For 14 years, Mozaic has been renowned as one of Bali’s finest restaurants. Established in 2001 in Ubud, the island’s central cultural hub, Mozaic was one of the original establishments to help start the wave of transformation of Bali’s culinary scene into the diverse, global one that it is today.
Walk through the restaurant’s traditional Balinese doors, and you’ll find yourself in an open-air dining area set in the middle of lush garden that exudes tranquility. Farther in, there’s a private dining area with views of emerald tropical greenery outside and the open kitchen inside, allowing diners to watch on as their dishes are prepared. It’s here where we met Chris Salans, the man and head chef behind the restaurant, to talk about his concept, recipes, and cooking techniques. Salans also shares how he continues to make his work stay relevant after so many years and what he believes is in store for Indonesia’s culinary future.
Jl. Raya Sanggingan, Ubud, Gianyar; 62-361/975768; Mozaic Restaurant