---
title: "Mozaic"
description: "Mozaic has anchored Ubud fine dining for more than two decades. Chef 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. The restaurant occupies a beautiful garden setting on Jalan Raya Sanggingan, with candlelit tables scattered among frangipani trees."
canonical_url: "https://atsiolevart.com/asia/bali/venues/mozaic"
last_updated: "2026-06-25T00:51:35.242Z"
---

Mozaic has anchored Ubud fine dining for more than two decades. Chef 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. The restaurant occupies a beautiful garden setting on Jalan Raya Sanggingan, with candlelit tables scattered among frangipani trees.

The six-course tasting menu, around USD 85 to USD 100 per person, 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.