With its produce-led menu and pioneering natural wine program, Mosto is setting the pace for a new generation of restaurants in Bali.
Every now and then, I discover a restaurant in Bali that feels different from everything else. For me, that’s Mosto. Since opening in Berawa, it’s become one of the island’s most influential dining spots. Not because it’s chasing trends, but because it’s confidently doing its own thing. It’s Indonesia’s first natural wine bar, and a European-style bistro at heart. But most of all, it’s run by a hospitality team that knows exactly what matters: ingredient-focussed food, great wine, and service that feels like second nature.
If you’re into natural wine, inventive cocktails and thoughtful food with real meaning, you’ll feel right at home here.
The food: small plates, big personality
Mosto’s menu is intentionally tight – just enough dishes to keep it interesting, but never overwhelming. It’s bistro-inspired dining designed for sharing, with an emphasis on local produce and clever flavour combinations.
Some plates have become cult favourites, like the crostoni with shoyu burnt butter, anchovies l’escala and a hit of Sichuan pepper. The chicken liver pâté, lifted with brem wine, sumac onions and fresh herbs, is easily the best I’ve tried in Bali. And then there’s the tagliolini tossed with sambal arrabbiata – a perfect example of Mosto’s playful, ingredient-first approach.
The menu is the work of Chef Lorenzo De Petris, whose background spans Michelin-starred kitchens in Italy and England. At Mosto, he brings that pedigree into a more free-spirited space, turning local produce into bold, contemporary plates. His menu might change over time, but his approach doesn’t: respect for produce, precision in the kitchen, and food that speaks for itself.
The wine: natural, rare and exclusive
Of course, one thing you can’t miss at Mosto is the wine. This is Indonesia’s first natural wine bar, and the list is curated by Sommelier Nicolas Lento. With over 70 low-intervention labels from independent producers across Europe, Australia and beyond, it’s the kind of list you’d expect in Paris or Sydney, but rarely see in Bali.
What I love most is how approachable it all feels. The team here really know their stuff, so they’ll happily walk you through the list and find you something you’ll actually enjoy. You don’t need to be a natural wine geek to drink here, though if you are, you’ll probably spot limited bottles you thought you’d never see in Indonesia.
The cocktails: “Not Wine” done right
If wine’s not your thing, you’re still in luck. Beverage director Denny Bakiev has created a cocktail list that’s every bit as innovative. His “Not Wine” program is a playful experiment in flavour and sustainability: cocktails designed to look, pour and drink like wine, but with completely different ingredients.
Think whiskey blended with umeshu and yuzu, served on tap. Or green apple and tarragon soda spiked with tequila, poured from a wine bottle. It’s clever, but not gimmicky, and it’s exactly the kind of forward-thinking approach that defines Mosto.
The vibe: laid-back with sharp service
Step inside and you’ll see why people linger. The interiors are raw and earthy, with polished concrete, painted brick and eclectic touches that make it feel casual but elevated. It’s the perfect setting for a quick glass of wine at the bar, or a long, late-night dinner with friends.
To top it all off, the team are sharp, intuitive, and deeply knowledgeable. They know the menu inside out, and they know the wines even better.
Why Mosto is worth your time
Mosto is the pioneer of natural wine in Indonesia, and it’s brought a neo-bistro style of dining to Bali before anyone else was even using the term. For me, it’s one of those restaurants where everything seems to work seamlessly. It’s stylish and innovative without being try-hard, and it’s absolutely one of the best restaurants in Bali right now.
Where: Jl Pantai Berawa No. 8, Berawa, Canggu.
Opening hours: Daily, from 5pm.