BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Bali Food and Travel - ECPv6.16.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Bali Food and Travel
X-ORIGINAL-URL:https://www.balifoodandtravel.com
X-WR-CALDESC:Events for Bali Food and Travel
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:UTC
BEGIN:STANDARD
TZOFFSETFROM:+0000
TZOFFSETTO:+0000
TZNAME:UTC
DTSTART:20250101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=UTC:20260123T180000
DTEND;TZID=UTC:20260124T000000
DTSTAMP:20260514T021847
CREATED:20260106T025217Z
LAST-MODIFIED:20260106T043154Z
UID:36179-1769191200-1769212800@www.balifoodandtravel.com
SUMMARY:MOSTO TURNS 4 - CELEBRATING INDONESIA’S FIRST NATURAL WINE BAR AND THE CULTURE IT CREATED
DESCRIPTION:This January\, Mosto celebrates its 4th birthday\, marking four years of loud nights\, bold food\,\nnatural wines\, and the kind of energy that quietly (and not so quietly) reshaped Bali’s dining\nscene. \nWhen Mosto opened in 2022 as Indonesia’s first natural wine bar\, the idea was simple: pour fun\,\nexpressive wines\, pair them with good food\, and create a room people didn’t want to leave. Four\nyears on\, the natural wine movement in Bali has grown into a thriving culture\, and Mosto has\nbeen at the heart of it from day one. What began as a niche curiosity has become a full-blown\ncommunity\, with guests coming specifically to drink the bottles they can’t find anywhere else.\nFood has always been a major part of the story. The kitchen continues to evolve\, pushing a style\nof cooking that feels distinctly Mosto\, led by Executive Chef Lorenzo De Petris\, who keeps it\nproduce-focused\, a little rebellious\, full of flavour and dishes that are meant to be shared.\n“After 4 years\, our only focus is to keep growing and keep delivering the funky\, bold dishes that\nwe love to play with and eat. We’re in our early years as a restaurant\, the most rebellious part\nstill has to come” says Executive Chef Lorenzo De Petris. \nAnd while wine may have made Mosto famous\, the cocktails have carved out their own\nfollowing. Led by Denny Bakiev\, the bar team has built a menu that’s sharp\, clever and very\neasy to order twice. It’s another reason the nights here tend to run long. \nFor the 4th birthday\, Mosto is throwing its annual Birthday\, the only way it knows how: big\nenergy\, special snacks\, and drinks flowing until they run out. The doors are open wide\, no\nbookings\, no fuss\, just walk in and join the celebration. Expect the familiar\, slightly chaotic\ncharm that’s made Mosto a staple in Bali’s late-night fabric.\nFour years later\, still here doing what they love.\nDrop in for a glass\, it’ll be a good one.
URL:https://www.balifoodandtravel.com/event/mosto-turns-4-celebrating-indonesias-first-natural-wine-bar-and-the-culture-it-created/
LOCATION:Mosto Bali\, Jl. Pantai Berawa No.8\, Tibubeneng\, Kec. Kuta\, Kabupaten Badung\, Bali 80361\, Canggu\, Indonesia
CATEGORIES:celebration,dinner,party
ATTACH;FMTTYPE=image/jpeg:https://www.balifoodandtravel.com/wp-content/uploads/2026/01/Mosto-Turns-4-birthday-turns-4-party-brunch-bali.jpeg
END:VEVENT
END:VCALENDAR