Sustainable Fine Dining in Ubud: How Mozaic Puts Local Ingredients First
October 15, 2026
Mozaic practices sustainable fine dining mainly through local sourcing. The kitchen in Ubud works directly with Balinese farmers and producers, builds its seasonal tasting menus around what the island and its own garden grow, imports only the ingredients Bali cannot provide, and keeps waste low through composting, waste sorting and no-waste cooking. Since Chef Chris Salans opened Mozaic in 2001, this approach has shaped both the food on the plate and the restaurant's role in supporting Bali's agricultural community.
Bali's volcanic soil is among the most fertile in Southeast Asia, and its farmers grow vegetables, herbs, fruit and spices year round. Yet many restaurants on the island still rely heavily on imported produce to meet Western expectations.
Choosing local ingredients shortens supply chains, lowers the environmental footprint of each dish, and keeps value inside the local economy. For a destination restaurant, it also answers a simple question: why travel to Bali to eat food that could be cooked anywhere?
From the beginning, Mozaic set out to put Indonesian ingredients at the centre of fine dining. Chef Chris Salans has explained that guests come to Bali to experience Bali, so showcasing local flavours was the obvious path for a restaurant hoping to draw diners from around the world.
Today, under Chef Chris Salans and Chef Blake Thornley, the team continues to source directly from trusted local producers, choosing ethical and organically grown ingredients wherever possible. Imported items are reserved for what simply cannot be found on the island.
Some ingredients travel only a few steps. Mozaic's own garden grows belimbing wuluh (bilimbi, a sour Indonesian fruit), kemangi (lemon basil) and other herbs that go straight into the kitchen.
Many of Mozaic's farm partners come from within its own team. Sous chef Chef Suweni supplies the green peppercorns used in the kitchen, and a member of the management team runs a pig farm that supports the restaurant's pork supply. Mozaic calls it a "from Mozaic, for Mozaic" approach: a supply chain that is short, personal and accountable.
Mozaic's tasting menus change with the seasons and with what local markets have available. Rather than forcing the same dishes year round, the kitchen lets harvests guide the menu. This means fresher produce for guests and less waste from ingredients shipped long distances.
Sustainability at Mozaic does not mean giving up indulgence. Truffle and caviar still appear on the menu, but the kitchen elevates them with Indonesian ingredients rather than letting imports take centre stage.
Dishes such as a white chocolate and kemangi (Indonesian lemon basil) mousse show how a humble local herb can carry a fine dining dessert. Signature plates have paired Indian Ocean prawns with torch ginger and snapper with Balinese spice blends.
One of the clearest expressions of Mozaic's sustainable approach is its vegetarian and vegan dining. Guests can choose a six or eight-course tasting menu built for vegetarians and vegans, using a wide variety of local vegetables, herbs and Indonesian spices.
Plant-forward menus typically carry a lower environmental footprint, and at Mozaic they are treated as a full gastronomic experience rather than an afterthought.
For Mozaic, local sourcing is also a responsibility. The team sees buying from local farmers as part of its role as a local business: steady demand for high-quality produce encourages farmers to invest in better agriculture and helps grow Bali's wider food and beverage industry.
Every meal at Mozaic is, in a small way, an investment in the people who grow the island's food.
Sustainability at Mozaic continues after the last course is served. The team keeps several practical green habits in the kitchen and dining room:
Together these close the loop: the garden feeds the kitchen, and the kitchen feeds the garden.
Is Mozaic a sustainable restaurant? Yes. Mozaic focuses on local, seasonal and ethically sourced ingredients, working directly with Balinese producers and importing only what cannot be sourced on the island. It also grows herbs in its own garden, composts food scraps and practises no-waste cooking.
Where does Mozaic get its ingredients? Most ingredients come from local farmers and producers in Bali, and some come from the team itself: sous chef Chef Suweni supplies green peppercorns, and a member of management runs a pig farm that supplies pork. A small selection of specialty items, such as certain luxury ingredients, is imported.
What green initiatives does Mozaic have? Mozaic practises no-waste cooking, sorts its waste, composts food scraps for its garden, grows herbs such as kemangi and belimbing wuluh on site, and upcycles old table cloths into coasters for its sister restaurant, Spice by Blake.
Does Mozaic offer vegetarian or vegan tasting menus? Yes. Mozaic offers six and eight-course tasting menus for both vegetarians and vegans.
Who are the chefs at Mozaic? Mozaic was founded in 2001 by Chef Chris Salans. Since reopening in late 2022, he has led the restaurant together with Chef Blake Thornley.
Where is Mozaic located? Mozaic is on Jalan Raya Sanggingan in Ubud, Bali, a short drive from central Ubud.
If you are looking for fine dining in Ubud that celebrates Bali's land and the people who farm it, Mozaic offers a seasonal tasting menu rooted in local ingredients. Reserve your table at [link] or contact reservations@mozaic-bali.com.
