{"id":193607,"date":"2025-09-02T18:01:20","date_gmt":"2025-09-02T10:01:20","guid":{"rendered":"https:\/\/thehoneycombers.com\/bali\/?p=193607"},"modified":"2025-09-09T17:41:00","modified_gmt":"2025-09-09T09:41:00","slug":"mosto-restaurant-wine-bar-in-canggu","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/bali\/mosto-restaurant-wine-bar-in-canggu\/","title":{"rendered":"Mosto Review: I tried Bali\u2019s boundary-pushing neo-bistro & Indonesia\u2019s first natural wine bar"},"content":{"rendered":"

Every now and then, I discover a restaurant in Bali that feels different from everything else. For me, that\u2019s Mosto<\/strong><\/a>. Since opening in Berawa, it\u2019s become one of the island\u2019s most influential dining spots. Not because it\u2019s chasing trends, but because it\u2019s confidently doing its own thing. It\u2019s Indonesia\u2019s 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.<\/p>\n

If you\u2019re into natural wine, inventive cocktails and thoughtful food with real meaning, you\u2019ll feel right at home here.<\/p>\n

The food: small plates, big personality<\/h3>\n
\"Crostini
Mosto\u2019s bistro-style menu puts ingredients from small producers in the spotlight.<\/figcaption><\/figure>\n

Mosto\u2019s menu is intentionally tight \u2013 just enough dishes to keep it interesting, but never overwhelming. It\u2019s bistro-inspired dining designed for sharing, with an emphasis on local produce and clever flavour combinations.<\/p>\n

Some plates have become cult favourites, like the crostoni with shoyu burnt butter, anchovies l\u2019escala and a hit of Sichuan pepper. The chicken liver p\u00e2t\u00e9, lifted with brem wine, sumac onions and fresh herbs, is easily the best I\u2019ve tried in Bali. And then there\u2019s the tagliolini tossed with sambal<\/em> arrabbiata \u2013 a perfect example of Mosto\u2019s playful, ingredient-first approach.<\/p>\n

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\u2019t: respect for produce, precision in the kitchen, and food that speaks for itself.<\/p>\n

The wine: natural, rare and exclusive<\/h3>\n
\"Low-intervention
From natural wine to “Not Wine” cocktails, the drinks at Mosto are every bit as bold as the food<\/figcaption><\/figure>\n

Of course, one thing you can’t miss at Mosto is the wine. This is Indonesia\u2019s 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\u2019s the kind of list you\u2019d expect in Paris or Sydney, but rarely see in Bali.<\/p>\n

What I love most is how approachable it all feels. The team here really know their stuff, so they\u2019ll happily walk you through the list and find you something you\u2019ll actually enjoy. You don\u2019t need to be a natural wine geek to drink here, though if you are, you\u2019ll probably spot limited bottles you thought you\u2019d never see in Indonesia.<\/p>\n

The cocktails: \u201cNot Wine\u201d done right<\/h3>\n

If wine\u2019s not your thing, you\u2019re still in luck. Beverage director Denny Bakiev has created a cocktail list that\u2019s every bit as innovative. His \u201cNot Wine\u201d program is a playful experiment in flavour and sustainability: cocktails designed to look, pour and drink like wine, but with completely different ingredients.<\/p>\n

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\u2019s clever, but not gimmicky, and it\u2019s exactly the kind of forward-thinking approach that defines Mosto.<\/p>\n

The vibe: laid-back with sharp service<\/h3>\n
\"Denny
Exceptional service rounds off the dining experience at Mosto<\/figcaption><\/figure>\n

Step inside and you\u2019ll 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\u2019s the perfect setting for a quick glass of wine at the bar, or a long, late-night dinner with friends.<\/p>\n

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.<\/p>\n

Why Mosto is worth your time<\/h3>\n

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\u2019s one of those restaurants where everything seems to work seamlessly. It\u2019s stylish and innovative without being try-hard, and it’s absolutely one of the best restaurants in Bali right now.<\/p>\n

Where:<\/strong> Jl Pantai Berawa No. 8, Berawa, Canggu.
\nOpening hours:<\/strong> Daily, from 5pm.<\/p>\n

Book Mosto<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Every now and then, I discover a restaurant in Bali that feels different from everything else. For me, that\u2019s Mosto. Since opening in Berawa, it\u2019s become one of the island\u2019s most influential dining spots. Not because it\u2019s chasing trends, but because it\u2019s confidently doing its own thing. It\u2019s Indonesia\u2019s first natural wine bar, and a […]<\/p>\n","protected":false},"author":103394,"featured_media":193608,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[109],"tags":[],"acf":[],"yoast_head":"\nMosto Review: A neo-bistro & natural wine bar in Bali<\/title>\n<meta name=\"description\" content=\"With its produce-led menu and natural wine program, Mosto in Canggu is setting the pace for dining out in Bali.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/bali\/mosto-restaurant-wine-bar-in-canggu\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Is this Bali\u2019s most boundary-pushing bistro? \ud83c\udf77\" \/>\n<meta property=\"og:description\" content=\"Every now and then, I discover a restaurant in Bali that feels different from everything else. 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