The newest dining destination, Arriba and Chupacabras, have opened their doors in the heart of Sayan. These two complementing culinary gems offer a sensory journey through flavours and atmospheres, making them bucket-list spots in Bali for food and cocktails enthusiasts.
Upon arrival, guests will cruise over a hill lined by lantern lights and lush greenery, leading them deeper into the mystic jungle until they reach the main lobby area. Here, a personal hostess warmly welcomes guests, setting the tone for a personalised dining experience, providing a brief introduction to the distinctive concepts of Arriba and Chupacabras, with excitement, as they escort guests to the dining destination.
Situated on the upper ground floor, Arriba is the quintessential cocktail bar where Latin-American spirits take centre stage. The bar’s diverse range of signature cocktails blends locally-sourced ingredients from the Indonesian archipelago with premium Latin-American spirits. Each drink is crafted with precision and passion, perfect for laidback enjoyment while admiring the sunset views over Sayan’s jungle and river vistas.
Among Arriba’s cocktail creation is the Klepon Colada, blending white rum with homemade coconut mix and pandan brown sugar syrup; a cheeky twist on the classic pina colada infused with the essence of klepon, a sweet traditional Indonesian snack of rice balls filled with molten palm sugar and coated with grated coconut. For those seeking a bit of spice, go for Diablo Caliente; this innovative cocktail reimagines the classic El Diablo by combining premium tequila with spiced ingredients inspired by the traditional Indonesian hot ginger beverage, wedang jahe.
Complementing the cocktails at Arriba are small bites inspired by the Latin American street food scene such as Pork Anticuchos, marinated pork belly in Balinese sauce, served with pico de gallo and Vieiras con Cítricos, featuring scallops marinated in a zesty citrus dressing with orange segments and yuzu.
Heading down to the ground floor, guests enter the mystical atmosphere of Chupacabras, where the ambiance is defined by rugged natural stones, dimmed lighting and flickering fire features, completed with a bonfire overlooking the lush jungles of Sayan.
Inspired by the mythical South American creature known for its love of fine meats, Chupacabras’ menu offers a gastronomy journey through South American flavours, with a highlight on premium meat cuts, served with a contemporary twist and a hint of Indonesian flair. The open kitchen lets guests peek behind the scenes and witness the chefs work their magic over the wood-fire grill.
Catering to diverse dietary preferences, Chupacabras offers a range of dishes beyond its meat-centric options. Among these is Papas a la Huncaina, a Peruvian appetiser featuring boiled potatoes in a spicy, creamy sauce made with queso fresco (fresh white cheese), sautéed or grilled ají amarillo (Peruvian yellow pepper), red onion, and garlic, traditionally prepared by grinding or pounding in a batán. Chupacabras version includes ember-cooked potatoes, soft-boiled quail egg, and slow-cooked egg yolk, adding in a twist on this beloved dish.
Following the main course, guests will be treated to a refreshing digestive shot, preparing their palate for dessert such as the Pastel de Tres Leches. This sweet treat features a vanilla sponge cake soaked in a blend of three milks, served with dark chocolate ice cream and garnished with orange zest, creating a perfect balance of creaminess and sweetness. Alternatively, for those who prefer a nightcap, they can unwind with a cocktail back at Arriba.
Arriba and Chupacabras are managed and developed by Sensorial Management Group (SMG) Indonesia, a distinguished pioneer in the Bali hospitality industry, specialising in management and development of premium culinary and leisure venues, aimed at delivering unparalleled guest experiences. For more information and to stay updated, follow Arriba (@arribabali) and Chupacabras (@chupacabras.bali) on Instagram.
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