Mozaic

Mozaic was founded on the Sanggingan road outside Ubud by French-American chef Chris Salans, who set out to apply classical French technique to Indonesian ingredients. Executive chef and co-owner Blake Thornley now runs the kitchen, and dinner is served in a tropical garden or a candlelit dining room, with the Tipple Room bar for cocktails before or after.

The format is a tasting menu that changes with the seasons, in six or eight courses, plus a separate plant-led Botanical menu. Recent courses have included A5 wagyu with yabbie, tropical fruit and andaliman pepper, smoked onion with cuttlefish and base gede, and wood-fired meats with garden vegetables. Dessert might be 85% cocoa with coconut rice pudding and toasted rice ice cream. Wine and non-alcoholic pairings are offered.

This is a special-occasion address for couples and food-focused travellers, with a romantic gazebo and a chef's table for private dinners. Book online in advance. A six-course lunch runs Thursday to Saturday for eight guests a day from late October 2026, and the Champagne and caviar offer is served daily.