Mozaic is an award-winning garden restaurant and lounge tucked away in a quieter part of Ubud on Jalan Raya Sanggingan, where you can enjoy fine dinners in a lush and romantic open garden setting, or in a spacious and cosy dining pavilion. Chef-owner Chris Salans presents his fresh approach to French cuisine that incorporates local, exotic Balinese ingredients through a varying menu, together with private dinner experiences.

From the outside, the architecture is typically local with traditional elements such as ceramic tiles and natural wood, with a prominent Balinese style doorway. Inside, you first come across a dedicated lounge that is subtly lit by crystal chandeliers, with plush sofas and chic tabletop decor. The lounge provides a comfort zone for pre-dinner cocktails with tapas and appetizing bite size delights.

The Mozaic Lounge, open daily, also serves signature cocktails from its modest lounge bar, such as the Mozaic-Roska made with Absolut vodka and passion fruit juice, or the Oh Jahe Ho that comprises vodka, orange and blue Curacao, and a bit of ginger to spice up your evening. When you’re ready for dinner, you proceed along a stone walkway that leads you to Mozaic’s garden where candlelit tables are surrounded with rattan chairs, fire torches glowing under an open star-lit sky. The pavilion, on the other hand, features red walls with vibrant expressionist artwork and tables with satin cloths, softened by red-purple drapery.

Mozaic’s menu is a regularly changing one, some creations created by the minute, according to Chef Salans and his culinary team’s inspirations and in season fresh local ingredients, as apparent in its four 6-course tasting or ‘Discovery’ menus. This, plus the personalised touch of service by Salans together with his well-trained waiting staff, is what perhaps led to accolades for the overall dining experience.

Among these include Mozaic being the only Southeast Asian restaurant incorporated into the Les Grandes Tables du Monde (Great Tables of the World) compilation by Traditions & Qualité, a French culinary association that offers a selection of the finest restaurants in the world over four continents. Wine Spectator magazine has continuously praised its wine list through its yearly set of awards. Mozaic is also the only Indonesian restaurant to be selected as one of the 100 World’s Best in the San Pellegrino Guide.

Chef Salans’ creations combine French and progressive techniques with the warm, exotic flavours of Indonesia. This is apparent in the chef’s tasting menu that comprises market-fresh ingredients such as the blue fin tuna ‘tataki style’ and seared freshwater yabbies from Sulawesi. Tempting desserts include the freshly sweet mangosteen sorbet with frozen lychee and macadamia praline, and a sinful Valrhona hazelnut chocolate mousse, served with green peppercorn gel, kemangi (local basil) ice cream and snake fruit salad.

For a more special dining experience, you can gather with friends or family for one of Mozaic’s private dinner experiences, held at Mozaic’s dedicated cooking class venue known as The Workshop. The pre-booked private setups cater to at least eight diners, and the dinners are prepared live in Chef Salans’ state-of-the-art Miele kitchen, presented by the chef himself.

Mozaic Restaurant Gastronomique

Opening Hours: 17.45 – 01:00
Location: Jalan Raya Sanggingan, Ubud
Tel: +62 (0)361 975 768
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