Ubud is known for its rice fields and wellness retreats, not usually for steak.
Riserva sits quietly against that backdrop, built around an open fire and little else.
Among the many dining venues in Ubud catering to passing tourists, Riserva Ubud is doing something different—cooking at a slower pace and seating fewer guests. There is no open-kitchen theatre here, just fire, premium cuts, and an intimate dining room designed to accommodate no more than sixteen guests.
That small number shapes everything else about the experience. Every table receives the same level of attention that a chef’s counter would usually reserve for a handful of regulars.
By Fire and Craft
Chef Armen leads the kitchen with classical steakhouse instincts, but the fire does most of the talking. Each cut is seared and finished over an open flame, with nothing hidden beneath heavy sauces or unnecessary spectacle.
The ‘Sir Harry’ Wagyu Ribeye Citrus Fed MB 9+ offers the richest marbling on the menu, while the open fire ensures the meat remains beautifully balanced rather than overly rich. Earlier courses follow the same philosophy, beginning with foie gras parfait paired with cranberry citrus relish, followed by Hokkaido scallops served with smoked crème fraîche and salmon roe. To finish, the Chocolate Delice is accompanied by burnt honey ice cream and almond clusters.
Drinks Worth Lingering Over
The cocktail list reflects the same sense of restraint found in the kitchen. The Crystal Highball combines the smoky character of mezcal with clarified citrus and fino sherry, while the Barrel Aged Manhattan features a coconut fat wash that softens the bourbon without diminishing its depth of flavour.
The wine list is equally impressive, ranging from approachable wines by the glass to distinguished bottles from Bolgheri and Napa Valley for those looking to explore further. Non-drinkers have not been overlooked either, with the Zero Proof Selection offering creations such as the Temple Mango Ritual, made with mango, passion fruit, and a gentle touch of chilli.
An Intimate Kind of Luxury
Sixteen seats is a deliberate choice rather than a limitation. It allows the kitchen to time each course according to the table in front of it, rather than serving a crowded dining room.
That kind of pacing is rare in Bali’s higher-volume dining scene, where speed often takes priority over personal attention. At Riserva, the fire sets the pace, and everything else follows.
For more information, visit Riserva Ubud’s website or follow their Instagram for the latest updates.