MOSTO TURNS FOUR
CELEBRATING INDONESIA’S FIRST NATURAL WINE BAR AND THE CULTURE IT CREATED
This January, Mosto celebrates its 4th birthday, marking four years of loud nights, bold food, natural wines, and the kind of energy that quietly (and not so quietly) reshaped Bali’s dining scene.
When Mosto opened in 2022 as Indonesia’s first natural wine bar, the idea was simple: pour fun, expressive wines, pair them with good food, and create a room people didn’t want to leave. Four years on, the natural wine movement in Bali has grown into a thriving culture, and Mosto has been at the heart of it from day one. What began as a niche curiosity has become a full-blown community, with guests coming specifically to drink the bottles they can’t find anywhere else.
Food has always been a major part of the story. The kitchen continues to evolve, pushing a style of cooking that feels distinctly Mosto, led by Executive Chef Lorenzo De Petris, who keeps it produce-focused, a little rebellious, full of flavour and dishes that are meant to be shared.
“After 4 years, our only focus is to keep growing and keep delivering the funky, bold dishes that we love to play with and eat. We’re in our early years as a restaurant, the most rebellious part still has to come” says Executive Chef Lorenzo De Petris.
And while wine may have made Mosto famous, the cocktails have carved out their own following. Led by Denny Bakiev, the bar team has built a menu that’s sharp, clever and very easy to order twice. It’s another reason the nights here tend to run long.
For the 4th birthday, Mosto is throwing its annual Birthday, the only way it knows how: big energy, special snacks, and drinks flowing until they run out. The doors are open wide, no bookings, no fuss, just walk in and join the celebration. Expect the familiar, slightly chaotic charm that’s made Mosto a staple in Bali’s late-night fabric.
Four years later, still here doing what they love.
Drop in for a glass, it’ll be a good one.
Fri 23 January
Cocktail Menu by Matt & Luke
Black Current
Last seasons blackcurrant, samphire, smoked Yarra Valley apple, distilled bull kelp
Peanut Gallery
Toasted peanut milk, clarified banana, green ant, vanilla
The Perks Of Being a Waxflower
Distilled geraldton wax, white chocolate, last summer’s berries
Open Season
Distilled caviar East Indies Gin, coconut oil, pickled burnt lime, saffron soda
Breakfast Innit
Maple raisin vodka, burnt bacon, brown butter ice cream, raisin paper
S’more
White chocolate and vanilla East Indies Gin, mezcal, saison blackcurrant leaf, marshmallow, sparkling wine
