Jakarta, ThedailyID — Four years after opening in Berawa, Bali, Mosto has grown from Indonesia’s original natural wine bar into a defining presence in the island’s dining scene.
Founded by Isabella Rowell, Lorenzo De Petris, Federico Sirito, Nicolas Lento, Denny Bakiev and Vanessa Di Maria, the venue was built around low-intervention wines and relaxed dining. Today, it has become a destination that combines European-inspired cooking with Bali’s evolving food and beverage culture.
At the centre of Mosto is Executive Chef Lorenzo De Petris, whose experience includes Michelin-starred restaurants such as Le Gavroche and Ristorante Duomo. His menu combines European techniques with global influences, from crostoni with shoyu burnt butter, anchovies and Sichuan pepper to lamb rendang xian bing with cotija.
Pastas are another signature, including tagliolini with sambal arrabbiata and coriander. The menu continues to evolve with seasonal changes and the team’s ongoing experimentation.
“After four years, our focus is simply to keep growing and keep delivering the funky, bold dishes we love to cook and eat,” De Petris said.
Beyond the kitchen, Mosto’s wine program continues to champion independent producers through rotating imports, rare cuvées and curated tastings. Guests can also choose wines by the glass or bottle, keeping the experience approachable.
Its cocktail program adds another dimension, combining modern interpretations of classics with seasonal citrus infusions, house vermouths and digestifs.
What began as a natural wine bar has since become part of Bali’s dining culture. Four years on, Mosto continues to position itself as a place where experimental food, quality drinks and an easygoing atmosphere meet.
