“Locality is what Mozaic is about, and buying locally in Bali often means ethically sourced and grown produce, as there is an awareness here about this. There isn’t a single signature drink or dish on our tasting menus that isn’t focused on a local product that had to be either sourced or grown by ourselves. Sourcing locally is sustainable by creating a harmony and enhancing both current and future potential to meet the needs of local farmers and fishermen.”

Kintamani pork with Indian Ocean octopus and mangosteen in a palm sugar gastrique; and crispy seared foie gras and belimbing wuluh in a sweet and sour broth.

At seventeen years old, elegant Mozaic was Bali’s first fine dining restaurant. Founder and chef Chris Salans, has been working with local farmers and producers to showcase their produce ever since. Frequently changing tasting menus feature dishes that marry French technique with produce from across Indonesia’s archipelago. The From Our Local Farmers menu and vegetarian tasting menu best exemplify Mozaic’s mission. Every single dish showcases a local product and it’s all 100 per cent organic. While Salans and his team try to source the best available produce from across Indonesia they also have a farm where they grow their own ingredients that aren’t readily available or accessible.

Sixth on Asia’s Top 10 Restaurants list. The Miele Guide