Welcome to the Creative Roundup, our monthly digest of cool things from the world of interior design and hospitality…

Ijen, Indonesia

Built from recycled materials, Ijen is Indonesia’s first zero-waste restaurant.  Sitting inside the Potato Head Beach Club in Bali and designed by their in-house team, the new concept is set to be the first step on their way to becoming a a circular brand with absolute minimal impact on the earth.

The terrazzo-style dining room floor is poured from a mix of cement, broken plates and chipped drinking glasses and the glass candles are made from cut-off wine bottles which burn wax created from potato head’s own used cooking oil.

Inns Whiskey Bar, Chengdu, China

Far from your ‘gentleman’s lounge feel’, Wooton Designers transformed a simple, rectangular space into something where the patrons could actually feel whiskey, not just drink it. The entire space was treated more like an art installation and less like a bar. With golden, rounded shapes and lowered ceilings, the small indoor space feels more like a hive or a cave.

To add to the full-body experience at the bar, imaginary ripples have caused a small pond to form under a section of a floating wall. The pond water is spiked with whiskey  which produces an overall scent of whiskey for the entire room.

Steinbeisser: Experimental Gastronomy 

Metal mittens, plates made from spoons and foraged clay bowls are among more than 500 pieces of cutlery and crockery created for the latest in a series of Experimental Gastronomy banquets.

Created by Dutch duo Martin Kullik and Jouw Wijnsma, the dining concept, Steinbeisser, hopes to decelerate the eating process and help us engage with food in a new way.

To do so, the pair commissioned a series of designers, artists and craftspeople to create non-traditional tableware for a series of culinary occasions.

And Y cafe, Russia

Russian architect Eduard Eremchuk used Tetris-like orange modular furniture on wheels to solve the problem of limited space in a tiled cafe in Rostov-on-Don. The narrow space, surrounded by university buildings predicted high footfall at peak times. The genius furniture means they can quick and easily adapt the space for the changing needs.

St Hugo, Australia  

St Hugo’s vineyard restaurant is simple yet refined, much like the wine making process. The materials are pushed to their limits to create bars, seating elements, storage and signage with the craft of wine making celebrated throughout the interiors.