Four Years of Mosto Bali, Consistently Strengthening its Position as a Favorite Culinary Destination in Berawa

One of the foods at Mosto Bali (Ist)

JAKARTA - Berawa area continues to grow into one of the most competitive culinary business centers in Bali. In the midst of the proliferation of new restaurants, bars, and cafes, Mosto managed to maintain its existence for four years by relying on menu innovation, dining experience, and consistent brand identity.

Located in an area that connects Canggu and Seminyak, Mosto grows in line with the rapid development of Berawa as a lifestyle destination. The name Mosto, which in Italian means must or fresh grape juice as the beginning of the wine making process, was chosen to represent the spirit of building something from the beginning to developing into a culinary destination that has a strong character.

Founded by Isabella Rowell, Lorenzo De Petris, Federico Sirito, Nicolas Lento, Denny Bakiev, and Vanessa Di Maria who are part of the Mexicola Group, Mosto is now developing into one of the restaurants that have a strong position in the Bali culinary industry.

Consistently Building Menu Identity

Behind this development, Executive Chef Lorenzo De Petris is the figure who has played a role in building the character of the Mosto kitchen. Armed with experience in a number of Michelin-starred restaurants, such as Le Gavroche and Ristorante Duomo, he presents a menu that combines European cooking techniques with the inspiration of various world tastes.

The concept of sharing dishes is still maintained as a distinctive feature of the restaurant. Menu such as crostoni with shoyu burnt butter, anchovies, and Sichuan pepper as well as lamb rendang xian bing with cotija are some of the dishes that are most chosen by customers.

The choice of pasta to large-sized menus is also designed to be enjoyed together, so as to provide a warmer and interactive dining experience.

According to Lorenzo De Petris, innovation will continue to be an important part of the restaurant's development.

"After four years, our focus is simple: keep growing and keep serving funky, bold, and characterful dishes that we ourselves are happy to cook and enjoy. We are still at the early stages of this journey. The most daring things we want to do have not even come yet."

This commitment is realized through periodic menu updates that follow the season as well as the creative exploration of the kitchen team.

Dining Experience is the Key to Customer Loyalty

Not only relying on the quality of food, Mosto also builds attraction through a comprehensive dining experience.

The specially curated beverage program presents a variety of label choices from independent producers, including an exclusive collection combined with a wine tasting session. On the other hand, beverage options are available in various formats to provide flexibility for customers.

Meanwhile, a row of classic cocktails is presented with a modern approach through the use of seasonal ingredients, house vermouth, to digestif that strengthens the restaurant's identity.

The consistent combination of food, drinks, and atmosphere makes Mosto able to build customer loyalty in the midst of increasingly tight F&B business competition.

Strengthen Position in Bali Culinary Industry

Entering its fourth year, Mosto is no longer seen as a newcomer. This restaurant has become one of the culinary destinations that contribute to the development of the Bali gastronomic landscape.

By maintaining a casual concept but still prioritizing quality, Mosto has managed to establish its position as a restaurant that offers a different dining experience. This strategy is an important capital to continue to grow in the midst of the rapid development of the Berawa culinary industry which is increasingly competitive.