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Scandinavia comes to Sanggingan in Ubud


Mozaic Restaurant Ubud, Bali’s culinary barometer for almost two decades, is once again wowing us, refreshing us and educating us! Thank you Chris Salans, you never rest on your laurels but consistently create excellence – a true pioneer and leader of your craft!

January 16th sees Chris introduce New Nordic Cuisine to our taste-buds. I have never had the privilege of visiting the northern climes, although I have a few Nordic friends, so I am super excited to see, taste and learn about New Nordic Cuisine.


In this special, six-hands culinary offering Chris Salans invites two very talented Swedish chefs to join hands – Chef David Gavin and Chef Kim Jonsson to recreate their favorite childhood dishes with each adding their own New Nordic twist.

Chef Kim Jonsson’s accolades include a Michelin Star as Executive Chef at 28+ in Gothenburg. He has now moved to Bali to take up the cuisines of Cocana International in the creation of a number of restaurants under development in Bali and Lombok.

The second pair of hands is the current Executive Chef at Mozaic Ubud, Chef David Gavin, who spent more than ten years also in Gothenburg, lastly cheffing at Ekebergs in Oslo, now hand-picked by Chef Chris Salans!


The third pair of hands is of course Chef / Owner extraordinaire Chris Salans, himself.

Some of the dishes of this six or eight-course menu you ask? Well, to name a couple – Salmon Gravlax, Chantarelle-crusted Venison with Beetroot with a dessert of White Chocolate and Buckwheat – aptly named Swedish Summer Memory.

Reservations from 6pm – 9pm

Maximum 50 guests

New Nordic Dinner:

Rp. 950K++ – for six courses (food only)

Rp. 1’350K++ – for eight courses (food only)

Bookings on:

WA: +62 361 975768


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IG: @mozaicrestaurantubud