RISERVA Brings a Seven-Chapter Steakhouse Experience to Ubud
In Ubud, dinner is getting a little more ceremonial. Newly opened in Kenderan, RISERVA introduces An Evening in Seven Chapters, a reservation-only dining experience that brings together premium cuts, European-inspired grill cuisine, wine, and a thoughtful series of Balinese rituals
The evening begins long before the first steak hits the table. As the last light settles over Ubud’s forest and rice fields, guests are welcomed through a sequence of rituals designed to ease them into the night. A Gong Ritual leads into a Foot Wash Ritual, Seven Tirta, and Final Purification, followed by a personalised Wariga experience. Welcome canapés, or Lungsuran, and a welcome drink follow, before a ceremonial Champagne Sabrage signals the beginning of dinner.
The pace is intentionally unhurried. With just 16 guests welcomed each evening and one seating per night, RISERVA encourages diners to take their time, allowing each chapter to unfold naturally rather than rushing from one course to another.
A steakhouse with a sense of occasion
At the center of the experience is Chef Putu Armen, whose cooking puts the spotlight on premium ingredients and expertly prepared cuts. The steak selection is particularly impressive, spanning Sanchoku Wagyu Picanha MB 8/9, Stone Axe Wagyu Bavette MB 8/9, Phoenix Wagyu Grain Fed T Bone 6/7, Stone Axe Fullblood Wagyu Striploin MB 8/9, Sir Harry Citrus Fed Wagyu Ribeye MB 9+, and A5 Miyazaki Japanese Wagyu Striploin.
Rather than overcomplicating the meat, the approach is about allowing the quality and character of each cut to come through.
But even the steak comes with its own little ritual. Seven Knives presents a curated collection inspired by Bali’s Pande heritage, giving guests the chance to choose their preferred steak knife from pieces rooted in the island’s metalworking tradition. Then comes Seven Salts, a selection of artisanal salts from Bali and beyond, including Tejakula Salt from North Bali.
It is this attention to detail that gives RISERVA its character. Here, even the knife and salt become part of the story.
Pouring something special
Naturally, a steakhouse experience calls for a serious wine program. At RISERVA, the collection is curated by Sommelier I Putu Erawan Ari Widhiantika, named Bali Best Sommelier 2025. The cellar travels across Europe, the Americas, Oceania, and South Africa, bringing together established producers and carefully selected bottles designed to complement the different courses.
For those who prefer to explore by the glass, the Coravin wine program expands the selection, while Putu guides guests through considered pairings throughout the evening.
And because no good dinner should end abruptly, the final chapter moves to Aura Lounge, where petit desserts and crafted cocktails invite guests to stay a little longer. Set against the quiet beauty of the valley, it offers a softer landing after the intensity of dinner and gives the evening one final moment to linger.
Located within Equipoise Resort but welcoming diners from across Bali, RISERVA positions itself as a destination in its own right. With only 16 seats available each evening, it is less about simply going out for steak and more about giving dinner the time, ritual, and sense of occasion it deserves.
In a part of Bali where dining experiences can sometimes feel like a race to the next reservation, RISERVA offers a refreshing alternative: slow down, settle in, and let dinner unfold one chapter at a time.