CHUPACABRAS - South American | Prime Meats — Restaurant in Bali

Absolutely Disgraceful Experience – A Luxury Dining Disaster

Chupacabras markets itself as a premier South American steakhouse in Ubud, promising elevated cuisine, exceptional service, and a luxury dining experience. What we received was the complete opposite—an utter failure in hospitality from start to finish.

We made reservations. We confirmed reservations—complete with a same-day WhatsApp exchange discussing the dress code. Yet upon arrival, we were met not with a warm welcome, but with confusion and condescension. The security guard was the first to inform us that we weren’t on the list. After five awkward minutes showing screenshots of our official confirmation and active conversation, the receptionist emerged only to repeat the same dismissal: “You’re not on the list, but we’ll look into it.”

We were then escorted to the bar and asked to wait while they “sorted it out”—not exactly the greeting you'd expect from a so-called luxury restaurant. There, we were approached by Mette, introduced as the Manager and Marketing Director. I explained the situation to her directly. She confirmed the blunder: the staff member who took our reservation had failed to relay it, and—because of that—no table was available. The only “solution” offered was seating on high bar stools or low lounge chairs—no view, no experience, no effort to compensate.

At no point were we offered so much as a complimentary drink, a small appetizer, or even a sincere apology. Just a shoulder shrug and an invitation to settle for whatever seating they could scrounge together. This was not a seasoned hospitality professional—it was someone clearly out of depth in managing guest experience and damage control.

After debating the absurdity and unprofessionalism of the situation, we left—embarrassed, disappointed, and without dinner. Nearly 20 minutes later, while navigating Ubud’s infamous traffic in search of a last-minute alternative, Mette messaged us to return. The opportunity to make things right was long gone. Her gesture was too little, far too late.

We had traveled across town with a guest from California, excited for a Latin culinary experience in Bali—only to be humiliated and ignored by an establishment that claims to be among Ubud’s best. Not even a welcome drink was offered. Luxury? Try logistical chaos and service failure. Chupacabras is not what it claims to be. A true luxury restaurant would have gone above and beyond to recover from their own mistake. They didn’t even try.

We never got to taste the food, and based on how we were treated, we have no intention of ever returning. This was not a simple reservation error—it was a complete breakdown in service culture, accountability, and guest care.

If I could give less than one star, I would.

Avoid this place unless you enjoy being dismissed, disrespected, and...

A Culinary Jewel in the Heart of Sayan

Tucked beneath the vibrant Arriba Cocktail Bar, Chupacabras stands as a hidden treasure offering a culinary journey through the diverse and rich flavours of South America. Helmed by the talented Chef Mauro Santarelli, this intimate restaurant exudes an inviting warmth that perfectly complements its dynamic and flavourful menu.

From the moment you descend into Chupacabras, you are enveloped in an ambiance that marries rustic charm with modern elegance. The decor, with its earthy tones and carefully curated accents, sets the stage for a dining experience that is both cozy and sophisticated. The atmosphere is further enhanced by the subtle sounds of Latin American music, creating a lively yet relaxed setting ideal for savouring the delights to come.

The true star of Chupacabras is the stunning family-style round table, complete with a fire burning in the center. This unique feature not only adds a touch of rustic charm but also creates a mesmerising focal point, especially when set against the backdrop of a breathtaking sunset. As the sun dips below the horizon, the warm glow of the fire illuminates the table, making it the perfect setting for a magical, starry night.

Chef Mauro’s menu is a celebration of South American cuisine, meticulously crafted to showcase the region’s culinary heritage. Each dish is a testament to his expertise and passion, bringing traditional flavors to life with a contemporary twist. The menu features an array of options, from succulent grilled prime meats to vibrant ceviches, each bursting with freshness and expertly balanced spices. Not to miss are the Humita, Vieiras Marinadas, Picadita Chupacabras and the Vacio De Wagyu -truly soul-satisfying.

The culinary delights at Chupacabras are complemented by a thoughtfully curated selection of South American wines. The Sommelier Alex can be taken on for his recommendations, with some refreshing recommendations.Each carefully chosen to enhance the flavours of the dishes, providing a perfect pairing for every course.

Do save some space for Tres Leches and Brigadeiros, for that sweet finale!

Chupacabras is more than just a restaurant—it’s a culinary destination that invites you to explore the vibrant tapestry of South American flavors. Whether you’re a seasoned gastronome or a curious foodie, this gem in the heart of Sayan promises an unforgettable dining adventure. With Chef Mauro at the helm, every meal at Chupacabras is a celebration of tradition, innovation, and, above all, passion...

A group of six of us came for dinner, and instead of trying to navigate the extensive menu, we simply asked Chef Mauro to feed us all of his favorite dishes. This turned out to be the best decision we could have made. Every dish was a revelation, showcasing Mauro’s expertise and creativity. We started with Buñuelos Colombianos—crispy, savory fritters filled with tomato jam and topped with white truffle mayo, which were absolutely divine.

Among the standout dishes, the grilled prawns (Langostinos A La Parrilla) were a highlight, served with crispy garlic, coriander, chili flakes, and soy-fermented mayo—a perfect balance of spicy and savory flavors. The Humita, with corn and pancetta cream, red chimichurri, and guanciale, was an incredible explosion of textures and a tribute to South American heritage. The ribeye (Ojo De Bife) was cooked to perfection—tender, juicy, and full of smoky flavor, enhanced further by the variety of sauces presented by the “sauce sommelier.” The smoked salt and black truffle chimichurri were simply divine, elevating the meat to another level.

We ended the meal with all three desserts from the menu, and each one was a delightful finale. The tres leches, paired with dark chocolate ice cream, was rich and creamy—an indulgence that was impossible to resist. The brigadeiros, Brazilian truffle chocolates with a crunchy pistachio crumble, provided a perfect balance of sweetness and texture, while the flan, with its smooth egg custard, milk caramel, and whipped cream, was a classic executed to perfection.

The experience was not just about the food but also about the shared stories, the open flame cooking on display, and the warmth of the staff. We dined at the stunning circular table with a fire pit at its center, overlooking the sunset, which made it all the more magical. Highly recommended for anyone looking to experience the best of South American cuisine with a unique Indonesian...