Mozaic
Mozaic has anchored Ubud fine dining for more than two decades. Founder Chris Salans, a French-trained American who settled in Bali in the late 1990s, pioneered the application of French technique to Indonesian ingredients long before it became fashionable. Today the kitchen is led by executive chef and co-owner Blake Thornley. The restaurant occupies a beautiful garden setting on Jalan Raya Sanggingan, with candlelit tables scattered among frangipani trees.
The six-course seasonal menu, IDR 1,450,000++ (about USD 81 before tax and service), is more classically structured than the avant-garde approach of its newer rivals. Expect seared duck breast with Balinese long pepper and palm sugar jus, or a refined take on babi guling with crisp skin and sambal matah. The wine cellar is one of the deepest on the island, with particular strength in Burgundy and the Rhône.
Mozaic is the right choice for a polished, unhurried evening without conceptual intensity. It is also somewhat easier to book than Ubud's tasting-menu temples, though weekend reservations in high season still require planning.
Guest Reviews
Mozaic was one of those dinners that makes you feel the island before you understand the menu. The evening began with the ingredients placed at the centre of the table: not as decoration, but almost as a quiet thesis. Everything that followed seemed to return to them. The Mother of Pearl Tartar had brightness and nerve; the Coral Trout with coconut emulsion felt delicate and unmistakably local; the Foie Gras Snow was the beautiful surprise of the night, strange in the best possible way; and the Wagyu 9+ Tenderloin had the kind of confidence that does not need excess. What stayed with me was not only the precision of the food, but the way the whole experience was built around Bali itself: its produce, its warmth, its rhythm. The hospitality took Balinese friendliness to another level: attentive, generous, exact, but never stiff. A rare dinner: elegant without being cold, local without being obvious, and memorable without trying too hard.
An amazing dining experience that takes you on a true journey of flavours, course by course. The restaurant beautifully blends Indonesian spices and local inspiration into contemporary cuisine in a very creative way. Every dish was unique and full of character. The service was exceptional — the whole team was warm, attentive, and genuinely welcoming. And Chef Blake was absolutely outstanding. A truly memorable experience from start to finish.
An unforgettable evening at Mozaic Restaurant, Ubud We began in the lounge with delicate hors d'oeuvres and cocktails, setting the tone for what followed. Inside the dining room, a 6 course degustation unfolded-paired with champagne, wines, and cocktails, each thoughtfully curated. From blue swimmer crab with pomelo, coconut & laksa leaf, to confit coral trout with red hot sour bell pepper & kamagui gel. A standout moment: foie gras snow with smoked eel, beetroot & sweet acacia, personally served by Head Chef Blake, a beautiful, intimate touch. The culinary journey continued with dry-aged duck breast, a refreshing ginger flower sorbet to cleanse the palate, and ended on a high with a whole lemon tart, seven-spice Breton, kaffir, and elegant petits fours. Every dish was explained with care, every pairing intentional. An immersive, elevated dining experience from start to finish. Highly recommended.
We had an amazing dinner at Mozaic in Ubud yesterday — truly one of the best dining experiences we’ve had in Bali. The food was exceptional, beautifully presented, and full of creativity and flavor. The service was outstanding — warm, attentive, and professional from start to finish. The atmosphere felt elegant yet cozy, making the evening unforgettable. Highly recommend to anyone looking for a world-class culinary experience in Ubud.
Wow. We did the 8 course and it did not disappoint!! The dishes were beautiful, delicious and varied. We were taken on a whole journey with the flavours and different settings for eating. Staff were very attentive! They also personalised our last dish!
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