When French-trained American chef Chris Salans opened Mozaic in 2001, he revolutionized Bali’s restaurant scene, dragging fine dining out of hotels and onto the high street. After troubled times during the pandemic, this iconic restaurant has reopened with a new look and evolved concept—although, sadly, garden dining is no more. The glazed Dining Room serves the tasting menus that made Mozaic’s name; the Tasting Rooms offer a less formal à la carte approach including a walk-in wine room and excellent cocktails based on local ingredients; the Chef’s Table atelier lets diners watch head chef Blake Thornley or chef Ni Wayan Suweni preparing a progressive menu. Desserts sing: Textures of Chocolate spans the octaves from crunch to gel, Frozen Burrata delivers a surprising harmony with candied beetroot and olives, and Ginger Flower Sorbet hits a high note. The current Botanical Menu, it must be noted, is unlikely to please either vegetarians or omnivores. —Theodora Sutcliffe
mozaic-bali.com
+62 821 4723 5550
Jl. Raya Sanggingan, Ubud, Bali, Indonesia