Here’s Why Mozaic Has the Quality of Michelin Star Restaurant in Bali
A Michelin star is a sign of exceptional culinary standards in a restaurant and is a mark of quality for the chef and the restaurant itself. In 1926, the tire company started sending out anonymous reviewers, and, ever since then, it has become a marque of exceptional quality within the dining and restaurant industry. Although there are currently no restaurants with a Michelin star in Bali, the luxury travel destination has some of the best restaurant experiences imaginable. Our aim is to be awarded the first Michelin star in Ubud.
Mozaic, Ubud’s five-star restaurant, stands out as a top restaurant within this luxurious destination, combining incredible with exceptional wine, and offering a relaxing and private ambiance. Situated in Ubud, we are a multi-award winning restaurant run by head chef, Chris Salans, and accompanied by the head of wine, Cok Senajaya, to bring the ultimate dining experience to guests from around the world.
Whether you are looking for the perfect luxury holiday destination somewhere to enjoy your honeymoon, or you want to enjoy exquisite food while looking out over traditional Bali rice fields, Mozaic is the closest you can get to a Michelin star restaurant in Bali that offers all of these benefits and more.
About Chris Salans
The head chef and Mozaic owner, Chris Salans, was born in the USA and raised in France. He trained in Michelin star restaurant, L’Ousteau de Baumaniere, as well as Lucas Carton, before moving back to the USA and working for Michelin star chef David Bouley. He also worked under Michelin star chef Thomas Keller. While working in Napa Valley, Chris developed a love for Asian cuisine, taking a position at The Legian in Bali. In 2001, he opened Mozaic, the closest dining experience there is to a Michelin star in Ubud.
During his time at Mozaic, Chris has continued to hone his skills as a master of Asian cuisine and has perfectly combined this style with his natural love of French cuisine.
As well as running Mozaic, Chris has continued to expand his culinary reach. He has authored an award-winning cookbook, Mozaic: French Cuisine, Balinese Flavours. He has also featured as a judge on TV shows, including Top Chef Indonesia and Iron Chef Indonesia. Starting in 2015, he has also opened a line of gastro bar, offering affordable good food in a relaxed environment. There are now three Spice gastro bars, and dishes from the chain are being served in business class on Garuda Airlines.
Sadyly, there is no such thing as a Michelin Star restaurant yet, but the 5 star restaurant experience offered by Mozaic can be the closest to Michelin Star restaurant in Ubud.
Mozaic was the first restaurant in Southeast Asia to be awarded Les Grandes Tables Du Monde, joining Michelin restaurant Lucas Carton that head chef Chris used to work for.
The restaurant was also recognized as one of Asia’s 50 Best Restaurants by William Reed Business Media, and also won the regional World Gourmet Summit 2018 Restaurant Of The Year.
The best restaurant owner knows that food isn’t everything, of course, and a testament to the skill of our director of wine, Cok Senajaya, is the Wine Spectator Award of Excellence, awarded to the restaurant in 2019.
Mozaic continues to make waves in Asian cuisine, and it seems likely that we will continue to rack up awards and further accolades as we strive to be the first Michelin star restaurant in Bali.
Mozaic Offers Michelin Restaurant Quality in Bali
We pride ourselves on not only offering exceptional food and the perfect wines but to receive Michelin Star restaurant in Bali status. From the relaxed ambiance to the beautiful backdrop of the rice fields of Bali, we offer a truly luxurious and unforgettable experience to all of our guests.
There is a selection of menus and culinary experiences available. We advise all guests to allow at least 90 minutes to experience the food and drinks we offer, and you may want more time than this for the eight course surprise menu. Although the menus can vary, expect to find ingredients including locally sourced Indian Ocean prawns, Foie Gras, and Sturgeon Caviar.
Getting the right wine to accompany a meal not only ensures that you can enjoy the food, but it can further complement the flavors. We have more than 160 vintages of wine, including 20 Grand Crus. At Mozaic, we pride ourselves on being the closest thing there is to a Michelin star restaurant in Ubud.
The ambiance of a restaurant goes a long way to ensure diners’ enjoyment of the venue. If the restaurant lacks character, has an unprofessional or unfriendly staff, or has nothing to set it apart, it simply doesn’t provide the lasting impression that you would expect. We are surrounded by some of the most beautiful and memorable scenery, offer a unique blend of Asian flavor and French culinary techniques, and we provide the kind of experience that you would expect from a Michelin star in Ubud.
There is no Michelin star in Bali… yet.