Mozaic Restaurant Gastronomic Bali
Mozaic Restaurant Gastronomique is a privately-held fine-dining restaurant in Ubud, Bali, founded in 2001, serving multi-course French-Indonesian tasting menus and curated culinary experiences directly to international tourists, couples, and food enthusiasts via reservation.
- Company typePrivate
- Founded2001
- HeadquartersUbud, Indonesia
- Headcount11–50
- GTM typeB2C
- OfferingServices
What Mozaic Restaurant Gastronomic Bali does
Mozaic Restaurant Gastronomique is a privately-held fine-dining establishment founded in 2001 by Chef Chris Salans and located in Ubud, Bali, on Jl Raya Sanggingan, Gianyar. The restaurant operates a single physical venue structured as a multi-stage 'gastronomic journey' that begins in the Tipple Room (a cocktail lounge and garden bar open from 5:00 PM to 1:00 AM), proceeds into the air-conditioned Dining Room (open 6:00 PM to 10:00 PM) for a multi-course seasonal tasting menu, and concludes in the garden with optional private venues including the Romantic Gazebo and a live Chef's Table in the Nayati-equipped Workshop. The culinary program applies French technique, molecular gastronomy, and a 'Cuisine du Marché' philosophy of cooking from the market using locally-sourced seasonal Indonesian ingredients; it is co-led today by Founder/Owner Chris Salans (Le Cordon Bleu-trained, 3-Michelin-star pedigree from L'Oustau de Baumaniere and Lucas Carton) and Executive Chef/Co-Owner Blake Thornley (formerly of Charlie Trotter's and OHA Group Shanghai).
The business sells a tightly curated set of per-cover dining experiences directly to end consumers, with no third-party distribution or marketplace listings. Core revenue streams are the seasonal tasting menu in the Dining Room, the Private Dining/Chef's Table for 6-36 guests, the Romantic Gazebo experience for two, and the Tipple Room's beverage program; ancillary lines include a daily Champagne & Caviar pairing (IDR 2,800,000++ per person), gift vouchers, a cooking school/workshop, and catering. Published price points start at IDR 1,700,000++ per person for special-event menus (~$107 USD), and specific tasting menu and wine pairing prices are available via PDF menus on the website. Reservations are captured directly through the website, phone (+62 361 975 768), WhatsApp (+62 821 4723 5550), and email ([email protected]).
The customer base is overwhelmingly inbound tourism and experiential dining: tourists to Bali/Ubud, couples seeking romantic occasions, food enthusiasts and critics, and health-conscious diners including vegetarian/vegan guests. The restaurant explicitly limits seating to preserve the experience. Mozaic has no parent company, no subsidiaries, no institutional investors, and no funding rounds; ownership is concentrated in its two chef-owners. It is recognized as the first Indonesian and first Southeast Asian member of Les Grandes Tables Du Monde, a 2013 Asia's 50 Best Restaurants honoree, a World Gourmet Summit Restaurant of the Year (2018), and a three-time Wine Spectator Award of Excellence recipient (2017-2019).
Mozaic Restaurant Gastronomic Bali firmographics
Firmographics- Name
- Mozaic Restaurant Gastronomic Bali
- Legal name
- Mozaic Restaurant Gastronomique
- Website
- https://mozaic-bali.com
- Company type
- Private
- Founded year
- 2001
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- Mozaic Restaurant Gastronomique is a privately-held fine-dining restaurant in Ubud, Bali, founded in 2001, serving multi-course French-Indonesian tasting menus and curated culinary experiences directly to international tourists, couples, and food enthusiasts via reservation.
- Ownership category
- akta.pro rank
Mozaic Restaurant Gastronomic Bali industry classification
Industry- Product category
- Fine Dining Restaurant
- NAICS
- Full-Service Restaurants (722511)
- SIC
- Retail-Eating & Drinking Places (5810)
- akta.pro primary industry
- Chef’s Table & Tasting Menu Restaurants (THAFACAG)
- akta.pro secondary industries
- Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH), Culinary Skills Workshops (Baking, Regional Cooking, Food Prep Skills) (THAJAKAE)
Keywords
Where Mozaic Restaurant Gastronomic Bali is headquartered
LocationHeadquarters
- HQ city
- Ubud
- HQ country
- Indonesia
- HQ region
- Asia
Offices1 record
Markets served
Mozaic Restaurant Gastronomic Bali business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales
Revenue model
- Fine Dining Tasting Menus: The restaurant generates primary revenue through multi-course tasting menus in the Dining Room, with optional wine pairings. The seasonal food menu evolves throughout the year using fresh, locally sourced ingredients.
- Private Dining Experiences: Revenue from exclusive Chef's Table and Private Dining experiences in the Workshop, where guests watch chefs cook live. During peak season, the venue transforms into a live interactive Chef's Table experience.
- Romantic Gazebo Dining: Intimate dining experience for two in a private garden gazebo with curated tasting menu, champagne, and optional wine pairing.
- Tipple Room Beverages: The Tipple Room generates revenue from carefully crafted cocktails, premium spirits, and beverages served before dinner, operating from 5:00 PM to 1:00 AM daily.
- Champagne & Caviar Special: Premium champagne and caviar pairing experience available daily for IDR 2,800,000++, featuring Brut Duval-Leroy Champagne with 30 grams of Oscietra Caviar Perseus No.2.
- Gift Vouchers: The restaurant sells gift vouchers, allowing recipients to enjoy the Mozaic dining experience for special occasions.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| One time/ perpetual license | Pay-as-you-go | Champagne & Caviar Experience |
| One time/ perpetual license | Pay-as-you-go | Easter Special 7-Course Menu |
| One time/ perpetual license | Pay-as-you-go | Seasonal Tasting Menu |
| One time/ perpetual license | Pay-as-you-go | Romantica Package |
| One time/ perpetual license | Pay-as-you-go | Chef's Table Experience |
Go-to-market motion1 record
Distribution channels4 records
Marketing channels7 records
Mozaic Restaurant Gastronomic Bali product offering
Product offeringCore offering
Mozaic Restaurant Gastronomique is a fine dining restaurant in Ubud, Bali that operates a multi-venue "Gastronomic Journey" comprising the Tipple Room cocktail lounge, the Dining Room serving seasonal multi-course tasting menus, the Workshop-based Chef's Table with live cooking, and the Romantic Gazebo for intimate dining for two. The cuisine blends French technique and molecular gastronomy with locally sourced Indonesian ingredients under a Cuisine du Marché philosophy, complemented by a 160-vintage wine program and premium add-ons such as a daily Champagne & Caviar pairing.
Product overview
Mozaic Restaurant Gastronomique is a fine dining restaurant in Ubud, Bali, offering a cohesive gastronomic journey through multiple distinct settings. The experience begins in the Tipple Room (cocktail lounge), transitions into the main Dining Room, and concludes in the garden. Key dining venues include the Dining Room (multi-course seasonal tasting menu), Chef's Table/Private Dining (live interactive cooking experience), and the Romantic Gazebo (intimate dining for two). Additional offerings include Champagne & Caviar experiences, gift vouchers, and a Cooking School/Workshop. The restaurant follows a 'Cuisine du Marché' philosophy, blending modern European cooking techniques with seasonal Indonesian ingredients sourced locally.
Differentiator
Problem solved
Functional benefit
Brands
- Tipple Room by Mozaic: Cocktail bar and lounge area where guests are welcomed with canapes, opening bites, and crafted drinks before continuing into the Dining Room.
- Romantic Gazebo
Products and services
- Tipple Room by Mozaic
- The Dining Room
- Private Dining / Chef's Table
- Romantic Gazebo
- Champagne & Caviar Experience
- Gift Vouchers
- Cooking School and Workshop
- Seasonal Tasting Menu
Quantifiable outcome
- First Indonesian restaurant to be awarded membership in Les Grande Tables du Monde - a prestigious club of exclusive world-class restaurants
- +3 more outcomes
Companies that use Mozaic Restaurant Gastronomic Bali
Customer profileSegments4 records
Ideal customer profiles4 records
Mozaic Restaurant Gastronomic Bali technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature2 records
Mozaic Restaurant Gastronomic Bali partnerships and signals
Strategic signalPartnerships
Three partnerships are on record, tiered core and minor.
- Les Grandes Tables Du MondecorePrestigious European association Tradition et Qualité that recognizes world-class gastronomic restaurants. Mozaic was the first Indonesian restaurant, and first in Southeast Asia, to be awarded membership in this exclusive club of fine dining establishments.
- NayaticoreNayati powers the open kitchen at Mozaic. The restaurant features Nayati kitchen equipment enabling live cooking demonstrations and the Chef's Table experience where guests can watch chefs prepare their meals.
- COMO Uma UbudminorLocated on the same street as the COMO Uma Ubud spa resort, positioning Mozaic within the luxury hospitality ecosystem of Ubud near the Neka Art Museum and cultural center of the city.
Scale indicators4 records
Recent moves6 records
Expansion highlights4 records
Mozaic Restaurant Gastronomic Bali competitors and assessment
Company assessmentDirect peers
- Room4Dessert Bali: Chef Will Goldfarq's experimental dessert-focused fine dining concept in Ubud, featuring innovative and avant-garde culinary techniques. Comparable to Mozaic as an Ubud-based, chef-led experimental fine dining destination for culinary tourists.
- Apéritif Restaurant Ubud: Fine dining restaurant at the五星 resort in Ubud offering multi-course degustation menus with European techniques and Indonesian ingredients. Comparable to Mozaic as a directly competing Ubud fine dining venue targeting culinary tourists at the premium price tier.
- Locavore Bali: Farm-to-table fine dining restaurant in Ubud offering multi-course tasting menus that highlight local Indonesian ingredients. Directly comparable to Mozaic as a same-city, same-tier culinary-tourism-driven tasting menu restaurant with a similar chef-led, locally-sourced philosophy.
- Sarong Restaurant Bali: Asian fine dining restaurant in Seminyak serving elevated pan-Asian cuisine with a sophisticated cocktail program. Comparable to Mozaic as a Bali premium-tier restaurant combining destination dining, cocktails, and Asian-rooted tasting menus.
- Merah Putih Bali: High-end Indonesian fine dining restaurant in Seminyak, Bali offering modern interpretations of traditional Indonesian cuisine in a premium setting. Comparable to Mozaic as a Bali-based Indonesian-rooted fine dining venue targeting luxury tourists and food enthusiasts.
Peers
- Kubu at Mandapa, A Ritz-Carlton Reserve:
Market position
Strengths5 records
Weaknesses4 records
Competitive moat3 records
Key risks6 records
Key highlights7 records
Customer concentration
Mozaic Restaurant Gastronomic Bali social profiles
Digital presenceMozaic Restaurant Gastronomic Bali financial estimates
Financial estimateRevenue estimate
Valuation estimate
Mozaic Restaurant Gastronomic Bali leadership team
Management profileNumber of profiles
Profiles2 records
Mozaic Restaurant Gastronomic Bali funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Mozaic Restaurant Gastronomic Bali M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Mozaic Restaurant Gastronomic Bali
What does Mozaic Restaurant Gastronomic Bali do?
Mozaic Restaurant Gastronomique is a fine dining restaurant in Ubud, Bali that operates a multi-venue "Gastronomic Journey" comprising the Tipple Room cocktail lounge, the Dining Room serving seasonal multi-course tasting menus, the Workshop-based Chef's Table with live cooking, and the Romantic Gazebo for intimate dining for two. The cuisine blends French technique and molecular gastronomy with locally sourced Indonesian ingredients under a Cuisine du Marché philosophy, complemented by a 160-vintage wine program and premium add-ons such as a daily Champagne & Caviar pairing.
Is Mozaic Restaurant Gastronomic Bali a public or private company?
Mozaic Restaurant Gastronomic Bali is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was Mozaic Restaurant Gastronomic Bali founded?
Mozaic Restaurant Gastronomic Bali was founded in 2001. It employs 11 to 50 people.
Where is Mozaic Restaurant Gastronomic Bali based?
Mozaic Restaurant Gastronomic Bali is headquartered in Ubud, Indonesia, in the Asia region.
How does Mozaic Restaurant Gastronomic Bali make money?
Six revenue lines are on record. Fine Dining Tasting Menus are the primary driver. The others are private Dining Experiences, romantic Gazebo Dining, tipple Room Beverages, champagne & Caviar Special and gift Vouchers.
Who are Mozaic Restaurant Gastronomic Bali's main competitors?
Direct peers on record are Room4Dessert Bali, Apéritif Restaurant Ubud, Locavore Bali, Sarong Restaurant Bali and Merah Putih Bali. Kubu at Mandapa, A Ritz-Carlton Reserve is listed as a peer.
Does Mozaic Restaurant Gastronomic Bali have an API?
No public API is recorded for Mozaic Restaurant Gastronomic Bali.
What industry is Mozaic Restaurant Gastronomic Bali in?
Mozaic Restaurant Gastronomic Bali's product category is Fine Dining Restaurant. Its primary akta.pro industry code is THAFACAG, Chef’s Table & Tasting Menu Restaurants, with a secondary code of THAJALAH, Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal). Its NAICS code is 722511 and its SIC code is 5810.