Walking around the resort premises, you might miss it—or might mistake it for anything other than a restaurant. Mosaic Latin American Grill, somewhat hidden among the foliage and blending discreetly with the rest of Crimson Resort & Spa Boracay, is an upscale dining venue specializing in South American cuisine. If you seek bold flavors, adventurous plates, and a fancy bar list, this restaurant is worth a visit at Station Zero.
The vibe at Mosaic is a mix of classy, casual, and chic, where you can dress up for dinner or simply show up in your best beach outfit (but no swimsuits, please). After all, the restaurant opens exclusively for the resort’s villa guests for sunset cocktails—and who wants to sip on a caipirinha while admiring a gorgeous sea view all stiff and formal? By dinnertime, Mosaic opens to the public, with its array of mouthwatering steaks, ceviches, and a wine list recommended for food pairing.
Don’t be fooled with the elegant set-up and the wine displays—Mosaic is suitable not only for romantic dinners but also an indulgent meal with friends or family. They even have a menu especially for kids, so while the adults poke on ceviche and sip some wine, the little tots can enjoy their spaghetti and chicken nuggets.
Order some wine to start, or for you to laze with as you wait for your food. They have French, American, Australian, and Argentinian wines from their by-the-glass selections, including a J. Moreau & Fils pinot noir, which was dry, light-bodied, and a little tannic—the sommelier made sure he asked what I liked. My brother got himself a very easy to drink Sutterhome Riesling; it was so good I almost switched our glasses. They also serve bread while you wait; the focaccia and baguette were really good, but the sourdough was incredible.
You can’t dine at Mosaic without trying their ceviches—or any of their appetizers for that matter. I know you are eager to get to the grilled meats, but believe me, a meal here should start with some bites designed to further whet the appetite. The Tiradito Ahumado is definitely successful in doing that—and not only because of the fancy way it was served. Our server, Abby, brought the plate covered in a glass dome, which once lifted brought out the smoke—and scents—from the tiradito. The dish itself is just as spectacular: spicy, zesty, raw smoked shrimps topped with crispy sweet potato chips. It was addicting and unforgettable.
We were so enamored with the shrimps but not until the next app came: Pulpo. The char-grilled pieces of octopus are the most tender, most delicious, best octopus I’ve ever had. Along with cherry tomatoes, some burnt bell peppers, and a bed of purple yam puree, the flavors are contrasting but blending wonderfully.
And now on to the mains. We couldn’t decide which steak to get from the glorious options, but we ended up going for the Bolzico Rib Eye, because it’s a Latin American restaurant after all and we want to try Argentinian meat. It was the best decision. The Argentinian Angus beef was simply divine, very tender, and so flavorful on its own that you would hardly need any sauce or seasoning.
Each steak comes with a choice of sauce (and side dish), and for the sauce, we asked if we can just try all four from the choices, and they gladly obliged. There’s chimichurri, of course, as well as a criolla (Argentinian-style salsa), and a chipotle sauce. But my favorite was the aji amarillo, which is a Peruvian yellow chili paste. Mosaic also offers 4 different kinds of salt: black, red, Viking salt (woody and smoky, I love it), and Himalayan pink salt, which they shave straight from a whole crystal. For the side dish, I highly recommend the mashed potato, which was super creamy and smooth.
The rib eye is quite big and can be shared by two, so if you’re dining as a pair, I suggest ordering another lighter dish to split—like grilled seafood or pasta. We loved the Ravioli de Langosta al Estilo Chupe, which is homemade ravioli filled with lobster meat. Chupe is a South American style stew, and in the case of this dish, it comes in a lobster bisque with green peas and corn. This dish is like that stranger you don’t like at first, but becomes more interesting as you get to know more.
We would have loved to try some desserts, but seriously after the steak, we could hardly budge at all. There are intriguing items from the dessert choices like mascarpone with rum, dark chocolate with lime, and of course, churros, and given the quality of the other dishes, I think they would be stellar as well—try them when you visit.
A visit to Mosaic is like having a culinary tour around South America in one sitting. Or like having someone who has traveled so much around the region cook for you, regale you with stories, and practically take you there with daring flavors. Thankfully you don’t need an expensive flight to go on this gastronomic journey around Peru, Argentina, Chile, or Mexico. All you need to do is pop into Station Zero during your holiday in Boracay to sample the exquisite, exotic offerings—or should I say, the many facets?—of Mosaic.
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Mosaic Latin American Grill
Crimson Resort and Spa
Station Zero, Punta Bunga Beach, Boracay, Aklan
+6336.669.5888
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