Mozaic Restaurant is one of the ‘oldest’ gastronomic restaurants in Ubud. It is located near the centre on a beautiful property which features a big bar at the entrance, an indoor and outdoor dining area, and a private pavilion out in the garden. In this pavilion, cooking lessons are organised (mainly for recreational purposes for tourists or chefs but there are also some professional classes) and it also serves as a beautiful and luxurious private dining space. The restaurant also organises lunches and dinners with guest chefs (around eight to ten times per year) who come from every part of the world to cook in this inspiring environment. Mozaic is one of Asia’s most famous fine-dining restaurants and is awarded with numerous awards and recognitions.

The main dining area is located outside in a beautiful setting between green surroundings, romantic candlelight and atmospheric, dimmed lighting. When the Balinese weather gods decide to award the island with some rain (which can go from a few drops to a stormy shower), the whole restaurant is moved to the inside area which is located just next to the garden. No less than 70 people are working in the restaurant, which is only open for dinner.

Chris Salans is the Chef Patron of Mozaic. The chef is American born and French raised and gained experience in Paris, New York and Bali. The chef opened Mozaic Restaurant Gastronomique in Ubud in 2001, where he marries the techniques of Western modern cooking and presentation with the native ingredients and amazing flavours of Indonesia. The entrepreneurial chef also opened Mozaic Beach Club and Spice in the past few years. Today, English native James Ephraim is co-owner and Executive Chef of Mozaic. James gained experience in famous restaurants in South Asia, Australia, England and France. The chef started as Chef at Cuisine of Mozaic 15 years ago, but moved to Mozaic Beach Club at its opening three years ago. Since then he and Chris have been moving around the beautiful island of Bali, spending a few days per week at each of the group’s restaurants Mozaic (Ubud), Mozaic Beach Club (Seminyak) and Spice (Ubud).

At Mozaic, South-East Asian flavours still form the basis for each dish. International, luxurious ingredients like truffle, lobster and foie gras are merged with local Indonesian flavours and prepared with European techniques. A good example is the Australian lamb loin, which is combined with young Jackfruit puree, sautéed bok choy, rock spices and cardamom-infused Demi-glaçe. At the beginning of each meal a plate with local ingredients (especially fruit and spices) are put on the table. When each of the different dishes is presented by the waiter, the guest is told which flavors come from which ingredient on the plate. This way one can see, feel and smell the original product used for the preparation. Guests have the choice between different tasting menus, served in six to eight courses that are constantly rotating depending on the seasons and the flavours that go with it.

Sommelier Karim Benramdane has the challenging task to combine the chefs tasteful dishes and ever-changing menus with pairing wines. He invests a lot of time in this pairing and most guests give the sommelier their confidence to guide them through the menu and take them on a remarkable wine journey. Karim also follows the main ingredients and flavours (which are presented on the plate on the table) and pairs his wines according to these elements. He uses mainly European wines in the pairing but the wine list also features some other interesting international bottles.

Mozaic Restaurant remains one of Bali’s most solid dining options. The chef and his team offer guests tasteful dishes that combine the best from the West with the best from East, served in a truly romantic setting.

Written by Andy, Sven and Adriaan