The global reference for hospitality.
Mozaic
Bali · Indonesia
Fine Dining in Bali · Contemporary French technique with Indonesian ingredients
Photo: Official website · mozaic-bali.com
A foundational address in Bali's fine-dining development, Mozaic pairs French culinary technique with Indonesian ingredients in an intimate Ubud garden setting. Its significance lies in helping establish that the island could sustain ambitious destination dining beyond its resorts.
The Story
Origin
Chris Salans founded Mozaic in Ubud in 2001. It became an early reference point for combining classical Western kitchen technique with the ingredients of the Indonesian archipelago.
Philosophy
Bring international fine-dining discipline into a direct conversation with the flavours and produce of Indonesia.
Why Important
Mozaic is a historical anchor for the island's independent restaurant scene, demonstrating the appeal of chef-led destination dining in Ubud well before its current international prominence.
Differentiation
Its long-standing combination of French technique, Indonesian ingredients and garden dining helped define a recognisable model of Bali fine dining.
Food Philosophy
Tasting menus use French technique to frame Indonesian spices, fruits and aromatics, with ingredient explanations forming part of the meal.
Guest Experience
A paced, service-led tasting-menu experience in a secluded setting, with wine pairing an important part of the offer.
Design Philosophy
A tropical garden gives the restaurant a sense of place without relying on the scale or spectacle of a large resort.
Design & Architecture
Lighting
Atmospheric evening lighting supports the garden's intimate character.
Architecture
A restaurant organised around a sheltered garden setting in Sanggingan.
Design Language
Intimate tropical garden dining.
Interior Design
Formal table settings are balanced by planting and the relaxed character of the surrounding garden.
Gallery · 13 photos
Menus
Romantica Package
Romantic Gazebo tasting menu package · Menu last verified: 8 October 2026
Curated tasting menu
Dining experience for two in a private garden gazebo, complemented by champagne and optional wine pairing.
8-Course Christmas Tasting Menu
Festive dinner tasting menu · Menu last verified: 8 October 2026
- IDR 1,900,000++ per person
Eight-course festive dinner
By Chef Blake Thornley, featuring seasonal ingredients. Available 24 and 25 December 2026 from 6.00 PM. Reservation required.
6-Course Seasonal Menu
Lunch tasting menu · Menu last verified: 8 October 2026
- IDR 1,450,000++ per person
Six-course seasonal lunch
Live cooking at the Tipple Room Kitchen, limited to eight seats per day. Starting 29 October 2026, Thursday, Friday and Saturday at 1.00pm. Reservation only.
6-Course Botanical Menu
Lunch tasting menu · Menu last verified: 8 October 2026
- IDR 1,250,000++ per person
Six-course botanical lunch
Live cooking at the Tipple Room Kitchen, limited to eight seats per day. Starting 29 October 2026, Thursday, Friday and Saturday at 1.00pm. Reservation only.
Easter, Reimagined
Seven-course gastronomic tasting menu · Menu last verified: 8 October 2026
- IDR 1,700,000++ per person
7-course gastronomic journey
By Chef Blake Thornley, featuring seasonal ingredients. Available April 5th, 2026 at 6 PM.
Mozaic’s Exclusive Champagne & Caviar
Champagne and caviar special · Menu last verified: 8 October 2026
- IDR 2,800,000++
Brut Duval-Leroy Champagne with Oscietra Caviar Perseus No.2
One bottle of Brut Duval-Leroy Champagne paired with 30 grams of Oscietra Caviar Perseus No.2. Available every day.
Watch · Reviews & Tours
Discover the Magic of Balinese Ingredients at Mozaic Restaurant Gastronomic Ubud
Review · Mozaic Restaurant Bali · 2y ago
Foodcations: Mozaic Restaurant in Ubud, Bali (Epicure)
Review · Foodcations · 13y ago
Mozaic restaurant Ubud (Official BTW Clip)
Review · Balithisweek · 13y ago
Foodcations: Mozaic Restaurant in Ubud, Bali
Review · Foodcations · 13y ago
Presentation of Mozaic Restaurant in Ubud, Bali
Review · wbpstarscom · 10y ago
Mozaic Official Video
Review · Mozaic Restaurant Bali · 12y ago
