Mozaic Restaurant

Tipple Room Kitchen, powered by

High-performance kitchen engineering meets live culinary ex*****on.
Powered by Nayati equipment, our Tipple Room kitchen strips away the barriers between guest and chef. Here, Chef Blake Thornley and the team execute every technique, searing flame, and final plate right before your eyes in a live chef-table setting.

This interactive space showcases our premium tasting menu creations at Mozaic Ubud.

Whether you are looking for an intimate romantic dinner or seeking the best fine dining in Ubud, this front-row experience delivers a Michelin star level dinner standard in every course. Discover why our kitchen innovation continues to define fine dining Bali and reinforces our reputation as the best restaurant in Bali.

Step inside for a front-row seat to culinary precision.
Secure your dining experience via the link in our bio.

BANANA BLOSSOM
Base Gede, Kaffir Lime, Creamy Roasted Kenari Nuts, Fennel

Tender, layered banana blossom is paired with a fragrant faux farce of base gede and whisper of fennel. The dish is finished with roasted kenari nuts for creaminess and shaved fennel for contrast, balancing native Balinese spice with clean citrus notes.

This course reflects the technical approach behind our modern Indonesian fine dining experience.

Every element on this botanical menu shows how Mozaic Ubud moves Ubud gastronomy forward through world class gastronomy standards. Join us for a Michelin star level dinner and explore our latest premium tasting menu.

Discover the benchmark for fine dining in Ubud at the best restaurant in Bali.

Reserve your table via the link in our bio.

PREMIUM & RARE WINE COLLECTION
Curated vintages engineered for exact flavor alignment.

Our cellar holds a refined collection of rare labels and premium bottles from prestigious global regions. Guided by our sommelier team, every pour is selected with technical precision to complement your meal, whether as a tailored pairing or enjoyed by the glass at the bar.

This wine program reflects the benchmark of world class gastronomy we bring to every modern Indonesian fine dining experience.

From our cellar to the main dining room, Mozaic Ubud continues to elevate fine dining in Ubud. Join us for a Michelin star level dinner or sample our latest premium tasting menu to see how Ubud gastronomy moves forward.

Experience the best restaurant in Bali.

Reserve your table via the link in our bio

The ideal start or conclusion to your dining journey.

Step into our Tipple Room Lounge & Bar for progressive craft cocktails and zero-proof pairings. Surrounded by lush greenery, our beverage program relies on local botanicals, rare spices, and house-fermented cordials engineered to complement a modern Indonesian fine dining experience.

As a long-standing pioneer of Ubud gastronomy, Mozaic Ubud applies world class gastronomy innovation across every room. Whether you are joining us for a Michelin star level dinner or stopping by before sampling our new premium tasting menu, your night begins here.

Discover why we remain the benchmark for fine dining in Ubud and the best restaurant in Bali.

Reserve your table via the link in our bio.

COCONUT & WINTER BLACK TRUFFLE CEVICHE
Coconut Heart, Roasted Coconut Crumbs, Winter Black Truffle

Crisp coconut heart and tender fresh coconut meat form the delicate foundation of this dish, bringing a natural creaminess to the palate. We pair this base with freshly shaved winter black truffle and finished with roasted coconut crumbs for a distinct texturing of local fruit and seasonal fungi.
It is a key course on our new botanical menu, built to elevate the modern Indonesian fine dining experience.

At Mozaic Ubud, every creation reflects our commitment to world class gastronomy Bali standards. Discover why we remain a benchmark for fine dining in Ubud and the pioneer of Ubud gastronomy. Reserve your table for a Michelin star level dinner Bali journey and sample our finest premium tasting menu Ubud has to offer at the best restaurant in Bali.

Reserve your table via the link in our bio.

🥂 This September, an Intimate Caviar Dinner at the Chef’s Table

A six-course exploration of caviar with live cooking, hosted by Chef Blake Thornley ✨

Watch each course come together as Indonesian ingredients meet modern technique 🍽️

📍 Chef’s Table at Mozaic Restaurant

Date: 26 September 2026
Price: IDR 1,400,000++ per person
Presented in partnership with Global Epicurean & Kaluga Imperial

Limited seats available, advance reservation required 💌

The ultimate measure of our work is captured at the table.

Following the debut of our new seasonal tasting menu, seeing our guests engage with each course defines the energy in our dining room. Every dish is engineered to deliver precision, balance, and pure culinary impact.

These moments complete the modern Indonesian fine dining experience we strive for at Mozaic Ubud.

As a long-standing pioneer of Ubud gastronomy, our goal remains simple: delivering a Michelin star level dinner Bali standard that honors local ingredients through world class gastronomy Bali ex*****on.

Join us to discover why Mozaic is celebrated as the best restaurant in Bali for elevated fine dining in Ubud.

Reserve your table via the link in our bio.

BLACK COD
Smoked Cuttlefish Broth, Belimbing Wuluh, Andaliman Pepper

Velvety confit black cod meets the subtle depth of smoked cuttlefish broth, brought to life by the bright, complex acidity of local starfruit. Instead of a traditional pan-seared fillet, our kitchen gently confit the fish, keeping its delicate texture intact while allowing it to absorb the aromatic flavors of the broth. The dish is elevated by the sharp, lingering warmth and characteristic citrus-tingle of native Andaliman pepper for a harmonious interplay of smoke, spice, and coastal acidity.

Discover why Mozaic Ubud continues to stand as the best restaurant in Bali and the undisputed pioneer of Ubud gastronomy. Reserve your dining space to experience a true Michelin star level dinner standard, elevated by world class precision. Explore the finest fine dining in Ubud and sample our latest premium tasting menu.

The benchmark for progressive gastronomy is ready for your arrival.

Book your table now, click link in bio.

CAVIAR DINNER AT MOZAIC
For 25 years, Mozaic has been one of Bali’s homes for fine dining.

On 26 September 2026, join us at the Chef’s Table for an intimate six-course dinner hosted by Blake Thornley . Watch each course come together through live cooking, featuring Kaluga imperial caviar, sweetbreads and other exceptional produce.

Presented in partnership with Global Epicurean.

6 courses with live cooking
IDR 1,400,000++ per person
Special beverage pairing available

Seats are very limited. Reserve via the link in bio.