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Mosto

@mostobali

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Neo bistro — food, wine + cocktails.
Daily 5pm.
Bookings via link below

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FERMENTO VOL.5

Mosto presents FERMENTO. Vol. 5

For this edition of FERMENTO, we’re pouring Les Vins Pirouettes, joined by special guest Alicia Mérimé, who’ll be pouring and taking us a little deeper into what’s in the glass.

Born in Alsace, Les Vins Pirouettes brings together a collective of independent organic and biodynamic growers working across the region. Each grower farms their own fruit and makes the wine in their own cellar, with a shared approach built around natural fermentation, minimal intervention and letting each vineyard do the talking.

Different growers, different vineyards, different personalities and all under one label. The result is a line-up that moves through the grapes Alsace does best, from Riesling and Gewürztraminer to Pinot Gris, Auxerrois and Pinot Noir. Some clean, some a little wild, all with something to say.

And of course, there’ll be Mosto-style snacks to pair along the way.

Come thirsty. Stay curious.
Walk-ins welcome, bookings encouraged. taken in Mosto Bali by @mostobali

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10 days ago

Honoured to see Mosto named by Foodies as one of Indonesia’s 100 Best Restaurants 2026. Four years in as Indonesia’s first natural wine bar, we’re proud to see our neo-bistro recognised alongside some of the best in the business.⁠
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Big love to our team, and everyone who’s pulled up a chair along the way.⁠ taken in Mosto Bali by @mostobali

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13 days ago

Four years on, @mostobali has evolved from a buzzy newcomer into a foundational anchor of Canggu's culinary map. What began as a pioneer—Indonesia's first natural wine bar—has grown into a multifaceted destination, now defined by a kitchen directed by chef Lorenzo De Petris serving bold, produce-driven plates, an ever-evolving wine programme, and an atmospheric space that rarely winds down.

#TatlerDiningID #TatlerDrinks #TatlerTastes #NaturalWine by @mostobali

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4 months ago

The evolution of a dish featured at Mosto x @baka.rmn, Filipino sisig made with Balinese heritage pig head, seasoned with pinakurat made with pineapple vinegar and kecap ikan, kintamani citrus juice; served on a flour tortilla and topped with fragrant sambal kecombrang and à kemangi leaf. ⁠

On our specials board from 5pm. by @mostobali

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2 days ago

Corn pudding, tusk & whey toffee, bourbon cream.⁠
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Come through from 5pm.⁠ by @mostobali

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4 days ago

Inspired by Sydney’s flourishing wine bar scene and the neo-bistros that have reinvigorated Paris, Mosto is a manifestation of what the drinking and dining experience should be. ⁠
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Pouring from 5pm all week, bookings via bio. by @mostobali

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6 days ago

Now on the specials board, el encinar angus flank, roasted pineapple butter, radish acar.⁠
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Come through from 5pm, bookings essential. taken in Mosto Bali by @mostobali

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9 days ago

Slicing from today, Balinese black heritage pig Lomo, made by our friends at @jonos.bali⁠
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Very limited quantity, come through. taken in Mosto Bali by @mostobali

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11 days ago

The band is back together... ⁠
See you tomorrow for another Mosto x Mod Kaew Wine Bar collaboration. ⁠
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Very very limited tables remain, and walk ins will be tight. ⁠
Get in touch now and don't miss out. taken in Mosto Bali by @mostobali

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18 days ago

Lamb rendang & cotija cheese xian bing, fermented black bean oil⁠
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Come through from 5pm. taken in Mosto Bali by @mostobali

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20 days ago

2018 Domaine ‘Les Clos des Fées’, Roussillon – Syrah, Carignan, Grenache⁠
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A little shy on the nose, with hints of black cherry and spice, layered with cedar and vanilla. The palate opens up with soft, full-bodied fruit, balanced by subtle oak and leading into a concentrated, lingering finish.⁠
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Pouring from 5pm daily. taken in Mosto Bali by @mostobali

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23 days ago

A little evidence from the last time we got together, and that it was nothing but a good time. This time, Chef Lorenzo De Petris is on the pass with Thomas Pho, while Pablo Padilla and Federico Sirito take care of the bottles, pouring a few rarities along the way.⁠
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Round three, Thursday 24 September from 5pm.⁠
Limited tables remain, book yours now via bio. taken in Mosto Bali by @mostobali

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24 days ago