus of Tanaman (found in the AM House) doesn’t fit into a dietary imagining of what happens in Bali stays in Bali, the nourishing, flavour forward menu is habit forming. Pressed juices and smoothies are packed with a haul of your five (or is it seven) a day. Coffee is on repeat. And you’ve hit the breakfast-with-a-hug jackpot in the Chef’s Choice Endless Congee, and particularly the Paradise Nasi Goreng. Expect seasonal vegetables, house ferments and heritage rice. 

### **Eating and Drinking**

The food and drink roster at Potato Head navigates the waters of a discerning international clientele, their zero-waste mission and providing a sense of Indonesian and Balinese culinary heritage. For drinks there’s the ever-present [Potato Head Beach Club](https://seminyak.potatohead.co/feast/beach-club), [Sunset Park](https://seminyak.potatohead.co/feast/sunset-park), and the cocktail focused [Akademi](https://seminyak.potatohead.co/feast/akademi). The in-room facilities are some of the best you’ll find whether you mix your own, reach for the batched Indo Negroni or you take the option of using the in-room bartender service. [Ijen](https://seminyak.potatohead.co/feast/ijen) is a bold and unpreachy, zero-waste seafood restaurant that’s high volume and somewhat communal with its long-shared tables. [Dome](https://seminyak.potatohead.co/feast/dome) is a fun and fresh wine bar style offering that has a good line in natural wine and a somm that loves to talk all things in that ballpark. At [Kaum](https://seminyak.potatohead.co/feast/kaum) there’s an refined taste of Bali, through the lens of Chef Wayan Kresna Yasa, a culinary force in Indonesia with experience in some of the most groundbreaking restaurants in the world.

### **Notes**

You can’t come all this way and not do the sustainability tour. You’re taken back of house and shown how waste here is processed. It’s the story of how landfill was reduced from double figures to decimal points. It’s a little smelly in places, but is hopeful and enlightening – like most things at Desa Potato Head.

Potato Head Beach Club ambience during sundown.jpg

Desa Potato Head Bali

More than just a beach club, a few days here and you could feel like you’ve been inducted into something special. Let’s not call it a cult but it’s very difficult to go back to everyday life once you’ve drunk the jamu and slipped the beads made from repurposed plastic onto your wrist – a meeting of Indonesia culture and luxurious sustainability.

Ocean views from Potato Head Sunset Park, a rooftop bar in Bali at Desa Potato Head Bali.jpg

The West Australian Good Food Guide: "Desa Potato Head, Seminyak, Bali"

Arriving at Desa Potato Head, the luxury beach club and hotel in Bali’s Seminyak area, you’re dropped at an arching bamboo entryway, then invited to travel through its “womb”. 

Your “birth” takes you through a winding passageway, rich with incense and dotted with marigold-topped shrines. While you might be eager to check in, or secure a spot poolside, it pays to walk slowly and take in your surroundings. 

For those of us who have been lucky enough to visit more than once, the extent of Potato Head’s 15-year evolution is staggering. The mantra here now is “Good Times, Do Good”, but when I first visited in 2013, it was one of Bali’s best beach clubs, with more of a “Good Times” slogan. Slouchy bean bags and daybeds surrounded an oceanfront infinity pool, palms swayed, bars buzzed, and top-tier DJs powered the music program.

Charging into uni holidays, we were dancing, swimming and sunbaking, while trays of frothy tropical cocktails did the rounds alongside, in a sign of very different times, decks of cigarettes. Potato Head was delivering us its promised fun –  but this fun, and the fun of hundreds of thousands of other visitors to Bali, came with a significant environmental cost that became increasingly unacceptable to owner Ronald Akili.  

Today, a noticeboard on the wall of The Womb presents this clearly: in 2017, when Akili first adopted the “do good” philosophy, 51 per cent of the waste Potato Head generated got sent to landfill: glass bottles, empty coconuts, oyster shells, soft plastic packaging, old cooking oil and kitchen scraps. Products of our partying that, I’m ashamed to admit, had not crossed my mind.

### **A party palace evolves**

Desa Potato Head is now a critically acclaimed hotel (named 18 on The World’s 50 Best Hotels list and repeatedly recognised as a Condé Nast Traveller readers’ choice). There are 88 luxury suites; 137 studio rooms; a calm, guest-only beachfront pool, mirroring the party-ready original; a rooftop yoga deck; full-service spa; and six places to dine, including the original beach club and a breezy outdoor restaurant by the hotel pool. 

In the decade since my first visit, Potato Head has expanded from party palace to a wellness destination, luxury hotel and creative incubator. Concurrently, my understanding of ways to protect the planet has extended past composting and the sorting of recycling. I’d heard the desa was eco-conscious before I arrived, but I’m sceptical when words like “sustainability” and “pioneer” are thrown around.

But as I discovered on a recent return trip, the resort’s commitment to sustainability is profound and formidable. And many of those efforts are hidden in easily overlooked details.

My welcome drink, for example, arrives in an ice-blue tumbler designed by Potato Head collaborator and London-based furniture designer Max Lamb. It’s hand-blown, made of used glass bottles collected from across Bali then refreshed and repurposed at the on-site waste lab. The welcome drink is a dose of kunyit asam jamu, a traditional Indonesian tonic made with turmeric and ginger – grown nearby, on Potato Head’s own farm – and cut with the tangy sweetness of tamarind and the spice of black pepper, cloves and cinnamon.

My suite is inside a building composed of locally made hand-pressed bricks, traditionally crafted for Indonesian temples. More than 1.5 million of them were made for the building, designed by leading Indonesian architect Andra Matin. It’s one of several brutalist spaces on the property; this one’s anchored by an expansive courtyard intended as a community square.

In my room, I’m captivated: there are slippers made from coconut husks, and rainbow-speckled accessories made from “styroshell” – a product Potato Head developed to use oyster shells, HDPE plastic and styrofoam saved from the sea. A handmade tote – sewn from worn hotel linen dyed with marigolds – is stocked with a refillable water bottle and tins of insect repellent and sunscreen. A lightly scented candle burns, its wax made from the kitchen’s spent oil. These are tangible changes that, one by one, amount to a full-scale revolution. 

Just seven years after Akili committed to the “do good” path, the percentage of waste sent to landfill had decreased from 51 per cent to just 0.5 per cent. It has remained at that level ever since. 

Inside and out, the MO is radical innovation and style – no corners are cut in form or function. And even as systems have become more sustainable, the party hasn’t stopped. Fifteen years on, the beach club still heaves. And now there’s also [Klymax](https://klymax.co), a club-club designed in collaboration with UK-born dance music trailblazer DJ Harvey, too. 

### **Leave no rind behind**

While the resort had curbed a substantial amount of waste destined for landfill by 2024, according to the hotel, the kitchen continued to be Potato Head’s top producer of waste. Akili’s culinary team – initially led by Michelin-trained zero-waste chef and master fermenter Felix Schoener, and now culinary director Oliver Truesdale-Jutras (a leading advocate for regenerative hospitality practices) – is now tackling this head on.

Schoener was responsible for culinary sustainability and innovation, leading weekly circularity workshops with chefs of all levels, brainstorming tasty solutions using the leftovers from newly developed dishes. Truesdale now takes the reins, in kitchens where kombuchas and vinegars are fermented from scraps (ginger, lemongrass, carrot and pineapple skin), leftover bread becomes a syrupy flavour-packed garum-style sauce and lemon rinds become a zippy miso.

At the hotel’s natural wine bar, [Dome](https://seminyak.potatohead.co/feast/dome), head sommelier Minyoung Ryu pairs my glass of Balinese pét-nat with crudo zinged up with lightly fermented tomatoes. Instead of hitting a compost bin, the tomatoes’ rosy skins are gathered, dried, powdered then salted – revving up the chips I order at the pool club the next day. Watermelon flesh is blitzed into cocktails and morning juices – the rinds collected and pickled then used as a bright garnish at Potato Head’s cocktail bar [Sunset Park](https://seminyak.potatohead.co/feast/sunset-park). 

Dining at vegetarian restaurant [Tanaman](https://seminyak.potatohead.co/feast/tanaman) transports me straight back to my tour of the Desa’s farm, which sits on a slice of prime coastal real estate, once destined for villas, less than an hour’s drive away in Kedungu. It’s a place where trees laden with papayas stand tall next to banana palms, and where a gaggle of Indian runner ducks congregate in their pen, ready to fertilise the rice paddies and snack on bugs.

Hundreds of kilos of turmeric and ginger are grown here each year, along with herbs and marigolds for the desa. Wood-ear, shiitake and oyster mushrooms are grown on substrate made from pulped coconut shells from the beach club – they’re later skewered and roasted, then served with a punchy satay at Tanaman. Amaranth leaves are foraged from the nearby roadside, then fried till crisp in an impossibly light, spiced batter.

Breakfast congee and nasi campur, also on the menu at Tanaman, shine with a nutty Balinese heritage rice, more suited to the land than the oft-seen, quick-growing white variety. The grain’s grown on terraced plots, naturally filtering the farm’s water. The food grown here is just a blip compared to what’s needed across Desa Potato Head, with most of it going into the free staff canteen and meals for the wider community. To make up the difference, the team has provided farmers across Bali with the equipment and knowledge needed to adopt regenerative and organic practices – so far, 374 hectares of Balinese farmland has been converted.

The power of the food at Potato Head, like so much of the world Akili’s created, is a commitment to craft and the true flavours of Indonesia, with care for the planet as a non-negotiable. 

At Kaum, the hotel’s restaurant dedicated to traditional Indonesian cuisine, Chef Wayan Kresna Yasa sends out dishes you might be trying for the first time. West Javanese prawn and fish dumplings. A West Sumatran-style dish of coconut-marinated beef, alive with lemongrass and chillies. Just-caught local barramundi, grilled with tamarind water and turmeric, with the hot, fruity sambals native to northern Sulawesi.

According to the hotel’s latest sustainability report, Desa Potato Head welcomed 932,253 guests in 2024. And as they danced and dined, reclined and swam, they generated 764,257 kilograms of waste. Of that, a whopping 99.5 per cent skipped landfill. But Akili’s goals are more ambitious: no-bin kitchens by 2033; 10 tonnes of waste, collected from across Bali, processed daily; and Desa Potato Head Bali eventually becoming a zero-waste property.

This is vital for an island where, according to environmental engineering consultancy Eco-Mantra, there is an acute waste management problem that has led to rife pollution in its waterways and overflowing landfills.

_A decade after my first visit, the good times still abound. But the do good’s in the details._

_The writer stayed as a guest of Desa Potato Head Bali._

Courtyard at Desa Potato Head Bali with hand-pressed brick architecture

Desa Potato Head - Courtyard.jpg

If you want to party, the award-winning Indonesian resort provides – but its radical pursuit of sustainability makes it one of the world’s best, and most visionary, hotels.

Broadsheet: "15 Years in, Desa Potato Head is worlds from its Beach Club beginnings"

The last few decades have brought rapid development courtesy of, among other things, the Eat, Pray, Love factor, but the gentle Balinese remain as warm and welcoming as ever and the island retains its unique, indefinable, magic or energy. This makes it the ideal place to slip off grid and focus on the inner you, whether that is to seek spiritual solace or the space to make life-changing decisions, a reset or time to heal. But among so many options, where is best?

Mary Lussiana checks into one place that is a port in a storm and another which awakens, challenges boundaries and opens new doors. 




#### **[Desa Potato Head](https://seminyak.potatohead.co/)**

Some resorts you need to pack for; layers with the latest Vilebrequin cover-up, Heidi Klein one piece, heels for the evening, little black dresses… until your suitcase is full. For Desa Potato Head the filling will be what you take away with you, so come with an open mind, ready to be enriched. And what do you need in your suitcase? You will soon realise that props really aren’t that important.

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**Where is it?**

On the southwest coast of Bali, bordering Petitenget Beach, in popular Seminyak where boutiques and hotels jostle each other and impressive sunsets and a vibrant nightlife, draw a crowd.

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**Style**

The original [Beach Club](https://seminyak.potatohead.co/feast/beach-club), which is where it all began set the tone with local architect Andra Matin’s massive colosseum shape construction, using old Indonesian windows and shutters. Building on that, came [Potato Head Suites](https://seminyak.potatohead.co/sleep) and then courtesy of OMA, founded by Rem Koolhass, [Potato Head studios](https://seminyak.potatohead.co/sleep), which is the beating cultural heart of this community-embracing village. The carbon-neutral whole is a mix of hand pressed, temple bricks and teak wood, reclaimed materials and recycled plastics or, if you prefer, a blend of tropical brutalism and traditional Indonesian craft heritage. Its substance comes with style, one which is bold and meaningful. As its pioneering founder, Ronald Akili says about its pillars of creativity, [sustainability and community](https://seminyak.potatohead.co/regenerate): ‘It is a reminder of what hospitality can be when it comes from a place of purpose.’

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**Food & Drink**

So many choices mean you must stay long enough to try them all. A good starting point is [Indonesian restaurant KAUM](https://seminyak.potatohead.co/feast/kaum), which translates as ‘tribe’ and offers typical ingredients, dishes and indigenous cooking methods from over 600 islands in the Indonesian Archipelago. Try the char-grilled aubergine with spicey coconut sauce from central Java or immerse yourself totally and order a karangan journey menu. This is a typical Balinese ceremonial meal, mainly of pork and chicken dishes, which is cooked together, and after offerings have been made at the temple, eaten together.

Evenings should be given over though to cocktails at [Sunset Park](https://seminyak.potatohead.co/feast/sunset-park), high up overlooking the Indian Ocean with a Crimson Margarita (dragon fruit-infused tequila with orange liqueur and super juice) in hand. Then dinner under the stars at the Beachfront Restaurant – try the catch of the day with a drizzle of chilli butter and a squeeze of lemon or opt for plant powered, modern Asian comfort food at [Tanaman.](https://seminyak.potatohead.co/feast/tanaman) Further options include [Dome ](https://seminyak.potatohead.co/feast/dome)with natural wines and local ingredients or the Beach Club, the Good Times HQ, where it all began, where you can feast on burgers and pizzas against the thrum of music.

Many, though, will find their appetites satisfied and their thirst quenched with the large number of bottles of alcohol on the complimentary bar in their room, and the endless home-made ginger beer and kombuchas in their fridge. A cocktail set is there for your use but if you feel too lazy, you can call a barman to do the mixing for you. Savoury nuts and nibbles and sweet biscuits fill generous jars in the room too.

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**Spa facilities**

As original as the rest of Desa Potato Head, the spa (apart from the gym which is equipped with what you would expect it to be) is not your typical spa. [Wellness](https://seminyak.potatohead.co/wellbeing) is not confined to the hours of 10-6 but is a way of life. Taking the Indonesian concept of merasa (to feel) as a departure point, transformative experiences offer a key to unlock inner doors, remove blocks and listen to your internal voice, whilst nurturing body, mind and spirit. Signature experiences at the Sanctuary include powerful Light Sound Vibration therapy whilst at the Spa you can book in for lymphatic drainage or a Boreh treatment, where a paste made from rice powder, cinnamon, cloves and ginger is used as a warming scrub before a massage.


![Potato-Head-Suites-Katamama-Suite-bedroom-sunset.avif](https://cdn.potatohead.co/Potato_Head_Suites_Katamama_Suite_bedroom_sunset_df55c48ac7.avif)

To dive deep here though, start your day with a guided [sunrise meditation](https://seminyak.potatohead.co/wellbeing/under-the-rising-sun-morning-energy-activation-and-meditation). High up on a rooftop, backs warmed as the sun rises, against the rhythmic sound of the Indian Ocean, Kim’s clear voice pulls you out of mental torpor into a world of sudden clarity. Finish with an oracle card reading. There are sessions of hypnotherapy and emotional freedom technique (EFT) which dissolve negative thought patterns, energy balancing sessions and tarot card readings.

Stand out though, for me, was a fascinating session of Balinese astrology reading with Sedana, a wise, charming and articulate, elderly man who is descended from a long line of priests and healers. Rather than a ‘fortune telling’, this is about the purpose of life, a road map of your strengths and weaknesses, which as Sedana put it ‘gives you a chance to swim with the current rather than swim against it’. Book extra time with him, if you can, for Sedana, also a practising homeopathic doctor, is a life-changer.


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**Extracurricular**

You can walk along the beach on your doorstep or shop in the many boutiques that Seminyak boasts, (there is also a resort shop which sells jewellery, bags and water bottles alongside clothes, all from recycled materials) but honestly there are so many interesting things to do on site that you might find you don’t stray far. I loved learning how to make Jamu, a delicious Balinese elixir made centuries ago by monks for the royal family but now popular as an everyday boost for all. There is a Jamu team at Potato Head, who make approximately 6 gallons of Jamu a day, most of which disappears at breakfast time. It is a concoction of turmeric, aromatic ginger, ginger, tamarind, spiced water and palm sugar. You can also learn how to make incense or blend herbal teas. The one thing which should be obligatory, so eye-opening is it, is a ‘Follow the waste’ tour every morning at 11 am. It is here that you understand the different thinking at the very core of Desa Potato Head; their ‘Good times, Do Good’ motto, a commitment that the good times we create should also do good for others and their belief in regenerative hospitality.


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**Which room?**

It is another belief at Potato Head that it should be accessible to all, so there is a wide range of price options across the 226 rooms to suit all pockets, starting with the sunrise studios. These are found in found in the Potato Head Studios building, which also houses the spa and the rooftop bar. Small in size these nevertheless have all the necessary amenities and come with a shower rather than a tub. There are five different categories in this building ending with the spacious Oceanfront studio which has a large sitting area. In the Suites building, I loved my one-bedroom rooftop suite, with stairs that wound up to a terrace and a bathroom with both tub and shower and would ask for that next time, but there were also pool suites and garden suites, both of which were lovely.

![Potato-Head-Suites-pool.avif](https://cdn.potatohead.co/Potato_Head_Suites_pool_6808409ff6.avif)

**Best for:**

Thoughtful tourists and experiential travellers, but most of all those who want to return from their holidays enriched and inspired.

Desa Potato Head Bali featured in The Standard — beachfront resort in Seminyak, Bali

Desa-Potato-Head-Bali-the-standard.avif

Known for its beaches and its surfing, its rice terraces and its festivals, its temples and its Gods, Bali is visited by many and loved by all.

The Standard: "Bali - Why it's a place I return to again and again"

**At Potato Head, regeneration is the architecture and enabler of the experience itself. It drives our purpose and culture.**
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From the beginning, our ethos has been “Good Times, Do Good”, a belief that creating good times can become a vehicle for change. A way of life where pleasure and regeneration can exist in harmony.

If you’d like a look behind the scenes at Potato Head, our latest Sustainability Report, Cultivating Progress, is now live. Cultivating Progress offers a straightforward view of where we are today — what’s working, what isn’t, and what we’re learning as we build a form of hospitality that gives back to Bali and the planet. It covers our waste system, community work, carbon tracking, and the ideas we’re testing for the years ahead.

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[View Sustainability Report 2024](https://seminyak.potatohead.co/sustainability-report){.not-prose}{.btn}{.btn-primary-outline}{.light}{.!rounded-lg}
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Recently, some of this work has been recognised. Desa Potato Head Bali was awarded the Eco Hotel Award and ranked No.18 in [The World’s 50 Best Hotels 2025.](https://time.com/collections/time-100-climate-2025/7326591/ronald-akili/)

![50 best hotels 2025](https://cdn.potatohead.co/Group_1_55d69534a5.png)
![Frame 38.png](https://cdn.potatohead.co/Frame_38_8792a9be58.png)

Also our founder, **Ronald Akili**, was named one of the [**TIME 100 Climate Leaders of 2025.**](https://time.com/collections/time-100-climate-2025/7326591/ronald-akili/)


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These acknowledgements celebrate the effort of every team member, collaborator, and community partner who make this progress possible. [The Eco Hotel Award](https://www.theworlds50best.com/hotels/awards/eco-hotel.html) , presented by 50 Best in collaboration with the Sustainable Restaurant Association, looks beyond design or comfort. It focuses on how we source, how we treat our people, and how we care for the environment. The assessment covers three key areas — Sourcing, Society, and Environment — and we’re proud to see our everyday actions reflected in this recognition.

Recognition reminds us to keep experimenting, learning, and sharing. It reinforces our commitment to leading with purpose and hospitality from the heart. Every thoughtful action, big or small, brings us closer to the world we hope to see.



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